It’s been 4 weeks since I began culinary school at The Natural Epicurean and I figured that I would show my family, friends, and blog readers what it looks like in the kitchen where I am spending my time!
A couple of other notes to address questions that have come in:
There are four stove tops in the kitchen. I have never had to wait to use a stove since there are plenty of burners. Occasionally, just as in a restaurant kitchen, we have to work with our colleagues to move a saucepan to another burner to make space for a new pan, but that is part of the cooking process – working with our colleagues to get the job done.
There are four stations in the kitchen for students, and two instructor stations. Each station is stocked with a food processor and all of the cookware and utensils you need to prepare a given dish. There are two Vita Mixes in the kitchen and I haven’t seen us need more than that.
Food dehydrators, as seen in the video, are “cooking” devices which operate at very low (100-118 degrees or so) temperatures and for long periods of time (up to several hours or more). The dehydrating process has minimal impact on the enzymatic composition of the food and its nutrient profile, while altering the texture slightly. Dehydrated eggplant slices, for example, are very crispy and make a nice sandwich filling. The dehydrators are Excalibur models and I don’t know much about them, but I look forward to finding out more very soon!
There are about 12 students in the lab kitchen at any given time – three in each sub group. The sub-groups (or teams) rotate each week. When in the lab kitchen, I work with two other students on preparing 2 to 4 recipes. At the end of the lab, we all taste the food and share comments on it. When the lab session is over, we move to the demo kitchen. The students who were in the demo kitchen switch to the lab kitchen.
I’ll be making more videos to explore the kitchen in more detail in the future, so stay tuned!