My Journey to the Natural Gourmet Institute: Part 3

For me, the Chef’s Training Program (CTP) at the Natural Gourmet Institute was an intense 5 1/2 months of learning and transformation. At the time I wrote this essay, we were nearing the end of the classroom portion of the program. It was exciting, stressful and exhilarating all at the same time.

Friday night was MY Friday Night Dinner at NGI…For those who don’t know, the Friday Night Dinner (FND) is an all Vegan meal your group must conceive of and execute for 100 people composed of friends, family and just regular folk who want to check things out. For my group, it happened on February 22 and the theme was Arabian Nights.

Our appetizer was a Root Vegetable Slaw with an Herbed croquette, the main entrée was a Vegetable Tagine over Millet and Garlic Sautéed Kale, and for dessert  we offered a Cardamom Ice Cream with a Pomegranate swirl in a Baklava Phyllo cup with Orange Sauce. It was yummy.

I was a little intimidated as we led up to that night. And I won’t lie, coming to a consensus as a group of 8 girls was definitely challenging at times.

But we made the decisions we made, and pushed through, accomplishing what was necessary for that day. Then the night came. No more rehearsals, the show was on. One classmate who wasn’t cooking that night, signed up to work the floor shift during our dinner. To cheer for us, and make sure our vision was interpreted correctly. She gathered us together and took pictures like a proud mom. But mostly she let us know that everything was handled out on the floor where we couldn’t see. Ahhh.

Once service started, it just went. We knew that we were all together and ready to support each other, and just repeated the skills we’d been practicing for weeks. And just like that it was over. We did it. There were no major catastrophes, we worked like a team, and things went smoothly. After we finished plating, we were introduced to the diners in the first room. My friend was there, and I saw my mother and my grandmother who had just flown in from California. In the next room sat 4 more of my
classmates, clapping and smiling for us. It felt like a big hug.

Now I don’t want you to think it was just a fluffy, happy-go-lucky, love-fest full of cooking and bonding going on here. By the time I had hit my Friday Night Dinner nearly 4 months in, it had all started to get a little teary for me. Realities had started to pile up, and I was struggling. I broke down in a class or two and had my share of grouchy days. One day I not only did the wrong recipe but forgot an entire ingredient! Our group lost all of our photos from our Friday Night Dinner.

My husband had to travel for business for yet another month, and my kids were starting to get upset that I was missing out on stuff. Add to that the fact that we were still facing an Improv test, the Final Exam, and another Cook test. I think it’s definitely fair to say that everyone was feeling the pressure. This is when I had to draw on the reasons that brought me to NGI in the first place.

With NGI founder AnnMarie Colbin and Senior Director of the Chef’s Training Program, Sue Baldanado

When I was home, I didn’t know what I wanted to do. Unfortunately for me, I had to wait until I was completely broken down to see what it was that truly made me happy. You know the kind of love for a thing where no matter what kind of week its been, you still want to do it? Looking back as a graduate I am incredibly proud of myself. I’ve learned that I’m stronger than I thought I was.

And I am so grateful for realizing that no matter the circumstances, I could take at least take one action in pursuit of the life I wanted for myself. Even if I knew things were going to be uncomfortable or downright difficult at times. What I know is that I’ve just moved toward creating a life that includes the things that bring me the most joy. What I see now is a life filled with family and friends, being creative, and building opportunities to share my passion with others.

The kids will forget that things were tough for 5 months, and remember how proud they were of mom for going for it way back when. I will remember the good times, the incredible experiences I had and how glad I was that I that I added these months to my life’s quilt. For all the fears I’d had, I see that I truly had everything to gain.

Video created by Kristen Fraser for our CTP 219 Graduation

After I completed the classroom portion of the program, I still had to complete a 1oo hour professional internship. I applied and was accepted to work with celebrated vegan pastry chef Fran Costigan. As you can imagine, it was an incredible experience. I write all about it in an upcoming essay called How Chocolate Changed My Life.