A reformed cooking class junkie AND your chance to vote

I sat at the table and leafed through the stack of cooking class recipe packets. I was applying what I learned in class at home and using recipes in meals as well as suggesting recipes to friends. It was also apparent that I was spending a lot of money. I was exceeding my budget for cooking classes and I was about to reduce my budget once I moved into my place.  What was I going to do? I recalled an instructor at L'Academie de Cuisine had mentioned that the people wearing  the red aprons in class were volunteer assistants. Volunteer assistants earn credits for each class they assist. Those credits can be applied toward the cost of a class on a 1:1 basis, for half off the class. Perhaps this was the answer to my cooking class addiction.


in uniform and ready to work

I completed an application. I went for an interview. My application was accepted. Volunteer assistants attend orientation and then undergo three  class sessions of training before they are eligible to earn credits.

The volunteer assistant's uniform at L'Academie de Cuisine is black pants, white shirt, and sturdy, non-kid shoes(preferably).  I had a shirt on hand. The pants and shoes required a little more research. Bebe was helpful in pointing me to local vendors who might have the shoes and pants. After two weeks, I finally found the non-skid shoes that fit my feet and budget best.

Volunteer assistants receive a list of upcoming classes and select the classes they would like to assist. I choose classes based on subject,  day offered ( I have a day  job so assisting in weekday daytime classes is not possible)  and sometimes location (L'Academie offers recreational classes at its Bethesda and Gaithersburg, MD locations).

cleaning and sanitizing the classroom kitchen is a must

The glimpse of behaviors I noted as a student blossom as an assistant and it is crucial to exercise diplomacy and patience as well as follow the chef/instructor's lead . Some instructors inform the students at the start of class to be nice to the assistants because they are volunteers. Some instructors ask students to pose any questions to the instructor only. All instructors rely on assistants for food prep, classroom clean up before, during and after class as well as serving adult beverages to students legally allowed to drink.

I am grateful for the sturdy, non-skid shoes I purchased. Volunteer assistants are on their feet 99% of the time as we set up the class, support students during class (e.g. removing and replacing cutting boards, cooking implements as well as helping with drying as dishes and returning them to
their proper storage location) and clean up after the class concludes.



 

arugula, lobster and quail egg

What about the food? The assistants generally get to sample what the chef/instructor cooked. The dish is also shared with any staff that is working.



salad greens with duck and raspberries



photo by TEP

What's next? In a few months I hope to attend a cooking class titled Culinary Techniques 101 at L'Academie de Cuisine. The class requires wearing a chef's jacket with a name or nickname  embroidered above the school's name. I'm inviting you to visit the Technicolor dining blog page and participate in a poll to select  which name should be embroidered on the jacket. Don't delay, the poll and opportunity to vote will be available for a limited period of time.

Be well,

Technicolor girl

SNAP Challenge 2014 - Day 4: Be Prepared

Day 3 dinner

I began Day 3 thinking of pancakes. Had I grown tired of the oatmeal and raisins? It really doesn't matter because this is the option for breakfast. I had plenty of water on hand and was cognizant of the amount of time between breakfast and lunch. After lunch the smooth flow of day was gone. Before I knew it I was rushing out the door for my evening meeting. I munched on the carrots in my snack bag  before arriving.  As I reached entrance to the building where the meeting was held I mentally prepared to tell the meeting organizer I was not hungry  (which was not true) rather than the explain what was going on. I also knew that if I was truly in need of food that the meeting organizer would feed me without question and would feel obligated to do so. After the meeting I rushed home to have dinner; the amount of time elapsed between the snack and dinner was too long, I was hungry. Very hungry.

Lessons learned on Day 3:

• I need to eat dinner earlier to avoid being very hungry
• It appears my food may last through the week. I will know for certain by the end of Day 4.
• I miss having juice to drink, but remind myself that water is good for me.

preparing meals to take to work

 Questions posed to me on Day 3 and my answers:

• Q: Did you purchase any dairy, soft drinks or juice?
• A: No, those items weren't on my list. In general, I don't drink soft drinks.

• Q: Isn't the county you in live in considered one of the most affluent in Maryland and the United States?
• A: Yes, but that doesn't mean people don't need assistance for any number of reasons. The two largest SNAP recipient groups are the elderly and children.

• Q:When you were eating $5 to $10 a week in food did you get sick?
• A: The human body is amazingly resilient. After being unemployed for months, I had to move out of the place I was living and moved to a temporary location. After six months I was becoming concerned because my unemployment benefit was running out. Shortly thereafter I secured a job. I was on the job for about two months when my hairdresser began to notice that my hair was coming out in patches. A month later the only option was to cut the remaining hair. I was puzzled, frustrated, and upset. After several weeks of searching, I found a dermatologist who asked me a few questions and then explained that the stress of being unemployed and limited food options had taxed my system greatly. Once the stressors had been addressed my entire system "sighed" and the hair fell out. The medical term is Alopecia areata. The hair has since grown back in and I am grateful for that.

Day 4 will be full and long. I have a task that I  have to address at 7:30am. After a full workday I am scheduled to volunteer at an event until 10:30pm. Food will be available. SNAP Challenge Rule 4: Avoid receiving free food from friends, family, etc.  I am prepared; I  will be carrying my meal with me.

 I hope you will return to see how being prepared helps me successfully navigate Day 4.

Be well,

Technicolor girl

image created by InkPlus LLC