My zen alarm clock gently informs me it’s 4:30 AM and time to rise. I get up, check in with emotional and physical state. All good there today. Let’s do this. Get dressed in the whites, check Twitter feed, food blogs, NY Times. Sharpen knives. Grab some nuts, dried fruit, and an apple. And I’m… Read More A day in the life of an everyday food person
This post is dedicated to my best friend at school. He comes from a completely different background than mine, he’s 18 years younger than I am, he’s 2 feet shorter than me, and he’s Indonesian. None of these contrasts matter, really, and I hope they never do. What this young guy has that’s endlessly inspiring… Read More Hendy
I wonder what’s to be done about the chef’s reliance on natural gas. We are using a non-renewable resource that will run out some day, even if that day will not come in our lifetimes (maybe that’s why we are not so alarmed yet). Natural gas is usually obtained these days using that nasty technique… Read More Gas, jungles, chefs, and the fate of the world. Oh my.
Chef profile number 2 “I’m gonna f^#kin bi*ch slap you!” It was the last class before my first practical exam, and I was nervous to begin with. And the chef did not help. Or did he? He by all means should not have been helpful in any way to the development of anyone’s placid demeanor.… Read More Chef Profile Issue #2
The title of this post does not imply that I had some great dining experience at an unbelievable restaurant in New York, and now I’m writing about it. On the contrary, the prix fixe menu experiences I have had thus far are certainly not worth mentioning here. Suffice it to say that I knew what… Read More Experiencing a prix-fixe
I will not be naming names to protect the innocent. Then again, we’re talking about cooks here, and cooks are never innocent. But that’s neither here nor there. Let’s be honest here, I will not be naming names to protect my own guilty ass. So for my fellow colleagues and students, this should be a… Read More Chef Profile–Issue #1
I finally had the chance after class today to speak with a particular chef I admire on a particular topic I admire. The chef shall remain anonymous to spare me any future embarrassment should he ever read this post. The topic I will happily share with you: Writing. This particular chef is a very good… Read More