About Me

Tucson, AZ, United States
Fifteen years old and aspiring molecular gastronomist, soon to be sophomore, and soccer player.

Tuesday, June 28, 2011

Seattle Salmon

The first salmon I had back in Tucson was good and all, but it was nothing compared to the salmon I had Sunday night. I grilled it, which was fun because I haven't grilled something by myself before, and Wine Gidget made the lime cilantro pasta from Pike Place Market. It was a simple dinner, but it was extremely delicious. I wish we had seafood as fresh as this back in Tucson, but I guess that means I'll just have to come back here another time!

My First Full "Work" Week

This past week has been amazing! I have learned many tricks and picked up speed, and I absolutely love what I've been doing. Over the past week I have picked endless amounts of herbs, peeled and chopped a lot of beets, learned how to break down a cuttlefish, and got put in charge of two appetizers and two salads. I really love what I'm doing and I hope I get to continue it when I go back to Tucson. I still have 4-5 working days and I plan to make the best of them before I leave this awesome city.

Sunday, June 19, 2011

Staple and Fancy

Well I had yet another amazing night here in Seattle, but this time it was at Staple and Fancy. Once again I am thankful for the chefs that helped me, Chef Brandon, Chef Johnny, Chef Paul, and Chef (sorry if I spell it wrong) Carrie. These chefs kept me busy while I there and I had a lot of fun with them. I started with peeling fava beans and shucking peas, and ended plating a couple appetizers and checking out the grill station. I also tried some new things, like shaved cured tuna heart and burrata cheese, and I just plain had an awesome night. Once again, thank you all, and I look forward to working with you all over the next three weeks.

Friday, June 17, 2011


After today, all I can say is thank you. Thank you to Chef Brandon, Chef Joel, Chef Brian, Chef Cameron, and everyone else at Tavolata for an amazing six hour shift in the kitchen. You were all so welcoming and kind, I had an awesome time and I enjoyed learning about the kitchen. Also thanks to Wine Gidget for giving me confidence and making me laugh.To readers who aren't staff at Tavolata, I just spent six hours in the kitchen with the above chefs, learning, observing, and gaining knowledge. Everyone was very nice and helpful, and I really enjoyed being there. I really hope I can work out a schedule with them and spend more time there. It was a very rewarding experience and I'm sure it will get even better. 

Thursday, June 16, 2011

Seattle, Day 2

After having a day for adjustment, I woke up this morning and plans were being formed for the rest of the day. The second item on the list: lunch. Once errands were completed, Wine Gidget and I lit the grill and started the main course, kabobs. There was a lot to be chopped, including bell peppers, onions, mushrooms, and zucchini,  and we also had to get out the beef, wash the baby tomatoes, and peel the purple garlic. Assembly went fairly fast, and the grilling only took a little bit longer. Once all was done, the final product put out was kabobs with an herb goat cheese and grilled corn with a chili butter. I hadn't tried some of the vegetables so eating was a charred adventure that ended up in happiness. And luckily there were leftovers, so I am looking forward to  a tasty dinner tonight.

Monday, June 13, 2011

I'm Ready

In preparation for Seattle, my mom and I set out on a journey. We knew I couldn't just walk into a restaurant in my street clothes and expect something to happen, so we went out in search of a knife roll, chef pants, and the all important chef coat. It took us a while, but we eventually found a XS black chef coat, black and white chef pants that actually fit me after some hemming, for $20 each, and a very nice knife roll for only $13. So in the area of supplies, I am very prepared to go to Seattle and hopefully do something in a restaurant. I leave tomorrow and I am very excited, the next three weeks will be amazing, even if I don't get the internship I'm looking for. Well I'm signing off now to call some recommended restaurants, see you in Seattle!

Sunday, June 12, 2011

There's a first time for everything...

So tonight, June 12th, 2011, was the first time I ever tried fish. Crazy right? Growing up a picky eater, I got into the terrible habit of not trying new things. I am now kicking that habit and putting my tongue out there to experience new things. Well earlier today my mom suggested that we have salmon for dinner, so I immediately jumped on that opportunity and started planning the meal right away. After pondering for a while, I decided on a grilled salmon with a chive and lemon aioli, sauteed green beans with a white balsamic beurre blanc, and a brie and parmesan pan-fried polenta cake. It turned out delicious, and we even had home made strawberry banana snowcones for desert. I am very happy i finally tried salmon, and I look forward to trying more things as I move along, especially while I'm in Seattle!

Sunday, June 5, 2011

Unpaid Internship

My goal for this summer is to get into a restaurant. I am lucky enough to already know what I want to do with my life, now I want to start exploring. I am also lucky enough to have good friends that are willing to help.I was in a culinary class during my freshman year, but I didn't gain much from it. I don't want a lame job during high school, I want a job that I will enjoy: a cook. No matter how badly I want this job, I probably wont get it until i have more experience, which does makes sense. What I am looking for now is a mentor, someone to help turn me into a cook. I know that person is out there somewhere, and right now I am trying to find it. I am going to be in Seattle for 25 days starting June 15th. If anyone out there can help me achieve my goal, I would be forever grateful.

My Inspiration

I like to make people happy. I'm a people person, and whenever I can make someone feel good, I feel good too. That is a huge part of why I cook. I love to create new things that will keep those I am serving happy. When I am successful in that task, it inspires me to create even more new things. My favorite moment in a restaurant is when I bite into something and it's so good that I have an instant reaction, a moment of pure bliss. That reaction is what I want to share with my food.

Saturday, June 4, 2011

My Story

I have had a minor interest in cooking for as long as I can remember, always sneaking into the kitchen and trying to do something. I got more into cooking during the beginning of 2010, around the same time I saw my sister taking an interest in it. That's also when we got cable so I could watch all the food network I wanted. Anyways, my diet as a child consisted of about five things, and that wasn't working for me (one time I ate fruit loops at a Thanksgiving dinner instead of anything else). So once I figured the foods I wanted to try, I started to experiment. That's when I discovered I love cooking. 
Not only do I love cooking, but in August of 2010 I discovered I also love molecular gastronomy. I haven't experimented much with it, but I plan to when I get my hands on the right chemicals. I very much look forward to exploring this upcoming subject in depth, and to keeping this blog going as I continue on my adventure in the kitchen.

Food Descriptions, My Food

Left Side, 1-13:
1. Nutella Mousse with chocolate graham cracker crust, fresh whipped cream, and raspberries.
2. Salt and pepper steak with sauteed mushrooms, oven-roasted potatoes, and a red wine balsamic vinegar reduction.
3. Strawberry jelly noodles (molecular gastronomy) with bread crumbs and basil.
4. Coca-Cola caviar (molecular gastronomy).
5. Grapefruit mousse napoleon with a cara-cara orange sauce.
6. Prosciutto wrapped ricotta cheese with a roasted red bell pepper cilantro sauce.
7. Superbowl desert- blueberry mousse with chocolate ganache and candied lemon peels. 
8. Breakfast crostini of toasted with scrambled eggs, cheese, and bacon.
9. Toasted pita triangles with hummus and balsamic caramelized onions.
10. Chorizo, green onion, and cilantro pot stickers on a chickpea and bell pepper sautee with a spicy dipping sauce.
11. Brown sugar crepes with a cinnamon whipped cream filling and a maple chocolate sauce.
12. Toasted baguette with hummus and caramelized onions. 
13. Andhra chicken curry for Father's Day 2010.
14. Bagel with apple butter cream cheese and brown sugar caramelized bacon.
Right Side, 15-27:
15. Roasted garlic olive rubbed bagel, toasted, with fresh basil and rosemary cream cheese. 
16. Slightly spicy chocolate custard (molecular gastronomy, made with carrageenan) topped with Mexican crema.
17. Curry spiced chicken fried steak with an herb yogurt sauce and oven-roasted potatoes.
18. Croque monsieur with a sweet and spicy mustard.
19. Grilled spice rubbed steak and potato skewers with a goat cheese herb sauce and a sauteed spinach salad. 
20. Sonoran hotdog with whatever topping we had around.
21. My rendition of a European meal/snack, with fresh breads, cured meats, and vegetables. 
22. White chocolate mousse, made from failed white chocolate truffles.
23. Spicy chocolate ice cream with a frozen tabasco "chip"", paired with picture #10.
24. Cheese "mousse" with spice crusted pork bite, grilled green onion, toasted sesame seeds with pomegranate seeds, and a raspberry yogurt/red wine vinegar reduction.
25. Asian flavored sliders.
26. Pan-fried polenta circle with mozzarella and bruschetta. 
27. My first creation, boxed Italian rice, mozzarella cheese, and bacon put into a ring mold and garnished with basil.