We are in the midst of preparing for our culinary showcase on Friday. The showcase represents a kind of last hurrah for our class, even though we have two more weeks of class following it. We’ve invited 150 industry guests and friends to come taste our food and learn about what plant-based cuisine can be when well executed. We’re going to host two separate sessions of 90 minutes each, with a 30 minute reset period in between.
The planning and execution is a learning experience itself – this event is part of learning to be a well-rounded chef. Chef Marko Ellinger from Balcones Springs Resort and Chef Alex, two of our instructors, are mentoring us through this process.
I’ve been working on the front-of-house team, mainly devoting my attention to invitations. However, I also developed a watermelon-basil-lime appetizer recipe and have been working to support the printed menu and materials. It’s been fun so far and a lot of work.
Below: During one of our early planning sessions, the smaller group of students selected for event leadership brainstormed this event logo and invitation vision. The final result was pretty true to this original concept.
Below: Another early planning project was a brainstorming session on menu items. However, I must add that Continue reading