After finally installing my own personal internet, in my new, tiny temporary housing bedroom, I can finally begin my new food blog to share this new adventure (that's a lot of 'news' in one sentence). What is this new adventure? Well, I decided to graduate college early, move to NYC the first week of January, and begin an intensive culinary arts program. When I told several people this, I got responses asking why would I ever miss my senior spring semester or graduate early? Trust me, that went through my mind debating this idea for almost a year...but in the end, I had to listen to my gut--go do what you love, move to your favorite city, and begin a completely new chapter and adventure. And that's what I did, and now I can hardly believe I am nearing the end of my fourth week of culinary school.
A little preface...NYC housing (if you live here, you know what I'm going to say) is a nightmare from hell. So in order to give myself flexibility in the future, I signed up for temporary housing...and may I correct that by saying KITCHENLESS HOUSING. A culinary student is going to have no kitchen for probably 6 months. I complained and worried about this situation for around 2 months (my mom can attest to that), but it has turned in to a hilarious new obstacle. For example, my desk has become my chopping board (I do put a cutting board on top of the desk, not to worry, I'm not hacking into my desk) where I do my chopping homework for school--aka onions, carrots, and turnips trying to form the perfect julienne, jardiniere, emincer, and ciseler shapes out of these vegetables. Though the lowest of lows was this week, when I had to fillet a flounder on my desk in my room--yes, my room did smell like the ocean for 2 hours before I literally went crazy with the Fe-breeze (I think I could've been on one of their commercials). But this all creates unforgettable memories for the future. What can I say, I love the new obstacles and challenges that are presented to me in a city that has literally everything at my fingertips, but sometimes the things of most convenience are not easily obtainable.
So to begin this new blog, there may not be new recipes for 6 months until I move into a new place, but in the meantime I guess I'll share why I'm one hungry and loud-mouthed girl through my food adventures in the foodie capital.
Now to share a checklist of #cschoolproblem memories that have already occurred over the past four weeks. A guide to surviving culinary school:
1. Always answer Yes, Chef. It's almost a secret code word in the culinary world.
2. Use fresh thyme as an alarm clock rather than your iPhone. It will have you awake and ready to cook for days (as said by one of our chefs).
3. Be prepared to leave your first week of school with a hand covered in band-aids and finger cots. People in public may stare, but just ignore them.
4. Your knife kit is the greatest means of defense on the subway. Never fear, you are always protected (you can also use a raw fish you bring home for homework, that would scare anyone).
5. SALT OR DIE. Even when you think something is seasoned, chances are you need to add about a handful of salt and then it is perfect.
6. A day when you get to flambe is dynamic, it's like one of those fire shows at Disney World--ten satuee pans spontaneously ignite with massive flames within 5 minutes.
7. You will probably always be hungry. I cannot believe how much I have eaten over the past four weeks, and I still leave school...hungry.
8. Stay away from the free bread cart. It's so good you will have eaten a loaf before you knew you even took one. It is also a place every student races to at the end of the day. Why?, because we can't wait for the day when nutella bread is placed on the cart.
9. Be prepared with your stain-stick/oxi-clean in hand at all times. You never know when your perfectly white chef coat is going to be splatter painted with tumeric, almost like a modern art painting at the MOMA.
10. I thank Dove Chocolate everyday for filling my unbearable chocolate craving after tasting rich, savory food for 6 hours. But honestly, there is no complaining about that, it is absolutely amazing :)
I still leave school everyday flabbergasted at what I cooked and learned. Every lesson is a new adventure, and being able to do what I love on a daily basis is one of the greatest gifts I could ask for. So stay hungry, if you don't, I will.
