I would say the most challenging foods lab for me was when we made quinoa salad/buddha bowls. I think this was the most challenging because of the amount of knife skills involved. I wanted each vegetable to be sliced a certain way; equivalent in shape and size. Along with the hard and specific vegetable cutting, I had to lay each ingredient down in a nice pattern for presentation. We had to choose at least 3 vegetables, 1 protein, 1 leafy green, and 1 type of seed for our salad. For the vegetable portion, I picked carrots, peppers, and tomatoes. For my protein, I added chickpeas. I layered some spinach as my leafy green, and lastly used pumpkin seeds to top it all off. My buddha bowl was very colourful, making a nice presentation and meeting the product standards. The veggies were fresh and crunchy while underneath was the soft, moist quinoa which gave off a sort of earthy scent. Personally, I didn’t like the mix of cold, crunchy vegetables with warm soft quinoa so this wasn’t my favourite thing we cooked. We also had a drizzle of Miss Bolli’s homemade dressing which had a sour-ish taste and definitely added more flavour to the salad. It was quite challenging and time consuming to cut up each vegetable so categorically, but I think the end product was worth it. The different shapes and sizes of the veggies were balanced and complimentary to each other.