It’s been sixteen days since my last post, which, yes, goes against my promise for more frequent posts, but I don’t like to rush my work.
It’s been a pretty interesting week for me. After being put off for a week, I started my city’s COOK Master’s program (http://audreyclairecook.com/cook-masters-program), which is now catering to food writers looking for work along with chefs and cooks doing the same. I met more food bloggers looking to hit the big time than actual cooks, so, for the first time since my creative writing class in high school, I felt at ease at where I was.
The food writing lesson was good, in that it inspired me to always look for new ways to approach my food essays so it doesn’t feel like I’m in a grind (and not a good one, like for coffee and pepper) and to always edit, revise, build vocabulary, never stop learning, and even go out on a limb and make the news as well as report it (meaning that, if I stage at a restaurant or work at a farmer’s market, then I can report on it here). The speakers (Rick Nichols and Drew Lazor of Foobooz) didn’t exactly touch on where I can submit my work, but, hey, that’s why the Internet was made.
Tuesday the 21st’s Health and Nutrition class was canceled and rescheduled for February 25th after a heavy snowstorm plowed through the East Coast, a lesson learned when I arrived in Center City and was buffeted with snow for at least an hour until the program managers told me that there was no need for me to be here since the class was canceled. And it’s not like I was notified earlier about it and went blindly into the winter white. The program managers don’t get in until 11:15 am and, despite claims that they called me to inform me of this on my cell phone number, I didn’t get the message (it did, however, go to my home number). It was all a case of crossed wires and I can’t really blame anyone (except for myself, who should have taken the hint that there would be no class when the snow started to get heavy). This coming Monday and Tuesday, I have Butchery and Wine 101, and the weather isn’t going to be too bad, so I’m pumped and studying all I can.
The rest of the week was pretty much drafting and devising new ideas for this blog, as well as aimless Internet surfing, which brought me to this contest:
Lays Potato Chips started this two years ago, where lucky contestants get to enter in what new potato chip flavor they want to see. The finalists last time were Sriracha (a spicy, Asian, ketchup-like sauce that seems to be all the rage with hipsters, geeks, and white kids who want to be Asian. I didn’t taste this nor did I see it at any of the markets where I live), Chicken and Waffles (I did see this, and taste it. The combination of maple syrup and potatoes made up for the fact that I couldn’t taste the chicken), and Cheesy Garlic Bread (I saw this one too and tasted it. I was disappointed that I couldn’t identify the garlic nor the cheese taste. And this one won, which was more disappointing, given how good the chicken and waffles chips were and the potential of sriracha-flavored chips).
Now, you’re probably wondering, “PhillyFoodie [or Canais], why didn’t you enter the contest? You must have a lot of flavor ideas and combos whirling in your head from your two years as a Job Corps culinary student and your time in California, where you pretty much ate from organic gardens, professional kitchens, community kitchens, and farmers’ markets, and one could net you $1 million and some minor fame.” I did think about entering when the contest was fresh and new, but I was too busy. Now that I’m not, I’ve been pouring through The Flavor Bible and devising ideas.
My best ones so far include: Caprese (Tomato, Basil, and Mozzarella), Philly Cheesesteak, Chili Cheese Fries, Parmesan and Walnut, Apple Cheddar (with and without bacon), Mac and Cheese (as a promise to my sister), and, my original idea, General Tso’s Chicken. I’m sure I have more, but I forgot.
Next time, I’ll touch on how to reinvent your kitchen into something more professional.
Good night, and happy eating!