Matthew Kenney Culinary Online Level 2, part 2

My "Shop Project:" Mocha Angels Chocolates

I continued on to Level 2 for one reason: to learn the business end of raw food. I wanted to understand costing and how to charge for my services. I am so glad I did it. I learned the business stuff the last two weeks of school. I chose to make, price, and package chocolate for my final project.

Mocha Angel, White Mocha Angel, Strawberry Mocha Angel unwrapped.

Except for the strawberry chocolate, my chocolates came out great. I dehydrated then ground the strawberries. Rather than turn the melted cacao butter (which is simply edible grade cocoa butter) pink, the strawberries sank to bottom...and sat there. So much for pink chocolate! 

I had never made white chocolate before. That was a fortunate success. 

The project had to be "in the store ready to market." So this is the back of the box. It includes ingredients, price, weight, and an ISSN bar code. I am really proud of this project.

I've been asked what am I going to do now. First...take the summer to change me and the boys over to raw food. For me, that means 100%. For the kids, it means more whole food. It doesn't mean I'll be fully raw forever. I am at a point in my life where I need to be fully raw and now I have the knowledge to do it properly. There will be lots of posts about what we are eating.

Second, I am working on a smoothie book. (That's my next post.)

Third, teach people how to make simple vegan food. I have one client (I haven't forgotten about our date this summer!) Everyone would eat better if they knew how. That is where I come in! If you live in DC. MD, or PA, and interested in having me help you, let me know!

Love,
Althea ◦

Matthew Kenney Culinary Online Level 2, part 2

Matthew Kenney Culinary Online Level 2, part 1

Guacamole, Cacao Chips, Mole Sauce

My journey through raw vegan culinary school is complete. It has taken me a while to recover from the intensity. A friend of mine, who graduated from a traditional in-person culinary school, said to me, "You didn't think it would be that intense, did you?"

"Uh, no....."

And it was. I as SO HAPPY I did this. I have wanted to study at/with/through Matthew Kenney for YEARS. Going to MK Culinary was on my vision board from the moment his first restaurant opened in Oklahoma City years ago. I even completed this ahead of schedule. I found a list of goals I wanted to achieve after I finished. I had written "2017" as the year I wanted to do culinary school.

But absolutely so intense. YES. I tore through school because I have two kids and I work three jobs. I dropped two of the jobs temporarily for sanity's sake. I spent six to seven days a week, 6-7 hours a day on school, no lie, no exaggeration. When I finished, I was burnt to a crisp. My personal food for me and the kids became sandwiches because a sista was not trying to spend more than 15 minutes making any meal.

Chocolate Cake, Walnut Sauce, Anise Scented Pears, Chai Ice Cream, Fennel Sauce

But what I learned will serve me for the rest of my life. That is an awesome feeling. Was everything I made perfect? No. For instance, take the first photo of the guacamole and chips. The guacamole was something I could eat everyday. The chips, not so much.

The chocolate cake was a revelation. We made flour from scratch. I was in a daze at what I was making. The cake was yummy. It tasted like a rich fudge brownie. The other ingredients elevated it. I learned that anise is my new favorite spice. The ice cream and fennel sauce weren't necessary because the cake alone is extremely rich.

Dark, White, and Strawberry Chocolates

I learned how to make tempered chocolate. All chocolate you buy is tempered. It's a method of heating chocolate that keeps it from melting at room temperature. The photo above is an example.

Linzer Christmas Cookies with Berry Jam

I am showing off the best of what I made. These cookies are a winner. I'd be happy to bring them to anyone's holiday party.

Baklava

The Baklava was rich rich rich rich rich rich rich rich. Did I mention it was rich? Full of flavor yummy.

Vietnamese Pho

This was crazy complex. I enjoyed it though.

Vanilla Panna Cotta

My favorite dish I made, hands down. LOVED LOVED LOVED it. I made this take on an Italian dessert with a raspberry sauce. It was simple, elegant, and not too sweet. It's great for an intimate dinner for two. 

What am I going to do next? I will show my "Shop Project" and share where I am going.

Love,

Althea

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Matthew Kenney Culinary Online Level 2, part 1