I am indeed writing a blog post and its been way to long I think but then again I've been so caught up with school and sorry but my studies and health have come first before the blog. On the other hand, its time to play catch up and fill everyone in on the life of a student in culinary school.
Where do I start?
Well, I'm currently in Cuisines of the Mediterranean and Europe, I'm about halfway through the class now and I moved out of Baking and Pastry Fundamentals which was last block (about 4 or 5 weeks ago). Its crazy to now think, I graduate in 5 months, yes you heard me FIVE MONTHS!. So I've been planning out several paths into where I'd want to go. But before I start talking about career/life stuff. Let me fill you in on some of the fun things I've been up to lately.
So, sometime in October I took a trip into New York City on a Saturday and had a relaxing time.
Strolling through Central Park
Outside of Sheep's Meadow
The One and Only Gray's Papaya (72nd St and Broadway)
Two Hot Dogs (with Sauerkraut) with a Medium Drink (Papaya Juice) only for $4.44
Also while in the City, I had the chance to go to the Museum of Natural History, I'll post up those photos sometime in another post or something.
A few people I go to school with told me about this bistro called the Northern Spy Food Co., its in East Village, its 511 East 12th Street in between A and B Ave. I highly suggest you go, the food was amazing and a decent price as well. They feature local produce and proteins from local farmers.
Just a snapshot of the interior. This was a small restaurant, only 45 to 50 seats I'd say. Showed up at 5:30 when they opened. By the time I had my entree, they were already packed and lined out the door.
They have a snack menu as they have a bar. This is headcheese (a terrine made from all the meat from a pigs head) with a spicy arugula salad and house made grain mustard. Some of the BEST headcheese I've ever had.
I'm a sucker for fried chicken livers, so that was exactly it with a light arugula salad and house made buttermilk ranch.
This is a before and after shot of the entree. I had a PEI Mussel and Squid White Bean Ragu with toasted country bread to mop up all the juices.
A little snapshot of the dessert menu. I opted out to have dessert and hit up somewhere else to have my after dinner treat. Somewhere I just couldn't pass up on having.
Momofuku Milkbar, David Chang's bakery serving up amazing goods. Such as Crackpie (Butterscotch and Carmel Pie), Compost Cookies (made with chocolate chips, potato chips, oatmeal, pretzels, and more) and Cereal Milk Ice Cream (milk that's been infused with Frosted Flakes and then turned into Ice Cream, how better can that get).
This is just a picture of my marzipan rose I made for Baking, pretty awesome eh?
Now, I was able to find the limited edition Schweddy Balls Ice Cream from Ben & Jerry's and let me say, IT IS DELICIOUS! Based off of the SNL Skit featuring Alec Baldwin as Dave Schweddy from Season's Eatings talking on NPR about how "No one can resist my Schweddy Balls". This is a vanilla and rum ice cream with chocolate rum balls and malted milk balls. Its a really good Ben & Jerry flavor (doesn't beat Jeni's though) but I can say I had Schweddy Balls in my mouth and it new tasted so good.
One night on campus we decided to have a burger night....
Basting hamburgers in bacon grease = Flavor and Winning
My monster creation: Hamburger with a fried egg, bacon, garlic-herb mayo (handmade!), pickled peppers and cheddar cheese......
Yes that is yolk running down my hand and face.....it was such a good burger.
The day it dumped snow in New York (oh wait, last weekend...more like last Saturday). We did a road trip to Fleisher's, a fantastic butcher shop in Kingston, New York (just across the river!) to obtain some raw meat for cooking purposes. The only serve local meats which means the quality is unbelievable! It reminded me of the good old days working back at the butcher back home. Which raised a question, should I be a butcher? (Probably not but I plan on carrying on the tradition of butchery at its finest, maybe when I retire I'll open a shop).
Now, Grimaldi's Pizza is originally located in Brooklyn under the Brooklyn Bridge but they have a sister pizzeria in New Paltz, New York (right across the river too!) where that is some fantastic NY Style Pizza.
Just to end the blog with a photo I took while on campus. I'm hoping things will balance out soon and I can write more. But before I leave to talk about some future/life stuff!
So I've been trying to figure out what might happen in the next few months. Theres a career fair coming up this week and I plan on going for sure. Blue Hill will be there and I really want to talk to them about trying to go and stage for alittle while. Other than that I should/might be going down to Houston to go out and stage with my sous chef from Colorado at the inn over my winter break (more like over New Year's). I've also be considering staying up here at the school and becoming a TA (teaching assistant) at one of the restaurants and going to the community college to knock out my general education classes so I can pursue my BS in Hospitality Management either at NYU or Boston University. I've got some thinking to do and plus some studying to also do for my current class but I will be writing soon! (Hopefully!)
-Garrett
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