Reactions to the semester readings via multiple media outlets.
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Fun Fact
Tumblr was created by web developers David Karp and Marco Arment.
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Eric Ripert is a god to me in the culinary field!!
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We can eat fruits whose branches have been sliced and reattached onto almond trees, but a vegetable that can last longer and/or provide certain vitamins to places that cannot grow it is evil?
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The recipe that got me into making desserts!!! Alton Brown is king.
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Food Appropriation
I am struggling to figure out whether or not a food truck that specializes in global cuisine will count as cultural appropriation if I am not from that region; chaats from punjab, moles from Oxaca, stews from the South.
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Most of the workers Cortes represents in the Central Valley are paid a piece rate for buckets of oranges, tomatoes, melons and other crops.
Julia Wong
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Might be looking to own a food truck instead of the high class restaurant because of the huge economic inequalities we see and have read about it our readings.
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Super surprised at Capresse being in the bottom 10....
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They finally park consistently near my office!!
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A great pesto recipe that I’m using for a class presentation!
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Chicken Skin Tacos
The other day for class my friend Jon made the most creative idea I have seen in a while. Crisping up chicken skins and using the skins as a taco!! I’ve been googling the idea for days and cannot for the life of me find it anywhere else and I think it would be an amazing idea for a food truck.
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Perfection on the line
Just like David Chang mentioned in his interview on the New Yorker, http://www.newyorker.com/magazine/2008/03/24/chef-on-the-edge, I had the experience of aiming for perfection in one small aspect during an internship. I was given just one task to perfect, deep-fry these onion strings. Getting everything from the speed of the dredge to the shaking off extra flour to the straining it with the spider into the deep hotel pan was a battle. I was frantically trying to get the hotel pan layered with paper towels, keeping my station clean of onions and flour spilling from flipping the bottom of the onion bowl to the top, and keeping an eye on the onions already in the fryer was incredibly detail-oriented and drove me crazy since it was my first time doing it ever. I am assuming once you do it more than one night it gets easier, but the pressure is always there to make sure that one tiny part of the plate that goes out is perfect.
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Women in BOH operations
I knew it was a statistic that there are very few women working in restaurants, but it really hit me during my internship last week. Nearly 30+ staff members doing butchery, prep, line cook, pastry, dish-washing, running, and only 2 were women. Most of the employed women were in office positions, bartenders, servers, or hostesses.
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Local Cuisine
I came up with a cool restaurant name called NaCl and turns out it’s already taken in PA, but the concept has nothing to do with science at all. All the restaurant does is serve local cuisine which inherently says screw all other cultures to me.
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Modern Cuisine
I’m struggling to figure out what kind of culinary techniques I want to emphasize in my imaginary restaurant. I can’t seem to figure out if I’m being creative or just copying people like Ferran Adrià. Then I question whether or not I even need to be creative as long as I’m preparing the food with great taste and good service.
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Why can’t it be awesome to work for a food company?
David Chang
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