MKCulinary ▲▽ Weeks Three & Four!

Hi readers! Hope you all had a great thanksgiving! I have now officially graduated from Fundamentals of Raw Cuisine (Level 1) at Matthew Kenney Culinary School 🎉! In case you didn’t know it is a raw vegan chef course and I have documented the first two weeks here: Week 1 // Week 2.  

Weeks 3 & 4 were quite challenging, in a good way! There was definitely after school research involved -- flipping through cookbooks for inspiration, sketching out ideas, drafting out every single task to be done, from prep to wiping the plate before presentation (tip from Chef Kaitlyn 😉). I enjoyed every moment of the work involved 😍.

So…what’s been happening?

Week 3: Cheese, chocolates & everything nice

  • Zucchini tartare

  • Bahian Soup - traditionally a Brazillian seafood soup. We make it raw vegan of course!

  • Truffles

  • Raw chocolate chips & choc chip cookies - oh so good 🍪

  • Class trip: Santa Monica Farmers' Market! (11th Nov, Wed)

  • Buckwheat maple pancakes 

  • Whole avocado salad

  • Making our own kefir!

  • Ice cream presentations🍦

  • Cheese plate presentations (13th Nov, Fri)

Snaps from Week 3

 Zucchini Tartare // Zucchini / Avocado / Microgreens. This dish is light and refreshing! 

Zucchini Tartare // Zucchini / Avocado / Microgreens. This dish is light and refreshing! 

 Bahamian Soup // Coconut milk / Cayenne / Lime

Bahamian Soup // Coconut milk / Cayenne / Lime

 Sweet Maple Pancakes // Sprouted buckwheat / Pecans / Mixed fruit. Perfect for brunch!

Sweet Maple Pancakes // Sprouted buckwheat / Pecans / Mixed fruit. Perfect for brunch!

 Truffles!  (from left to right)  // Spirulina / Lucuma / Matcha / Smoked salt / Pomegranate powder / Cacao / Pistachio / Smoked salt + hazelnut

Truffles! (from left to right) // Spirulina / Lucuma / Matcha / Smoked salt / Pomegranate powder / Cacao / Pistachio / Smoked salt + hazelnut

 Raw chocolate chip cookies! O M G they are addictive! Nutty, not too sweet and man they are satisfying!

Raw chocolate chip cookies! O M G they are addictive! Nutty, not too sweet and man they are satisfying!

 My Cheese Plate // Pistachio crumble / Pomegranate and guava sauce (pink) / Soft onion cheese / Chia seed crackers / Pickled pluot / Sun-dried tomato & black pepper (hard cheese) / Micro basil / Herb Crackers / Mustard  Can you tell this plate is a progression of seasons? From spring to autumn (now!). We start off with light tones and flavours, starring beautiful dainty colors of pistachios (green) and sweet guava sauce (pink), which paired nicely with the onion-flavoured soft cheese. The cheese gave a slight kick but was balanced by the soft texture, offering a gentle finish. We then proceed onto the dark side - strong flavours! Hard-rind sun dried tomato cheese worked extremely well with mustard and of course micro basil (textbook stuff!). The choice of buttery herb crackers (Yes you heard me! Vegan crackers can be buttery!) enhanced the flavour combination without being overpowering. That's the breakdown of my plate! Every plate was given much thought and love!

My Cheese Plate // Pistachio crumble / Pomegranate and guava sauce (pink) / Soft onion cheese / Chia seed crackers / Pickled pluot / Sun-dried tomato & black pepper (hard cheese) / Micro basil / Herb Crackers / Mustard

Can you tell this plate is a progression of seasons? From spring to autumn (now!). We start off with light tones and flavours, starring beautiful dainty colors of pistachios (green) and sweet guava sauce (pink), which paired nicely with the onion-flavoured soft cheese. The cheese gave a slight kick but was balanced by the soft texture, offering a gentle finish. We then proceed onto the dark side - strong flavours! Hard-rind sun dried tomato cheese worked extremely well with mustard and of course micro basil (textbook stuff!). The choice of buttery herb crackers (Yes you heard me! Vegan crackers can be buttery!) enhanced the flavour combination without being overpowering. That's the breakdown of my plate! Every plate was given much thought and love!

 Some of our creations. As you can see we all have different styles and flavour preferences!    We learnt that a   cheese plate must include the following components:   cheese, pickles, jam/chutney, sauce and crackers/  bread, And that you NEVER plate a whole wheel of cheese (  as much as you want to stuff your face with it!)

Some of our creations. As you can see we all have different styles and flavour preferences! 

We learnt that a cheese plate must include the following components: cheese, pickles, jam/chutney, sauce and crackers/bread, And that you NEVER plate a whole wheel of cheese (as much as you want to stuff your face with it!)

SANTA MONICA FARMERS MARKET! (Every Weds & Saturday)

 How crazy is this!? This fruit is known as Buddha's hand. It's citrus-y and tastes like a lemon! 

How crazy is this!? This fruit is known as Buddha's hand. It's citrus-y and tastes like a lemon! 

 Beautiful pink guava!

Beautiful pink guava!

Final Week

  • Yogurt parfait with sprouted buckwheat granola

  • Cacao ganache tart

  • Carrot soup

  • Preparation for final presentation (19th Nov, Thursday)

  • Final exam & graduation (20th Nov, Friday!)

The latter part of this course inevitably allowed students to be creative, it wasn’t just following recipes anymore. Step by step, we became more acquainted with raw techniques and developed our own style. We got to coat our own truffles with superfoods, nuts etc (they are SOO good), create an ice-cream dish in pairs, craft our very own cheese plate, and of course, the final presentation: a three course raw vegan meal. Most of us used a particular cuisine as a theme for our final project. I chose Thai cuisine, with the task of executing 2 out of 3 dishes.

 COYO (coconut yogurt) / Sprouted buckwheat granola / Persimmons / Pomegranate / Pears

COYO (coconut yogurt) / Sprouted buckwheat granola / Persimmons / Pomegranate / Pears

 Carrot Soup // Carrot Juice / Almond shallot milk / Lemon vinaigrette / Chili oil. Throw in any leftover veggies into the soup! Great way to clear out your fridge!

Carrot Soup // Carrot Juice / Almond shallot milk / Lemon vinaigrette / Chili oil. Throw in any leftover veggies into the soup! Great way to clear out your fridge!

 My Final presentation // Raw Tom Yum (top)  / Thai Coco Curry. Was in such a hurry for presentations that this is the only picture I took of my babies!!  The Tom Yum soup was created with a tomato & coconut milk suit base, raw vegan fish sauce (yes I made that!), lime and lemongrass juice. Marinated shiitake ("fish sauce" and thai green peppers), cilantro oil, micro cilantro and red chili foam to finish. 

My Final presentation // Raw Tom Yum (top)  / Thai Coco Curry. Was in such a hurry for presentations that this is the only picture I took of my babies!!

The Tom Yum soup was created with a tomato & coconut milk suit base, raw vegan fish sauce (yes I made that!), lime and lemongrass juice. Marinated shiitake ("fish sauce" and thai green peppers), cilantro oil, micro cilantro and red chili foam to finish. 

 Thai Coco Curry // Yellow curry sauce / Kohlrabi rice /  Red bell peppers / Red Cabbage / Zucchini   A splash of yellow curry (and a dollop hidden underneath the rice), hand cut kohlrabi rice for a crunchy texture, pickled red bell peppers (sweet element), kimchi flavoured zucchini (spicy), pickled fennel (sour) and picked red cabbage for the color. Sprinkled with white sesame seeds, drizzled with sesame oil and finished with edible flowers petals and micro cilantro. Voila! Your main course is served.

Thai Coco Curry // Yellow curry sauce / Kohlrabi rice /  Red bell peppers / Red Cabbage / Zucchini 

A splash of yellow curry (and a dollop hidden underneath the rice), hand cut kohlrabi rice for a crunchy texture, pickled red bell peppers (sweet element), kimchi flavoured zucchini (spicy), pickled fennel (sour) and picked red cabbage for the color. Sprinkled with white sesame seeds, drizzled with sesame oil and finished with edible flowers petals and micro cilantro. Voila! Your main course is served.

 After another written exam, our class graduated! Yay!

After another written exam, our class graduated! Yay!

I am proceeding to the next level on Monday, 30th Nov. Level 2 is going to be INTENSE. We are doing Mondays to Saturdays, 8am-3pm. Wish me luck! I know I'm gonna love it. No doubts.

It's been a long post - hah! Thank you for reading & have an awesome weekend lovers!

tee xo.