I can’t believe event week has come and gone! Our six months of classroom time is over! It feels like just a few weeks ago my classmates and I walked into the demo kitchen, sat down at the seats with our name tags, explored our knife kits, and started our culinary journeys. The time has gone so quickly, but it’s definitely been power packed.
For our last week of classes, we learned more about event prep. Chef Marko came in and taught us all about creating spreadsheets to make our organization a bit easier and more clear. We went over our menu and design plans, in preparation for a meeting with the staff later to explain our proposed plan, down to the details. It was nice to have the experience of our teachers to help guide us along in our event prep, sometimes helping to make a few of us feel a bit less stressed by the reality of the end setting in. The week went by so quickly! We gathered all of the groceries and decorations on Thursday, and started to prep the recipes and rooms. Friday went by in an instant, putting together all of our recipes and getting every little detail perfect.
I was on the front of house design team, so I spent much of the week working on creating a cohesive and interesting design for the lab and demo rooms. Our theme was “World of Plants”, due to our international mix of students and our love of foods from around the world. For the design, we went with an Indian bazaar feel, creating a draped ceiling in the demo room. We added objects with connections to places all over the world, like Chinese lanterns, hand painted bowls from Mexico, and serving platters from the Middle East. Everything came together really well!
I can’t believe that we are all finished with our classroom time. Now it’s on to our externships and assisting at The Natural Epicurean. It’ll be nice to run into each other during assisting hours, and I cannot wait to see what amazing things my classmates do. Onto the next part of our plant based chef journeys!