Advanced: Week Seven

My seventh week in the Advanced Culinary Arts program at PICA was an enjoyable journey of culinary exploration, combining outdoor adventure with collaborative creation. We were introduced to the fascinating world of foraging by Chef Robin Kort, learning to identify and safely prepare edible plants from Vancouver's complex ecosystems. Our outdoor experience offered inspiring insights into sustainable, local cooking. The rest of the week was dedicated to a buffet assignment where my team decided on the dynamic theme of "Culinary Crossroads: Mexican x Japanese Street Food." As part of a randomized team, we collaborated to deliver a modern twist and fusion of the beloved hand-held food experience. My contributions included crafting Mexican elotes, refreshing horchata, and watermelon agua fresca, as well as meticulously planning the buffet's decor and interactive drink station. This week emphasized the importance of creative culinary bonding, meticulous planning, and seamless teamwork in delivering an engaging and flavourful dining experience.