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Playing Catch-Up

2 Jul

Wow has time slipped from me. I cannot believe that I haven’t blogged in about 9 months! I am really sorry to any followers that I have(or had) and I will do my best to keep up with this from now on. I guess this would be the time where I tell you all the amazing things that have happened to me in the past 9 months(in a nut shell of course):

So I got into Le Cordon Bleu, Boston! Yay!

Blue Ginger Restaurant in Wellesley, MA

I’ve been enrolled there since November and I am going for my Associates. I’ve already learned a ton and I really wish I was able to share all of it with you but there’s just o! It’s going extremely well. My GPA has never been higher and I’m even getting recommendations from the chef instructors there because they recognize that I have great talent and passion for cooking. I’m actually on summer break right now which is only a week-long but trust me, I needed it. The next semester is Baking class and I’m very excited about it!

Chef Ming Tsai

Besides school, I’ve held a few different jobs, some major and some very minor. I tried working as a cook in an assisted living community but that only lasted a month. I also worked for Gorton’s Seafood in Gloucester (you know the commercial, “trust the Gorton’s fisherman”) in their product research and development ab for a few months. That was an incredible experience and I loved every minute of it. Now for all you ‘culinarians’ out there who I know will appreciate this and understand my excitement, I am very proud to let you all know that I am currently the griller and sauter at the famous Blue Ginger in Wellesley! For anyone who doesn’t know that restaurant, it is owned by famous tv chef Ming Tsai. I love my job right now and I could not be more honored to be cooking there!

That’s basically all my recent major events and exciting news. I have so many photos of dishes that I prepared along with dishes from other restaurants that I have enjoyed. I will post as many as I possibly can so everyone can see what I’ve been creating and tasting. If anyone is curious about anything so far or has any questions, please just ask. I love answering them and hearing from fellow foodies.

Cheers for now!

Here It Goes

7 Oct

Hello to all the food lovers and enthusiasts! I’ve decided to get myself out there among all the foodies. I’ve been cooking and concocting since as long as I can remember. Being self-taught and always looking for new ideas, I figured this would be the best route to take. Bare with me for a little while since I just started this on here and I’m new to blogging. I can’t wait to share my taste and with everyone!

I have a deep passion for all things food. I love love love to cook and bake. I had the decision and chance to make my passion for cooking into a career but I decided against it. Cooking for me is a hobby and something I like to do on my own free time, for myself, friends, and family.

Cooking and baking, baking and cooking. I hate to say it, but I don’t have too much experience with more than beginner baking(brownies, simple cakes and cupcakes, pies, etc). I really want to learn how to do extravagant things like specialty cakes and really tough and extreme pastries and desserts; which is why I am enrolling in Le Cordon Bleu in Boston, MA.

My life long dream is to own my own bakery in the North Shore. I have the drive, passion, and commitment to make my dream become my reality. I want to really focus my attention on cake decorating and creating my own specialty cakes. So this Monday, I have an interview and viewing scheduled for Le Cordon Bleu. I finally decided to take the first step into changing my life and making it to where I want to be. Working full-time, I’ve been afraid to go back to school with the fear of working less which means a lower-income. I’m putting that fear aside and doing what I can to make myself happy, even if it means investing endless hours into something that can make others stomach-happy 🙂

As Julia Child said, “Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.”