Today we had our macadamia nut demonstration. As Aki previously mentioned, we are now able to prepare tastings for the guests of our demonstrations, though we are unable to conduct cooking classes. This means we have a larger audience to share with, though the guests miss out on the intimate aspects of hands-on cooking classes. It also requires more front-end work on our part to ensure the demonstrations run smoothly, rather than relying on the students to do their fair share of the cooking.
Today also marked the first time I have been affected by mechanical malfunctions. My microphone would not work. Some people may have seen that as a blessing, and Aki surely did, as she was able to get a word in. However, trying to be heard in a medium-sized auditorium over kitchen hoods and Aki is quite difficult without the help of a microphone.
In preparing today’s demonstration, we became more aware that we were on a ship. Ingredients are becoming harder to come by, and we have had to make numerous substitutions as we redesign dishes. However, the limitations on board are also the exciting factors that force simplification and spontaneous idea development.
With regards to pictures of the dishes, only one dish was photographed. If I can ever figure out video and computers, I may have more resources to draw from. Later on, we shall post the recipe portion of the macadamia nut menu. For now, here is Venison with chicken skin-coppa crumbs, papaya-green olive salad, and macadamia nut and celery leaf puree.
About the Author
