Healthy Chef Shell

My FVTC Intro to Food Production students really embraced their artistic side when they created their salad week recipes! What a switch from two weeks of desserts and breads. They even picked their own warm tomatoes & herbs from the school culinary garden. 🍅🥬🥒🥕🧅🥗

Last night I was honored to be invited back for the third year in a row to personal chef a corporate client staff dinner. Course one was loaded grazing boards and final course was apple pear spice cake with sugared pecans & cinnamon whipped cream. Thank you for the repeated invite to your home. but yikes I’m tired today!

Friday afternoon was a long hairy ride to Sheboygan thru 4 heavy thunderstorm cells with blinding rain. The gorgeous double rainbow so low over the highway you could almost grab it was a joyous surprise. 🌈
Taught a Julia Child celebration class at Relish with a delightful group that made this stunning Salade Nicoise as their first course.

Grilled peaches with butter pecan gelato, cinnamon honey and some almond granola. It’s what’s we had for dessert in my FVTC community class today featuring the flavors of summer bounty. So. Good. 👍 ❤️🍑

A fun and busy start to the week as the chef in residence at Riverview Gardens. The peaches and cream trifle and caprese burrata platter are from our Monday night raffle winner private cooking class group. The 105 loaves of zucchini bread are the hard work of my work service guys finding out what “go big or go home” means on their first day of baking. They really came thru and did an amazing job when we were presented with this sudden challenge!

Last night’s healthy potluck dishes class at the Oshkosh Y produced this cute little fruit pizza made on an oatmeal cookie crust and Greek yogurt spiked topping. So it’s breakfast then, right, and not a dessert??☺️

Mulberry trees are off the charts full this year. I think muffins are in the future!!

My garden bed is a jungle thanks to 5” rain over the past week and buckets of compost added to the soil. My favorite passive resistance, growing my own organic food. ❤️🫛🍅🥬🥕🥒🫑

Practicing a galette for an upcoming class with fresh asparagus and sprouts from farm market, plus cremini mushrooms, leeks, and cheese. Such a yummy lunch.

That first exciting farm harvest delivery at Riverview Gardens when you walk in to find spring treasures like these! 🤩💚

Happy Monday and finally, enough wild asparagus to make a breakfast scramble! Have a good week everyone.😊☀️

The FVTC baking students showcase was a delicious event to attend, with so many beautiful desserts and themed table displays. Nice job everyone!! Now excuse me while I run off this sugar buzzzzzz…..