No apologies

Here's to living without apologies.

The most interesting part of the Chef Track program at the Culinary School of the Rockies is the second half of the program where we have the opportunity to work with guest chefs. These chefs are successful and acclaimed in the Boulder/Denver area, if not beyond. They have experienced the trials of working their way up the ladder. Some young, like Chef Jesse Yoh from Happy Noodle House (read recaps here and here). Some after achieving a bachelors in English, and then using that education to propel his dishes and culinary talent even further, like Chef Anand Chaturvedula from 240 Union (read recap here and here). These Chefs have giving me an insight into the professional culinary world that is difficult to see in the classroom kitchen.

This week, we have the opportunity to work alongside Chef Anthony (Tony) Hessel from The Med and Brasserie Ten Ten in downtown Boulder. This man has some differences to the previous chefs we were exposed to:

He is candid and insanely honest. He described the culinary career as being great because you get to wear PJ's and a straight jacket to work. Sign me up!

His culinary passions: Vegetables (!!), cheese, and coffee. Instead of meat and booze. Pretty awesome.

He is the tallest Chef I have seen in the kitchen so far!

He is also the only one that showed up without a planned menu for us to create. He had ideas, and from that we ran around like crazy people creating an amazing meal.

He talked about his "weaknesses" in the kitchen, like making pasta. However, he never apologized. Not once.

I admire him for that. No apologies for "winging it" in the kitchen.

No apologies for not being able to create beautiful pasta with his own two hands.

No apologies for being  himself.

We created beautiful pasta with herbs inside. This parpadelle was fresh and although most found it too thick, I found it to be virtually perfect. What can I say, I am a sucker for more rustic elements on my plate.

Asparagus with Parmesan Pudding. This got topped with poached eggs.

More of the Parm Pudding. Super rich, but such an interesting taste and texture. Think polenta meets cheesecake and you have this savory, rich, goodness.

Pasta with pesto and mushrooms.

Seared tuna with zuchinni.

The zuchinni was salty and tender. The ideal complement for a mild fillet of tuna.

My plate with all of the beautiful elements we created. I appreciated the simplicity of this meal. Nothing on the plate was fussy. Noting was super heavy. It was incredibly ligt in comparison to wat we created with the oter guest chefs. The ingredients in each component were allowed to sine without being infused with butter and cream (although there was a lot of cheese!).

Once again, no apologies for the lighter elements and the vegetables. I want to be as unapologetic in my life. In honor of my experiences so far this week and, I will be unapologetic, too. I am saying NO to feeling guilty about treating myself to a coffee and treat in the middle of the day or to buying myself fun bath and body stuff at LUSH. After all, if I can wake up super excited about my routine morning shower, that only makes life that much sweeter.