Plans, plans and more plans...

I realize that I am only in my 2nd quarter of culinary school and I have plenty of things to plan for right now, but I can't stop thinking about my 5th quarter Chef of the Day (COD) project! It doesn't really affect me for at least 2 more quarters, so I need to work on staying in the moment.

For instance, next week is my "Student Entree" week. I am required to cook two dishes of my choosing, one protein one vegetarian, 15 portions of each. On Tuesday I'll be serving up some whole grains to the other students, Acorn Squash filled with millet "stuffing". It will have onions, herbs and bell pepper mixed in and topped off with honey. Then, Thursday I will be roasting 5 lbs of pork butt to make delicious tacos with two sauces...tomato salsa and avocado butter (yes, butter!). I think this one is going to be really delicious! I'm hoping to go off of this recipe from Tyler Florence on Food Network that looks amazing! Hopefully I'll take a picture of what I make.

For my COD I'm doing a dairy and gluten free menu and putting together recipe ideas. I want it to be as local and seasonal as possible...for February anyway! Leeks are apparently 1 thing I should focus on. Maybe these steamed greens with carmelized leeks? Hmm....

-l.v.

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Yes, I went to Culinary School. No I am not a Chef.

I am passionate about cooking, local food and all things related to the category of eating. In support of small farmers and local produce, a deep love for all the seasons of the year and fresh ingredients, delicious at their peak. I crave a long morning, afternoon, or even all day, spent in the kitchen; whether alone or with company of friends, family or strangers. I followed this passion toward a career when I hit that quarter life crisis – the period where 20 something’s realize working for a living really is not easy & life before this phase didn’t have as many responsibilities as we thought (why didn’t I listen to that advice at the time??). Anyway, when I struggled in my “full-time” office career, I dropped it all to pursue a love life with food and cooking. I let go of the reliability of my job and took out a loan and a leap of faith on somewhat pricey, long term cooking lessons known as a formal Culinary Education. I loved it! The stress of the kitchen, 35 hours of clas

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