Goodbye 2010, Hello 2011

Happy New Year!

I know it’s been more then a month, but this New Year’s Eve 2010/2011, I had to chance to cater for a huge NYE party of ~200 people.  It was located in a huge beautiful loft in SoHo, NY.  I must say, it was a lot of fun!

Because the budget was tight, I had to be pretty creative and find a way to make it work.  Obviously, it was just a stand up party and only finger food was required so it was all good.  I really wish I had a chance to take better pictures!  (It’s so sad that I never get any pictures at these types of events that I work, but it’s almost impossible for me because most of the time I am running around like a maniac.)

My menu was pretty simple :

Charcuterie plate: cured meats (prosciutto, mortadella, salami etc.)

Cheese plate: soft, hard, semi-soft cheese with dried figs, nuts, olives, etc.

Assorted breadsticks and crostini

Crudite plate: assorted veggies and fruits w/ cilantro sour cream and spicy mentaiko mayo

Spicy sashimi cups w/ crispy fried potato and black truffle butter

2 types of Tea sandwiches: wasabi egg salad and bulgogi salad

Triple decker square onigiri (kimbap) – spicy tuna w/ perilla (ggaetnip)

Pizza Saucers – fried wonton skin pizzas.

ANdddd of course, pictures.

My sister Jennifer and friend Christina helping me set up

Presentation is quite embarassing actually.  I think it could have been a lot better, but because I did not have time to assemble all of the food and had limited help, I had to just do what I could!  Thank God I had some people at the party to help me, because assembling and plating was no joke.. Although of course, I wish I had done everything myself.  (I like things a certain way.. can’t help it).  Sometimes I wish there was 5 of me, so I can do everything how I like it.  I wish that a lot of times.  Hehe ^^

Anyway, it was a very fun and successful party.  Very elegant and cool!  However, I think I could have cut back on the amount of cocktails I had that night…if you know what I mean.. but hey, it was NYE and open bar!  What a great way to start off the New Year.

So, Food Network!  Just started 2 weeks ago, and it is definitely challenging.  Depending on what cool is to you, but to me, it’s way cool.  Seeing the celebrity chefs just walking around randomly and acting like normal people.. so weird!  These are the people who I always watched on TV since I was in 9th grade.  I definitely did not get to see everyone yet (like Ina or Giada), but that’s only a matter of time.. I hope!  It is pretty mentally exhausting at times, and by the end of the week I am completely worn out.  But I love the challenge and am working very hard to endure it!  Sooner or later, I believe my hard work will pay off.  Everyone’s gosta pay their dues, right?

Although, I must say… I miss working in a professional restaurant kitchen SO MUCH.  Believe it or not, and I did go through some hard times working as a line cook, but I miss it very very much.  I just know it’s impossible for me to do those crazy doubles while working at Food Network.  Just got to concentrate on one good thing instead of doing a million different things, right?  (Although I am still doing a million things..)  But just having one hard job is good for now I think.   But hello, when am I going to get back in that restaurant kitchen!?

Oh, ilili, I miss you!

Working at one of last years event, ‘Taste of Summer, Central Park’.  With Chef de Cuisine Erik Osol, and fellow cook Sharlie and FOH Alexander.  What fun times, can’t believe that was almost a year ago!

But life moves on.  Now I am in a different place, but still want to find a home!

Home is where the heart is. <3

Very Delayed Post.

Yes.  I know it has been a million years since I’ve blogged.  But I have an excuse.  See, look!

I burned my hand really bad!  Second degree.  Although actually, that happened 5 months ago.  So I guess this is not a great excuse as to why I didn’t blog all this time.  But hey, at least you kind of feel bad for me now.  ^^

Well, those of you who are dying to know about the burn, it’s quite a funny story actually.  So I was working the Sauté station at the restaurant I work for (ililinyc) during restaurant week, and yes I was working my ass off when a pot of boiling meat sauce dropped on my hand.  It was a great experience I think, I didn’t want to really go to the emergency room or anything, but I guess I was being a little foolish.   Turned out I had second degree burn and had to take a week off working in the kitchen!  That was the worst part for me.   But now I have this huge scar the size of New Jersey on my hand.  Battle wounds, woo hoo!  I guess it just all comes with the industry huh?

Anyway, it feels a little weird talking about my burn when it happened 5 months ago.  Wow, it has really been a while since I’ve blogged.  I feel so bad, I’m so sorry Diary- will you ever forgive me?

So many many things have happened since my last entry, obviously.  I guess most importantly, I finally graduated Culinary school!  Wahoo!  *whistle* *cheers* *applause*

Yes, cheesy I know.  But I don’t care, it was a very exciting and moving moment in my life!  Not necessarily because I graduated, but because this really started a new career and direction for me.  It was the turning point in my life.

I’ve learned so much in the past couple months, and I am so very grateful to God to have such an opportunity.  I’ve been on a culinary rollercoaster though,  been doing a million things at once.  I thank God that He graced me with my talents and ability to be able to strive for my dream and goal.   What IS my dream and goal? Oh, who the hell knows. ^^

As of now, I am very content with my current job(s).  Still currently working Sauté at Ilili, such an amazing opportunity that was given to me after such a short period in a professional kitchen.  Also, externing at Rachael Ray Magazine’s test kitchen, which is pretty neat although I have not been able to meet her (I hear she’s psycho though! =x).  But all good things has to come to an end at one point.  I’ve learned that sometimes it’s good to end a story with a happy ending and start a new story- whether happy or sad!  Can’t be scared to do that, can’t get too comfortable..  Life is about spontaneousness and risks and all that.. !

Anyway, I digress.  My point is that I am now ending that certain chapter of my life.  My externship will soon come to an end, and also my position at Ilili.  I love both very much and very sad to give it up, but I am happy to say I have something more exciting coming up!

I’ve recently have been accepted to Food Network, to work with their food team on the production team.  It is pretty exciting stuff.  I was ecstatic!  I really thank God for such amazing opportunities he gives me!

Anyway,  I will definitely have more stories to come when I start that in January.  (Can’t wait to meet all the FN stars. Oh gosh, I am such a geek.)

Another thing, I’ve decided to start doing catering and private parties on the side.  I have been getting some good gigs here and there, one coming next week!  Pictures and updates to come…  to be continued!

P.S.  I promise to update more often ^^

Green Tea Mille Crêpe

I am NOT a baker.  I just have to let that out.  For some reason, I’ve always sucked at baking.  Don’t get me wrong, I have always loved it very much.  In fact, my fondest memories in the kitchen was when I was attempting to bake.  I was never good at it though.  And I’m not talking about box cake or box cookies, brownies and etc.  I’m talking about baking from scratch.  I mean, it’s tough!

It’s kind of ironic though, I’ve always loved it so much as a kid.  I remember my favorite show on food network used to be Sweet Dreams with Gale Gand.  I used to own every EZBAKING oven out there.  I remember as a little girl I tried baking oatmeal cookies.  I always left out baking powder or baking soda, because I figured you only needed a teaspoon so it wasn’t necessary to put it in.  Plus, when you are 6-7 years old $3 was a lot to pay for a thing of baking powder.  No wonder my cookies always turned out bad.  I still remember..  I made a million batches.. trying over and over again.  NEVER came out right, EVER.  Man, still breaks my heart thinking about those times.  I wish I had someone to guide me.  (My parents, grandparents, sister never baked)

Baking is all science.  Maybe that’s why I’m so bad.  I suck at science.  I can NEVER follow a recipe right.  I always alter it somehow.  And with baking, you damn right have to follow the recipe.  One of these days I will get it right..  I think next month we are going into our baking module at school.  Oh man, that is going to be something for me.. haha I can imagine myself right now, messing everything up.  Hilarious.

So the other day in class, we were on our ‘breakfast’ lesson.   Pancakes, waffles, crepes, eggs benedict, etc etc.  I kept screwing up every batter.   It was just sad.  I felt like I had to get a private lesson from the chef.  He kept coming over and yelling at me, I couldn’t get the damn crepe batter right!  It came out so thick and lumpy, yet every knows how thin and liquidy crepe batters have to be.. right?  I was just so confused, why was mine so different?  Found out, I added 24oz. of flour when it was supposed to be 8oz.  I was supposed to add 24 fl.oz of water..  like.. why am I such an idiot sometimes?  ARgh so fustrating.. this is why I HATE measuring.

Anyway, after 10 million attempts, my crepes finally turned out fine.  Thank God, took a damn miracle.  Yes people, I screw up in the kitchen too.  Sometimes I am incompetent in the kitchen too… It happens. (rarely, but it does. )

So, I decided to attempt to make a Mille Crepe, which is a French cake made with many crepe layers.  This is a classic French cake which I absolutely adore.  The famous bakery in the Upper East Side, Lady M’s is one of my favorite bakeries in NY.  Check it out if you haven’t!  It’s to DIE for.  Okay, so my version of Mille Crepe is made with a green tea mascarpone and strawberry filling.

Check it out:

So of course I started out by making the Crepes.  And this is just a standard crepes batter.  Eggs, water, milk, flour, salt, and butter.  I tried making the crepes as thin as possible, which could be a bit challenging.   I also didn’t have a crepe pan, so I just used a standard non-stick fry pan.  That explains why it is not so perfectly round.. (it’s not that I suck THAT bad..just a little).

I honestly don’t know what goes in between the crepes traditionally.  I think it’s suppose to be egg yolks or cream of some sort.  I didn’t really look into it much, because I had my own idea of what the filling should be.  I used mascarpone cheese, softened at room temperature and added some green tea powder.  I whipped up heavy cream until it had stiff peaks and added icing sugar, and folded the mascarpone cheese into the heavy cream batter until it was all incorporated.  (Becareful not to just mix it in because that destroys the airy cream mixture.  Gently FOLD it in.)  Taste and see if it needs more sugar or more green tea powder.  I suggest making it slightly sweeter then you want because remember the crepes and strawberries are not sweet so you want it to balance out.  If you don’t make it sweet enough, you might end up with a bland cake (speaking from experience).

So spread the cream in between each layer, adding thinly sliced strawberries as well.  I did strawberries every other layer.  I wish I made my cake a little taller, but it was really late and I was getting lazy.   Afterall, this was just an experiment..

So I think it came out pretty successful.   I would change a couple things about the recipe though.  And make better crepes too (more thin).  But it was my first time so I didn’t expect too much.  The cake itself was very very light and not too sweet, which I love.  And the greentea was very prominent, which I also love.  I hate it when greentea cakes do not taste like green tea.. irks me.

Here’s a picture of the inside.  Yes yes, I know it’s not as beautiful as Lady M’s Mille Crepe, but hey..I tried.  And it tasted good too.  And mine has strawberries in between.  But the crepes definitely should be thinner, and the cake should definitely be taller.  I only did about 8 layers, which is bad.  I should have done at least 15!

Anyway, so you got my insight about my baking past.  I’m still learning though!  It’s kind of funny, all the desserts I make do not require an oven.  Because ovens screw me up.  Got to find my way around it… haha .  No but really,~ one of these days I’m going to be an awesome baker.. hopefully..  ^^;;

I will be experimenting more with baking~ I love love love green tea desserts and I will probably make more in the coming future..  I did make a delicious greentea cheesecake.  SO delish~  I’ll be posting that recipe up soon.

On the side note, work is going really well.  It’s awesome and I could not ask for more!   School is also very fun, and we are finishing module 2 this week.  We are moving on to international cuisines, which I am super excited for.  Regional french, italian, and most imporantly.. ASIAN!

More to come m’loves…

James Beard Award 2010

Yes, that is Kelly Choi from Top Chef Masters. Yes, I look like a bloated fat midget next to her.  Yes, I was a total dork who ran up to her and chirped ‘I’m a Choi too! Can I get a picture with you?’.  And finally, yes, the James Beard Award Ceremony was totally the most amazing and inspiring event I have been to yet.

Should I start name dropping now or what?  Actually, I’m not even going to go there.  Check it out yourself: Photos.

What an inspiring event.  I can not believe I had the luxury and opportunity of actually assisting one of the chefs at this ceremony.  I mean seriously, I don’t think people realize what this is.  Well, I guess I should say I didn’t realize it until I was there.  When they say ‘the Oscars of the food world’, they REALLY mean it.  Not only did I get to be there and be around all of the world’s most famous chefs, I got to actually assist one of the chefs.  Meaning- the famous chefs ate the food that were assembled with my hands!  (Okay, I sound like a total crazy person freak who is a complete LOSER- but I don’t care.. I get REALLY star struck. hehe).  I remember at one point while it was total nutso and chaos trying to assemble food and get them ready to go, I look up and Thomas Kellar was right there eating what I just put out.  It was quite something.

I don’t think anyone would really understand why I am so utterly swooning about this, unless you are exactly ‘me’.  Me- a culinary student who is still totally new in the industry, passionate about whatever I am trying to become and do.   It’s just hard to explain it.  I have never given so much thought, breath, energy, and willingness and passion into anything before.  And to see someone who has that and who has done all that, who has the respect and name for a reason, actually eat the food I touched?  Amazing.   I can’t even imagine how it will feel if these chefs try the food I actually made one day.  It will come, I believe it.

Okay, enough jibber jabber.  I have what everyone wants.  Photos of course.  I mean, what would a blog be without photos anyway?

This is how our station looked.  We were assembling “Hiramasa Sashimi with crispy ricecake, marinated cucumber and soy ginger vinaigrette’.

So this is what our station look liked, and when we turned around it was like this:

Yea, I know it’s not the exact image you were thinking, but basically it was chaos.  A million people coming for the hiramasa, us in the back assembling away like machines.. Twas crajee.

These were the ones that I was assembling. ‘House-cured Duck Pastrami w/ Pickled Rhubarb and raisins in Pretzel wafers’.  Little duck pastrami sandwhiches.  Can we say, delicious?  Seriously, I think I had it really lucky because these were one of the best there.  Chef Eric Klein from Spago Las Vegas Everybody. *Clap Clap* Cheers!  He was amazing.

I have a million pictures from the event, which I know you all are DYING to see.  Haha, well I mean, it’s food from chosen chefs all over the States so aren’t you a ‘bit’ curious to what was there?  Well, here goes.

I tried looking for the description and Chef for this, but I can’t seem to find it for some reason.  It’s not on the menu!  But all I remember is, that this was amazing and the chef said something along the line of “like an orgasm”.  HAHA yes, he actually said that.  It was a bone marrow gelatin.  Honestly, do not remember more than that.  All I know is that it was bone marrow, melt-in-your-mouth fatty and decadent.  Andy Chan if you are reading this you would have swooned and I would have had to hand you a lot of tissues.  ^^

Deconstructed Margarita.  Best shot(s) I had in my whole entire life.  Never knew a shot(s) could be so complicated (and so delicious. it was like food).  And yeah, you guessed right- I had about 4.  (Oh calm down. I had mojitos and champagne too.  I couldn’t get plastered ok??)

“Basil Tofu with Uni Basil Puree and Uma-Dashi Sauce” -Isao Yamada, Upstairs at Bouley.  Pretty self explanatory, loved the uni puree.  I wanted to add a pinch of salt though.. but maybe that’s because I’m studying french right now and everything needs a ‘big-girl pinch of salt’, as my Chef professor would say..

I’m not going to name what everything is here.  I’ll just try to describe it to you.   Basically, there were different types of sparkling water, and you would taste the bitter, sweet, sour, or salty, and then cleanse your mouth with a certain kind of sparkling water.  So you eat the bitter, which was a grapefruit mousse, then drink some type of water.  Then you eat the sweet, which was a chocolate panna cotta, then drink some other type of water.  Then so on and so forth.  Bizarre and complicated much?  Yes.  Why can’t life be simple?

“Scottish Salmon Tartare and Smoked mousse with Yuzu and Trout Roe” – Chef James Kent, Eleven Madison Park. One of my favorites.  Literally melted in my mouth and there was absolutely no fishy taste at all.  Such a young chef too.. amazingly accomplished.  Props to you chef!

“Marinated beef short rib pastrami with Nori Brioche”- Chef Noriyuki Sugie, Asiate. This was reaaaaally something.  The bread was really interesting- Nori brioche.  So I thought, wait.. is the bread made of Nori (seaweed)!??! But then when I asked the Chef he said it was made from squid ink.  To be honest, I’m still a little confused.. did he name it nori brioche after his name, and the bread is squid ink bread?  Or it IS made with nori and used squid ink to further give it that deep black color…?  I’m regretting not clarifying this.  What do you guys think?  I tried googling it but can’t seem to find anything.. Ugh this is going to bother me!!!

“Bacon Soup with Scallop, leeks, tomato, and oyster cracker” -Chef Kevin Binkley.   This was amazing, not only the beautiful presentation but the idea was amazing.  So he served raw scallops on a tiny spoon.  The idea was that when you stir the spoon into the hot creamy bacon soup, it slightly-ever-so-gently cooks the scallops into perfection.  And you know bacon wrapped scallops are a traditional combo.  Very cleaver and honestly, soooooo delicious.  I literally gulped it down- I totally just drank that shit.. I didn’t even use that teeny spoon other then to stir the scallops in. AH~ why is food so good.  WHY IS BACON SO GOOD.

“Roasted white chocolate mousse with poached cherries” – Pastry Chef Bill Corbett, Anthos. Okay, this sounds simple but only if you knew.  Seriously, only if you KNEW!  My first question was, what makes it ‘roasted’ instead of baked?  Well, the answer was quite simple.  Low temperature, about 200°, slowly roasted and every so often turned and turned.  So, I get the idea which is pretty darn cool, why are people so freakn creative?  I need to go visit this guy.

Anywho, these were some of my favorites.  It is sad to say I did not get to try half the things there, only because I was tied up and very busy helping Chef Eric out.  I dream about this night on a daily basis.  Sigh~ I love it!  One day, my name will be on that program… just one day………~

By the way, you are looking at a new line cook at Ilili Restaurant!!!!! Yes damnit!! I got the job.  I am so very, very, very thankful to God.   I prayed before and after the two interviews that I had and I really gave it my all.  I feel very fortunate that He blesses me with such great opportunites and strength.   Why am I so lucky?  I feel amazingly happy at the moment.. like I am going to fly away~.  I start a week from now, and I get butterflies thinking about it.

I love it because the food is SO different than regular fine-dining cuisines.  Seriously, I don’t know more then half the menu, let alone the ingredients.  Alepo, sumac, zaatar, burghul… say what??  It astonishes me that there is still soooooooo much to learn about.  Different ingredients and different cultures.. how cool is that?  I get to learn about a whole different type of food, culture and ingredients.  Freaking exciting as hell.  I am ready to work my ASSSSSSSSSS off!   Time to show the world what I got……………

Taste of Hope: American Cancer Society

Picture taken from Taste of Hope

This past Wednesday (April 28th) I had the chance to work with Holton Farms on the American Cancer Society’s event Taste of Hope.  All I have to say is, WOW.  What an experience.  Utter chaos and high strung craziness.  But I must say, a truly amazing and spectacular experience.  My company was one of the main sponsors for the event, and therefore had a booth at the event.  Basically, we were along side of Manhattans top restaurants, alcohol purveyors and etc.  Buddakan, Blue ribbon, Barefoot, shake shack, Serendipity, Rosa Mexicano to name some..  It was exciting!

It was kind of chaotic because me and one of the other chefs from our company had to prepare all the food.  It was a little crazy because walking into the kitchen, a lot of things had to be done in such a short period of time.  Literally, some of the recipes I had to pull out of my ass and put something together.  However, it was more so to show how amazing the quality of our ingredients were, and basically that we are an organic farm.

Our heating conductor which seriously took so long to heat our food up.  I definitely learned a lot about these things for sure!

This is our table set up, definitely not fancy (well now I know what to do for the next event we have).  While other restaurants had beautiful flower and display, ours was fruits and veggies.  It’s okay though, we’re an organic farm.

Basically we were serving Fresh homemade Vermont Cheddar Cheese, and also a semi-soft cows milk.  Pork meatballs with creamy horseradish-yogurt sauce.  Beef meatballs with marinara.  Free-range organic chicken and grass-fed beef with Thai chili sauce, peanut sauce, and asparagus pesto.  Organic home-made chocolate, vanilla, maple walnut ice cream.

Behind the scenes from some of the restaurants.  Hectic yet so much fun.

Some from our Holton team.  Left to right:  Seth, Whitney, Monica, and Adam  (Missing:Jurrien, Rebecca and myself)

The Chefs!  Rebecca and I.  Yes, I know I look completely bloated and swollen.  This is what happens to you when you get less then 5 hours of sleep every night and standing on your feet for 17-18 hours a day.  And of course, stuffing your face with cupcakes and wine.

What I got from this experience: It’s amazing what an event like this does to your learning and experience.  This is my first experience working at a trade show type of food tasting event.  I think if you do not have much experience, you don’t really know how much food to prepare, and what kind of food to prepare, how much to serve, what will last, and etc.  Basically what I am saying is next time I prepare for something like this, I’d know what to do.  It has to be simple, attractive and of course flavorful.  The first thing is to catch the consumers eyes.  There are about a million booths that people want to try, and you have to be the one that draws them in.  Also, the food has to be something that can be easily served and preserved.  And not to go overboard with the amount you are making.  Thinking about all of these things will definitely help with having a successful booth.

But I must add that our booth was very, very popular amongst all of the restaurants that were there.  I think because organic and healthy food is becoming something huge, and we offered something different.  And just to throw it out there, people came back for seconds.  Our meatballs were THAT good. ^__^

BTW, I loveeeeeeeeee goody bags.. Especially food goody bags.. teehee ^^

Life has been so crazy these days.  Trying to juggle school, 2 jobs and volunteer opportunities has been nuts.  I have a couple of events coming up the next couple weeks.

Here are some if anyone wants to check it out:

Saturday (May 1):  The Brooklyn Lyceum: This is exciting because Mama O’s premium Kimchi is going to be there and they will be sampling a lot of different kinds of kimchi such as kimchi salsa and etc.  It’s exciting obviously because of my Korean background I’d love to meet the people and somehow find a connection with them.   Also, curious as to see what they have in mind for the future!

Monday (May 3): The James Beard Foundation Awards Ceremony 2010 If you are into this stuff, you know that this is the “red carpet” event of the culinary world.  Famous chefs from all over the world will be here at this awards ceremony.  I am very lucky to say that I will be assisting Chef Eric Klein from Spago Las Vegas to prep and plate his dishes!  Being along side of some of the renowned chefs, it will definitely be an honor and exciting experience.  Totally psyched!

Wednesday (May 5):  I am trailing at Ilili Restaraunt, for a part or full-time position in the kitchen!  Trailing means basically you are interviewing in the kitchen with the lead chef, to see how one is in the kitchen.  I am excited and nervous for this because it is my first time trailing.  Even if I do not get the position, I think it will be a great experience to be in a real kitchen and for future opportunities.  It’s always great to get a head start.. no?

Tuesday (May 11):  Working at the Wine & Spirits Magazine Grand Tasting event.  With over 100 wineries and top restaurants from all over NYC participating.  I’ll be at the front signing people in.   Exciting because I get to actually be in the event also, tasting the food and wine and meeting chefs from the restaurant.  Seriously, how exciting!  I had to go interview to volunteer for this event.. why? I guess they didn’t want any psychos to be the face of their event.  lol.  I guess since I passed, I’m not a psycho?  Don’t answer that.

This literally fell together this week, I feel like I am so so blessed by God.  I am so thankful and grateful that He gives me all these opportunities and opens so many doors for me.  Even though I’m totally wiped out every single day, I feel that I’ve never been this happy in my life.  Excited for everything……………

Thank you Lord. -sincerely yours, Esther