Life After CT101

Is there life after completing Culinary Techniques 101? Yes, absolutely! M  asked me recently if I will become a professional chef now. That's very unlikely unless I enroll for additional training.

Instead, I apply what I learned in a number of  ways. I  continue to serve as a volunteer assistant in L'Academie de Cuisine Recreational classes. The assistants are the individuals wearing red aprons in class.

I've completed volunteer training at the Capital Area Food Bank to assist in their Cooking Matters® program. Cooking Matters® is a part of the No Kid Hungry campaign to end childhood hunger in  America. Capital Area Food Bank  has partnered  Share Our Strength to offer  in the Washington metro area. To learn more about the program visit the Capital Food Bank website.

I also assist at Open Kitchen, which offers cooking classes, hosts private events, and caters events. Great team of people.

The biggest surprise was being asked to be in assistant for the current Culinary Techniques class. I now get to see the class completely from the perspective of an assistant. I learn from my fellow assistants as well as from Angie and Chef Brian.

In meantime, my home cooking has become a bit more adventurous and creative. Some adventures have been successful (I've made my own ceasar salad dressing a couple of times,made my own sausage and recently made a marinade for golden melon kabobs) and some will need more work (the pot of quinoa that never fluffed).

All in all I'm enjoying the journey -there's always more to explore and learn! If you see me at any of these venues, please say hello.

Be well,

Technicolor girl

image created by Ink+ LLC

Thought for the day

“Cooking is like love. It should be entered into with abandon or not at all”
-Harriet Van Horne

Chefs with Slanted Door Restaurant in San Francisco, CA

Chef Marjorie Meek Bradley and Sous Chef
with Ripple and Roofers Union and 

Chef Brian Patterson and Student,
 L'Academe de Cuisine Professional School

Chef Chittum fwith Iron Gate, Washington, D

Chef Jeffery with Viadlia, Washingtn, DC

Chef Vikram with Rasika, Washington, DC

Guess Who I Saw Today?

Before you think of the Nancy Wilson song with the same title , a acquaintance of mine sent me an email a few days ago.  The first line of the email was" See below. Is that you? You are veerywhere! "

I scrolled down in the email. It was an email from Bethesda Magazine  highlighting special  offers. This offer was from L'Academie de Cuisine about its Fall 2015 Classes.

L'Academie de Cuisine Fall 2015  course catalog

Yes, to my surprise the picture is me! The photo was taken when I attended a class titled, Dinner Party Prep. You can read about that class here.

Bibi tells me that I shouldn't be surprised because I'm "beautifully capable". I appreciate the compliment. I also appreciate L'Academie de Cuisine for including my likeness in the catalog. In the print media world there are three prime locations: front page/ cover, center (as in centerfold), cover, and back.

L'Academie de Cuisine course catalog today. The cover of Bon Appetit magazine in the future? We'll see.  For now I'm enjoying right where I am.


Be well,
Technicolor girl

Sonoma Cellar to feature more than 160 Sonoma County and Virginia wines and California-inspired craft food

ALEXANDRIA, VA   – June 19, 2015  – Wine lovers in the metro D.C. area will soon be able to raise a glass and cheer when Sonoma Cellar opens its doors on King Street in Alexandria next month. To be a true part of the opening, interested wine lovers can take part in special perks by donating to a just-launched Indiegogo campaign to help finance updates on the historically significant building.

To contribute to the Sonoma Cellar Indiegogo campaign, visit:

https://www.indiegogo.com/projects/sonoma-cellar-a-wine-tasting-room-and-bistro--4/x/10754398#/story

Offering an authentic California wine tasting and food experience, Sonoma Cellar will feature hand-selected wines from 140 + Sonoma County boutique wineries and 20+ Virginia-based wineries, offering the opportunity to taste a number of varietals from these robust growing regions. Complementing the wine will be a bistro featuring a craft foods designed and prepared exclusively by Sonoma Cellar’s executive chef.

A fine wine should not be served alone. Sonoma Cellar is partnering with Chef Bernard Henry, born and raised on a dairy farm in Alsace-Lorraine, France, and professionally trained at L’Academie de Cuisine.  His passion for organic farm-to-table cuisine and his creativity in the kitchen will ensure the food is paired well with the wines.

Sonoma Cellar’s phenomenal experience, however, requires renovations to the historic Bartleman Building at 207 King Street. Wine lovers who participate in the Indiegogo fundraising campaign may select from a variety of rewards in return for their financial assistance. Compliance remodel items include replacement of the HVAC system and installation of an industrial-strength kitchen hood.

Owners Rick and Elizabeth Myllenbeck are wine enthusiasts who believe that winemakers are artists who share their carefully crafted solutions in liquid form. They are transforming the historic Bartleman Building to include tasting rooms, banquet and meeting rooms, and dining spaces as well as a quaint tasting garden outside. Bi-coastal residents of Kenwood (Sonoma County), California, and Alexandria, Virginia, the Myllenbeck’s are excited to bring their love of wine to the metro D.C. area through Sonoma Cellar.

“We are passionate about bringing Sonoma County and Virginia wine to the D.C. area and share what makes these wines and the wine-making process so special,” said Rick Myllenbeck. “With more than 450 wineries in Sonoma County alone, that is a world of wine all located in a single, magnificent location – all of which is begging to be tasted. Our craft food menu is second to none and is designed to pair with the wine, offering a tasting experience like none other in this area.”

Wine lovers can connect with Sonoma Cellar on Indiegogo, Facebook, Twitter, and the Web.

Indiegogo: https://www.indiegogo.com/projects/sonoma-cellar-a-wine-tasting-room-and-bistro--4/x/10754398#/story

Facebook: https://www.facebook.com/pages/Sonoma-Cellar/605449032842515

Twitter: https://twitter.com/mysonomacellar

Sonoma Cellar is located at 207 King Street in the heart of historic Old Town Alexandria, Virginia. It will be open seven days a week: Sunday through Thursday from 11 a.m. to 10 p.m.; Friday andSaturday, 11 a.m. to 11 p.m. For more information visit www.mysonomacellar.com or call (703) 966-3550.

Food Fridays at the Smithsonian National Museum of American History

On 1 July 2015 the  Smithsonian National Museum of American History opens its Innovation Wing. All exhibitions, learning places and programming spaces in this wing  will be centered on the theme of innovation. "Food Fridays" is one of the topics. Here are the details currently available about Food Fridays:

Food Fridays
Fridays; 11 a.m. and 1 p.m.

“Food Fridays” will showcase a guest chef and a Smithsonian host preparing a recipe while discussing its ingredients, culinary techniques and history. In July, “Food Fridays” will explore cuisine around the theme of “Summertime in America.” Program partners Wegmans Food Markets, Sur La Table, L’Academie de Cuisine and Restaurant Associates will be on the stage July 10, 17, 24 and 31. After a 45-minute demonstration, visitors will have the opportunity to purchase a dish
inspired by the demonstration in the museum’s Stars & Stripes Cafe.

• July 3, Chef Curtis Aikens will kick off the program with recipes from his native Georgia.
• July 10 Llewellyn Correia and Krystal Register of Wegmans Food Markets will showcase grilled meats and vegetables.

Check the museum's website for details about future Food Fridays topics.

The closest metro stops are  Federal Triangle and Smithsonian stations, on Metrorail's Blue and Orange lines. Visit the metro website to plan your trip.

Be well,

Technicolor girl

Rise Above Bakery - making things just a bit sweeter

Almost a year ago I interviewed to become a volunteer cooking assistant at L'Academie de Cuisine. I consider one of perks of serving in this capacity is the people I encounter (chefs, students, and fellow assistants) and their perspective about food and beverage.  I recently had the pleasure of
working with Ms. Cheryl Brown, owner of Rise Above Bakery.  She brought slices of a delicious cheesecake for the chefs, fellow assistants, and staff to try. I asked  Cheryl if she would share her story with us.

Brown Sugar Rum Bundt Cake

fruit tart filled with orange pastry cream

Q1:  Tell me a little about yourself. How did you get started?
A1: I have been career administrative professional for nearly 30 years in multiple industries in corporate and nonprofit organizations. I frequently volunteer as a culinary assistant at a culinary academy, working to transition into my gifting and passion of baking, as a second career.  I started baking with my grandmother during the holidays in Washington, DC when I was a child.


Q2: Who or what has been the greatest influence on your career?
A2:  My greatest influences came from my grandmother and my great aunt in New York when I was a child.  They would have all the fsresh ingredients at room temperature waiting for me when I arrived to make coconut custard pies.  I can still taste all that custard goodness. One of the other major influences was Julia Child; I watched her on PBS every chance I got.  I was also inspired by Jacques Pépin & Jacques Torres, the chocolate master.

Coconut Lemon Layer Cake with Lemoncello Pastry Cream

German Chocolate Cake

Q3: What advice do you have for someone who wants to go into your field of work?
A3: Since a limited number of culinary careers have large salaries, my advice would be to make sure this is your passion and what you really want to do.  Ensure you are doing it for the love of baking and giving people joy.  If money is your motivation, this may not be the career for you.


Q4: What would you like the public to know about your field of work?
A4:  It’s technical, precise, creative and relaxing. It brings me great joy knowing I’ve created a dessert for someone’s special life event that triggers happy memories they will always remember.


Q5: Where do you see yourself five (5) years from now?
A5: Five years from now, I see myself transitioned full-time into baking and having a bakery called Rise Above Bakery in my community, making things just a bit sweeter.


Rise Above Bakery's current Menu list:

Thank you for time Ms. Brown. I wish you success in your endeavors!

Want to know more about Rise Above Bakery? Ms Brown can be reached at 240-506-0044. Also visit Rise Above Bakery's Facebook page,  The menu, and cake images were provided by Ms. Brown and Rise Above Bakery.


Be well,
Technicolor girl

image created by Ink+ LLC

2015 Eat Local All Year Long! - Montgomery County

One evening while assisting in a class I noticed a  flyer on the news/information board in the classroom.

I contacted the person listed on the flyer, introduced myself and  asked if I could attend the event. The response was quick and an enthusiastic "yes". I would attend the event as an observer.

The day of the event I nervously entered the room. Chefs and growers sat at round tables chatting. I sat a nearby table observing. A student facilitator encouraged me to join a table and listen. The first group I joined was  represented primarily by growers. They grew apples, squash, berries (strawberries, blueberries), vegetables of all kinds. As a small grower the primary concern was finding buyers of the product.

The second table I joined was represented primarily by chefs. The chefs discussed the importance of  quality standards in the ingredients they selected for their restaurants. Small growers were encouraged to work with local produce delivery companies to move their products.

A couple of attendees asked about my background. When I disclosed I was blogger and talked about the access to food and participating in the SNAP Challenge (Supplemental Nutritional Assistance Program) the chefs began to share more about their efforts to find fresh and local food for their clientele.  Several chefs and growers agreed to grant me interviews. They will appear in upcoming blog posts.

I followed the chefs and growers into the kitchen to watch them begin using local produce to create meals for everyone to eat. The owner of Comus Market, David,  shared  with me that he planned to prepare a kabocha squash stew for the group. He asked a student if he knew how to cut vegetables. The student replied that he didn't. I replied that I did, took my jacket off, and washed my hands. I assisted David with cutting kabocha squash, peppers, and other ingredients. One of the chefs I sat with earlier and walked by and asked, "you're a blogger and a cook? Wow!" The knife skills training at L'Academie de Cuisine was paying off !

Sadly, I had to depart before the meals were presented and consumed .The kitchen smelled fantastic, chefs were approachable and answered questions and worked together well. Want to see more pictures? Visit the Universities at Shady Grove page.

Many thanks to the Universities at Shady Grove, Chef Callahan, and the Students from the University of Maryland, Eastern Shore (UMES) Hospitality and Tourism Management program for allowing me to attend the Chefs Summit.

The first recipe Challenge has been issued. Recipes are due 1 May 2015. I encourage you to participate.


Be well,
Technicolor girl

image created by Ink+ LLC

2015 Hear the Crunch !

Today is "Hear the Crunch" Day in Maryland , also known as Maryland Day. The event is organized by Maryland Hunger Solutions (MDHS)- Marylanders are asked to take a photo of themselves taking a bite into an apple to raise awareness about hunger in Maryland, especially  School Breakfast Programs for children.

I participated in the event in 2014, but I wanted more information about the organization's leadership and the event goals. Maryland Hunger Solutions' Executive Director, Michael J. Wilson, graciously granted me an interview.


Q: How did you get involved with Maryland Hunger Solutions? 
I spent nearly a decade on the Board of the national organization, the Food Research Action Center (FRAC) back when I was at the United Food and Commercial Workers Union (UFCW).  When there was an opening to lead Maryland Hunger Solutions, I spoke to the President of FRAC, and one thing led to another.  Eventually I resigned from the Board and accepted the position as Director.

Q:What's the goal of Hear the Crunch?
Our view is that everyone in the state of Maryland should start the day with a nutritious breakfast.  This is especially true of school aged students, but not exclusively.  This is also tied to our policy agenda of expanding school breakfast programs, enacting state legislation to expand the use of federal dollars for school meals, and to focus attention on the Child Nutrition Reauthorization which the Congress will consider this year.  We will be successful not just by the more than 800,000 folks who will participate on March 25th – but by how many folks are having breakfast on March 31st when there is no spotlight.

Q: What's the state of hunger in Maryland? Any data by county, gender, or age group that you can share?
One of the things that we are most proud of is our capacity to be the state’s leading resources for hunger data.  On our website is data for every county in the state, and shows the county and state participation rates for the Food Supplement Program (FSP ) which is how the food stamp program is known in the state of Maryland.  It also has data on school lunch programs, school breakfast programs, summer meal programs, after –school meals and the Women’s Infants and Children program (WIC).


It is not broken down by gender or age, but we have some demographic data.  We know that according to the most recently published information, that there are 72,519 FSP recipients in Montgomery County and 788,913 in the state of Maryland.  We also know that one in eight households faces a struggle with hunger, that 21 percent of households with children struggle to obtain enough food to provide regular healthy meals for their family, and that nearly 10 percent of Marylanders live below the poverty line.

Q: Does Maryland Hunger Solutions partner with other organizations?
Our mission is to eliminate hunger in the state of Maryland, but we know that we can’t do that alone.  We partner with dozens of government agencies, non-profit groups, and private entities to address hunger in the state.  That includes dozens of groups like Manna Food Center in Montgomery County, AARP, the Maryland Alliance for the Poor, Catholic Charities of Baltimore, and the Prince George’s County Food Equity Council.

Q: What should the public know about Maryland Hunger Solutions?
That our work to end hunger in our state begins with utilizing the existing federal nutrition programs.  Making sure that everyone who is eligible for FSP is getting benefits will not only help battle hunger, it will help the health and economy of our state.

Q: How can people get more involved with Maryland Hunger Solutions?
We utilize volunteers and interns to help maximize our work and can always utilize more.  In addition, as a non-profit, we are always fundraising to help on our mission.

Many thanks to Michael for the interview.  

This year,  L'Academie de Cuisine Professional School's Chef Brian Patterson, Sous Chef Angie Rosado and the Winter 2015 Culinary Techniques 101 class joined in on the "Hear the Crunch" effort with Technicolor dining.  Can you hear you hear our crunch?

Why do I participate? Why do I care? I care because I have been unemployed, looking for work and have gone to bed hungry. Access to food is a human right. No child should be hungry.

If you live in Maryland I hope you will consider participating in the "Hear the Crunch" event. If  you live outside of Maryland, consider taking a bite of your favorite variety of apple anyway.

Be well,

Technicolor girl

Thought for the day - Special Edition

I admit, recent Technicolor blog posts  have been fewer than in the past. When I received the message,  "We haven't heard from you. Is everything okay?", I knew I had some explaining to do.

A few months ago I assisted in a cooking class where one of the students became very ill. I completed First Aid training years before and the training kicked into gear. I called 911, requested help, and reported vital information that would help the emergency personnel understand and evaluate the student's condition upon arrival.  Help arrived and the student was rushed to the hospital. I'm happy to report that the student was released from the hospital and is well.

The evening's events replayed in my mind for the next two days. My First Aid and CPR certification  had expired. Did I remember how to use an  Automated External Defibrillator (AED)?  Perhaps this was the time to renew my certification. I searched the internet and found that Montgomery County Maryland offers free CPR training and certification through its Community Emergency Response Training  (CERT) program.  I completed and submitted the online form to participate in the Fall 2014 Class. The website reminded registrants that if a current class was full their application would be kept on file for the next class.



I honestly forgot about the application. I was busy learning about wine, delivering meals, and experimenting with recipes. Then an email appeared in my inbox inviting me to confirm my seat in the Winter 2015 CERT Class. Participating in the class meant attending  weekly classes for two to three hours on Wednesdays; four hour practical classes on Saturdays, reading the manuals, completing homework,  as well as completing and passing the final exam. The class also required completion of online training modules offered by the Federal Emergency Management Association (FEMA).

The class began on 7 January with six students and concluded with five students representing a variety of experiences, backgrounds, and motivations for participating the class.  The instructors told us we were the smallest class they've ever had. A week later I began a 20 week cooking class at L'Academie de Cuisine.  What was I thinking?!  The  days were beginning to roll together like a snowball. The blog posts began to slow down.

The class showed up on snowy/ icy wintry days and evenings for lectures, hands on demonstrations, and participated in outdoor practical exercises in frigid temperatures (the instructors were mindful to not have the class outdoors too long - "don't bring a victim to the scene", is rule number one). On 7 February the class participated in a final exam consisting of  two simulated emergency response exercises that tested our knowledge and application of all the topics covered in class including fire suppression, first aid, and triage. We passed the exam!

At a post exam celebration the instructors and CERT Program Manager asked each class member about joining the CERT team. I'm glad I took the time to renew my certification and grateful for the effort the instructors made to share their knowledge with me.

That's my story. The blog posts will resume. There's much to catch up on and explore. I hope you will continue following my journey.


Be well,

Technicolor girl



image created by Ink+ LLC