Our Global Plate: Tools for Your Culinary Enlightenment - reforming diet to improve health - Brief Article

Nutrition Health Review, Wntr, 2001 by Albert H. Jr. Chase

My name is Albert H. Chase, Jr., a.k.a. "Chef Al." I am a vegetarian chef, teacher, and consultant and founder of the Institute for Culinary Awakening[TM] (ICA[TM]), an education and service-based organization offering training in New Mexico as well as nationally.

My background in cooking was established at the Culinary Institute of America in Hyde Park, N.Y., considered the top "traditional cuisine" chef school in the United States. I have 30 years of professional experience in the culinary arts--from fine dining, restaurants, country clubs, catering companies, bake shops, and working as a private chef.

In 1991, after hearing a lecture by John Robbins (founder of EarthSave), I left the traditional culinary world and decided to follow my heart. This allowed me to establish a vegan catering company and also a healthful cuisine private chef service. Both of these services brought me people who wanted to learn how to cook, bake, and create these wonderful foods for themselves.

In 1993, the ICA was established. I began to offer cooking classes, then a 4-hour, 1/2-day cooking workshop, which I present nationally, entitled "Food for Thought, Tools for Change[TM]."

As word began to spread about my business, I started getting calls from people all over the United States and beyond who wanted to become a vegetarian or vegan chef but did not want to attend a traditional culinary school. As this demand increased, I created a 12-day (60-hour) intensive "vegan chef training" course for individuals who wanted this information for various reasons, such as starting their own natural foods business, of which there are endless possibilities.

For seven years, the ICA has served students from all over the United States and from as far away as Malaysia with outstanding success.

For this 12-day training course, the Institute offers small groups with a maximum of one to seven students. Graduates receive a certificate upon completion of the program.

The life-long health benefits, combined with real knowledge, skills, and tools to begin the journey into vegetarian entrepreneurship, can be exciting. I encourage anyone who loves people, great food, and hard work to attend the program so that more people and the planet can be served on the highest level, collectively making a huge shift in "culinary consciousness."

The ICA is working toward the next phase--providing videos, cookbooks, on-line training, cable television cooking shows, and an eco-constructed, organic, plant-based cuisine cooking school.

I encourage anyone interested in the ICA to contact me to discuss these exciting opportunities. Together, everything is truly possible.

Lemon Italian Bread Salad

Yield: 4

Preparation time: 30 minutes

Portion Size: 3 cups

Ingredients:

4 cups      French bread, cut 1/4-inch cubes. Put in zipper-type
            plastic bag
4 cups      Long-grain brown rice, pre-cooked previous day to 95 per
            cent
2 cups      Millet, pre-cooked previous day to 95 per cent
1 cup       Scallions, cleaned, thin bias cut
1 cup       Carrots, small diced
1 cup       Red cabbage, small diced
1 tbsp.     Lemon zest (no whites)
2 oz.       Lemon juice
1 tsp.      Sea salt
Pinch       Cayenne
1/2 cups    Fresh basil, julienne
1/2 cup     Parsley, chopped
2 oz.       Olive oil (Omega Nutrition)
1 oz.       Hazelnut oil (Omega Nutrition)

Method:

1. Day ahead: Pre-cook grains and cut French bread. Reserve bread in plastic bag.

2. In stainless steel bowl, whisk lemon juice, herbs, slowly adding oils to emulsify.

3. Add grains, veggies, and lemon zest; toss well.

4. Add bread cubes, toss well, and refrigerate. Let sit to absorb flavors for one hour.

5. Present on seasonal salad greens.

Recipe [C] Chef Albert H. Chase, Jr., Founder and Culinary Director, Institute for Culinary Awakening[TM]

Creamy Carrot Soup with Mint

Yield: 6

Preparation time: 30 minutes

Portion Size: 8 oz.

Cooking time: 40 minutes

Ingredients:

1 tbsp.     Organic coconut butter (Omega Nutrition)
4 cups      Carrots, medium diced (approximately 2 pounds)
2 cups      Yellow onion, small diced
1 tbsp.     Garlic, peeled, sliced (approximately 4 cloves)
6 cups      Water
1/2 tsp.    Sea salt
Pinch       Cayenne pepper
2 tbsp.     Fresh mint, plus six (6) leaves for garnish
1/4 cup     Parsley, plus 1/4 cup for garnish, chopped
1/2 cup     Rolled oats

Method:

1. Heat heavy-bottomed soup pot for one (1) minute; add oil; heat one (1) additional minute.

2. Add onions; saute for five (5) minutes until soft; then add carrots and toss well. Cook an additional ten (10) minutes.

3. Add garlic, salt and pepper, and cook for two (2) minutes.

4. Next, add water, bring to a boil, then reduce and simmer for thirty (30) minutes.

5. Finally, add oats, parsley and mint. Cook for ten (10) minutes.

6. Remove from stove; place on cooling rack for ten (10) minutes.

7. Puree until smooth, and reheat for service or refrigerate.

8. Garnish with mint and parsley.

Note: May be served hot or cold.

Recipe [C] Chef Albert H. Chase, Jr., Founder and Culinary Director, Institute for Culinary Awakening[TM]