Julie Green and Keen: events
Showing posts with label events. Show all posts
Showing posts with label events. Show all posts
I have been a vegetarian for more than 5 years now and it was the best decision I have ever made.  Becoming a vegetarian isn’t for everyone but I highly encourage you to join the movement of Meatless Monday.  One day a week skip the meat and see how you feel.




Going meatless on Monday’s was is an idea by a non-profit initiation called, Meatless Monday.  They have been spreading the meatless word for over a decade, encouraging people in more than 34 different countries to go one day a week without meat.  Meatless Monday has become such a big deal, there are even restaurants and schools that are partaking in this movement.





Skipping meat one day a week can reduce risks of chronic conditions like cancer, cardiovascular disease, diabetes, and obesity.  According to Meatless Monday’s website, “going meatless once a week can help reduce our carbon footprint and save precious resources like fossil fuels and fresh water.”  Not only is skipping meat one day a week good for your health, it helps animals, the planet, and those around you.






When going meatless, you are opening up a completely fresh cookbook.  There are so many recipes and possibilities.  I grew up eating meat and have found delicious recipes that are even better.  There are vegetarian equivalents for just about everything.  The options are endless!

If you are still questioning if you want to participate in this movement, take a moment and think about it; when it comes down to it is only one day a week, only 52 days out of 365 day year.  It is worth giving it a try and seeing the benefits of going meatless for yourself.  Why not try getting the whole family to commit too.  After a while they just might prefer meatless meals :)

If you have questions about a vegetarian lifestyle or meatless recipes do not hesitate to aks and comment.  For more information on Meatless Mondays visit their website, Facebook, twitter, or Pinterest.

Go Green and Stay Keen,

Julie

Meatless Monday

by on 8/11/2014
I have been a vegetarian for more than 5 years now and it was the best decision I have ever made.  Becoming a vegetarian isn’t for everyone ...
About a month ago, I was excited and sad to hear when my beloved chef at the restaurant had been offered an incredible opportunity to be the head chef at a very well-known restaurant in Chicago.  As sad as I was to see my personal cook book leave, I was so happy for the advancement in his career.  He is destined to do big things in Chicago.



As the manager I had to post the chef opening and begin reading resumes so we could hire a new chef and have them trained by our one and only.  We had quite a few applications come into the restaurant that looked marvelous.  Over the past couple weeks I have been interviewing candidates for this position with my dear friend and our current chef.  It is refreshing hearing all the great ideas and the ambition from new chefs.

This was my first time going through the hiring process from the other side of the table.  It was interesting listening to everyone’s back story and why they wanted to be a chef at a vegetarian restaurant.  They all had their own unique answer and reasoning.

Most of the candidates were vegetarians and were passionate about expanding cuisine standards.  But I guess there always has to be someone unlike all the rest…  One interviewee had some very bizarre questions for us.  First off, they were not vegetarian and kept asking if we missed eating meat?  If that wasn’t strange enough, they suggested we incorporate meat into some of our dishes?  At first I thought they were being funny, but after a while it became too much.

After two weeks of very interesting interviews we had to pick a new chef to fill the big shoes at the restaurant.  It was a very difficult decision, we finally decided to offer the job to a young innovative chef from Seattle, Washington.  He had previous experience working in an organic restaurant and was very passionate about our values and our menu that welcomes everyone.

He accepted the position early last week and begun training at the restaurant.  The dynamic between our new chef and our wonderful cookbook is incredible.  They complement each other so well.  He is beginning to catch on to the way the restaurant runs and has already made a few new dishes for us to try…Yummy.  I have a feeling he is going to be great!

I haven’t gotten to know him that well yet, but I hope to do so soon.  It is exciting seeing a new face in the kitchen working to fill the big shoes of my dear chef.

Good Luck in Chicago Mr. Cookbook, I can’t wait to see all the big things you are going to do! We’ll miss you and always remember GO VEGGIES! :)

Go Green and Staying Keen,

Julie

A new cook in the kitchen

by on 8/10/2014
About a month ago, I was excited and sad to hear when my beloved chef at the restaurant had been offered an incredible opportunity to be the...
Even when you think you know it all…there are always new things to learn and innovative ways to be creative with your food.  I have been a vegetarian for more than five years and still feel like I keep learning new ways to cook and incorporate different ingredients into recipes.  Everyone at the restaurant is so knowledgeable and happy to share ideas and experiences to all that want to listen.  Working at a vegetarian restaurant has catapulted my learning into something even more than I thought possible.  It is definitely what makes working there so great!  


My brilliant chef has not only been my herb garden instigator, but also been my personal cookbook the past couple months.  He is always suggesting new ways to make dishes and how to add a little “pizazz” to an old recipe.  Somehow he can concoct a fresh recipe out of ingredients you would never thought about putting together.  His enthusiasm for vegetarian cuisine is great for our restaurant’s morale, the patrons who come here, and most importantly their taste buds.
As the manager, I have to learned to wear many hats; public relations, human resources, customer service, contracting food and so many more. I have also learned about sourcing food and what to look out for when purchasing goods.  Our restaurant always strives to yield fresh and original blends of ingredients in every dish.  I enjoy purchasing from local farmers that do not process their products.  By buying straight from the farmers you can be assured they have not be cross contaminated any of the products with meat; which is extremely important in our restaurant.  We purchase a few ingredients from a restaurant distributor, but we always make sure that it has been certified as vegetarian by the American Vegetarian Association.
Farmers Market- Meeting with local farmers

The knowledge I have obtained about foods and herbs from working in the restaurant is abundant.  I have a better understanding of ingredients and how they work in to create an unforgettable favor.  I have learned even more about how different types of foods yield important nutrients that are important in a vegetarian diet. Don’t worry I will post be posting my experiences with you, my friends, and family.
Oh, the things I have learned…J I never expected to learn how to order ingredients for a restaurant or working directly with patrons to create new dishes that appeal to them.  I am proud of how far I’ve come and what still lies in front of me.  I hope I never stop learning! 

Go Green and Keep Staying Keen!

Julie

Learning never ends

by on 7/18/2014
Even when you think you know it all…there are always new things to learn and innovative ways to be creative with your food.  I have been a ...