I am a little past the half way point at the Natural Gourmet Institute for Health and Culinary Arts Chef's Training Program. It has been an extremely intense, gratifying, and humbling experience. We started with the basics - knife skills, proper bean and grain cookery, and soups and stews and have steadily progressed to hors d'oeuvres, pâtés, and pastry. Although NGIHCA's scope is slanted toward health supportive cuisine, the classic and essential skills are covered and serve as the foundation for becoming a well rounded natural foods chef. Ahead you will find my visual diary summarizing the past 10 weeks of culinary school.
I learned to cut vegetables 15 different ways and was taught classical French and Japanese knife skills.
I worked a three course vegan dinner for 75 people and learned how to prep and execute the meal with my fellow NGI students.
I can finally stop buying cured salmon because now I know how to make my own thanks to seafood practicum!
My egg game just got a whole lot better with these beet juice dyed deviled eggs created in hors d'oeuvres class.
Apple galettes have now become my "back pocket" dessert thanks to NGIHCA galette exam. Hello summer treats!
And I learned how to break down a chicken, devein and clean shrimp, and prep whole squid for pan frying courtesy of lectures, demos, and practicums on various types of proteins.
Want to experience my class' Friday night dinner? Reserve your seat now for May 20th where we will present a three course $45 BYOB plant-based feast!
Keep up with my culinary school adventures on Instagram @thecrunchyradish and Snapchat @crunchy_radish
