After an amazing 10 weeks in New York City I’m finally back home in Colorado. It has definitely been bittersweet, but I know I have many adventures to come. I only have a month and a half until I leave on m exciting journey through Southeast Asia. While I’m home, I’m trying to see as many friends as possible, do a little bit of catering and catch up on some reading. For my birthday last week I was given a TON of new cookbooks, which had me thinking about how I never really shared what I read with you all. So here it is!
In Colorado, “April showers brings May flowers” means next to nothing. They have been getting feet of snow then 80 degree weather this month! In NYC the saying is pretty accurate. Springtime in the city really does feel like spring. The trees here are so pretty with beautiful blooming flowers!
Wow, they weren’t kidding when they said time flies when you’re having fun! I can’t believe that I am already finished with culinary school. It seems like we only started last week! Not only am I done with school, I am done with Colorado… for now. I am officially a New Yorker, except with hippie dresses and no accent… =)
With finals for culinary school right around the corner, my classmates and I have been scrambling to lock down our externships. When meeting with my advisor, I was told that I had the potential to pursue something big, even bigger than anything in Colorado. It really got me thinking and motivated me to settle for nothing but the best. I booked my flight to NYC and set up stages at a couple Michelin Starred restaurants, Eleven Madison Park and The Modern. Both stages went great; I was stoked! EMP seemed a little too military-like for me. Only Sous Chefs were allowed to plate the food and you weren’t allowed to talk in the kitchen. The Modern, on the other hand, let their cooks do much more and everyone seemed to be having a great time during service. I was offered a paid externship with The Modern and will be starting in April! I am excited to experience something new and take the next step in my career.
While making unbelievable amounts of sushi at school the other night, it dawned on me that I have never shared any sushi recipes with you all. I was actually pretty surprised in myself, especially after working at Morimoto and telling you all about it! I promise I am here to make up for it with my spicy tuna and sushi rice recipes, as well as some cool tricks I learned in school.
The days have been ticking by quickly, only six weeks until final exams! The past couple of months have been really exciting. We have been spending time learning about each country’s cuisine and historical background. This was the area of the program that I was most excited to learn; which makes sense considering my love of traveling. This was as close to being in each place as I could get… for now!