Hello! Welcome to our Vegetarian Cuisine class!
My name is Donald, I am the chef from weekĀ 6.
Thank you !Ā to Professor Hoffman for helping us and demonstrating, and preparing theĀ Seitan from week 5 to make week 6 Entree production.Ā Thanks! Caroline for also assisting us throughout the past six weeks of class and participatingĀ in making the fake out take out.Ā Thank you! to my fellow student chefs who also participated in making all of these entreesĀ this past week.Ā This has been a pleasure to be your Chef for this week and thanksĀ also for actually making me full.
For the current event, I discussed the article by New York Times journalist Denise Grady. the article ” StudiesodĀ Deadly Flu, Viruses, Once Banned, Are Set to Resume”.Ā In my writing, I discuss her take on the Bird Flu pandemic and of how testing was to continue after a breach scare that halted testing from continuing in 2011.
This weekĀ Team A which included me and Cie Kar participatedĀ in making the Seitan Bourguigon, Quinoa Pilaf, and the Seitan Chimichurri.
Team B which consisted of Chefs Dashun and Caroline made Fake Out Take Out. Based on a stir-fry of ChineseĀ cuisine but with Seitan.
Team C which includes Fabiola, Yazmin, and Jodie made the delicious Spinach Egg noodles and Swedish Seitan Wheatballs with Mustard Glazed Carrots. Spinach egg noodles with aĀ vegan heavy cream sauce and vibrant and tasty mustard glazed carrots.
