After spending the past week with my family, and cooking approximately half of Thanksgiving dinner, I decided I would share what I made, and post a recipe for the dried fruit compote which I made up, and which turned out deliciously. First of all, let me say that this year, my Mother decided to change things up for Thanksgiving. While we had the same standard foods, she wanted things just a little different this year. I am TOTALLY against changing traditions. I love doing the same things, and eating the same things, for each holiday every year. But, I decided to go with it. Drink the Kool-Aid. Get in the spirit. And allow my own creativity to take over. In particular, I decided to put booze in everything I made. I figured it could only help to make the holiday dinner more magical, and the festive season seem even merrier and brighter. Even my teetotaling grandmother even approved! Thus, here is our menu:
Dad brined and roasted a turkey breast, and he and I put forth a joint effort in making the gravy. My godmother made a spinach and cheese straw casserole (in place of the usual broccoli cheese casserole), and my grandmother made the rolls. Now on to my contributions:
On Tuesday, I took my first stab at our family dressing recipe. I hand diced all of the mirepoix (celery, carrots and onions), and even threw my own touch on the recipe: some white wine. Turned out nicely, and tasted like it always does. Victory number one.
I decided to make an adjustment to our normal sweet potato casserole with the rice krispie, brown sugar and pecan topping. I made that same casserole souffle, but decided to change the topping. I made a bacon maple bourbon reduction for the top. Smoky, sweet, salty and all in all delicious. I moved on as conquering hero to my next recipe challenge: dessert.
Usually Thanksgiving is all about the pies. This year, I decided to make a cake. I made a chocolate brown sugar bourbon cake with caramel filling and dark chocolate bourbon buttercream and pecan florentine garnish. Not too shabby, I would say.
Finally, I made a dried fruit compote to replace the cranberry sauce. Here is how I made it:
JB's Dried Fruit Compote
In a bowl, combine one package dried figs (cut in half), dried apricots, craisins and dried cherries (or cherry infused craisins). Splash with Grand Marnier and then add in approximately 3/4 cup Port. Toss and allow to marinate, stirring occasionally. Set aside.
In a medium sauce pot, pour in approximately 1/4 cup honey. Zest and juice an orange into the pot. Add approximately 1/2 cup port into the pot, and then drain the rest of the liquid from the fruit into the pot as well. Add a pinch of kosher salt, a pinch of cloves, a pinch of cinnamon, a pinch of nutmeg, and a pinch of allspice. Add in 2-3 tablespoons of aged balsamic vinegar. Heat and stir, allowing the liquid to boil. Boil and reduce approximately 20 minutes over medium heat. Pour the liquid back over the fruit, stir and serve.
Monday, November 28, 2011
Sunday, November 13, 2011
Food Snobbery
I found this article most interesting. Here it is:
The Dos And Don’ts Of Food Snobbery
NOV. 8, 2011 By DARA POLLAK
Foodies, food-lovers, epicures, culinarians, overly enthusiastic omnivores… whatever you want to call them, they all have one thing in common: an extreme passion and appreciation for food. Whether it’s cooking food, eating food, or simply discussing food, they get lost in the multi-sensory experience and start speaking in tongues that are usually indecipherable to others. If you are one of these people (like myself), you know how often you straddle that line between adorable food-geek and pretentious food-snob. I slipped over to the dark side a week or so ago when I caught myself uttering the phrase “I am SO into heirloom tomatoes right now…” and then proceeded to give a recipe for my heirloom tomato, feta, bacon and watermelon salad without being prompted to. Even though my recipe might be delicious, I immediately thought to myself “wow, I sound like an ass.”
Here’s the thing most of us food-people don’t realize: nobody cares. Unless the subject in question is a food-person too (or a non-food person with a potluck to go to), no one wants to hear about the flavor profiles of the “sinfully decadent” soufflé you made or the ideal cacao percentage to use for baking. We assume that since it’s food and it’s something we all partake in every day, that it’s ok to wax on and on about… wax beans. Well, it’s not. It’s the same as a computer-geek talking to you about the new operating system for the iPhone when all you know about the iPhone is that it has Angry Birds and Words with Friends. Most people just eat to live, and we live to eat; significant difference, for sure, but there has to be a way the two worlds can coexist peaceably without pretention.
We always see food blogs and magazines teaching us how to pronounce things correctly and how to expertly pair wines with cheeses and that’s all well and good… but what about us? Shouldn’t there be some guidelines to keep us humble and in the adorable food-geek zone? I give you: The Do’s and Don’ts of Food Snobbery.
NEVER correct pronunciations unless it’s absolutely necessary. If Italians can get away with dropping vowels, you can let your friends pick them up. “Moozarell” and “Mozzarella” mean the same thing to waiters. I promise.
DO take it upon yourself to be the designated cook/ host when your friends or family are having a party. You know you love to cook, they know you love to cook, and hey, you’re good at it! So why not let everyone else take a break while you put those foodie talents to good use? And if you can’t cook everything, at the very least you should make ONE dish. Everyone will enjoy themselves, and no one will suffer food poisoning from Aunt Gail’s chicken marsala again.
DON’T push your friends into trying foods outside of their comfort zone. It’s fine to ask and give some reasons why they should — go ahead, foodie, give your pitch! If they still don’t budge, give up. Not everyone is going to enjoy quinoa-crusted, deep fried oysters on the half shell with a creamy pisco pepper and garlic sauce. Those are to die for, by the way. Sorry couldn’t help myself. #foodsnobproblems
AVOID over-explaining the taste of something. This isn’t Top Chef. If someone asks you how your salmon/steak/chicken was, say, “it’s okay… a little overcooked but not bad.” DON’T say, “underwhelming. I expected more of this place. I mean, is it SO hard to pan-sear a steak in a cast iron skillet and finish it off in the oven to a nice medium rare? The juices have hardly been retained. They must have not let it rest long enough. Way to ruin a perfectly good piece of meat. Do two Michelin stars mean the meat tastes like tires? Ugh. OH you know who makes a GREAT steak? That little hole in the wall place on West… something… do you know what I’m talking about? No? Well whatever. Yeah. THEIR steak is ahhhmaaazzzinnggg.” Food. Snob.
DON’T pan a place simply because everyone else loves it and you want to be different. People often think this makes them seem like they have a more refined palate than the masses. Everyone is entitled to their opinion, but generally speaking, this doesn’t make you sound knowledgeable; it makes you sound like an ass. “Shake Shack? Please. It’s garbage. I’ve had better burgers in gas stations.” No you haven’t and you know it. Shut up.
REMAIN open for advice and food discussion. There’s nothing wrong with indulging in a 15-minute conversation about kitchen gadgets, if the other person is willingly continuing it. Some people are closet food-geeks, and this is the perfect opportunity to bond with coworkers or that cute guy/ girl in the office. “Oh, you need help selecting a cheese grater, you say? Well, I happen to have to go to Sur La Table anyway to buy a new microplane. Why don’t we go together? And perhaps grab some artisan cheese samples and wine afterward?” Foodie dates rule.
ALWAYS steer clear of high prices when giving restaurant recommendations to friends. Unless the friend specifically said “money is not an object,” most people don’t want to pay $28 for five pieces of butternut squash ravioli lightly sautéed in sage butter. No matter how good it might be. As my mom so delicately put it, “unless there’s money inside the ravioli, that’s f$%&ing insane.”
Thanks, Mom. You keep me grounded.
http://thoughtcatalog.com/2011/the-dos-and-donts-of-food-snobbery/#.Tr3Rz41-Lyo.facebook
The Dos And Don’ts Of Food Snobbery
NOV. 8, 2011 By DARA POLLAK
Foodies, food-lovers, epicures, culinarians, overly enthusiastic omnivores… whatever you want to call them, they all have one thing in common: an extreme passion and appreciation for food. Whether it’s cooking food, eating food, or simply discussing food, they get lost in the multi-sensory experience and start speaking in tongues that are usually indecipherable to others. If you are one of these people (like myself), you know how often you straddle that line between adorable food-geek and pretentious food-snob. I slipped over to the dark side a week or so ago when I caught myself uttering the phrase “I am SO into heirloom tomatoes right now…” and then proceeded to give a recipe for my heirloom tomato, feta, bacon and watermelon salad without being prompted to. Even though my recipe might be delicious, I immediately thought to myself “wow, I sound like an ass.”
Here’s the thing most of us food-people don’t realize: nobody cares. Unless the subject in question is a food-person too (or a non-food person with a potluck to go to), no one wants to hear about the flavor profiles of the “sinfully decadent” soufflé you made or the ideal cacao percentage to use for baking. We assume that since it’s food and it’s something we all partake in every day, that it’s ok to wax on and on about… wax beans. Well, it’s not. It’s the same as a computer-geek talking to you about the new operating system for the iPhone when all you know about the iPhone is that it has Angry Birds and Words with Friends. Most people just eat to live, and we live to eat; significant difference, for sure, but there has to be a way the two worlds can coexist peaceably without pretention.
We always see food blogs and magazines teaching us how to pronounce things correctly and how to expertly pair wines with cheeses and that’s all well and good… but what about us? Shouldn’t there be some guidelines to keep us humble and in the adorable food-geek zone? I give you: The Do’s and Don’ts of Food Snobbery.
NEVER correct pronunciations unless it’s absolutely necessary. If Italians can get away with dropping vowels, you can let your friends pick them up. “Moozarell” and “Mozzarella” mean the same thing to waiters. I promise.
DO take it upon yourself to be the designated cook/ host when your friends or family are having a party. You know you love to cook, they know you love to cook, and hey, you’re good at it! So why not let everyone else take a break while you put those foodie talents to good use? And if you can’t cook everything, at the very least you should make ONE dish. Everyone will enjoy themselves, and no one will suffer food poisoning from Aunt Gail’s chicken marsala again.
DON’T push your friends into trying foods outside of their comfort zone. It’s fine to ask and give some reasons why they should — go ahead, foodie, give your pitch! If they still don’t budge, give up. Not everyone is going to enjoy quinoa-crusted, deep fried oysters on the half shell with a creamy pisco pepper and garlic sauce. Those are to die for, by the way. Sorry couldn’t help myself. #foodsnobproblems
AVOID over-explaining the taste of something. This isn’t Top Chef. If someone asks you how your salmon/steak/chicken was, say, “it’s okay… a little overcooked but not bad.” DON’T say, “underwhelming. I expected more of this place. I mean, is it SO hard to pan-sear a steak in a cast iron skillet and finish it off in the oven to a nice medium rare? The juices have hardly been retained. They must have not let it rest long enough. Way to ruin a perfectly good piece of meat. Do two Michelin stars mean the meat tastes like tires? Ugh. OH you know who makes a GREAT steak? That little hole in the wall place on West… something… do you know what I’m talking about? No? Well whatever. Yeah. THEIR steak is ahhhmaaazzzinnggg.” Food. Snob.
DON’T pan a place simply because everyone else loves it and you want to be different. People often think this makes them seem like they have a more refined palate than the masses. Everyone is entitled to their opinion, but generally speaking, this doesn’t make you sound knowledgeable; it makes you sound like an ass. “Shake Shack? Please. It’s garbage. I’ve had better burgers in gas stations.” No you haven’t and you know it. Shut up.
REMAIN open for advice and food discussion. There’s nothing wrong with indulging in a 15-minute conversation about kitchen gadgets, if the other person is willingly continuing it. Some people are closet food-geeks, and this is the perfect opportunity to bond with coworkers or that cute guy/ girl in the office. “Oh, you need help selecting a cheese grater, you say? Well, I happen to have to go to Sur La Table anyway to buy a new microplane. Why don’t we go together? And perhaps grab some artisan cheese samples and wine afterward?” Foodie dates rule.
ALWAYS steer clear of high prices when giving restaurant recommendations to friends. Unless the friend specifically said “money is not an object,” most people don’t want to pay $28 for five pieces of butternut squash ravioli lightly sautéed in sage butter. No matter how good it might be. As my mom so delicately put it, “unless there’s money inside the ravioli, that’s f$%&ing insane.”
Thanks, Mom. You keep me grounded.
http://thoughtcatalog.com/2011/the-dos-and-donts-of-food-snobbery/#.Tr3Rz41-Lyo.facebook
Wednesday, November 9, 2011
From McDonald's to Morimoto's
Last week was very interesting. I ventured from St. Helena, California over to Las Vegas, then to Los Angeles, and back up to St. Helena. Lots of driving, but the meals were most intriguing. It is amazing how within the period of one week, I can be eating at a McDonald's, or a quick service stand at Disneyland, and then the next meal I might be eating at Napa Rose (the top restaurant in Disneyland), or Morimoto's in Napa, or La Condesa in St. Helena or La Cave in Las Vegas. How does such disparity between meals NOT bother me? How can I go from eating something so proletarian one moment, to something so bourgeois the next?
Maybe it was the way I grew up. My parents taught me to eat what was on the plate in front of me, or don't eat at all. Now, my family has given me the opportunity to travel all over the world and eat at some of the best restaurants. My palate is well developed. I truly enjoy fine dining. But I know how to appreciate a greasy cheeseburger, salty french fries, and a fountain soft drink just as much as I might appreciate a delicious tasting menu with paired wine. It is all in mindset, and learning to appreciate what you have been given at that moment in time.
A McDonald's cheeseburger would serve as an incredible disappointment in a white table cloth, fine dining establishment. Just as a small plate tasting might be a surprise at a drive through window (what do you mean I am paying $10 for an item and just receiving a bite to eat?!). There is a time and a place for all types of foods, and all can be equally appreciated, if given at the right time or place.
Maybe it was the way I grew up. My parents taught me to eat what was on the plate in front of me, or don't eat at all. Now, my family has given me the opportunity to travel all over the world and eat at some of the best restaurants. My palate is well developed. I truly enjoy fine dining. But I know how to appreciate a greasy cheeseburger, salty french fries, and a fountain soft drink just as much as I might appreciate a delicious tasting menu with paired wine. It is all in mindset, and learning to appreciate what you have been given at that moment in time.
A McDonald's cheeseburger would serve as an incredible disappointment in a white table cloth, fine dining establishment. Just as a small plate tasting might be a surprise at a drive through window (what do you mean I am paying $10 for an item and just receiving a bite to eat?!). There is a time and a place for all types of foods, and all can be equally appreciated, if given at the right time or place.
Monday, October 31, 2011
Service
Last night I ate a delicious dinner. I had blackened Ahi Tuna burgers with an avocado salsa, and I had truffle mac and cheese. One course. Yet dinner took 2.5 hours. What happened? My mother and I arrived at the restaurant around 6:15. There were very few customers seated, so we assumed it would be a pretty quick dinner. We were both pretty tired. We ordered an alcoholic beverage and a glass of water to start. It took maybe 10-15 minutes for only the alcoholic beverage to appear. We ordered shortly thereafter, and had to wait perhaps 20 minutes, or a little longer for our food. We finished our alcoholic beverages, and asked that our glasses be filled with water, which they were. We finished eating, our glasses were empty. Servers (not our own) walked past our table at least 10 times over the next 30-40 minutes. Nobody stopped to refill our glasses of water, no one told our own server to come check on us. Our own server did not take the initiative to return.
Now I have served before. I worked at an upscale bistro and winery, and know how grueling the job can be. You are on your feet. And you have the pressure to be attentive to all, and bring out hot food, and keep the water glasses filled. But you actually have to be willing to put forth effort. Hiring good service is one of the key backbones of a good restaurant, and a necessity to make it run smoothly. If your front of the house staff is not trained properly to do what they are supposed to, and handed out repercussions if they do not do so, then your establishment will not run smoothly.
Now I have served before. I worked at an upscale bistro and winery, and know how grueling the job can be. You are on your feet. And you have the pressure to be attentive to all, and bring out hot food, and keep the water glasses filled. But you actually have to be willing to put forth effort. Hiring good service is one of the key backbones of a good restaurant, and a necessity to make it run smoothly. If your front of the house staff is not trained properly to do what they are supposed to, and handed out repercussions if they do not do so, then your establishment will not run smoothly.
Wednesday, October 26, 2011
Musings on Gifts of Happiness
One of my Chef instructors today brought up an interesting idea. Cooking makes him happy. Why is this so interesting? Everyone enjoys doing things which make them happier. But what he said after is what is most profound, and is likely what drives most of us to want to cook for a living: Cooking makes him happy. People are happy to eat his cooking. Their happiness doubles his own happiness. It therefore becomes an emotional experience for the cook, and a very human experience. A gift of food is given in exchange for the happiness that results from it being given.
This, I would say, is very true. When my friends have a bad day, my natural reaction is to want to bake them something. Or cook them a meal. Or even just take them out to dinner. Or share a bottle of wine. Food is very humanistic, because it is a shared trait. Everyone eats. Therefore the sharing of a meal, a drink, and good conversation with our friends is natural. It is how we connect with one another. And being the provider of that happiness and the memories that are conjured is profound.
Close your eyes for a moment, and envision the smell and taste of warm chocolate chip cookies. Where did that transport you? For me, the first thing that pops into my head is sitting around the fire in my grandparents living room, on that blue carpet. Big glass of milk in hand, cartoons on the TV, and my grandparents sitting there with me and enjoying that rich, chocolatey, delicious taste together. This, in turn, spirals into other memories from that place. Like the time the electricity went out and we cooked grilled cheese sandwiches in the fireplace and roasted marshmallows. All happy memories of my childhood, all good things to remember. Things which stir up happiness which is harder to remember when in the outside world.
This, I would say, is very true. When my friends have a bad day, my natural reaction is to want to bake them something. Or cook them a meal. Or even just take them out to dinner. Or share a bottle of wine. Food is very humanistic, because it is a shared trait. Everyone eats. Therefore the sharing of a meal, a drink, and good conversation with our friends is natural. It is how we connect with one another. And being the provider of that happiness and the memories that are conjured is profound.
Close your eyes for a moment, and envision the smell and taste of warm chocolate chip cookies. Where did that transport you? For me, the first thing that pops into my head is sitting around the fire in my grandparents living room, on that blue carpet. Big glass of milk in hand, cartoons on the TV, and my grandparents sitting there with me and enjoying that rich, chocolatey, delicious taste together. This, in turn, spirals into other memories from that place. Like the time the electricity went out and we cooked grilled cheese sandwiches in the fireplace and roasted marshmallows. All happy memories of my childhood, all good things to remember. Things which stir up happiness which is harder to remember when in the outside world.
Tuesday, October 25, 2011
Fall recipe, courtesy of Disney: Pumpkin Beignets
Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets
Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105 degrees)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For pumpkin beignets:
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.
For maple glaze:
1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
2. Drizzle warm beignets with maple glaze and serve immediately.
Recipe provided by Pam Brandon, Disney Parks Food Writer, "Fancy Pumpkin Beignets From Club 33 at Disneyland Park"
Club 33, Disneyland Park
Makes 24 beignets
Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105 degrees)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For pumpkin beignets:
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.
For maple glaze:
1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
2. Drizzle warm beignets with maple glaze and serve immediately.
Recipe provided by Pam Brandon, Disney Parks Food Writer, "Fancy Pumpkin Beignets From Club 33 at Disneyland Park"
Monday, October 24, 2011
Happy National Food Day (October 24, 2011)!!!
Food Day is committed to:
1. Reduce diet-related disease by promoting healthy foods
2. Support sustainable farms & cut subsidies to agribusiness
3. Expand access to food and end hunger
4. Protect the environment & animals by reforming factory farms
5. Promote health by curbing junk-food marketing to kids
6. Support fair conditions for food and farm workers
Visit http://foodday.org for more information!
1. Reduce diet-related disease by promoting healthy foods
2. Support sustainable farms & cut subsidies to agribusiness
3. Expand access to food and end hunger
4. Protect the environment & animals by reforming factory farms
5. Promote health by curbing junk-food marketing to kids
6. Support fair conditions for food and farm workers
Visit http://foodday.org for more information!
Sunday, October 23, 2011
Cooking and love and history
Cooking and food have always been the equivalent of love to me. Holidays, family reunions, birthdays all center around what is going to be cooked together, and what is going to be eaten. Some of my favorite memories are fluidly moving throughout the kitchen with the rest of my family on Christmas or Thanksgiving, all fixing one thing or another, chatting and laughing with the television playing some marathon of “A Christmas Story” or James Bond movies. Even the bad memories, like the Christmas I sliced my knuckle off with a cheese grater, still stand out in my mind as a moment of love and family bonding. I truly enjoy cooking for my friends and inventing new recipes, seeing the looks of joy on their faces as they say “you really made this? It’s the best thing I have ever eaten!” Or having them beg you to make their favorite dishes at the party you are throwing. Food is love.
I remember as a kid of maybe 4 or 5 years old watching re-runs of “Great Chefs of the World” with my parents on the couch. This was prior to my discovery of the magical channel called the Food Network and watching episode after episode of Emeril’s and Iron Chef (prior to Iron Chef America). Well I remember sitting on the couch, absolutely captivated and fascinated by the combinations of flavors used by the different chefs as they created new recipes for the camera, how quickly their knives whirled, yet fingers never separated from knuckles. This was about the time when I started thinking about career choices, and I told my parents “I am going to be on that show some day”. Their replies of “sure, sure” was not exactly reassuring, and I did stray from that path for years. But now I am back on the path of the culinary world, and plan to tell my story.
In high school, back at my days at Foxcroft School, I was very interested in joining the FBI. I wanted that existence. With college at Transylvania University and my degree in Political Science and my minors in History and Spanish, I had decided. I actually wanted to go to law school and be a corporate lawyer. This lasted until 3 LSAT exams later when I decided maybe that wasn’t what I wanted after all. I had taken a year off to work in the Governor’s Office in Kentucky for the General Counsel, when I decided I would go get my PhD in Political science. After spending a year at the University of Kentucky, I have finally decided to go back to what I truly am passionate about: food.
I remember as a kid of maybe 4 or 5 years old watching re-runs of “Great Chefs of the World” with my parents on the couch. This was prior to my discovery of the magical channel called the Food Network and watching episode after episode of Emeril’s and Iron Chef (prior to Iron Chef America). Well I remember sitting on the couch, absolutely captivated and fascinated by the combinations of flavors used by the different chefs as they created new recipes for the camera, how quickly their knives whirled, yet fingers never separated from knuckles. This was about the time when I started thinking about career choices, and I told my parents “I am going to be on that show some day”. Their replies of “sure, sure” was not exactly reassuring, and I did stray from that path for years. But now I am back on the path of the culinary world, and plan to tell my story.
In high school, back at my days at Foxcroft School, I was very interested in joining the FBI. I wanted that existence. With college at Transylvania University and my degree in Political Science and my minors in History and Spanish, I had decided. I actually wanted to go to law school and be a corporate lawyer. This lasted until 3 LSAT exams later when I decided maybe that wasn’t what I wanted after all. I had taken a year off to work in the Governor’s Office in Kentucky for the General Counsel, when I decided I would go get my PhD in Political science. After spending a year at the University of Kentucky, I have finally decided to go back to what I truly am passionate about: food.
Welcome!
Hello to all my potential followers! These are my views, thoughts and experiences. I am a student at the Culinary Institute of America in California, although I am from Kentucky. Here I will bring many things to the table, from my views on food and cooking, to my extracurricular hobbies, including ballroom dance, watching University of Kentucky sports, playing video games, watching movies, and my former careers of history and political science. Anything that pops into my head is up for commentary! So, welcome to my world, and welcome to my table! :D
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