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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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