Today I attended my Le Cordon Bleu orientation, where I met a few chefs and my classmates. I learned more about the school, student resources, and that we’ll be given a lot of homework. Many students start culinary school thinking they’re not going to do any reading or writing, but they are mistaken. I’m glad that we’ll do a lot of reading because I’m a visual learner so it’s going to help me a lot.
In order to graduate I need to complete a 6-week externship. I have to start planning for that and work in that direction. I’m going to have to get a job in the industry soon. I’ll put my resume together and will start applying on Monday. Wish me luck!
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My culinary school orientation is this Saturday! At orientation students pick up all their tools, take tours and become better familiar with the program. I wanted to beat the lines at the equipment pick-up site. In doing so, I made an appointment to pick up everything prior to orientation. As of yesterday, I have almost everything I need to start. Yay! I have my books, uniforms, aprons, knife set and other tools! I am so excited!!! I can’t wait! I know this may sound strange, but I go to bed thinking about what great recipes I can share and come up with. I want a large repertoire of original recipes.
I watch the Food Network religiously, and I actually like all of the featured chefs, but my favorites include Giada De Laurentiis, Ina Garten, Paula Deen, and Sunny Anderson. Recipes I’ve used and loved most were created by Giada De Laurentiis, Paula Deen, Sandra Lee and Alton Brown. I enjoy watching the show Throwdown with Bobby Flay but feel really bad for his opponents when they lose in front of their friends and customers, especially when they thought it was their day to shine on national television. When the german chocolate cake girl lost the throw down, I yelled at the television, well at Bobby, because I wanted her to win..and I was almost sure that Cake Man Ray was going to win the red velvet cake challenge because his cake looked so moist, red, and delicious but Bobby won… so I yelled at Bobby again. I’m not going to tell you what I said.. I wasn’t too harsh… and I still like Bobby. I just feel bad for the proprietors – how well will the show benefit them when they lose? Someone could easily use Bobby’s recipes to open up a cake stand next door called, The Recipe That Won. I’m still going to watch the show though because it’s good entertainment… and I’m going to try his red velvet and german chocolate cake recipes too…yum!
Throwdown is a great show for Bobby because he’s challenging himself to create recipes that can top the very best recipes out there. I can’t wait to do the same and to learn more about what flavors work with one another. Some day I’d like to be a part of the Food Network family. In fact, a former coworker of mine, Jeffrey Saad, is a contestant on the show The Next Food Network Star. I think he’s going to win or will at least have his own show. Jeffrey and I didn’t know each other personally. He conducted a few training sessions that I attended at Coldwell Banker – Beverly Hills East, then he left shortly after that to start his own firm. I must say, I always thought Jeffrey had a strong presence and a lot of charm that made him very magnetic and effective. I know he will go far in whatever he sets out to do. I can’t wait to watch his show and try his recipes.
Before and during culinary school, I plan to post recipes that I enjoy and know you will enjoy too. I’m sure my recipe development will change tremendously during my schooling and I’m really excited about it.
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Hello! Welcome to My Eclectic Kitchen!
My passion for delicious food and entertaining has existed for as long as I can remember. As the youngest of 6 daughters and an aunt to over a dozen nephews and nieces, I am often the caterer for birthday parties, baby showers, and just about all our family gatherings. Although I’ve learned a ton about cooking from my family, friends, and the foodnetwork stars, this strong passion has inspired me to take my culinary knowledge to greater heights. After about 10 years in the fields of accounting and real estate, I’ve decided to get a formal culinary arts education through the California School of Culinary Arts – Le Cordon Bleu in Los Angeles, California. Along the way, I will share my thoughts, my recipes, and helpful tips to help those who are culinary challenged and to share with those who share the same enthusiasm for food.
Where did I get my inspiration? How did my style evolve? For 30 years I’ve been exposed to a number of food styles. My influences come from my mother, my Grandpa Floyd, my boyfriend’s mother, my sisters’ mothers-in-laws, my friends, and some of my favorite food network stars. They taught me how to work with different flavors and textures in American, Italian, Southern, Japanese, Filipino, Chinese, Korean, Iranian, and Mexican cuisine. I’ve pulled flavors and ideas from each style to develop my own recipe repertoire, trying to keep things simple yet creative, fresh, flavorful, and delicious. I’m hoping that my culinary education will take me to a whole new level in cooking. It’s my goal to make food as memorable as the food I’ve enjoyed most at my favorite restaurants, and to share this pleasure with others.
This was my very first blog entry ever. I hope you enjoyed it!
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