1 The Matthew Kenney Culinary Academy is a plant-based, raw and vegan educational program created to meet the growing interest in plant-based cuisine. It was developed by celebrity chef, author and entrepreneur, Matthew Kenney. http://matthewkenneycuisine.com/
2 Here I am with chef Matthew Kenney in front of a huge, wall-sized blackboard used for various lessons and menu planning. Matthew's restaurant, Plant Food + Wine includes a healthy vegan menu that's perfect for those who are vegan, vegetarian, or interested in trying plant-based only meals.
3 The Academy has a very clean culinary laboratory, complete with state of the art kitchen tools, beautiful white marble counters and floor to ceiling tiled walls.
4 These are three of the students we met. Students come from around the world to study at this academy, and to get hands-on experience in the newest plant-based and raw meal preparation techniques.
5 Here I am with Joe Dahan, founder of Joe’s Jeans, who joined me for the evening, and Matthew Kenney Culinary instructor, Casey Dolezal.
6 Students have access to all the necessary tools they need for preparing and cooking meals. Neither vegans nor vegetarians eat meat; however, while vegetarians tend to consume dairy products and eggs, vegans avoid all animal products including eggs, and dairy, and focus on plant-based diets.
7 Mason jars are used for fermentation of kimchi, pickled vegetables, and kombucha.
8 Stacks of stainless steel bowls are constantly being washed and used.
9 More stacks of plates and prep bowls, of all sizes. Open storage makes grabbing items so easy.
10 Everything was labeled very specifically - a must when learning new flavors, spices and cooking techniques.
11 Here's another rack of labeled ingredients - many nuts are used to make vegan nut-based cheeses at both Matthew Kenney Culinary and at his restaurant, Plant Food + Wine Venice.
12 Students keep menu and recipe plans on their laptops and tablets for easy access.
13 This is a food dehydrator, a device that removes moisture from food to aid in its preservation. Strawberries are dehydrating in this machine. The students and the chefs at Plant Food + Wine use dehydrators to reimagine ingredients for dishes.
14 The sous vide technique is used in kitchens across the country, but it is an important tool in plant-based cuisine. This method is when food is sealed in airtight plastic bags and placed in temperature controlled water baths for longer than normal cooking times. Here, pears were cooked and later made into an apple and pear crumble dessert.
15 115-degrees Fahrenheit is the maximum temperature used in the preparation of raw food as shown on the sous vide circulator. Maintaining a temperature under 118-degrees Fahrenheit ensures no enzymes or nutritional values are lost.
16 One of the main purposes for my trip to Los Angeles was to appear on the entertainment news show, Access Hollywood LIVE. Here I am with show host, Billy Bush, in the green room before the segment. http://www.accesshollywood.com/live/
18 Billy and co-host, Kit Hoover, interviewed me about my book. We talked about recent celebrity weddings and engagements. They also invited viewers to send in questions through social media, so I could answer them during the segment.
19 After the segment, Kit asked me to sign my book for her.
20 And then, we posed for a quick photo for my blog.
21 Here's Billy in another part of the set preparing for the next segment.
22 Less than an hour later, we were headed to Universal Studios, and the set of NBC's EXTRA, for another television interview. http://extratv.com
23 This is the well-known Universal Studios globe. Universal Studios is among the oldest and most famous Hollywood film studios still in use.
24 I was interviewed near the globe by actor and host of Extra, Mario Lopez.
25 We also talked about my new Weddings book. I told him one of the biggest mistakes brides-to-be make is not planning early enough - it is never too early to start planning that big day.
26 I talked about how compplete this Weddings book is - it covers every detail for planning and coordinating, has lots of tips for grooms, and includes more than 250-color photographs.
28 Later in the day, we went to the Broad Museum. You may have seen this photo on my Twitter page @MarthaStewart - I am next to a giant stack of saucers. This installation was near the front of the museum when we entered. It is Robert Therrien's ceramic epoxy on fiberglass. http://www.thebroad.org
29 This was another installation inside the museum. It is Yayoi Kusama's Infinity Mirrored Room - full of mirrors, lights, and lots of color. There were many people in line waiting to see.
30 Here's Kevin taking photos around the room - every person had about a minute each to experience this space.
31 Jana Branson, our Director of PR & Communications, and Kate Berry, Creative Director of Weddings and Style.
32 A colorful collection of larger than life “Tulips” by Jeff Koons, a favorite artist of the founding philanthropists Eli and Edythe Broad.
33 These "Tulips" were so enormous and full of color. Jeff Koons is known for reproducing banal objects and creating magnificent works of art. These "Tulips" are made of stainless steel with mirror-finish surfaces.
34 The stems are like giant metallic straws.
35 This painting on canvas is called "End of Line" by Takashi Murakami, 2011.
36 The Broad is designed by architecture firm Diller Scofidio and Renfro in collaboration with Gensler. The museum includes a gallery and a storage, or "veil and the vault". This is a view from inside looking at the architectural windows.
37 Interesting landscaping outside the contemporary Broad Museum. Inside are nearly two thousand works of art. The glass window on the left is the EYE: the "oculus" window, which allows light into the gallery. On the right, an In and Out Burger food truck.
38 Of course, we couldn't resist a stop at the truck.