Spicy Cabbage and Mandarin Slaw, Lime honey, Crispy Shallot, Pepita, Avocado, Thai Basil!

This is one of my very favorite dishes I prepare many times during lunch service.

Norwich Meadows Badger Flame Beets, Avocado Puree, Capers, Cornichon, Shallots, & Flavors of Tartare.

This is a beautiful plate that takes patience as every single dish is to be plated with precision & beauty.

My Final Creation: Toasted quinoa with crispy chickpeas seasoned with smoked paprika, cumin, garlic ,and lime. Creamy chickpea, lemon, garlic tahini hummus as my sauce on plate and on the side. Smokey and cinnamon roasted sweet potatoes. Massaged kale salad in lemony garlic EVOO vin, and some Italian flat leaf parsley as a garnish.

Chef Rich loved my dish!!! Said it was rich and complex with bold flavors that complemented and tied it all together! I received an A! Incredible final day that was filled with so much emotion and has been the most intense 6 months of my life. I have been challenged, out of my comfort zone at times, and have felt like I was climbing a mountain. I feel so incredibly proud and grateful to have had this opportunity! You’re never too old to learn and recreate your life!

Annia and I made a rich Miso soup — soooooo tasty!

I had SOOOOOO much fun making this biscotti with toasted pistachios and dark chocolate. AMAZINGLY DELISH!

The youngest & oldest classmate team up! Julian is a very impressive young man and talented Chef — we truly had so much fun together making this tasty jicama raw dish!

Annia made a very tasty Sesame Coconut Kale salad with crispy kale –so good! Julia made a really lovely Miso soup with dashi and chili oil.

We 6 made a strong team, working solo and as a team to create 4 great courses that worked beautifully together!

Chef Jay tries Camilla & my entree…….he LOVED!

So much fun connecting with old and new friends. We had a lot fo laughs and toasted our Amazing Alma Mater!

Thank You PCS!!!!!! Looking forward to more laughs and more cooking delicious meals together! XOXO

Lovely Julia and I partnered up to make a pan seared marinated tempeh, roasted kale, toasted hazelnuts and black rice bowl. YUMMMMMY!

After 2 days of Improvisational Cooking we were Tested! Julia and I partnered up again to create this beauty!

Chargrilled seitan with a lemon almond creme. Mujadera of brown basmati rice and black beans zaatar, smoked paprika, cumin & shallots. Massaged Kale salad with roasted red beets, radish and grated carrots in EVOO vin!

Chef Rich graded our entree and we ticked every box and landed an A! He said he Loved it! Yippee!

My dear friend/partner in crime, Loola and I made this lovely and oh so satisfying salad/meal! Sautéed shiitake mushrooms and warm pinto beans with red onion, radishes, watercress and a sumptuous dressing!!!

My Red Lentil & Toasted Sunflower Burgers were really flavorful and the homemade ketchup wonderful condiment!

It’s so much fun learning to prepare new foods with inspiring classmates and AMAZING chef instructors!!! We had guest instructor Chef Ann today — she was the best!

Brenda & I partnered on the saute station, and when Chef Jay called out his orders we were on it! Omelettes with choice of grilled peppers, onions, mushrooms and or cheese, tofu scramble, hash browns with a side of homemade ketchup, & toasted challah.

Bon Appetit!

Kitchen 20 and all its students are very talented! I sampled all these goodies and they were delicious!