So I’m back at Living Light this week and the next, shadowing Jennifer Cornbleet and learning to teach Raw Culinary Arts Associate Chef and Instructor Training (which we commonly call “Associate Chef” or just “Chef”).
I’m really enjoying reconnecting with so many of my favorite and beloved staff at Living Light and meeting the new students and future chefs. This really interesting thing happened when I was assisting Jenny while she was teaching a demonstration on how to make Not-Tuna Pâté. I found my mouth salivating and my eyes glazing over as I looked on lustfully at this food. It’s true that this is one of my favorite recipes, but that was a very odd reaction to something that I’ve made a thousand times. Later on I found myself getting very excited about bloomed wild rice. As I went through my various daily tasks I searched to for the roots of this odd enthusiasm. In the last month or so I’ve been busy, very busy! In fact, between work, moving and the holidays I haven’t had much play time in the kitchen. As I’m thinking about this, I’m looking back at the food that I’ve been making lately and I think I’ve been in a rut. My salads have basically consisted of the same 5 ingredients, and last week I made the same soup 3 nights! It’s no wonder that I’m drooling over something new!
It’s good to be inspired! I can’t wait to get home and get cookin’!
First thing I’ll make? I think I’ll start with some Not-Tuna Pâté!
For those of you interested above is a video of Jenny teaching this recipe on youtube.