Random Musings

After a long enough break, I think it really is high-time that I restart my blogging. I've finally moved most of the entries from my previous blog to here. Apologies to all for letting it slip. I admit there were a few times I intended to write, but thinking of all that needed catching up, the effort disappeared. But thanks to an unexpected Christmas present (this website!!), I've been pushed--both forcibly and not--to start again. Of course, I do have my PhD dissertation to finish by August/September amongst a host of other things, but such is life, and I think I can manage (or at least I hope so).

Today was the second day of shadowing; and it was just as educational and enjoyable, although much busier and a later shift. Besides the usual catering meals--buttery, fellows, and conferences--there was a special function that evening involving 6 courses + coffee/tea/chocolates. Much of the prep work had been done earlier, making life a little less hectic come service time. The menu was much more extravagant (frog legs, foie gras, fish soup, lamb, artisanal cheese), and it was being served pre-plated in one of the special function rooms; so it was about as close to restaurant service as I could probably get. Tension was there, but the great team rapport and calm, humorous sous chef made it practically non-existent.

But this time, I came away with a different perspective. Of course, everyone was trying to steer me away from catering and to stick to my engineering work. That fact is obvious to me and is also why I'm hesitant to pursue a chef career. Today somewhat confirmed that hesitancy, as I saw the stress, long hours, lack of sitting time, little to no rest, quick meals of the day's leftovers, and relative restriction in creativity (as recipes were mainly pre-designed). At times, I even sensed that I was out of place, especially when I uttered the words "PhD" and "Nanoscience." It was as if they were screaming, "What the hell is this PhD student doing in the kitchen, aspiring to do menial work when she has so much ahead of her??"

I get the message, and I know that I can be crazy. I agree that kitchen work is still not something I hope to pursue as a career; but is there not something I can do to combine my love of food, cooking, and experimentation with my educational background? Some place in me believes so, and I'm willing to get my hands dirty as I search for that position...

Side note: I was absolutely amazed and disgusted by how much fat is in foie gras. I know many people reject it for the unethical ways the ducks are treated to obtain such fatty livers, but once you've seen the cooked liver shrink by nearly 70% and swim in the sea of its melted fat, you can't help but feel your stomach churn and arteries clog up! I've tried it at a French restaurant and enjoyed its creaminess; but it's so different when you see the behind-the-scenes...

One day, walking past my college kitchen and riding on my cloud of cooking passion, I had a crazy yearning to get in there and help. I don't know, maybe it was nostalgia for the fun times doing menial tasks and chatting away with the kitchen staff during my food service internship rotations. Call me crazy, but I do enjoy food service, for the most part...

In any case, I thought I'd give the idea a shot; so I approached our head manager with the crazy idea of shadowing in the kitchen. Lo and behold, it was well-received! And after some organizing, I had my first day today.

It was interesting learning the British side of food service as well as how such a large institution operates. It's nice to know that the concepts are pretty much the same. Further, we are very fortunate to have such a collection of Chefs and Sous-Chefs who provide such high quality service.

As for me, what have I gained from this day? Lots, but probably the most significant is where my passion remains. After spending the morning preparing mains and the afternoon desserts, it seems I'm still driven by making desserts.

Oh dear, with the start of another year and another term, my craziness has left my blog neglected, not to mention the lack of time to experiment with cooking...

I just discovered the book "Kitchen Mysteries: Revealing the Science of Cooking" by Hervé This (translated from French). I haven't made much progress, but within the first few pages, I realized that I should technically be a "Gourmand Scientist" rather than a "Gourmet Scientist." Why?

"A gourmand is one who likes good food, and a gourmet is one who takes delight in wines" -- Hervé This

Hmm...was never fully aware of the word gourmand nor the exact definition of 'gourmet...

Now, should I venture to change my name???? *dilemma*