Learn how to cut fresh vegetables at a local farm

Photo by Catwalk Studios

Our Knife Skills Class with Chef Lolly was more than what I expected. Although the event title may suggest a different type of adventurous activity, Chef Lolly's cooking cutting workshop was an enjoyable reset that Saturday morning.

"What made you want to attend this workshop today?" asked Chef Lolly. "I want to eat healthier but don't have the time," a member shared. We all nodded like synchronized bobbleheads in agreement. It was encouraging to know that preparing a refreshing whole food meal would no longer take hours to whip up.

As an entrepreneur, the search for a renewed source of energy is a constant. Passion and purpose will only get you so far. But burnout is inevitable if the food that fuels you carries a heavy crash - unhealthy amounts of caffeine, sugary foods, or processed foods for convenience. An unhealthy diet is unsuitable for the creative entrepreneur. Only proper wellness will give you long-term focused energy and fluid creativity.

Chef Lolly developed and teaches the "Food for Thought" culinary nutrition program for Project FIND. The program offers health-supportive cooking classes to senior New Yorkers looking to improve their health with real food. Vegetables from their hydroponic rooftop farm are the main ingredients of her cooking class up in the city.

Before class, Chef Lolly walked us through a few knife safety basics, like how to walk with a knife in a crowded space. And I'll admit, although some tips seemed like sound judgment, I caught myself saying "oopsy" when realizing I've been doing it wrong. To my surprise, a few minor knife handling corrections made by Chef Lolly gave me competence and confidence for the rest of the workshop.

The outdoor setting was perfect for our small group. It was a blue sky and fresh breeze kind of day at Keiki and Plow. Keiki and Plow is a family-run, organic farm in Hawaii Kai that offers local families a hands-on farm experience.

When Chef Lolly completed her knife handling lesson, we walked to our stations. Each station was ready with all materials, including a full plate of whole food, like freshly picked carrots, radishes, and mint from the farm just a few short steps away. We also had fresh avocados, onions, bell peppers, and a few other common household vegetables. I felt like I was on Top Chef Amateurs with the level of detail at each station.

I caught myself breathing in the fresh air and taking in the beautiful mountain scenery as Chef Lolly walked us through each cutting technique. "What more could you ask?" I thought.

By the end of her workshop, we brunoise, diced, batonette, julienne, rough chopped, fine minced, chiffonade our way to a fresh homemade salad that was bright and full of color.

The great company, refreshing scenery, energizing homemade salad was the perfect recipe for a reset.

Our Society hosts fun meetups like these to remind passionate entrepreneurs like yourself to take a moment and enjoy the day. Having a vision can lead you down a rabbit hole of endless opportunities, but what's the point of designing life on your terms if you can't enjoy it today?

If you're looking to surround yourself with like-minded people while enjoying the journey, then consider becoming an Oak + Pine Society Member. As a member, you'll have unlimited access to our small group in-person events and online community. Click here to learn more about our membership.

Special thanks to our venue sponsor Keiki and Plow. And thank you to Chef Lolly for your patience and commitment to teaching us how to fuel our bodies. This workshop is available to the public on September 12, 2021. Click here to purchase your tickets today.

Our event was snapped by the talented Catherine Lau of Catwalk Studios.