Iron ‘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 FacebookSpringwater & Violins
Thanks everyone for your wonderful comments on your attempts at sprouting and also your workout styles Today’s chef school saw us heading out on a field trip. Russell (our instructor) packed up the car (and us kids) and took us to a spring to collect fresh water about 2 hours away. I am sipping on some right now. This water tastes so clean and doesn’t have that chemically smell. You can find a spring close to you here. But not before we all had a chance to make our salad lunch to go! Then it was a 2 or more hour drive, and onto business…. The Raw Cowgirl Lunchtime! When we arrived back to the academy, more »
Share on FacebookSprouting, Fermenting, Dehydrating.
Up until today, Culinary School = Eating School, but today was not so much the case. We did some more practical on sprouting. I’ve only ever sprouted alfalfa in my kitchen before, it’s kinda daunted me, so I have really been enjoying my learning on this. Expect to see more sprouting in my future Do you sprout? Here’s my chia babies. I’ll keep you updated on their progress. Grow babies grow! Then we began to make some Kimchi for use in a recipe later. Here’s what Wikipedia says about Kimchi Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being more »
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