Last Chance Raw Food Romance
I know you are are dying to know how I went yesterday with my final assessment at raw chef school, but I’ve just some last minute errands to run before I fly out tomorrow, so I’ll be back later with more on that Nothing like a bit of suspense. I just wanted to let you know you only have a few more hours left to purchase my chef school instructor Russell James‘ recipe ebooks or homestudy program at the discounted rate to celebrate his birthday today. I’ll be back with a rundown on my last day at 105degrees. Also don’t forget to vote in my poll on what you would like to see here, now more »
Share on FacebookIron ‘Raw’ Chef
Who doesn’t love a bit of Iron Chef? I love it!!! Level One gang: And for those of you not following me all day on facebook and twitter today, here is a sneak preview of what I have got in store for my final assessment tomorrow. It’s my last day at Raw Chef School Take your places in Kitchen Stadium!!!! Ice-Cream maker??? Eggplant fresh from the Sous Vide Lunchtime!!!! I’ll be back tomorrow with the final reveal on my 3 course dinner menu!!! Any ideas?? Russell James (The Raw Chef), who is also my instructor for this course, has some great birthday deals going on his Home Study Course and his Recipe Books until midnight more »
Share on FacebookAssessment Madness
Wowsers, it is only 2 more days until I finish up and hopefully become a certified Raw Chef So having said that, today was spent mainly trying to get some more of my 3 course meal sorted out. It’s not so straight forward with raw food, when you have dehydration, fermentation and sometimes even sous vide prepartions to do. What is a sous vide you ask? It’s this! It is a piece of equipment used in plenty of commercial kitchens and I’ve even seen it make an appearance or two on Iron Chef America (I LOVE THAT SHOW!) Here’s what Wikipedia have to say about it. Sous-vide (pronounced /suːˈviːd/), French for “under vacuum”, is a method of cooking that more »
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