One of the perks of cooking and working for a great company (Bon Appetit) is on occasion you get to travel.
I just spent a week at MIT, Emmanuel College, and Lesley College teaching cooking classes, doing cooking demonstrations, preparing meals to be served to the students, and book signings.
|Massachusetts Institute of Technology|
|Simmons Hall MIT|
I made Jerk Tofu, Vegan Cornbread, Dirty Rice, and Roasted Zucchini for the students.
I also did a cooking demo: (Thai Pineapple Salad and Baba Ganoush)
|My new friends at Lesley College|
They prepared Pasta Alexander while I did a book signing.
|Yolanda making vegan chocolate brownies |
at Maseeh Hall, MIT
|It's great to walk into any kitchen and |
always find soy milk.
|It's also great to walk into a kitchen and find a |
whole gallon of grade B Organic pure maple syrup!
|Breakfast for Dinner at McCormick, MIT|
During lunch I handed out over 100 samples of roasted garlic hummus
with pita and Snickerdoodle Cookies
|Mini Blueberry Muffins along with WW Sourdough Pancakes, Tofu Scrambler, |
and Roasted Red Potatoes were on the menu
|Scotty with Thai Tofu at Emmanuel College Boston|
|Cooking Class at East Campus|
|Zing with vegan lasagna at MIT Maseeh Hall|
"Cooking is not my passion, it is my compassion"
|Thanks for the great trip.|
I enjoyed meeting everyone!