Over 14 months ago, I started my journey in culinary school. It is so hard to believe it is almost over! Over the past year, I have learned so much. In the beginning, it was all about technique – knife skills, braising, stewing, puréeing, poaching, simmering, boiling, blanching, shocking, steaming, soups, salads, stocks, sauces, dressings, sweating, caramelizing, dredging, deglazing, pan frying, stir frying, sauteing, roasting, baking, broiling, toasting, and grilling. But over time, it has moved deeper into perfecting all types of foods in all types of ways – pastry and baking, brunches, appetizers, hors d’oeuvres, catering, naturally plant-based foods from around the world, and advanced skills emulating well known plant-based chefs with their signature dishes. Along the way we perfected restaurant management skills – menu creation, marketing, accounting and finance, leadership, and took some time to focus on nutrition and wellness, and food as a healer.
I spent a lot of time tracking down great produce, while also learning what the dedicated international markets have to offer – Asian, Indian, Mexican, and Middle Eastern just to name a few. I already loved Middle East Market; but Kirin, Reddy Food N Spices, and San Marcos have become some of my favorites as well. And I just can’t get enough of Fresh Thyme and Fresh Market helping me source obscure fruits and veggies.
The final part of my training is spending two months in the real world at a plant based fine dining restaurant – sharing what I know and continuing to learn. I am excited to share that I am in Vancouver, BC spending time at The Acorn. The Acorn is a plant forward, zero waste, Michelin recommended, award winning restaurant in the heart of downtown Vancouver. 99% what you find on your plate at this restaurant is locally grown in BC and Western Canada. To say I can’t wait is an understatement. I am so excited to learn about fermenting, pickling, dehydrating, smoking, using stems, skins, pits, and scraps, and how to continue to make food not only delicious but beautiful.
Going to culinary school has always been on my bucket list, and I have enjoyed the ride more than I could have imagined. I am a learner, and every week has been such an adventure. And John can also share he has become very well fed. I have shared some of my favorite pics of creations below.
I have had a lot of questions about “What are you going to do with this when you are done?”. Honestly, I am not quite sure. Right now, I am thinking about education – how can I help others learn how to take the dishes they love, keep them delicious, but find ways to swap out ingredients to make them healthier. Teach people how to set up their pantry, set them up with some recipes. I also think it would be amazing to each people to cook – kids who have no training, or adults who don’t have the time or can’t afford it. I also love the idea of sharing delicious food with friends at plant-based dinner parties – opening up hearts and minds of like-minded curious people to the fact plants can taste delicious and eating this way (at least some of the time) can not only heal your body but also Mother Earth. Please let me know if any of you are interested in attending a pop-up party! And I am going to continue to learn – I start a plant based coaching program this month to compliment what I have learned so far and set me up for success in helping others.
I look forward to adventuring in Vancouver, and please come visit…we have room Let the adventure begin!
