Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 - >Basically if anyone has any ideas of any internship possibilities or >what I can do I would appreciate it, thanks. I sure don't have a clue, but good luck! And because luck's never enough by itself, you might want to talk to the NYC WAPF Chapter Leaders. You can find their contact info on our chapter's website. http://www.wprice-nyc.org/ Alternately, you might want to ask on the WAPF-NYC group. WAPF-NYC/?yguid=86005648 Traffic is still pretty low (neither I nor the chapter leaders have had much time to promote it) but there are a couple dozen NYC members, and someone there might be able to help you. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 >It's like a whole food, >organic, mainly vegetarian cooking school. I'm really getting into >tradition foods, Weston Price and Sally Fallon. As soon as I get >home from school I'm baking sourdough breads, making kefir, >sauerkraut, etc. My belief in the value of traditional foods and >animal products kind of sets me apart from the other students there >because most of them are still stuck in the belief that vegetarianism >is the ulitmate health diet etc and they aren't really into sprouting >and fermenting. Wow, that is so cool! (that you are going to cooking school, not that it is vegetarian). I'm not a chef, but if you are ever in the Pacific Northwest I'll be glad to show you what I do. Or maybe you can tour the US, and do your thesis on " Homemade ferments in the US " ! Also I'd suggest looking into traditional Italian places, I read about one that uses the whole pig, makes the cured sausages and all. FWIW ... the Cordon Bleu cooking school has been commissioned to come up with a " French " version of Kimchi, and it will be served in the Cordon Bleu restaurants. Some of the " raw food " restaurants are really into fermenting too (and not all are vegetarian, they do the raw meats too). Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 >I am going to the congerence in Long > Island in September and the one in October and I've heard there's a > good chef there called Umlauf and that theres another cool guy > named Eisenstein so I am going to try to talk to them. > Basically if anyone has any ideas of any internship possibilities or > what I can do I would appreciate it, thanks. Hi , I was going to suggest Umlauf, but see you've already got his name. He'll be great to talk with! Last I heard (about a year ago) he was thinking/planning of opening an NT-type restaurant in Buffalo. My memory could be faulty and I don't know what the status is, but if it's still a go, it might be a good place for you. Good luck!! And when you're finished with your internship, I'd like to suggest you move to the Washington DC suburbs (land side) and open your own NT restaurant. I'd be happy to be your first customer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 > And when you're finished with your internship, I'd like to suggest > you move to the Washington DC suburbs (land side) and open your > own NT restaurant. I'd be happy to be your first customer. > > No, no! You have to open an NT restaurant in L.A.! And I'LL be your first customer! Selena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 Hi , here in Portland, OR there is a restaurant called Higgins and the chef, who is Higgins, uses local produce and pasture-fed meats. I know he has made a suet pudding, perhaps the one from the NT book? I don't know how much fermenting he does though. Perhaps i'll actually eat there for my birthday in november. Anyway, Portland is a very foodie city and you can access raw milk, pastured meats, etc. very easily (i am a drop-off point for raw milk and pastured chickens and eggs). Even our local health food store chain has begun carrying pastured broilers and stock chickens. The farmers markets are chock-full-a pastured meats and i noticed this summer a number of regular vendors began adding pastured beef to their offerings. There is also a vendor there who sells his own kimchi, and we have a thriving NT group that meets monthly for wonderful potlucks. Vegans and raw foodists seem to rule here when it comes to what's fashionable (there's a store here that's strictly vegan), but little do they know they're passe. There's also a great store called Mirador that sells all the kitchen gizmos and appliances, like dehydrators, nut milk bags, jars galore, etc. I read an article not long ago about how New York chefs are moving to Portland. It would be fun to have you move here and do a cooking demo for our potluck group (or not, just join us). Elaine, new WAPF chapter co-leader > Hi. My name is Donahoe and I am attending the Natural Gourmet > Cookery School in Manhattan, New York. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 Lol. Thanks everyone for the replies. I would love to open a NT restaurant. Bevereages would be homemade ginger beer, sweet potatoe fly, beet kvass and of course kombucha. All the breads would be sourdough. There would be fermented dairy all around and the purest, freshest most humanely treated grass-fed beef you could imagine! Thanks again. > > And when you're finished with your internship, I'd like to suggest > > you move to the Washington DC suburbs (land side) and open your > > own NT restaurant. I'd be happy to be your first customer. > > > > > > No, no! You have to open an NT restaurant in L.A.! And I'LL be your first customer! > > Selena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 French kimchi, thats hillarious. I bet it would be good though if it was fermented enough. What I really want to do right now is just learn as much as I possibly can about how to eat and create traditional foods, but do it in a way that is healthier, cheaper and easier than the Standard American Diet. And I know in my heart that it is, because I have been experimenting with it. I can have sodas, beet kvasses, kombuchas, etc. all going and when I need it I can just bottle some and take it with me to school. If I need lunch, I just take some sourdough bread, sauerkraut and cheese I made. It really is pretty easy. I'm really excited about these conferences and getting to know some more people. nathan > > >It's like a whole food, > >organic, mainly vegetarian cooking school. I'm really getting into > >tradition foods, Weston Price and Sally Fallon. As soon as I get > >home from school I'm baking sourdough breads, making kefir, > >sauerkraut, etc. My belief in the value of traditional foods and > >animal products kind of sets me apart from the other students there > >because most of them are still stuck in the belief that vegetarianism > >is the ulitmate health diet etc and they aren't really into sprouting > >and fermenting. > > Wow, that is so cool! (that you are going to cooking school, not > that it is vegetarian). I'm not a chef, but if you are ever in > the Pacific Northwest I'll be glad to show you what I do. Or maybe > you can tour the US, and do your thesis on " Homemade ferments > in the US " ! Also I'd suggest looking into traditional Italian places, > I read about one that uses the whole pig, makes the cured sausages > and all. > > FWIW ... the Cordon Bleu cooking school has been commissioned > to come up with a " French " version of Kimchi, and it will be > served in the Cordon Bleu restaurants. Some of the " raw food " > restaurants are really into fermenting too (and not all are vegetarian, > they do the raw meats too). > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 >French kimchi, thats hillarious. I bet it would be good though if it >was fermented enough. What I really want to do right now is just >learn as much as I possibly can about how to eat and create >traditional foods, but do it in a way that is healthier, cheaper and >easier than the Standard American Diet. And I know in my heart that >it is, because I have been experimenting with it. : It IS possible for sure, we do it! I was shopping today and offered to buy something for my daughter, and she basically said there was nothing in the store she could possibly want (except maybe in the book section!). My basic thesis is that you can eat a lot cheaper and also tastier by getting " off the food grid " ... going back to stuff like steak and potatoes. Our grocery budget is far less than it used to be. I can't say that I spend less time in the kitchen, but then, I experiment a lot! I can say that meals are far more of an *event* ... for instance, before we went GF, we rarely bought bread, and when we did, it usually went moldy. Now, I bake a loaf and half of it is gone in an hour, and everyone is happy and celebrating. Meals have become shared events, in a way I haven't really experienced except maybe at Thanksgiving. But the meals themselves are far simpler, easier to make (well, Thanksgiving is too, when you think about it ... what is easier than a baked bird?). Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 Is there any state that has raw milk and Board of Health restaurant law so loose that raw whey could be used as an ingredient to serve to the public? An NT restaurant without the raw dairy isn't in reality NT. Wanita Quote Link to comment Share on other sites More sharing options...
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