Chef Simon Poulin demonstrated how to fill a “Buddha bowl” at the May Iron Mountain-Kingsford General Federation of Women’s Clubs meeting at the Chippewa Club in Iron Mountain. For his ingredients, he used romaine lettuce, pico de gallo, avocado, corn and black bean salad, pickled onions and seasoned pork. Poulin demonstrated how to cut an avocado so it looked like a fan. He explained how to cook the corn and beans to make the salad and all the work he put into making the perfect seasoned pork. All the members raved over the bowls they were served for lunch. Chef Simon also made a surprise dessert. Submitted photo