Be inspired! Read on as ‘aspiring’ chef Lauen shares this leg of her journey!
Sometimes I wonder if I’m working or just playing in the sandbox all day. These are a few of the things keeping me inspired the past while.
In bake theory class, being taught about chocolate and tasting it. Analyzing the different properties in each bar, from milk to dark. My favourite, a smokey, peaty, dark chocolate that was slightly acidic, bitter and sweet like dried cranberries. After eating, it’s toasty flavour sat on the sides of my tongue. The darkest chocolate: cooked dried fruit, bananas, toastiness, lingering bitterness on the back and sides of my tongue.
In the heat of summer, on Peninsula Ridge vineyard, serving mesquite smoked veal tenderloin with scape butter and Moosehead pickled zucchini. Meticulously harvesting…
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