So my big news was supposed to be that two of my teachers suggested me to be a chef's assistant for Sheryl Crow's tour chef for her concert in Upper Darby. Nothing was final and I was waiting every second for an email or phone call saying I was chosen. I just got a call from my mother saying she heard the show was cancelled. I took to Google and found she was right, as per the usual. Sheryl cancelled her show due to acute laryngitis.
Hopefully another time. Frown.
Feel better Sheryl.
Thursday, September 23, 2010
Friday, September 17, 2010
if it makes you happy.
i'll hopefully have some huge news. thats a big hopefully. until then, keep your fingers crossed for me!
Monday, September 13, 2010
Have we met?
I just figured out how to check my stats on here and I'm surprised. So to all of those anonymous readers out there, (especially those in London and Alaska... wow) thanks. Not sure if we have met but feel free to say hi. I hope you enjoy it and the fact that someone, anyone out there, is reading makes me want to continue to write. So thanks again.
Last week was our last official skills week of class. Tapas for H&A and cake decorating for Baking. All and all, a success. I made a roasted red pepper hummus for the first time and it turned out wonderfully. I was surprised at how simple it was to make. It is so easy to think that different foods are difficult to make since they are unfamiliar, but in the end you need to realize that it's just food. (If any after-school programs are looking for a life lesson writer, let me know.) So yes, hummus. I also made some asparagus crostinis with tomato fresca. I was a bit disappointed with my presentation (check out the far right of the picture on the left,) however this was my secondary dish that I made because I was bored with just one dish. At least it tasted good.
Cake decorating in Baking class was an actual nightmare. I haven't been a fan practically all quarter but this task stressed me out like no other. We assembled a tri-layer strawberry shortcake and I felt so out of my element. I like to think I am pretty comfortable in the kitchen and treat it a bit like my safety zone. Well, not that night. I panicked with almost every step. Slicing the layers, remembering to coat the layers with simple syrup, lining the layers correctly when topping, etc. etc. Non-stop stress. Once all assembled we were able to decorate which was actually quite fun. We used the techniques we learned in weeks past to make pretty rosettes which would be topped with strawberries. I eventually brought home this (pictured below) and it was sooooo good.
One more test until break. I'm still keeping super busy. I'm brainstorming ideas to start working on my casting video. A good friend of mine is using his generous photography skills to help me make business cards. I'm in my first wedding and planning the shower under some serious time constraints and yes, I'll be preparing most of the food which I am really excited about. I'm going out and becoming more social because, why not. I am participating in and rallying up some of my awesome friends for the International Coastal Cleanup (it's not too late to sign up... click the link!) to do some good. I'm also looking to get involved with another volunteer group promoting shark conservation. If you know me you know this is a little obsession of mine. I'm (hoping not to jinx anything) trying out for my school's competitive culinary team. I'm trying to welcome fall while mourning my summer clothes and dusting off the ol' North Face body suit parka that keeps this sunny girl warm and "happy." I'm sure there is plenty more that I am forgetting and before I know it, fall quarter will be here and gone. Then graduation. Then...who knows? I have lots of ambitious ideas and some are pretty tangible. Not sure where they will take me but the world is my oyster.
Last week was our last official skills week of class. Tapas for H&A and cake decorating for Baking. All and all, a success. I made a roasted red pepper hummus for the first time and it turned out wonderfully. I was surprised at how simple it was to make. It is so easy to think that different foods are difficult to make since they are unfamiliar, but in the end you need to realize that it's just food. (If any after-school programs are looking for a life lesson writer, let me know.) So yes, hummus. I also made some asparagus crostinis with tomato fresca. I was a bit disappointed with my presentation (check out the far right of the picture on the left,) however this was my secondary dish that I made because I was bored with just one dish. At least it tasted good.
Cake decorating in Baking class was an actual nightmare. I haven't been a fan practically all quarter but this task stressed me out like no other. We assembled a tri-layer strawberry shortcake and I felt so out of my element. I like to think I am pretty comfortable in the kitchen and treat it a bit like my safety zone. Well, not that night. I panicked with almost every step. Slicing the layers, remembering to coat the layers with simple syrup, lining the layers correctly when topping, etc. etc. Non-stop stress. Once all assembled we were able to decorate which was actually quite fun. We used the techniques we learned in weeks past to make pretty rosettes which would be topped with strawberries. I eventually brought home this (pictured below) and it was sooooo good.
One more test until break. I'm still keeping super busy. I'm brainstorming ideas to start working on my casting video. A good friend of mine is using his generous photography skills to help me make business cards. I'm in my first wedding and planning the shower under some serious time constraints and yes, I'll be preparing most of the food which I am really excited about. I'm going out and becoming more social because, why not. I am participating in and rallying up some of my awesome friends for the International Coastal Cleanup (it's not too late to sign up... click the link!) to do some good. I'm also looking to get involved with another volunteer group promoting shark conservation. If you know me you know this is a little obsession of mine. I'm (hoping not to jinx anything) trying out for my school's competitive culinary team. I'm trying to welcome fall while mourning my summer clothes and dusting off the ol' North Face body suit parka that keeps this sunny girl warm and "happy." I'm sure there is plenty more that I am forgetting and before I know it, fall quarter will be here and gone. Then graduation. Then...who knows? I have lots of ambitious ideas and some are pretty tangible. Not sure where they will take me but the world is my oyster.
Monday, September 6, 2010
Happy Labor Day
Like I said.
So I didn't end up going to the casting call. I figured with my nerves I'd be better off sending in a video. That way, I could give a better idea of who I am as opposed to being all bitter for standing in line for hours (which I did enough of this weekend, thanks Flugtag) and give a poor 30 second interview. And let's be honest... I couldn't choose two photos I felt best represented myself. So my video will be made and hopefully will get me to the top. I'll post it on here when I'm finished.
School is coming to an end for the quarter and I'll be happy to have some time off. Charcuterie and Intro to Pastry are scheduled for the fall quarter. Currently I am working on my final project which will somewhat act as a stepping stone to the business I hope to start. We have to build a catering company more or less. From menu design to demographics, the only thing not covered is pricing and the address of my kitchen. I'm pretty happy with what I have so far. My 4 course, 3 option table d'hote menu is all based on Italian cuisine with the menu written in Italian to boot. (Ciao tutti.) Last week we made eclairs and puff pastries and I got to enjoy this guy to the lower right: chocolate mousse eclair with raspberries and shaved white chocolate. The last two weeks of Baking class we will be doing cake production and decorating.
I'm trying to enjoy the time I have left in school since it is flying by. I've made some friends and met a lot of mentors. My roommate told me to enjoy it when I started in January because it flies by. She was right. I need to keep my head on straight and focus on the positive and keep moving forward. Good things are to come.
So I didn't end up going to the casting call. I figured with my nerves I'd be better off sending in a video. That way, I could give a better idea of who I am as opposed to being all bitter for standing in line for hours (which I did enough of this weekend, thanks Flugtag) and give a poor 30 second interview. And let's be honest... I couldn't choose two photos I felt best represented myself. So my video will be made and hopefully will get me to the top. I'll post it on here when I'm finished.
School is coming to an end for the quarter and I'll be happy to have some time off. Charcuterie and Intro to Pastry are scheduled for the fall quarter. Currently I am working on my final project which will somewhat act as a stepping stone to the business I hope to start. We have to build a catering company more or less. From menu design to demographics, the only thing not covered is pricing and the address of my kitchen. I'm pretty happy with what I have so far. My 4 course, 3 option table d'hote menu is all based on Italian cuisine with the menu written in Italian to boot. (Ciao tutti.) Last week we made eclairs and puff pastries and I got to enjoy this guy to the lower right: chocolate mousse eclair with raspberries and shaved white chocolate. The last two weeks of Baking class we will be doing cake production and decorating.
I'm trying to enjoy the time I have left in school since it is flying by. I've made some friends and met a lot of mentors. My roommate told me to enjoy it when I started in January because it flies by. She was right. I need to keep my head on straight and focus on the positive and keep moving forward. Good things are to come.
Subscribe to:
Posts (Atom)
