So you think we have a fancy palate?

After attending culinary school, and not just any culinary school, but the Culinary Institute of America. Many people think that us students and graduates believe that we are on this pedestal, where we only allow dishes that contain ingredients like truffle or saffron (these ingredients are exquisite and wonderful, but television definitely hyped it up too) into our mouths. Friends would always worry if the food they make is good enough or fancy enough? If a restaurant those picked is up to par from what we have had in the years we were at the C.I.A. True, we appreciate the fancy ingredients when we do have it, and we care about food and we have a love for food, but we can survive without having it in our everyday meals.

What they don’t get is that we care about the simplicity of food too. We would be just as satisfied with a plate of pasta made with seasonal ingredients. From my own personal account, when I went on the Italy Food and Wine Seminar with school this past May. One of the most satisfying meals I’ve ever had was in a town of Sorrento and the people that cooked it were ladies from this farmhouse called Fattoria Terranova, the vegetables also came from this farmhouse. This was our second to last meal in Italy, but yet to most amazing one. We had penne with homemade tomato sauce, eggplant with tomato sauce, fried zucchini and caprese salad. The tomatoes were in season and cooked with cold pressed olive oil from another farmer near the farmhouse. It was AMAZING to say the least. When I put the penne into my mouth, I tasted the sweetness from the tomatoes and the olive oil from the sauce seemed to have covered my whole palate. The fried zucchini has a zing to it because of the tartness from the vinegar, it was so light and refreshing. I can still feel the sensation of that meal on my tongue when I think about it, it was that good.

This meal did not have any fancy ingredients, just a few seasonal produce from their local farm. Although we did have our share of shaved truffles over risotto in one of our meals in Italy, this meal can definitely stand up to it for the satisfaction factor. There is no book that defines culinary students and graduates as people who only appreciate fancy ingredients. We are a bit more refined with the way we cook and we might know more about food from time to time. To make it clear we do not place ourselves on a pedestal that people think that we’re on. A simple pasta with tomato sauce would be devoured by us just like anyone else would, if it was delicious and we are hungry. We are just as satisfied with the simplicity and locality of food.

Some of the produce that they grow on their farm.

The tomatoes for the sauce! It was so good! I can taste and feel that moment in Italy right now.

Home-made mozzerella put into a caprese salad and fresh ricotta! = )

(Oh Italy how my belly misses you right now!)

One of the most wonderful and simplest dishes I've ever had in my life!

The tomatoes went into this dish! = ) *****

The fried zucchini with a light vinaigrette and some eggplant with tomato sauce.

:::Life is good! Life is real good!:::

Coming to an end...

My life at the CIA is coming to an end. Will I ever be back here? Maybe.
My fridges are sold, my car is sold, once again I am packing- 3 years worth of "stuff" into boxes and bags. I have enough food to feed a family of 4 for a month if I was stuck in this room for a month and was not allowed to leave. YIKES! Note to self: where ever I am next, don't buy so much food.

As I come to an end at this leg of the race, it is ending in a great way! The Bocuse D'or USA Competition was held at the CIA this past weekend. James Kent, Sous Chef of Eleven Madison Park, NY won the competition. I was routing for him and his commis. It was quite exciting. We had the top chefs of America at our school. Only at the CIA will this happen. I got to meet David Chang and had him sign my Momofuku cookbook. While everyone was into the top notch chefs like Thomas Keller and Daniel Boulud. I was excited to see Francis Lam, I love his writing and the topics that he writes about. I also probably scared the crap out of him too. = 1

If you are reading this and wondering what my plans are after graduation. My answer is "I don't know". Here are the following answers you might get, but nothing is definite.

* I am waiting to hear back from NYU, for the master's program. Yes, I am considering to continue further with school. I know, surprising!
* I am considering on applying for a job in HK.
* I am looking for jobs at home for the time being, hopefully culinary related somehow.
* If NYU rejects me (fingers cross), I am going to seriously look for jobs in Asia.
* I am hoping to give back to the community, so I might volunteer at the daycare I grew up at, back at home.
* I am planning to ask the housing authority about this abandoned garden in my neighborhood and see if I can do some sustainable farming with it and having kids from the community come participate. Obviously, this will only happen if I am sticking around NYC for a while, 2-5 years that is.

That is it for now.

And of course, I am going to have some good eats when I get back home. First and foremost I am quite excited about going to Momofuku for some Fried Chicken! I can taste the deliciousness already!


one of my very last train rides on the Metro North back down to the city. Creation is beautiful!