I know this one is a tad late, but that’s because we had a BUSY day yesterday! The day started at Volvo with a crash test and a plant floor which was followed by a cooking class at Aveqia. Everything was super excited, but I was EXHAUSTED!
The crash test was truly a once in a lifetime opportunity (some people have worked at Volvo for over 10 years and still haven’t seen one), but I think every teenager should have to see one before the are allowed out on the road. I was fully prepared for what was going to happen, but it was still extremely jarring to see the crash. All I could think of was my mom yelling at me to wear a seatbelt and put down the phone (which I completely understand now). I’m not allowed to share many details, but I’ll put a similar video below.
I also don’t know how much I care shared about the plant tour, but it was so different from all of the other plants we’ve visited. Everything was so organized and efficiency was clearly a priority.
We ended the night at a gourmet cooking class at Aveqia with Chef Michael and Chef Daniel. I know the trip isn’t over yet, but I think this experience is going to one of my favorites from this trip (and not just because of Chef Daniel). As a class, we prepared a four-course meal!
Fish covered in potato foam served with potatoes, pickled onion, and caviar
Beets with brown butter mayo, dried cherries, pistachios, a crumble and apple leather
Reindeer with pickled onions, kale chips, and some type of puree
Sourcream ice cream with a light cake and mushroom powder (I know this sounds weird, but it was actually so good!)
My group had the second course and while I’m very proud of us, it was definitely the worst dish (probably because I hate beets). The reindeer was….. interesting. It fell between venison and steak, but I couldn’t stop thinking about little Rudolph the whole time.
After we ate, we went around the table and reflected on the first half of the trip as a group…. adorable!
Coffee Break
I was in desperate need of a pick-me-up after Volvo and a vanilla latte from Tin-Tins was the perfect fix! The regular coffee with milk and sugar has been great, but I was craving something a little sweeter. Definitely NOT disappointed!
Cocktail Hour
I enjoyed a glass (or two) of Pinot Nior with dinner, served by Chef Daniel himself (although I think he poured Matt’s glass a little fuller). I also forgot to snap a pic, but here is the Riesling that Jenna had!
The C-Suite: Coffee & Cocktails 