Hopefully I will be trying to update this blog ASAP. Due to I have two final exams on Friday, I have to study hard. Hopefully during Friday and the weekend I will try to update, and include the following:
Inspirational Chef Series: Well I'l be sharing my opinions on Morimoto where how he influenced me.
Tour of the CIA outside grounds: I have taken a lot of pictures, but some are missing and needed to some of the crucial ones around here. Hopefully this will be uploaded on a Sunday or Monday.
Tour of the CIA Undercover: I finally found the perfect time to take pictures which is during at night where I am hoping to take pictures.
Uniform Code: will be posted soon on the weekend.
Books & Classes: I will be featuring that soon, and hopefully able to release it next Saturday due to that I will be having two new classes replacing my Math and Food Safety.
Snacks: What goodies does this school offer? I'll be showing you some delicious goodies from one of the cafe here.
I know some of this is repeated but I will try to update ASAP.
Bye and please come again.
A blog where a look into a world of a culinary student attending at the Culinary Institute of America. A blog where I can express any random thoughts that might come in to mind. It can be just food or just about anything. Enjoy reading.
Sunday, September 30, 2012
Departure
As being busy during the last week, due to homework, studying and also enduring chef's punishment where the entire class lost about 50% of our MEP (mise en place) grades. That part when chef did that just kind of made me sink, but also what made me also kind of went down that my roommate left. On Thursday 27, my roommate left for his externship. At the CIA externship it is required in order to graduate from this college. It is basically working at least 18 weeks in a Hotel, Restaurant, Cruise (where my old roommate is doing), etc. at least has to deal with food service.
I thought my roommate was actually nice, but I think we could have talked a bit more. He and I only known each other at least 6 weeks. During the first day in my Hudson Hall (which is move in day) I expected him to be there when I came in, but he was not in the room. The whole entire time during my move in day, I was just thinking who was my potential roommate. Around later in the afternoon at least into the night, where the new students have a meeting among each other among the floors. Hudson Hall has 4 floors, and had a group meeting where we're divided up into group by floors. I thought hopefully I could find my roommate, but realize none of them were there. So after that little meeting, I went back and just hope that he is there. After unlocking the door, it was dark, and turned on the lights. Hoping that he was here, and looked to his side of the room which was on the door side. Nope, he was still not there.
After that, I decided to go to bed, having to wake up and go to an Orientation at 7:30 am. I was half sleeping, and just waited for him to say Hi. It past 10 and he still was not there. I felt I was going inside the sleep world, but I knew I have to wake up cause of two reasons. At first I thought he might pull a prank on me while sleeping, or just to say hello to him. Then at least around 11- 11:30 pm time frame, he came in and by the time he came in I woke up but still very tired. He said Hi, and I could have said something but was too tired to respond back. I went back to sleep, and he actually grab something from his room and left.
It was until Friday during that Orientation week, at night, we finally talked to each other. I felt better that I knew him more a bit more, but I think we could have talked more with his short time before leaving for externship. Though we did not have any problems among each other, we respected each other space and just respect each other. Although the problem was that when we go in and out for class or any other events. At least that was a minor problem, that it just began into an everyday thing.
I usually do my homework in my dorm on the weekends, but sometimes during the weekdays. Mostly it is usually done in the library where I don't disturb my roommate, but I did asked questions how the chef wants. Luckily we both had the same Culinary Fundamentals Chef, and my roommate told me just to type everything. Later on just talked what other classes for the next semester. He was helpful overall, and nice too.
Before his two weeks of departure he had breakfast class. Breakfast class where culinary students obviously makes breakfasts for the entire school. There are two kitchens that produces Breakfast, which is known as K-11 and K-16. (Hopefully I will get into detail with these kitchens especially for out typical breakfast, lunch and dinner). He has to wake up around 1:30 am and get there by 2:00 am. Yes you read correctly, at 2:00 am this class begins. At least he tried to go out very quietly but for some reason I just woke up when he was about to leave. Luckily that class only last for about a week, and usually ends at 11:00 am.
Sometimes when we see each other outside of the dorm, where he always say my name or just saying "Hey Buddy". I usually just give a wave and a little smile. I will miss that when he said that, it just cheers me just a bit.
When he left, he almost forgot to say goodbye and we shook our hands. Saying good luck to each other, then he left for his externship. It was around 11pm when he left, where I had trouble sleeping. I had the room to myself for two days now, and now today is the day when my new roommate is coming in. Can't wait to meet him, and just give a warm welcome. For those two past days it was lonely, but it just feels normal because my old roommate usually leaves me alone on Fridays and Saturdays. So today hopefully able to greet him, and just getting to know each other a bit more.
Bye and please come again.
I thought my roommate was actually nice, but I think we could have talked a bit more. He and I only known each other at least 6 weeks. During the first day in my Hudson Hall (which is move in day) I expected him to be there when I came in, but he was not in the room. The whole entire time during my move in day, I was just thinking who was my potential roommate. Around later in the afternoon at least into the night, where the new students have a meeting among each other among the floors. Hudson Hall has 4 floors, and had a group meeting where we're divided up into group by floors. I thought hopefully I could find my roommate, but realize none of them were there. So after that little meeting, I went back and just hope that he is there. After unlocking the door, it was dark, and turned on the lights. Hoping that he was here, and looked to his side of the room which was on the door side. Nope, he was still not there.
After that, I decided to go to bed, having to wake up and go to an Orientation at 7:30 am. I was half sleeping, and just waited for him to say Hi. It past 10 and he still was not there. I felt I was going inside the sleep world, but I knew I have to wake up cause of two reasons. At first I thought he might pull a prank on me while sleeping, or just to say hello to him. Then at least around 11- 11:30 pm time frame, he came in and by the time he came in I woke up but still very tired. He said Hi, and I could have said something but was too tired to respond back. I went back to sleep, and he actually grab something from his room and left.
It was until Friday during that Orientation week, at night, we finally talked to each other. I felt better that I knew him more a bit more, but I think we could have talked more with his short time before leaving for externship. Though we did not have any problems among each other, we respected each other space and just respect each other. Although the problem was that when we go in and out for class or any other events. At least that was a minor problem, that it just began into an everyday thing.
I usually do my homework in my dorm on the weekends, but sometimes during the weekdays. Mostly it is usually done in the library where I don't disturb my roommate, but I did asked questions how the chef wants. Luckily we both had the same Culinary Fundamentals Chef, and my roommate told me just to type everything. Later on just talked what other classes for the next semester. He was helpful overall, and nice too.
Before his two weeks of departure he had breakfast class. Breakfast class where culinary students obviously makes breakfasts for the entire school. There are two kitchens that produces Breakfast, which is known as K-11 and K-16. (Hopefully I will get into detail with these kitchens especially for out typical breakfast, lunch and dinner). He has to wake up around 1:30 am and get there by 2:00 am. Yes you read correctly, at 2:00 am this class begins. At least he tried to go out very quietly but for some reason I just woke up when he was about to leave. Luckily that class only last for about a week, and usually ends at 11:00 am.
Sometimes when we see each other outside of the dorm, where he always say my name or just saying "Hey Buddy". I usually just give a wave and a little smile. I will miss that when he said that, it just cheers me just a bit.
When he left, he almost forgot to say goodbye and we shook our hands. Saying good luck to each other, then he left for his externship. It was around 11pm when he left, where I had trouble sleeping. I had the room to myself for two days now, and now today is the day when my new roommate is coming in. Can't wait to meet him, and just give a warm welcome. For those two past days it was lonely, but it just feels normal because my old roommate usually leaves me alone on Fridays and Saturdays. So today hopefully able to greet him, and just getting to know each other a bit more.
Bye and please come again.
Thursday, September 20, 2012
My first time
That anxious feeling that we don't know what is coming up happens to all of us right? The first day of college, or even move in day for college, first day on the job,or even the first time ever visiting to a country, etc.. Well I had that anxious feeling, and actually felt glad that I went to this club at the CIA. I always keep telling to myself saying,"How I am going to know, if I at least try?" At least I really don't feel anxious anymore, and I am actually very eager to attend to this club meetings.
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| http://www.facebook.com/BakingandPastrySociety |
Hopefully later in the future and during my time here at the CIA, I am hoping to attend more of their meetings and at least be inspired by the pastry arts. Love what you do, you must have passion in order to succeed that is how my philosophy goes. At least I enjoy both sides of Culinary and Baking.
Bye and come again.
Wednesday, September 19, 2012
Usual Routine
Tuesday and Wednesday are my kitchen classes. It just feels that every Tuesday we are just seem a little slow, and one time the Chef let us out at 11pm. Wednesdays I always think something positive and that at least it is an end to the kitchen class.
Here is our daily production for our kitchen: each student are group into 4 groups of 4-5 people.
Station 1 is where we have to prep for the Chef's demo. So basically all we have to do is prep our mise en place for ourselves and for the Chef.
Station 2 is Sanitation team: where we look out cleaning supplies, checking bagged chicken stock for an appropriate temperatures. Inspect the lowboys (or what I call refrigerator install to the counter) to make sure it is empty. Fill up the three compartment sink then change the water every hour or so.
Station 3 is Chicken stock team: This group where we have to make chicken stock which is distributed throughout the school. Approximately we make 20 gallons in steam jacketed kettle, and this chicken stock must be giving attention when we have to come in. Pour in the chicken bones, add water. Then drain the water, and refill with clean water. Once filled up to the top not too much, it is then simmer for about at least 3-4 hours. Before dinner or sometimes at least the last hour of cooking, we add the boquet garni, sachet d'épices, and our mirepoix to the kettle. Once the last hour is done, then we strain the stock and bag and label them. Once sealed we then put the bags in a sink full of ice. Wait until it reaches to appropriate temperature about to 41F in 2 hours.
Station 4 Beef/Veal Stock team: This group produce Beef/Veal stock and will be distributed rest to the school. This stock usually cooks overnight on low temperature. Since starting yesterday we have began producing Brown Veal Stock. Each group browns off at least 20# (lbs) of veal bones before they are sent to station 4. Also indivulally everyone must make a Pincage (which is basically a brown mirepoix, and tomato paste) and showing it to the Chef. Once all of those are accomplished we then add to the kettle along with the AM class. Add water and then let it cook overnight.
Usually our days go with knife skills tray, where the Chef evaluates on our knife cuts. Also the knife skills tray are timed (50 minutes and soon will be going down to 45 minutes) Then there is always a demo and sometimes the demo can be delayed due to that sometimes Station 1 can be behind. Once demo is done we then began to cook what the Chef had demoed. Basically this is what my days is like for the kitchen classes. Yesterday and Today I had to make roux, pincage and puree of lentil soup. At least I did fine on it, just wish it was better. Today I had to make roux and pincage again. For the soup I had to make chowder. At least it went well, and at least my seasonings are on spot at least.
I'll try at least trying updating this blog, and hopefully take pictures inside so I'll try my best.
Bye and please come again.
Here is our daily production for our kitchen: each student are group into 4 groups of 4-5 people.
Station 1 is where we have to prep for the Chef's demo. So basically all we have to do is prep our mise en place for ourselves and for the Chef.
Station 2 is Sanitation team: where we look out cleaning supplies, checking bagged chicken stock for an appropriate temperatures. Inspect the lowboys (or what I call refrigerator install to the counter) to make sure it is empty. Fill up the three compartment sink then change the water every hour or so.
Station 3 is Chicken stock team: This group where we have to make chicken stock which is distributed throughout the school. Approximately we make 20 gallons in steam jacketed kettle, and this chicken stock must be giving attention when we have to come in. Pour in the chicken bones, add water. Then drain the water, and refill with clean water. Once filled up to the top not too much, it is then simmer for about at least 3-4 hours. Before dinner or sometimes at least the last hour of cooking, we add the boquet garni, sachet d'épices, and our mirepoix to the kettle. Once the last hour is done, then we strain the stock and bag and label them. Once sealed we then put the bags in a sink full of ice. Wait until it reaches to appropriate temperature about to 41F in 2 hours.
Station 4 Beef/Veal Stock team: This group produce Beef/Veal stock and will be distributed rest to the school. This stock usually cooks overnight on low temperature. Since starting yesterday we have began producing Brown Veal Stock. Each group browns off at least 20# (lbs) of veal bones before they are sent to station 4. Also indivulally everyone must make a Pincage (which is basically a brown mirepoix, and tomato paste) and showing it to the Chef. Once all of those are accomplished we then add to the kettle along with the AM class. Add water and then let it cook overnight.
Usually our days go with knife skills tray, where the Chef evaluates on our knife cuts. Also the knife skills tray are timed (50 minutes and soon will be going down to 45 minutes) Then there is always a demo and sometimes the demo can be delayed due to that sometimes Station 1 can be behind. Once demo is done we then began to cook what the Chef had demoed. Basically this is what my days is like for the kitchen classes. Yesterday and Today I had to make roux, pincage and puree of lentil soup. At least I did fine on it, just wish it was better. Today I had to make roux and pincage again. For the soup I had to make chowder. At least it went well, and at least my seasonings are on spot at least.
I'll try at least trying updating this blog, and hopefully take pictures inside so I'll try my best.
Bye and please come again.
Sunday, September 16, 2012
Mise En Place
Mise En Place, is my News Update where it has some fancy title. Why did I pick Mise En Place? It means everything in place in a professional kitchen, and it is very crucial. For an example, prepping all vegetables, meats, seasonings etc before cooking. Now especially at this school Mise En Place is important, where we can plan ourselves ahead, including sometimes outside of the kitchen. In this Mise En Place and every now and then I will be telling you what I will be posting up in the next few days or if possibly a week. Mise En Place will also help me where I need to know what I want to post and hopefully to be excited for what will be the next posts will be.
Tools Of The Trade: will features about my knife kits, and examine of each types of tools especially what we will be using for the school. This should be helpful for any prospective students and waiting to see what it looks like. I will try my best personally showing each and one of the tools.
Inspirational Chefs series: more to come about which chef's who do inspire me.
Tour of the CIA Outside Grounds: I will feature a 360 degree around the campus, and I will try my best to upload as much of pictures as possible and able to show what this campus has to offer. Hopefully for any prospective students should find it helpful.
Tour of the CIA UNDERCOVER: I will go inside of the CIA and I will try to upload as much as possible to see inside of the CIA.
Uniform Code: I will feature what uniform that we must have to wear to class.
Books, books and more books: I feature this because I want to show what books are needed for class especially for college level. I want to showcase what books we have to use for class. I'll be explaining more about it in that post why I made that post.
Over the next weeks of posts, which can be long due to that I am busy and I'll try my best to keep updating. Over the next weeks and hopefully this week, I will give updates on my kitchen classes. I hope I'll able to take pictures of what I had to cook in class. I'll try my best updating this blog, and hopefully you will enjoy reading it.
Bye and please come again.
Tools Of The Trade: will features about my knife kits, and examine of each types of tools especially what we will be using for the school. This should be helpful for any prospective students and waiting to see what it looks like. I will try my best personally showing each and one of the tools.
Inspirational Chefs series: more to come about which chef's who do inspire me.
Tour of the CIA Outside Grounds: I will feature a 360 degree around the campus, and I will try my best to upload as much of pictures as possible and able to show what this campus has to offer. Hopefully for any prospective students should find it helpful.
Tour of the CIA UNDERCOVER: I will go inside of the CIA and I will try to upload as much as possible to see inside of the CIA.
Uniform Code: I will feature what uniform that we must have to wear to class.
Books, books and more books: I feature this because I want to show what books are needed for class especially for college level. I want to showcase what books we have to use for class. I'll be explaining more about it in that post why I made that post.
Over the next weeks of posts, which can be long due to that I am busy and I'll try my best to keep updating. Over the next weeks and hopefully this week, I will give updates on my kitchen classes. I hope I'll able to take pictures of what I had to cook in class. I'll try my best updating this blog, and hopefully you will enjoy reading it.
Bye and please come again.
About Me Personally
Hi and welcome! This post is about me personally which might be moving to the about pages. I'll just simply discuss about me so you can get a sense of who I am and just know a bit more about me.
I started at the CIA at August 20th of 2012. Currently I am learning in the Culinary Arts for an Associate Degrees. Then once I get my AOS, I will come back and get my Bachelors. Actually if you applied for Bachelors, you'll first get your Associates and then you can come back for Bachelors. Reasons why I have chosen the Bachelor's program because you have more opportunities being open to you. For an example during later of the program you can able to visit countries. Like France, Italy, Spain, or even China. During those trips we will get to taste food and explore of that country's culture. There is a program also called a semester away program. There are two types of programs one is called Farm To Table which I would say focuses on more of BOH (back of the house) also having the principles of having farm to table. The other is called Wine and Hospitality Management program, which focus on I would say FOH (front of the house) and more in depth of wines. All of this is located at the Greystone campus in California. Which seems exciting, where just to able to go from NY to CA. During your Bachelor's program the curriculum will be focused on Liberal Arts and more Business classes. With a Bachelor's you can get a leg up in the business and especially with this school's name it'll sure make in impact to your resume in a positive way.
Sure you can get an AOS from this school and decide to get another Bachelor's from a different school, for me personally I would say stay at least another year. BPS program last about 38 months (21 months in that 38 months is your associates so another couple of months will complete up to bachelor's.) The reason, you already go to a school that is focus on food. The CIA is the only college that just focus only on food, seriously there is no such thing call Biology major, English major or Business major etc... The only major's this school can offer is either Culinary or Baking. You will meet people who are passionate about food, where they love food. Also meal plan is very good, which I will post up later on.
I am excited and gladly I am in partaking this opportunity, especially at this school. Now before I even got accepted to this school, I worked hard in order to get into this school. I recommend you do the same, and at least work hard and just try learning more of the culinary world.
I am from Lancaster Pennsylvania, graduated from LCCTC in Mounty Joy and MTHS 2012. As my high school years went, and during my senior year I went to the LCCTC for Culinary Arts. It was the best decision I had made for my senior year. I tend to think that senior year of high school should at least try to be fun and a little relaxation too. Though just trying to keep up those grades up which was important for me. LCCTC which stands for Lancaster County Career and Technology Center. It is basically a Vo tech school or BOCES for anyone who is kind of familiar with a different name. People in that program for Culinary specifically, are people who are serious about going into this field and while some just exploring. Also we have our neighbors which is the baking and pastry program. We also have an on campus restaurant and having our own bakeshop. People from the public can come on down and just try our food. With that, that really gives us the experience what is needed especially for the Culinary field. The baking and pastry students have their own glass case of display of their own baked goods which is very delicious. While the culinary side have their own which displays of the food that are to go food.
Overall it was a nice program, and I like to say a nice way to finish my senior year. The Chefs there were actually helpful and nice and able to push us. Though the most surprising thing here is that we have the Former White House Sous Chef. Chef John Moeller, the Former White House Sous Chef teaches here at LCCTC. He used to went LCCTC so he is in an alumni. Which makes it very surprising that he made it that high, even though how people would criticize on vo tech education. It was an honor to have him taught me, and everyday in his rotation I tried to absorb more of his knowledge and one thing I had regret is that I should have taken notes.
I enjoyed hearing his stories how he was in the White House, which was a very exciting. He went to France before he went to the White House. Chef Moeller and stories about in France makes me want to go to France, and just to learn French too. He can even speak French and sometimes he would speak French at us. Overall it was a nice experience where that Chef Moeller was able to teach us of his knowledge.
Personally: I usually don't talk a lot, but if I know that person a bit more and feeling comfortable with them I will open up a bit more. I love reading, where Barnes and Nobles or it can be any bookstore it is just my sanctuary to be at, especially the cookbook section. My first love, is cooking obviously. Also Baking where I just enjoy, and mostly I enjoy baking bread. The patience and time that goes into the process. I can speak mostly three languages, but they vary. Vietnamese I can speak and listen, but could not read or write but able to recognize some of the words from what I know how to speak. Mandarin Chinese, where I can read and write the characters. I can speak but just want to expand more of my knowledge. Obviously English.
Fun Facts:
Name: Tony or Tao Tong Li 陶同礼
Languages: English, Vietnamese, partial Chinese. (currently learning Mandarin a bit of Japanese) Would like to Learn French.
Goals: To be a well rounded chef, with the knowledge of Savory and Pastry.
Favorite Food: Pho, Crepes, Lamb, Tomato Bisque, Chinese Dumplings
Favorite Food to cook/bake: Tomato Bisque, Kaiser Rolls, Breads, Chinese dumplings
Bye and please come again.
I started at the CIA at August 20th of 2012. Currently I am learning in the Culinary Arts for an Associate Degrees. Then once I get my AOS, I will come back and get my Bachelors. Actually if you applied for Bachelors, you'll first get your Associates and then you can come back for Bachelors. Reasons why I have chosen the Bachelor's program because you have more opportunities being open to you. For an example during later of the program you can able to visit countries. Like France, Italy, Spain, or even China. During those trips we will get to taste food and explore of that country's culture. There is a program also called a semester away program. There are two types of programs one is called Farm To Table which I would say focuses on more of BOH (back of the house) also having the principles of having farm to table. The other is called Wine and Hospitality Management program, which focus on I would say FOH (front of the house) and more in depth of wines. All of this is located at the Greystone campus in California. Which seems exciting, where just to able to go from NY to CA. During your Bachelor's program the curriculum will be focused on Liberal Arts and more Business classes. With a Bachelor's you can get a leg up in the business and especially with this school's name it'll sure make in impact to your resume in a positive way.
Sure you can get an AOS from this school and decide to get another Bachelor's from a different school, for me personally I would say stay at least another year. BPS program last about 38 months (21 months in that 38 months is your associates so another couple of months will complete up to bachelor's.) The reason, you already go to a school that is focus on food. The CIA is the only college that just focus only on food, seriously there is no such thing call Biology major, English major or Business major etc... The only major's this school can offer is either Culinary or Baking. You will meet people who are passionate about food, where they love food. Also meal plan is very good, which I will post up later on.
I am excited and gladly I am in partaking this opportunity, especially at this school. Now before I even got accepted to this school, I worked hard in order to get into this school. I recommend you do the same, and at least work hard and just try learning more of the culinary world.
I am from Lancaster Pennsylvania, graduated from LCCTC in Mounty Joy and MTHS 2012. As my high school years went, and during my senior year I went to the LCCTC for Culinary Arts. It was the best decision I had made for my senior year. I tend to think that senior year of high school should at least try to be fun and a little relaxation too. Though just trying to keep up those grades up which was important for me. LCCTC which stands for Lancaster County Career and Technology Center. It is basically a Vo tech school or BOCES for anyone who is kind of familiar with a different name. People in that program for Culinary specifically, are people who are serious about going into this field and while some just exploring. Also we have our neighbors which is the baking and pastry program. We also have an on campus restaurant and having our own bakeshop. People from the public can come on down and just try our food. With that, that really gives us the experience what is needed especially for the Culinary field. The baking and pastry students have their own glass case of display of their own baked goods which is very delicious. While the culinary side have their own which displays of the food that are to go food.
I enjoyed hearing his stories how he was in the White House, which was a very exciting. He went to France before he went to the White House. Chef Moeller and stories about in France makes me want to go to France, and just to learn French too. He can even speak French and sometimes he would speak French at us. Overall it was a nice experience where that Chef Moeller was able to teach us of his knowledge.
Personally: I usually don't talk a lot, but if I know that person a bit more and feeling comfortable with them I will open up a bit more. I love reading, where Barnes and Nobles or it can be any bookstore it is just my sanctuary to be at, especially the cookbook section. My first love, is cooking obviously. Also Baking where I just enjoy, and mostly I enjoy baking bread. The patience and time that goes into the process. I can speak mostly three languages, but they vary. Vietnamese I can speak and listen, but could not read or write but able to recognize some of the words from what I know how to speak. Mandarin Chinese, where I can read and write the characters. I can speak but just want to expand more of my knowledge. Obviously English.
Fun Facts:
Name: Tony or Tao Tong Li 陶同礼
Languages: English, Vietnamese, partial Chinese. (currently learning Mandarin a bit of Japanese) Would like to Learn French.
Goals: To be a well rounded chef, with the knowledge of Savory and Pastry.
Favorite Food: Pho, Crepes, Lamb, Tomato Bisque, Chinese Dumplings
Favorite Food to cook/bake: Tomato Bisque, Kaiser Rolls, Breads, Chinese dumplings
Bye and please come again.
Saturday, September 15, 2012
News Update
Over the next following days and or weeks I will try my best to upload about this school, and able to show what this school offer. Tomorrow I might be guessing, talking about the knife kits. That will be a first, and I'll be posting more of my inspirational chefs later in the future.
Come again!
Come again!
Inspirational Chefs
Hello and welcome.To start off my blog, I would like to start off with my Inspirational Chef posts. Where I'll share you who are my inspirational chefs that has made in impact on my to be in this culinary field. I would also like to say, I think everyone has to have an inspirational person in their lives. We look up to them and just admire them. Sometimes if we might feel down, we look to them and just make our day a lot more special. They can be also our role models too where sometimes we would like to be them. They inspire us to be who we are, and just trying to follow their footstep.
Let start off with my inspirational chef. He is a chef where I do admire him, look up to him, and he allowed me to see inside of his delightful world. His name is Yigit Pura, where I do have respect for him as a chef and as a person. As a chef, I mean as in pastry chef. Even though I enjoy cooking I also enjoy baking. Yigit Pura was the one who expanded my world from culinary to pastry. Although it did not convince me to move from savory to pastry, it made me to learn more about pastry. My career goal is to be a well rounded chef. Thanks to him where I like to say the chef who really expanded my world. Pastry is very delicate and where it must be precise. One tiny error can make a big difference to the end product. Yigit Pura on how he influence me to be on the pastry side, where his craft is very skilled and just wanting me to learn more. He used to work on the savory side, but he decides to go into pastry. Savory side where that rush of the kitchen is like a drug. A drug where to get everything done in a amount of time, and being able to produce nice looking plates. Also the feeling after a lunch rush or even a dinner rush, just feels rewarding. Pastry side is much less than that, where having the time and patience to craft a sculpture, and applying more details to the plate or even a cake. For Yigit, he founded what he loves to do which is to do pastry.
Yigit just pushed me to be in his world, showing how these elegant plates of desserts and the time and patience that goes along with these plates. The ability to take control in everything and precise measurements, and that what I might think of a pastry side from a Culinary student perspective.
Yigit Pura is an Executive Pastry Chef and owner of his long dream came true, Tout Sweet. http://www.toutsweetsf.com/
His desserts look very delicious where I want to try, and you might want to try too. The most surprising thing that he is a winner of Top Chef Just Desserts season 1. For any fans of the Top Chef shows, you might able to know him.
With that he was able to be a stronger person. Yigit where he use that to able to speak up for what he believes. He is an advocate of gay rights and actually himself he is gay.
Yigit Pura I look up to him as a great role model, where he is a strong man. When he was building up his career and felt being pushed down he was able to stand right back up. Standing right back up with strength that he went on forward, and just keeps on going. Yigit inspires me just to do the same, if I get knocked down just stand back up. Especially when working in the kitchens, or when the chef criticize or yells. I would say to myself just stand up strong and fight back harder. Yigit did that and that what makes him successful. One chef told me, "only the strong survive in this business " .
Yigit also changed me into something more personal, and it his take on compassion. Compassion where I think everyone should at least try to have in order trying to create this world in to a better place. Yigit I would like to say that his compassion is just high, and he is a very compassionate person.
Also sometimes the saying goes "Don't trust a skinny chef". Well, I don't think so with this chef, he is very talented man, and just look.
Most of the time working in a kitchen is long and hard and just tiresome. Some of us don't even have the time to exercise, but somehow he does. Yigit's sugar intake from what I have read, is like possible around 80% , and that for me just a little crazy. But still how can this man able to have this body?
Yigit Pura I would like to say that he have a nice and warm personality, where he is very kind and gentle. Hopefully one day that I would be able to meet him and just seeing him would be nice. Don't we all have that feeling when it comes to meet your role model or some famous person? Also it might be a dream to work for him, in order to gain my pastry experience. It would be nice to work for him, and at least learning from the best.
http://www.sfgate.com/news/slideshow/Tout-Sweet-48647.php#photo-3422645
More of his work.
Admit it... He is sure handsome
Bye and come again!
Let start off with my inspirational chef. He is a chef where I do admire him, look up to him, and he allowed me to see inside of his delightful world. His name is Yigit Pura, where I do have respect for him as a chef and as a person. As a chef, I mean as in pastry chef. Even though I enjoy cooking I also enjoy baking. Yigit Pura was the one who expanded my world from culinary to pastry. Although it did not convince me to move from savory to pastry, it made me to learn more about pastry. My career goal is to be a well rounded chef. Thanks to him where I like to say the chef who really expanded my world. Pastry is very delicate and where it must be precise. One tiny error can make a big difference to the end product. Yigit Pura on how he influence me to be on the pastry side, where his craft is very skilled and just wanting me to learn more. He used to work on the savory side, but he decides to go into pastry. Savory side where that rush of the kitchen is like a drug. A drug where to get everything done in a amount of time, and being able to produce nice looking plates. Also the feeling after a lunch rush or even a dinner rush, just feels rewarding. Pastry side is much less than that, where having the time and patience to craft a sculpture, and applying more details to the plate or even a cake. For Yigit, he founded what he loves to do which is to do pastry.
Yigit just pushed me to be in his world, showing how these elegant plates of desserts and the time and patience that goes along with these plates. The ability to take control in everything and precise measurements, and that what I might think of a pastry side from a Culinary student perspective.
Yigit Pura is an Executive Pastry Chef and owner of his long dream came true, Tout Sweet. http://www.toutsweetsf.com/
His desserts look very delicious where I want to try, and you might want to try too. The most surprising thing that he is a winner of Top Chef Just Desserts season 1. For any fans of the Top Chef shows, you might able to know him.
With that he was able to be a stronger person. Yigit where he use that to able to speak up for what he believes. He is an advocate of gay rights and actually himself he is gay.
Yigit Pura I look up to him as a great role model, where he is a strong man. When he was building up his career and felt being pushed down he was able to stand right back up. Standing right back up with strength that he went on forward, and just keeps on going. Yigit inspires me just to do the same, if I get knocked down just stand back up. Especially when working in the kitchens, or when the chef criticize or yells. I would say to myself just stand up strong and fight back harder. Yigit did that and that what makes him successful. One chef told me, "only the strong survive in this business " .
Yigit also changed me into something more personal, and it his take on compassion. Compassion where I think everyone should at least try to have in order trying to create this world in to a better place. Yigit I would like to say that his compassion is just high, and he is a very compassionate person.
Most of the time working in a kitchen is long and hard and just tiresome. Some of us don't even have the time to exercise, but somehow he does. Yigit's sugar intake from what I have read, is like possible around 80% , and that for me just a little crazy. But still how can this man able to have this body?
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| Skillfully working that chocolate ganache, where sometimes I try to do the same thing as him. |
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More of his work.
Admit it... He is sure handsome
Bye and come again!
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