Thoughts For Food

Insights into the Mind of a Culinary School Student


State of the Blog


Hello everyone. It’s been way too long, once again, since my last entry. And for good reason this time.

I spent basically all summer at my internship working hard, writing articles and taking photos. Unfortunately, I was not given a full time position which makes me quite sad. So right now, I’m sort of caught in limbo looking for a new job.

In the meantime, here’s my blog sort of languishing. And I’s upset that’s become the norm. Well i’m here to announce some BIG changes coming to this blog.

I’ll get the big one out of the way first: Food will no longer be the main focus of this blog. It will still be around, but it won’t be the standalone topic of this blog. I want to diversify my writing style and topics, so instead of stopping, I’m going to add onto this blog and expand. I’ve got a big love for games and short stories, so expect to see some more things like that crop up.

The site itself will be changing over the next few days as I overhaul things and rework the layout. I thank everyone for sticking with me this far and I hope you enjoy the future content I have planned!


Gnocco Fritto (Italian Fried Bread Dough)


This looks really good! I have to try it for myself!

A Queen In The Kitchen

Gnocco Fritto, Gnoc Fret in Emilian dialect, is a traditional Italian fried bread dough from Emilia-Romagna region, usually served with Italian cured meats, cheeses and paired with Lambrusco wine.

Learn how to make Gnocco Fritto on my new cooking series : Baking Bread.

Servings : 6

Difficulty : intermediate

Prep Time : 1 h

Cook Time : 2 min.

INGREDIENTS

1.1 lb. flour 00
1/8 tsp baking soda
1 tsp salt
1/2 cup whole milk, room temperature
3/4 cup sparkling water
1  1/2 tbsp Extra Virgin Olive Oil

For frying : Canola Oil

DIRECTIONS

– Place the flour on a stand mixer bowl.

– Make a well in the center,  then add baking soda, salt, olive oil, milk and sparkling water.

– Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.

– Transfer the dough on a floured work surface and knead the…

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Back again, for real this time!


I LIVE

Hi everyone! I know, it’s been far too long since I’ve posted anything on here, but I just wanted to give you guys an update as to what’s going on.

I’m currently 5 months deep into my internship at Honest Cooking Magazine and I’ve been having a blast! It’s such a great experience. I’ve learned so much about editing articles, finding cool stories to write about, conducting interviews and of course, sampling some of the most amazing food and drink I have ever tasted. Now, a little background on where I work!

Honest Cooking is a small, young startup that is still growing. We’ve done big events in the past and are in the middle of planning events for the future so it’s always a busy time at the office. There’s only a handful of us so far, but it’s good because we get to know each other and build close working relationships. We’re always looking for the next big food story or recipe, so if you have any to share, please do so!

Honest Cooking is actually divided up into 3 different websites:

  • Honest Cooking, the main hub
  • Alimentari, the Italian-themed website (the one I work on the most)
  • Pair, the site dedicated to drinks, cocktails and wine

I’ve written for all three websites in some capacity, but Alimentari is the one I write for the most, partly because it’s what I was assigned and partly because I love Italian food. It’s been a wonderful experience and I hope I get to stay on permanently!

Now, what does that mean for entries and updates here? Well, it means that they will happen…whenever I have time sadly. I know, it’s a bit of a cop-out answer, but it’s all I can manage with the schedule I have at the moment. BUT, I will be cross-posting stuff I work on to here a few days after they get posted, so keep your eyes out for links! I’ll also be posting up more original content as well so don’t you worry. Thanks for sticking around for so long and despite so many weird delays! I’ll leave you with a list of everything I’ve written for my internship so far!

Honest Cooking Articles
Alimentari Articles
Pair Articles


Great News!


Firstly, I’m sorry I missed last week’s entry. I had a job interview I had to go to, and preparing for that took up all of my time. Sorry! But, that brings me to my next point:

I received an email this morning from Honest Cooking, the company I interviewed with last week. They want me to start on March 3!

So, on March 3 I will officially be an Editorial Intern for Honest Cooking’s Alimentari Magazine (their Italian-focused magazine).

Needless to say, I am quite excited for this opportunity and thankful to have received it in the first place.

So, that means, once again, the update schedule of this blog will be changing. I am very sorry to keep changing it on you guys, but once I get settled in my new workflow, I will be bringing a steady stream of content to you all. Thank you all for sticking with me thus far! I truly appreciate it!


Life Update!


Hello everyone! Long time no see!

I am terribly sorry for the radio silence. I was so busy with my job that I barely had time to write! It was terribly frustrating to come home each night, want to write and update this blog, and find myself too tired to accomplish anything. It’s a sad feeling to be quite blunt. But, I’m back to updating on a regular basis! I’ll try and start a regular schedule of updates in order to make up for lost time. I will be sure to let you know what that schedule is once I’ve finalized it!

First bit of news is sad news. I left my job at BG Restaurant in November after only 8 months of working there. It was a tough decision for me to make, considering how long it took me to secure that job in the first place. It was an unfortunate situation that led me to quit but I won’t go into detail in order to remain professional about the whole ordeal. I left on a positive note with my coworkers and management, and I wish them all the best and thank them for the experience I gained while a part of the team.

Is this the end of my culinary career? Of course not! It is just the first step on a much larger journey! As of right now, I am still unemployed but searching in earnest for the next big opportunity. I am also considering other options, chief of which is making a return to school. I’ve given serious thought to going back to school to get my degree in Journalism. Coupled with my degree from the Culinary Institute of America, that should give me an edge in the wide world of Food Publications. It’s been my ultimate career goal since I entered the CIA and the way I see it is that I’m just taking another (albeit longer) route to get there. If I do take that course of action, wish me luck!

Finally, yesterday was my 5-year anniversary here on WordPress. If you’ve been following me for that whole time, then I thank you from the bottom of my heart! Thank you for following me and enjoying what content I bring, however sporadic it may be! If you’re new to my blog, welcome and I hope you enjoy whatever new journey I may go on!


1 Comment

Exciting News!


First of all, I want to thank each and every single one of you, from the bottom of my heart, for following me and reading all of my entries. You’re all wonderful!

And before you ask, no I’m not ending the blog. That’d just be silly! I do, however, want to share a couple bits of news.

First, I apologize for missing today’s usual post. I’ve been incredibly busy lately and didn’t quite have the time to write. A new entry will be up tomorrow, so hang tight!

Secondly, after many months of searching, I’ve finally found a job! I start as a Line Cook for Bergdorf Goodman’s BG Restaurant on the 21st of this month! I’ll be working 5-days a week, so the update schedule for the blog may change. I’ll be sure to let you know when that change will begin. Rest assured, I’ll get plenty of inspiration for more entries and thoughts to share.

Thanks again for your support everyone. See you tomorrow!