Being Fed: The Chef

Friday, May 30, 2014

The Chef

Profile: Kelley

Kelley is my aspiring chef friend. She plans to attend culinary school at the International Culinary Center in New York this fall. Kelley is also partaking the in the Italian program. After several months in New York, her culinary education will culminate at the Alma, the International School of Italian Cuisine in Parma, Italy.

1. Favorite ingredient?

Corn. Anything and everything. Grits, polenta, tortillas, street style...I could go on...

2. Favorite fruit?

Apples. There are so many types and they all have such great names: Pink Lady, Honey Crisp, Jonagold, Kiku.

3. Favorite veggie?

Cauliflower. Fried is tasty, but I will take roasted wherever I can get it.

4. Favorite food word?

Suvee as most people say, but it is actually Sous-vide ("under vacuum"). I don't have the tech for that method of cooking but maybe one day.

5. Favorite food appearance-wise?

This going to sound weird, but purple flowering kale.

Concept

Every restaurant, every menu, every plate of food seems to have a concept. Every time we sit down to eat, whether its a Beck's Prime hamburger or a plate of sweet potato fries or a Goode Co. Pecan Pie, we are being fed.

Each day, we are fed physically of course, but also, mentally, spiritually, subconsciously. We are fed laughter and joy and love, but also, doubt and ill wishes and sadness.

This blog focuses on the concept of Being Fed. We aim for creating food memories and beating food phobias and getting messy in the kitchen. We aim for all things bright and flavorful, constantly looking to remain "full" each day.