Today was our 2nd to last day at the Organic Garden Cafe raw chef training, and we made so many delicious things!
Fridays at the cafe are very busy, and Chef Tina had an additional project – cleaning out & defrosting “the coffin” (the big freezer in the chef area).
Tina told us that the coffin was “for naughty interns”, so, of course, we climbed in for a video & photo shoot (stay tuned for the video) at Tina’s prompting. Such fun!
Other highlights – we learned to make phenomenal veggie meatballs and raw marinara sauce. They are both unbelievably delicious with great texture. I can’t wait to make them for my sweet husband when I get home this weekend!
We also made:
- portobella burgers
- hot sauce
- ravioli filling
- cheesy kale chips
- spaghetti squash
- marinara & white sauces (for spaghetti squash)
- muchi curry sauce (a favorite at the cafe)
- jack cheese
We’ve learned so much and are looking forward to enjoying our last day, tomorrow. We’ll be meeting with owner, Rawbert, to discuss day-to-day raw meal plans and more. See the photos below from today’s training!