“I just wanted you to know that I had accepted the lead chef position at Amrit yoga Institute. I am very grateful to you for sending me their information. I have been there chef now for work over a month now and I have astounded the guests and staff with flavor and creativity. I am really expanding on my Ayurvedic cooking. Each day I prepare lunch and dinner. Each meal is intuitively prepared by whatever jumps out at me as I walk in the pantry,smell certain herbs or whatever energy I am sensing from the guests. Everyone gets so excited around meal times wondering what Chef Michael will come up with.
On top of the amazing meals, I have become part of the ashram community when I stay on the property for programs. I have the opportunity to do yoga each morning,yoga nidra,and to sit in on teachings from world renowned guru and yogi master,Guru dev. I have to say it is an honor to create meals that are from his native country in India. I prepared meals during a Prana Awakening that lasted a week. Many people received new names..this made me think of ow you changed your name. I realized that I never had the chance to thank you for helping me find my way to this place. They set me up in a guest house for the days that I am here. I just want you to know that nobody can believe how heartfelt my food feels and the flavors in every dish. The director told me that my cooking has elevated this place. I owe that to you. I just do what I learned from you. Your school has given me the unique training that has allowed my skills to grow over the years. I encourage all of your students to truly embrace the intuitive way of cooking and to truly understand what it means to cook from the heart center. I just wanted to share this with you.
“The black bean soup is an extra, but I wanted to send it anyway. I really love that bean soup method – it’s so fast and turns out so well! I was SO THRILLED with how my tempeh turned out I wanted to share the photo! Hope you’re having a good week.
NOTE: I LOVED this, and I was SO thrilled because I thought I hated tempeh. I am excited to try more methods with tempeh now.