Happy first day of May.
Somehow I only have 3 more weeks of Chef Track and then I will be a professional chef. This scares me. The beginning of a new journey is always the easiest for me. It is easy to jump into something new.
There is nothing to lose. Yet. You don't have to prove yourself. Yet.
There is a nice, blank slate, and you can only get better from your starting point. But at the end? I am not sure there ever is an end, yet I always find myself searching an searching for it. I always wish tat someone will slap a gold star on my forehead, give me a treasure map that leads me through my life, and push me down my path. But that is never going to happen.
I will graduate culinary school and I will move on to do...what, exactly?
I was offered a job near Glacier National Park working as a line cook in a cafe called Two Sisters. I will be living in a log cabin on the property an I will be surrounded by gorgeous wilderness for 4 months. Although this job seems like a dream come true (I have always wanted to work at a national park and live in a log cabin), I can't help but be terrified that I am making the wrong choice. Then again, if there is any time to do something like this, now is it.
The upsides to taking the job:
I can spend about 10 straight days with Stephen before I take off
The money is decent and housing is super cheap (5 bucks a day!)
The Boulder mountains pale in comparison to the ones in Glacier
I get a solid 4 months of line cook experience
It will be a great personal retreat with the added bonus of "being productive"
Being pretty much unplugged (very minimal, if any, internet connection, no tv, and minimal cell phone coverage, if any) will give me time to read, write, hike, meditate, hike, knit, stare at the stars, etc.
It feels refreshing to finally have a goal for after I graduate. Something concrete that I can do. A huge part of me has felt extremely hungry lately. And although I know exactly what I am hungry for, I am having difficulties feeling sated.
And all of the cupcakes in the world will never satisfy.
But working the Cupcake Bash, one of Culinary School of the Rockies classes for home cooks is so much fun that it makes me forget about everything else.
I love being around people who are excited about their food.
Who have fun creating gorgeous masteripieces out of flour, sugar, and fat.
I love how fearless people can be in the kitchen.
And I love the smells that permeate the air.
Seriouly, how can you be anything but happy when faced with dozens upon dozens of cute cupcakes.
I wish I could share the glorious desserts with you.
The cupcakes created during this workshop:
Luscious lemon curd cupcakes with lemon cream icing
Carrot cupcakes with cream cheese frosting and caramel
Coconut dream cupcakes with coconut buttercream
Devil's food chocolate mousse cupcakes with chocolate gaze
Red Velvet cupcakes with cream cheese frosting
If you want the recipe to any of these cupcakes, let me know and I will send it to you. Feel free to email: arodriguez913@gmail.com.
And I will also leave you with a delicious vegan pesto recipe that you will love. You won't even miss the cheese in this dish, I promise you!
Edamame Pesto
3 cups edemame, fresh or frozen shelled
2 tbsp minced garlic
2.5cups cilantro leaves, packed
1 cup walnuts, toasted
2 limes, juiced
1 cup olive oil
Enough for 2 lbs pasta
Cook edamame for 10 minutes, until soft. Drain.
Process garlic and cilantro to make a paste. Add edamame, walnuts, and lime juice. While the machine is running, add the olive oil. Add up to 1 cup of hot pasta water. Season with salt and pepper.
One thing that I have loved about Boulder and culinary school is a renewed appreciation of quality ingredients. There is something to be said about cooking with ingredients that are in season. When you combine beautiful, fresh foods, passionate people, and a little bit of heat (or good knife skills), magic will be created.
A question for you: What things do you do for yourself to feel emotionally satisfied and sated?
A fun question: What is your ultimate cupcake?
sounds like an incredible, once in a lifetime job opportunity!! wow!
ReplyDeleteHappy May!! :) I am definitely going to try that Vegan recipe! Thanks so much for sharing it.
ReplyDeletecongratulations on the job offer :) !!!!!!!!!! that sounds so amazing. i have always wanted to work at a national park too haha
ReplyDeleteI was watching cupcake wars yesterday, and there was a spicy red velvet (with cinnamon, cayenne, etc) in it that sounded pretty good ... I think I would also like a champagne cupcake, or something with bacon in it.
ReplyDeleteI have a very active social life, which helps my emotional health :-)
That job sounds awesome!!! In the back of my heart I've alwads wanted to be a park ranger hehe. I haven't found anything yet that makes me feel satisfied, not since I was a child anyway. Maybe sometimes (soon hopefully). That edamame pesto sounds awesome!
ReplyDeleteI never really have cupcakes. But something that sounds good is a 'mildly' sweet vanilla flavored cupcake with toasted black sesame seeds in the batter and topped with nutella. yummy
Those are compelling upsides to taking the National Park job. Totally agree that this is the time to do it.
ReplyDeleteRe: your question, I've learned that taking the time to self reflect, look at both the big and small pictures, affirm my life's purposes, and then share these thoughts and ideas with Andrea for her reactions, all help to keep me emotional healthy.