Tonight was ‘Cooking for 2’. Our newest class taught us how to make an arugula salad dressed with gorgonzola cheese, walnuts, cranberries, poached pears and a homemade walnut Vinegrette dressing. Our second course; Butternut Squash, Kale Lasagna with Guyre and Parmesan cream sauce. The finale was an Apple cobbler. Yes! It was as delicious as it reads.
Chef Bianca taught us quite a few tips. Some inspired me to improve the adaptive techniques we use to help Corey in the kitchen. Some tips inspired Corey’s innate creative culinary talent. She interjected a few suggestions to the Chef for alternative ingredients and seasonings. The Chef agreed Corey’s suggestions would enhance her version.
Corey not only enjoyed learning how to make each dish, she especially liked hearing the Chef’s resume and career path. Chef Bianca graduated University of Delaware in 2008 with a business degree. After a few years in the corporate world she decided her “hobby” should be a career. She reenrolled in the Art Institute of Philadelphia for their Culinary program and graduated in 2012. She is now a personal chef running her own business. She explained that most people are intimidated by personal chefs. They think they need to be among the rich and famous to hire a personal chef. Chef Bianca works for the everyday middle income families. She plans their meals (weekly, monthly, or special occasion), shops for all the ingredients, arrives at her clients home and prepares all the meals, stocks the freezer and leaves cooking instructions to reheat the meals.
Coincidentally, Corey asked me last week what college she could attend to help her major as a personal chef. I’m pretty sure you all will agree that the timing of the cooking class flyer in our mailbox and each experience to date is no coincidence at all…each class gives us a new sign it’s deliberate. I’m convinced it’s guided by a special Angel that’s looking over our little Chef.
Bon appetite Mom, xoxo