Hawaii Living & Life in a Restaurant Kitchen
Can you believe that I have already been living in Hawaii for 6 months! You might be saying, “Yes actually I can because you have fallen off the face of the web only to periodically brag to us about your awesome time there.” Ok, ok you are right- BUT, I am moving back to home sweet home in a little over a month to go to Escoffier School of Culinary Arts in none other than Boulder, Colorado (the town I went to college in AND the town named the #1 Foodiest Town in America by Bon Appetite!). Although my time here is almost over, it is bittersweet. I miss home but I have learned so much about different cultures and cuisines while here and I am so excited to share everything I have learned with you once my adventure is over.
For now, I thought I would fill all of you in on what I have been doing in Hawaii (apart from the weekend that my mom came to visit; no I don’t get to eat like that on a regular basis). To start, I got a job a Morimoto Waikiki, you know Iron Chef Morimoto? This was definitely the biggest name restaurant I have ever worked in, but I quickly realized that I was working the line mechanically much more than learning recipes and about the food. I must say I had hardly any knowledge of Asian food before working there, so it really opened my eyes to Japanese fusion cuisine. Not to mention, I also met my boyfriend while working there (call it cliché but I moved to Hawaii and fell for a local boy, surprised?).
I left Morimoto to go work with a great chef, Maka, at the executive dining room for Bank of Hawaii employees, also combined with a company cafeteria. This has been such a great learning experience for me. We have a scratch kitchen, which means we make everything from scratch- including all sauces, stocks, you name it (except I have to admit we buy canned, yes canned, pudding). I have learned so many recipes. Each day we have our regular menu as well as a daily entree and specials, something that Morimoto’s didn’t have. I work with mostly Filipinos in this kitchen, which has enabled me to learn a lot about Filipino cuisine too! I will definitely be recreating and blogging about these recipes when I get home! Just think Adobo, Pork Gisantes and much more….
Apart from the two very different kitchens I have been working in, I have been learning so much about Hawaiian cuisine from eating it! I have fallen in love with poke, a raw tuna dish with cubed pieces of fresh Ahi and various toppings. I get it at practically every restaurant I go to. I also found amazing fresh poke at a sketchy fish market in Kalihi Valley. I have been eating poke, Kalua pork, manapuas, and so much more. Once again, you are going to love all the recipes I have gathered while being away!
1 Year Ago: Sun-Dried Tomato, Flank Steak & White Bean Stew
- Culinary 101 (8)
- Guest Posts (24)
- Quotes (1)
- Recipes (338)
- Restaurants (18)
- Travel (15)
- Uncategorized (5)
- Updates (12)