Today we had our macadamia nut demonstration. As Aki previously mentioned we are now able to prepare tastes for the guests of our demonstrations though we are unable to do cooking classes. What that means is we have a larger audience to share with, though the guests lose the intimate aspects of hands on cooking classes. It also takes more front end work on our part to make sure the demonstrations come off seamlessly, rather than being able to rely upon the students to do their fair share of the cooking.
Today also marked the first time I have been targeted by mechanical malfunctions. My microphone would not work. Some people may have found 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. Though the limiting factors on board are also the exciting ones for that force simplification and spontaneous idea development.
With regards to pictures of the dishes, only one dish was photographed, though 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.