Matthew Kenney Raw Food Vegan Culinary Academy

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More Than An Education, Nothing Less Than An Inspiration

When I made the decision to pursue an education in the culinary arts, I knew I wanted to join a program that emphasized a raw, organic approach. I researched different options and wasn’t sure if I would find the right fit amongst the numerous unoriginal programs that existed. I was beginning to lose hope until one morning when I stumbled upon a comprehensive curriculum that embraced the true “art” of raw cooking. I was intrigued as I learned it attracted inspiring chefs from all across the globe and was founded in response to the increased demand for raw cooking in this industry. Like love at first sight, I knew I had found my perfect fit. So I took a leap of faith and flew to Santa Monica, California where I began learning from some of the very best at Matthew Kenney Culinary.

The Matthew Kenney mission is to advance cutting edge living cuisine and caters to those desiring “professional-style” techniques. Their programs “emphasize the use of whole, organic, unprocessed, plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine.” But it was more than just frequent flyer miles and an attractive website that led me all the way to the west coast. What I loved most about Matthew Kenney Culinary was the intimate atmosphere in which you learn.

Upon arrival to Matthew Kenney Culinary I found myself admiring and pulling inspiration from their unique ambiance. I was encouraged to embrace my creativity and learn the true “art” of cooking and the preparation of raw, vegan cuisine. Classes were personalized and customized to my needs and I can honestly say I truly gained a hands-on experience. I couldn’t help but love every minute of my time in Santa Monica, learning much more than I had imagined. And to my surprise, I had the chance to learn from Matthew Kenney himself.

Not only did Matthew Kenney’s delicious cooking resemble that of a Picasso painting (yes, Picasso) but his superior approach to teaching was complimented by his encouraging, amiable demeanor. I am so gracious for his motivating and nurturing spirit and I am more than happy with my decision to fly across the country to learn from the best in raw cooking. With such a positive atmosphere, I couldn’t help but take my craft to the next level and I hope you all have the chance to taste my delicious raw chocolate and see for yourself just what I learned!

P.S. As always I would like to hear from you how do you boost your energy up? Share your commends, tips and suggestions with the rest of us. 

 

KASIA

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Dorade Espagnole Simply delicious

Impress your Friends & Family with this Simple Quick Delicious Fish, perfect for Lunch or Dinner and add some extra Gluten Free Natural Mila Omega 3

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You will need: Beautiful silver platter, fresh Dorade  and good appetite!

 Ingredients:

2 Fresh Dorade 600g per person (aprox.1.3lb per person).

You will loose some more weight when removing the bones. Make sure your fish is fresh, skin has a nice shine, sharp eye sight, and the head is easy to separate by knife. Also make sure the blood has a vibrant red color.

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get-attachment-4.aspx 4.03.14 AMgarlic 10 cloves

parsley 1 small bunch

sherry vinegar 3-4tbs

fleur de sel

olive oil

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Piment d’espellete spice in red powder

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espelette

Espelette pepper (small spicy red pepper)

You can sprinkle your salad or veggies with MILA seeds rich in Omega 3. So far this is the best most natural way to enrich your diet in Omega 3 gluten-trans fat-sugar-free.

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Recipe

Flake and cut the fish in half with clean wiped belly without separating it.  Gently smear some olive oil all over and sprinkle with fleur de sel (big pieces salt) . Put into the baking tray to pre-heated oven for 7minutes on each side in 425F temperature.

Slice garlic and cook in 20cl (aprox 7oz almost one glass) olive oil over medium heat. The secret to not to burn garlic is it to start cooking it in cold oil. Add small piece of red spicy espelette pepper to add flavor as shown in the picture above. Cook gently until garlic will start to shrink due to the water absorption and will change into nice light brownish color. Remove garlic when ready and put it on paper towel to absorb access of oil. Keep the remaining cooked oil for the final sauce glaze.  Chop parsley into fine pieces.

Once Dorade is cooked. Its important to place it into metallic platter as shown.  (All fish should always be served on the metallic platters). Open and separate it to fillet throughly getting rid of all bones. Put more fleur de sel and sprinkle over Piment d’espellete powder, add parsley, sliced cooked garlic, sherry vinegar, and finally glaze and cover everything with warm olive oil of garlic to complete this delicious dish.

Dinner, lunch is served!

As always I would love to hear from you and let me know how it turned out for you? 

KASIA

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KASIA

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