A Rolling Chef Gathers No Moss

Another busy week is complete. I am definitely living like a rolling stone, gathering no moss. What I am gathering is good times, a little bit of money and experience, to name a few.

Papi Tino’s New Chef Competition

I’m participating in a cooking competition for new chefs at Papi Tino’s on September 5. We had a preliminary meeting at the restaurant with a tasting of Wahaka mezcal. For more info on tickets for the event: https://www.facebook.com/events/199666736830125/

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Below: A bit rough looking, but my competition dish in the testing phase.

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Other Stuff

I went to a launch party for a new cooking app called Cooking Planit. It helps people plan and cook meals using step by step instructions.

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I’ve also been doing some marketing for Green Island Catering meals to-go. Here I am at Central Market.

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Below: Testing vegetarian paella for a personal chef gig.

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Below: Cat bonding time.

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Yesterday I helped Green Island Catering host an awesome party barge float on Lake Travis. We hosted 100 vegans and veg-curious people for a delicious plant-based buffet. I met some awesome people and we had a great time.

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Monday’s personal chef gig went exceptionally well and I’m planning for next week. I think I’m going to need to start planning a couple of weeks in advance to stay ahead of the deadlines. Also, I want to figure out how to label the food I store in the fridge. The masking tape method was effective, but not very elegant.

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Plants in the Kitchen

One of the recommendations made by Warren Kramer (the noted macrobiotic counselor from New England) on his recent visit to Austin (and my culinary school) was to surround yourself with green plants. Well, I’ve never been a very successful grower, but I like the idea. By chance, I got two free plants from a graduate of The Natural Epicurean who is moving out of state to take a personal chef job for a CEO. I’m very grateful for this because they really liven up my view while I’m cooking.

According to Warren, they reduce air, noise, and electromagnetic pollution and he recommends them mostly for the kitchen, bedrooms, and bathrooms. They also have a positive effect on your mood, which I have already noticed. 🙂 They have taken up residence on the window sill above my kitchen sink, between my pressure cooker books and my mortar and pestle.

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Week 4 of 22 Begins

Okay, I’m not exactly sure how many total weeks I have, but 22 is pretty close. And time keeps ticking away!

Career Reflection Moment

A lot of folks in the program are very interested not only in cooking, but in helping others. So, the career of personal chef is a popular choice. It certainly has appeal for me, too. The idea of helping someone think through food issues on their way to feeling better is an amazing thing to be able to do each day. I’d much prefer that to selling insurance or writing clever ads or doing soil measurements. I’d also prefer it to hiring, firing, compensating, and training people, which is what I was doing in my last career. Not bad work, but the sense of a higher mission was really hard to grasp most days.

Beans

Beans are terrific little powerhouses of carbs, proteins, and fats. Add fiber and lots of nutrients, and it all makes beans are incredible useful things to incorporate into your daily diet if you can. And if you can take dried, bulk beans and turn them into creamy masterpieces, then you’re saving money, having fun, and putting good energy into your food, as well.

Below: Lotsa beans to choose from in this life.

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Below: Not a lot of action in this week’s blog post, but here are the delicious results of Monday’s cooking. Tomorrow, we turn this into hummus (chickpeas) and black bean patties.

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