Hi guys! Gosh, have I missed blogging! I also have decided that maybe I should get a phone with internet. I felt so lost without internet this whole time I was out of town.
FNCE was amazing! I had the greatest time! I wanted to share with you one of my favorite parts of the trip: The Johnson & Wales Culinary Workshop. 
It three words, “It was amazing!” I never realized how much I loved cooking until this weekend. Let me back track a bit. Johnson & Wales is a culinary school located in Providence, R.I. They are one of the few (if only) schools to offer a degree in culinary nutrition. How neat is that!!
We started our morning off with breakfast and a little presentation about the school before trying out our cooking skills in the kitchen.
My plate: Yogurt with fruit and granola and a mini cinnamon roll. With coffee because I could barely keep my eyes open. 
Next, we moved into the kitchen where we had a presentation on Decreasing Sodium in the Kitchen with Natural Flavorings and Culinary Technique.
The chef talked about using different herbs and spices to add flavor without adding salt. Most of the dishes we made that day included little to no salt.
Then we got to the fun part…cooking!! Their kitchen was amazing!
We each got hats and aprons! Check me out..slicing away!
One of the first recipes I helped make was Haricot Verts and Baby Carrots with Sautéed Shallots.
From start…
to finish…
I got a bit distracted for a bit with taking pictures. Come on, I am a food blogger after all.
My friend Missy (right) and I.
Kristen also was there.
Missy and I with Chef Bill.
Next dish I helped make was Stuffed Banana Leaves.
This dish included quinoa, jasmine rice, coconut milk, raisins, figs and toasted almonds. We wrapped the stuffing (with a slice of banana) in a banana leaf and then steamed them.
I had never used banana leaves before. Pretty neat idea.
All wrapped up!
This dish was absolutely amazing! Actually, I liked all our dishes.
No matter where I am, I always seem to make a mess in the kitchen.
One of our group’s final dishes.
All the group’s food tasted amazing!
The culinary students did a great job helping us out.
After our hard fun work, we got to enjoy each of the group’s food.
There were so many dishes, I didn’t get the names of many of them. (bad food blogger 
) There were mini sliders, grilled swordfish, black bean brownies, and vegetable dishes galore!
The food selection was incredible..and all made by dietitians!
White Grape and Peach Bellinis. Delish!
Here was my plate. I wanted to try everything but didn’t want to overdo it. One of the foods I had never tried was swordfish. I really liked it!
After lunch, we took a tour of the Culinary Arts Museum.
The Culinary Arts Museum is described as “the premier museum devoted to the preservation of the history of the culinary and hospitality industries.”
It included:
- A diner museum
- A stove museum
- A pantheon of chefs
- The New England Tavern
- Kitchen gadgets & appliances
- Presidential palate & state dinners
- Culinary showpiece
Leave it to us three to goof around a bit.
I loved seeing the vintage appliances. It was such a neat experience!
I had the best time at Johnson & Wales! I felt so inspired after leaving there, that I want to look into more cooking classes here in Vegas!
If you would like any of the recipes from our day at Johnson & Wales, feel free to email me.
What is a new food you tried that you ended up really liking?
Other Swanky Scoop:
- I thought I would give you my 1/2 marathon training update. I only got in two short runs while in Boston. I went for a longer run today and plan on going for a big 10 miler again this weekend. Will keep you updated!
{ 16 comments… read them below or add one }
A culinary nutrition cooking school. Great reference thanx.
Sounds like a great experience. I am definitely with you on needing a smart phone!
wow what a fabulous experience! Everything looks amazing!!!
xo
Very cool. Actually, 2 of the girls in my internship graduated from Johnson and Wales with the joint culinary and dietetics major and did the internship. One is in clinical now and the other I have not heard from recently.
Very fun! A foodie museum is pretty much my idea of heaven.
And I’ve been surprised at how much I can like meat that I cook myself, now that I’m cooking it *properly*!
oh. wow. looks like you had an amazing time!! i’ve never had stuffed banana leaves, but i think i’ll have to look into that!
How fun!!! It is awesome that they offer a nutrition program. Taking a cooking class (along with a photography class) is on my wish list!
omg that looks like so much fun! i wanna go! lol
Chef Bill, hot as fire!!
Yay, I’m glad you had fun at the culinary workshop! It sounds like a great experience and I’m impressed with your dishes, especially those mouth-watering banana leaves. Also, that’s great that the school has such a nutrition focus. Almost makes me want to go to culinary school … almost
I am so glad we got to meet!!
That chef is cute! And you look “swanky” in your hat as well. On the salad, is that sauerkraut?
you don’t eat the banana leaves, do you?
I want to take a class in Morocco when I am there. But this looks so awesome!
Haha..thanks! You discard the banana leaves..that was my question as well. The veggies had sauteed shallots on them..which it does kind of look like sauerkraut. You should let me know how your class goes..this one was such a blast!
oh that cooking school does look incredible – so glad to hear you had a good time!
I am actually in the culinary nutrition programs at Johnson & Wales- Denver campus. Denver & Providence are the only two locations have offer the nutrition program. I went back to school this year after 5 years as a pastry chef. After graduation and a dietetic internship, my plan is to go into clinical nutrition.
I noticed you are in Vegas. If you are ever in the Denver area, feel free to contact me! Glad you had fun.
Thanks! It was such a blast visiting the Providence campus! I am sure you could teach me a thing or two!