Eating is an Agricultural Act (the words of Wendell Berry) and we put it into action
After 10 very intense weeks, the Whole and Natural Foods Chef Training Program for 2012 is coming to a close. It’s been a deeply rewarding experience for me as I see the students blossom and begin to piece everything together. As much as I teach them (as does Holly Davis and Jean Martinez and all who come into our kitchen) they teach me daily. It’s quite a blessing. But, time is short, the night is getting on and I wanted to get this up. Tomorrow is the Student Group Dinner which we are repeating on Wednesday evening also. We are booked out with friends, farmers and public coming to enjoy the dinner – an opportunity for the students to put into practice what they know and have learnt, and to experience doing so.
The photos are a mix of our trip down south to the town of Balingup, hosted by Katrina Lane from Taste of Balingup. Katrina is a woman that walks her talk and works to connect and support local farmers. Which, at the end of it all is why we go to visit the farmer, because this is what it’s all about – our weeks in the kitchen, learning what we learn all comes together at the farm. It is here it is produced – and how thankful we are for farmers that nourish the soil and provide us with real food. How thankful we are for farmers that care about the vegetable and the animal, and raise both with integrity and a view to sustainability. In the wholefood kitchen, this is where it all starts and the food choices we make support this kind of farming and nourishment.
Not the best photo I know, but it is late tonight ! Check out that grass. Visiting Warren and Lori Pensinis’ grass pastured, bio dynamic beef herd – it’s brand name is Blackwood Valley. The small photo above it is Warren and Loris’ developing project to use the cuts no one buys – things like silverside and topside. It is a tragedy that people only buy the prettier, quick and easy to cook cuts like fillet, t bones etc – because an animal has many other parts and we can’t simply kill the animal and only eat the ‘prettier’ cuts. The students are using the brisket for dinners tomorrow night and let me tell you it was looking mighty pretty and smelling insanely delicious. I’ll post the recipe and photo when it’s all ready (tomorrow, but give me a couple of days to get it up).
And up early the next morning to visit the organic garlic grower
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What luscious pics, Jude. Those vegies look good enough to eat straight off the screen! How I wish I could pick up produce of that quality in Neutral Bay!!
Is this training something that happens every year? How could I get involved?
Hi Liz, my apologies for such a late answer – yes, we do this every year and go to the Chef Training Program on my website to find out all about it… Jude