This week was all about grains, beans, tofu, and tempeh! As a weird vegetarian who has never really appreciated beans, I wasn’t looking forward to bean day, but it ended up being pretty great. We were able to sample some dishes in demo class, made by Chef Inge, and they were all delish. Later in lab, we made black bean patties, variations of hummus, a lentil dish, a pureed white bean dip, and black-eyed pea salad––all of which ended up being really yummy! I was a little surprised, and pretty proud of myself for being a grownup about beans. That’s something that has been really great about being in this program, I’ve been finding a lot of tastes that I thought I wasn’t into, but have ended up enjoying. I was lucky to grow up in a family that made awesome food, so it’s not that I had poorly prepared food, I’ve just always been quite picky. I’m excited to start trying to incorporate more beans in my food, and to find out what other foods I enjoy now that I always refused to eat.
Later in the week, it was tofu and tempeh day, which I was pumped about! We got to practice one of the dishes we’re going to make during our first practicum test next week. I’m a little scared for the test, but Chef Inge has been giving us pointers on how to make it a less stressful and scary experience. We are going to make three dishes, identify ingredients such as types of rice or beans, and demonstrate our knife skills. I think I might be most nervous for the knife skills challenge. It’s way harder than it seems to cut a perfect ¾ inch dice! I’m sure it’ll end up being less scary than I think, but I’m definitely getting some practice in before the test!