Oh, I don’t even know what to say. I just came home from my last official day of senior project at Four Seasons. From this experience, I have grown more intrinsically then in my cooking skills. It’ll be hard to share what I experienced at the showcase through this blog, pictures and perhaps some food because this was an experience to be experienced and not to be observed from the outside. Over the last two weeks, I met and got to know wonderful people who are friendlier and more down to earth then I have ever ever met in my entire life. I have learned the hard labor that goes into the food you eat at weddings, the benevolence and companionship among those in the kitchen, and the toughness of life. Sad but true. You know, ultimately, I haven’t seen much and experienced the world from real life. Most students are taught to be compassionate toward those who are less fortunate through community service day, food drive, speakers, documentaries and countless bake sales for various charities. But what is it really like out there? Too often I have lain in my bed early in the morning, as the sunlight slips through my blinds and splatters across my bed, thinking about the meaning of life and what’s the point with myself. Why to the infinite possibilities. I still don’t know most answers to my whys but I’m learning.
I was very lucky with this project to have such an enriching experience. The relationship I have formed with the kitchen staff is so unique that it’s hard to describe with words maybe except love. I will miss them dearly and sorely. But it’s not a goodbye forever but rather a wave of a hand saying “see you later”
Have you shed a tear yet?
My morning started with toast and almond butter, a couple apricots and some cherries.
You know, I haven’t bounded out of bed so quickly in so long since probably the start of school last August. It’s stimulating to know that school’s not forever and that when I do what I love to do, I can work tirelessly like there’s no tomorrow. I made my simple lunch in the morning when I was eating breakfast. It’s an idea I got out of the cookbook I was flipping through yesterday at Barnes and Nobles. It’s whole wheat pasta, threw in sugar snap peas and peas in the last couple minutes, drain then stir some garlic powder and ricotta cheese until it’s nice and creamy. I found my cross country sportrait and decided that it would exemplify how food powers and fuels you. Not trying to say anything else, but don’t I look strong in that stance? One time I fast for 36 hours just for fun and it was an eye opening experience. By the end of that day, my hands where literally shaking from holding a glass of water. I really couldn’t do anything well. I remember that I couldn’t think while studying for Modern Euro History and I was just dead tired.
You are not going to believe this. I ran into Marissa today at the morning spinning class. She and I were just together yesterday watching Iron Man II. We’re next door neighbors going to the same fitness class throughout the past few months not even knowing that until today because we have both being going off and on.
My mom’s flowers in the front yard.
Guess what the chef made for lunch (in a sing song voice)? Beef Wellington. It was unbelievable. I’m a little wary of meat right now so I had a taste of the pastry and the gravy. It was heaven coming to you on a fork. I might have stolen another couple of bites from her plate.
Now, here is your cue to drool.
The wedding was Chinese themed and it was pretty much what I expected to be. Lots of red, lots of that symbol for luck, the traditional Chinese gowns and lots of food to feed the guest cause that’s important in the Chinese culture to make sure your guests have a full belly.
I made a fruit tray, wrapped bacon around shrimp, this pastry with gouda cheese wrapped around an asparagus tip and some other stuff (?) can’t remember anymore.
Tarragon butter for the salmon.
Oh yah, brie in pastry cups with raspberry coulis. Aren’t I’m glad to have pictures to remind me?
Wedding cake. Not super impressive but okay. Sorry, I’m a hard person to impress. Anyway, Chef always mutters don’t stick fresh flower into the cake because it has pesticides and these guest are ingesting it…so don’t do it or else I will haunt you in your dreams.
A seafood display.
Oh, I helped with the California salad. It’s it pretty? I think this one by far was the best. I love the green from the lettuces, the white and slight blue from blue cheese, and the rainbow of colors from the fruit and berries.
I also helped the plate up but I thought I save you a look since the plate up was the same as the dish they saved for me. Aren’t they nice? My heart melted like that butter on the salmon when I think how much they care for me. Really my heart melted just like that. The salmon was perfectly cooked, the tarragon butter was lip smacking divine, asparagus tasted exactly like blanched asparagus and the top part of the potato was the best, you know, the part where twice baked potato has all the cheese and butter. I had nibbles all day: pineapple, brie cheese, whipped cream, most of the hor o’dourves and some chicken stuff pastry that I can’t remember the name.
I was definitely sad when I left. But again just look at what I wrote on top but you should also know that I’m not that analytical most of the time. The only reason I was able to reason out everything was because of this blog. I came home had a bowl of ice cream, some cherries and a frozen banana. I just wanted to eat just because.
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