I hear so many people say "I am not a chef" and I tell them "You can be."
We all cook every day for ourselves, our families, and our friends so every single one of us has the ability to be an amazing chef. All it takes is a little training and a lot of playing....Oh and passion is important too.
I am not one of those chefs who went to culinary school, or had a parent/grandparent who taught me how to cook, or who grew up in a kitchen. I just liked food and I liked to create, so I began playing.
An old college boyfriend who is now a good friend still makes fun of me because of a chocolate peanut butter cake that I baked for him in college which was lopsized. I kept trying to tell him it was because of my tiny oven, but he didn't believe me. I didn't let that get me down. I kept playing.
And because of my passion for food and the nourishing art of it, I kept finding work in the field. I got a job as a bread baker and never once baked a loaf of bread, helped open a vegetarian cafe in a foreign country when my main background was only in baking, became a pastry chef at a fancy pants restaurant when I was only a casual baker, and recently created a successful line of To-Go foods for a company with 9 locations thus somehow making me an Executive Chef.
I am still amazed that I am a professional in the culinary world simply because I love food and I love creating. I don't make perfect cuts in my veggie prepping, my knife skills aren't that of Julia Child, there are some foods I still don't know how to cook, and I tend to make a total mess in the kitchen, but again that doesn't stop me.
I love food and everything about it. It nourishes my body, my mind, and my soul. It connects me to nature, to my community, and to the world. It nourishes, it heals, and it allows me to express love and gratitude. And that is how I am a Chef.
So if you want to bring out your inner chef (because you definitely have one), but you just need some training, then join me in cooking classes in 2018. Together we will learn this playful, fun and nourishing art of cooking. And combined with skills, play, and learning to tap into your intuition, I will guide you into finding your passion in the kitchen and harnessing that amazing Chef within.
Currently I have a few classes on the schedule at the Frinklepod Farm Cooking School in Arundel, Maine. Sign up for my newsletter or follow me on Instagram or Facebook to stay tuned for upcoming classes. Classes will also be posted on my website too. If you have any questions or are interested in a private class please contact me!
Now LETS COOK!
In a recent cooking class I used the dried powder of a root called Maca to enhance the malty caramel notes in a raw truffle. Ok well I also used it to boost the libido of those who ate the truffles too, tee hee.
When I told my students this their eyes lit up and they all acted like giddy teenagers. Of course they all wanted to know more about this interesting plant that only grows naturally in the mountains of Peru.
Maca is a vegetable that has been used as a food and medicine by Peruvians for thousands of years, over a 100 years in Chinese medicine, and is now rising in use in the global market...and for good reasons. It is thought to be an adaptogen herb that boosts libido and fertility, reduces the stress response, balances hormones, aids in anemic conditions, and is an all around tonic.
The root of the maca plant is the part primarily used and is dried into a powder. This powder is creamy yellow in color and has a malty flavor to it. The way Westerners use it is to add it to smoothies, shakes, raw desserts, porridge, and baked goods. The Peruvians generally would boiled it, ferment it, and make a porridge.
Whether the Western way of just adding the dried root powder works as effectively as the boiled and fermented version is something for you to simply experiment with and see. I have personally experienced and heard from clients that the dried root powder has worked great. All happy clients for sure!
If you are interested in learning more about this plant here are some good reputable sources. This article from the University of Michigan is short and sweet. But if you want solid info and research data, check out this article from the National Library of Medicine National Institute of Health.
If you are already sold and want to explore this amazing plant's tonic and balancing properties, then go to your local health food store and purchase a quality brand of maca root powder. Again you can add it to your favorite smoothie recipes, hot oatmeal or quinoa porridge, raw truffles, or protein shake. Or check out The Maca Team website for a database of recipes and ideas.
And comment below if this herb brings you any magic ;)
Love and vitality to you....
The holiday season is here! Crisp weather, cozy sweaters, family gatherings, shopping excursions, parties, endless errands… and the list goes on.
It is a busy time of year and when we are so busy we sometimes forget to properly nourish ourselves. Either we skip a meal or we grab whatever is convenient but not necessarily healthy.
This in turn can make us hangry, feel yucky, and zap our energy.
Want to know what to do about this? READ the full article here....and enjoy my easy recipe for Maple Cinnamon Granola Bars to stay vibrant and energized this season.
This blog is an exploration of life, love, adventure and art primarily through the medium of food.