Today we traveled to Volvo and got to see a crash test and a tour of the entire plant. We had two tour guides, Sylvia and Morgan, and they guided us through the plant and were able to get us into the crash test. Both of them have been working at Volvo for about 20 years and have never been able to see a crash course, so this one was their first as well. There was also another woman who drove us around the plant because it is so large and she has been working at Volvo for 30 years and this was her first crash test too. It was also very interesting during the crash test because we had someone presenting information the whole time and explaining everything that was happening. However, since the crash test is private for the company, I cannot say much about it.After the crash test we had a full tour of the plant. I think this was by far my favorite part of the trip because it was so incredibly cool to see a car being made from nothing to what we see everyday. A fun thing about the plant is that when you go by the section where they attach the doors to the car and look up, it looks like Monsters Inc. with all of the doors in a row. An interesting fact about Volvo’s car production is that they produce 60 cars an hour.Today we also went to the cooking school, Aveqia, and created a 4 course gourmet meal with Chef Danielle and Chef Michael.When we first got to the cooking school they already had a starter made for us that consisted of an oat milk yogurt on the bottom with seeds, carrot, and spices on top of it. For our first course we had a plate of boiled potatoes, onion rings, berries, shallots, seeded crackers, and dill. Then next to it was steamed cauliflower with a vegan cheese-type sauce on top of it. Lastly, there was a potato foam as well.For the second course we had an oat milk yogurt on the bottom with the second layer being cooked beets that were topped with quinoa, pistachios, berries, and an apple fruit leather.For our main course we had Swedish smoked tofu with kale chips, a berry sauce, mashed potatoes, shallots, and fermented cabbage.For our final course we had a chocolate ganache on the bottom topped with vegan snickerdoodle cookies, rice crisps, powdered sugar, and raspberries with a side of sorbet.
Daily Reflections:
– I think I want to go to culinary school to be a vegan chef
Off to Sweden We Go