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Demo Room & Duties


Okay, I’m slowly easing into explaining the cooking that goes on here. We have a demo room where we take classes each afternoon and have guest speakers.
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It’s here where Darina (and presumably the other teachers) also point out what went wrong earlier in the day in the kitchen — like how different these two brown soda breads were, even though they were from the same recipe.

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In the smaller one on the left (see plate below), the cook put in baking powder instead of baking soda. All soda breads must have baking soda!

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I love taking photos of the raw ingredients, like all the lovely, fresh ones going into a salad. It looks like this box includes zucchini flowers, nasturtium (bright orange edible flowers. You can also eat the leaves and seeds. They’re a little spicy.), and beetroot leaves.

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Or, this bowl of fresh raspberries, blueberries, and blackberries and frozen currents for compote. (By the way, I now know an easy way to make jam!! I made loganberry (similar to raspberry) jam yesterday and filled up a few jars of it.)

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What we see in demo one day, we make the next morning. Also, some of our extra duties are cooking duties, like making a big salad for the whole group (gigantic salad spinner!), or baking brown bread, or making homemade lemonade for lunch. We also have a ton of other cleaning duties. I have fed hens, swept floors, done the dishes, set the table. You might think this sounds oppressive, but I can honestly say everyone chipping in is probably why even though I’ve only been here a few days, it feels like I have lived here a month. It’s a great feeling.

I have had some requests to show off my chef’s whites. Well, this is about as close as you are going to get:
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Off to eat some breakfast (my loganberry jam on some brown soda bread)…


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