Chelsea Market: Home of the Food Network

Spice Market is also down the street from Chelsea Market, home of the Food Network. Sometimes, when I get lucky, I run into some of the food network stars, not that I watch a lot of it... since I don't have the time.

But there's more to see in the Chelsea Market than just the food netowork logo. I go there for food when I don't feel like eating family meal at Spice, although most of the time, family meal is really good. The Sous Chefs (Jason and Anthony) makes it. There are seafood and produce markets and culinary stores. I remember purchasing one of my spoons over there which worked perfectly for plating the lobster sauce at Spice. I'm loving this area.

Gwenny14, thanks for the pictures! And best of all, thanks for coming to see me in New York. I miss you!

9th Ave and 13th St

Finally at 9th and 13th. This is the corner that I walk to every single day, walking... almost running from the 14th st station.

I love the walk, right when I get out of the subway, there's a really good Mediterranean Cafe where I grab Shish Kebabs after work. Or sometimes, I just get one before going to work. Often times, I go across the street, at Balducci's to try their featured cheese of the day, use the restroom and get an energy drink. We do 700-1200 covers a night, I do need the energy. A lot of it.

First Day at Spice Market

I got here yesterday and today I had to start working. I didn't have time to settle down but I was just so excited to get to work.

My first station was right on Saute which was one of the more advance stations on the line.

There's 3 people working almost at any given time. One fires the curry pots, one cooks the protein and one plates and expedite.

I started with the firing of the curries. It wasn't all that difficult. All I had to do was push buttons really (since curries usually take a long time too cook, the dishes are braised ahead of time and portioned). I heat them up, garnish them, and plate them.

But it's day 1. It may have been a boring job but it's a good opportunity to learn the plates without really having to mess with them, or at least not yet. But I try to help as much as I can.

I hand the sauces and the garnishes if they are well within my reach. I refill the service pans too when they are running out and do some knife work on the side. So, it wasn't too bad.

Service is crazy. Huge volume and long hours. But I had a great time.

The plates I learned:
Pork Vindaloo
Duck Curry with Pinapple Sambal
Chicken Curry with Snap Peas
Green Curry Bowl
Shortrib Bowl
Seafood Laksa
Cod with Chili Paste
Snapper / Halibut with Peanut Broth
Shrimp Cakes

There's so much to learn on the station alone. Looking forward to Day 2.

Very Metro

I'm just so excited. I never thought I'd be a local in New York City. I've always dreamed about it... going through the busy streets of Manhattan, rushing for the subway, eating a falafel on the street, just making it to work, watching the sea of yellow cabs... that will just be my day tomorrow.

I'm temporarily staying with my friend's sister in the Upper East side. Soon I'll have to move on my own. But for now, I guess I'll have to figure out the fastest way to work.

Let me see. I need to get to 9th and 13th. Take the 4 from 59th and Lex, Get off on 14th St-Union Sq, Take the E to 8th and 14th, walk up 1 ave and down 1 st., That doesn't seem to bad does it? I heard there's a 14th st cross town bus, but I think I'm going to love the walk.

My First Meal in NYC

I'm psyched that I'm not here to just hang out and have fun this time. I'm here to work. Work. Work. So I have to start with a frugal meal. I had some peanutty chicken something and wanton soup with a lot of spinach. It may not be the best chinese food I had in New York but it definitely hit the spot!

On a late night like this and all I did the whole day is run around town looking for an apartment, all I need is some chinese food, really hot soup and lots and lots of rice!

Thanks, Jackie for the reco!


China Fun
1221 2nd Ave.
New York, NY

Welcome to NYC Travel and Living

Thanks to Jackie and Casey, I had a landing pad in New York City. I literally just dropped by bags at their place and started my apartment hunting.

I like the first on that I saw. It was huge and was a pretty good deal. The room comes furnished with a bed, a desk, a cable box and some storage space, not to mention it was big. Oh and the bed comes with brand new sheets too. The common area has brand new appliances and furnitures too! The rent rate of $795 also comes with cable and wifi, phone that can call puerto rico and canada, all utilities including gas, electric and water. Quite a steal. It was a really nice apartment... except that it's on 157th and Broadway which can go rough around the edges. Besides, it's too far north for someone working in downtown.

It would have been fun though. My roommates who are already living there would have been a fashion designer, a chinese guy trying to be an actor, a Japanese student studying art.

Welcome to NYC!

And my hunt goes on.

Leaving... On A JetBlue

Jetblue is now my new favorite budget airline. Coach feels like business class! I got to watch movies, get a drink and not have to pay (I miss those days when airlines snacks are free! now all you get is peanuts!) and be able to stretch my legs! And the best part is, it starts at 59 USD one way! Now that's a real deal!

I'll Be Okay

Chicago has grown on me. I know I'm moving to a bigger city with more exciting things to do... but I'm just sentimental of all things Chicago right now...
- my 96 Lunt bus that I miss all the time because it comes earlier than scheduled!
- the blinking blue light on Morse Red Line that reminds me to watch my back, I'm in the ghetto!
- my 8 Halstead but that takes forever to arrive but gets me just in time for my 6am class
- sunday mass at St. Margaret Mary and weekend produce shopping at Super H with Auntie Prescy
- the cold brutal winter
- the alarm clock that snoozes every 8 minutes but to no avail
- my scenic bus route via Bus 147 - Lakeshore Outerdrive
- the Magnificent Mile that offers tempting shopping deals
- my downtown abode at the Oliveroses
- the Corcueras that I used to go home to, Ken and Randy on weekends and holidays, Kc and Cindy on weekdays. More than just friends, they became family to me.
- Giordano's deep dish pizza that's just 30% off on Mondays, it used to be 50% off
- my former co-workers at Accenture that I bug for coffee whenever I have to go to the John Thompson Center to mail my used books
- My visits to the Holy Name Cathedral... to pray, or sometimes just to get some peace and quiet
- the Chicago River that they dye green on St. Patrick's Day
- the Northwester Cutlery that offers great bargain on MAC knives!
- the Pho at Cafe Huang and Bahn Mi at Bali on Argyle
- my girls: Lisa (and Gabbie), Maia (and her crazy firemen stories) and Shasha (that I rarely see)
- the squirrels on the yard (well, I'll probably see them in New York too)
- Kendall of course
- The L
- Gwen and Donna
- Vicky and Mike
- Jose

I'll miss them. I'll be in touch. I'll be okay.

I woke up early today with a plan to finish packing and cleaning up my room. It's time to move again. I used to think moving is always fun. For me, it's a new journey... a new city to explore, new friends to get to know... new things to do. It's exciting. But the difficult part is not really the hassle of packing my bags and cleaning up my room. It's letting go of the people and places we've fallen in love with, routines we've grown accustomed to, everything from the pleasing to the annoying...

---------------------------------------
I'll Be Okay
-Amanda Marshall

Its time to let you go
It's time to say good-bye
No more excuses
No more tears to cry
There's been so many changes
I was so confused
All along you were the one
All the time I never knew

I want you to be happy
You're my best friend
But it's so hard to let you go now
All that could have been
I'll always have the memories
She'll always have you
Fate has a way of changing
Just when you don't want it to

Throw away the chains
Let love, fly away
Till love comes again
I'll be okay

Life passes so quickly
You gotta take the time
You'll miss what really matters
you'll miss all the signs
I've spent my life searchin,
For what was always there
Sometimes it will be too late
Sometimes it wont be fair

Throw away the chains
Let love, fly away
Till love comes again
I'll be okay

I wont give up
I wont give in
I can't recreate
What just might have been
I know that my heart
Will find love again
Now is the time to begin

Throw away the chains
Let love, fly away
Till love comes again
I'll be okay
I'll be okay
I'll be okay

Can't hold on forever baby,
Can't hold on forever baby,
Can't hold on forever baby,
I'll be okay

Tilapia A La Grenobloise With Rice!

I haven't been really creative with Tilapia. Back home, we usually just fry the fish and eat it with citrus and fish paste (calamansi and bagoong). But we use whole fish so it comes with a really crispy skin after frying.

I had some Tilapia fillets in the freezer. They won't be good just fried. I decided to take a twist on the classic: A La Grenobloise. This is traditionally made with Trout, a very delicate and mildly flavored fish.

A La Grenobloise simply means, in the style of Grenoble. A small town in the Dauphine region of France. It's a traditional fish preparation with brown butter (beurre noisette), lemon juice and lemon meat, chopped parsley and croutons. Typically, the fish is cooked in the browning butter. For my preparation. I cooked the butter sauce and the fish separately.

Fish: (5) Tilapia Fillets
Pat them dry, season with salt and pepper, dredge them in flour and saute in butter until golden brown. Set Aside

Broken Butter Sauce:
2 T Butter - Beurre Noisette (brown it!)
2 lemons - Juice one, Segment the other
1 bunch of Flat Leaf Parsely - Chop and add to the lemon and butter
3 T Capers - Add to the mixture
*It's very important that the butter is browned. Browning involves caramelizing the milk solids that are present in butter giving it a rich and deep nutty flavor. It has a very inviting caramel aroma! It will burn very soon when it gets to this stage so take it out of the heat and add the rest of the ingredients. Watch the splatter!

Pour the sauce on top of the cooked fillets.

And voila! Tilapia A La Grenoblaise!

I omitted the croutons and ate it A La Me (with lots of kanin, steamed white rice!)

I Miss Cookie Monster Chocolate Cake!

This is one chocolate cake I will forever remember from my childhood! I wish somebody wrote the recipe. I would love to make it. I haven't had Cookie Monster Chocolate cake for decades I still remember how it taste like. I found a frosting recipe that was close. I just have to look for the caramel filling recipe. As for the cake, well, that will be a real challenge. But the frosting is the best part.

Auntie Prescy makes it! I would lick the pot every she makes the frosting! It's that good! And really simple to make!

Chocolate Fudge Frosting
3/4 c sugar
1/4 c cocoa
2 T cornstarch
1 c milk
1 T butter
1 t vanilla

Mix all dry. Add milk in a steady stream. Make sure there are no lumps. Cook till it begins to thicken. Remove from heat. Stir in butter to finish (gives it that sheen) and stir in vanilla extract.

------------------------------

Chocolate Cake
Stage I
Cream butter and sugar. Add eggs one at a time.
1 1/2 c butter
3 c sugar
3 eggs


Stage II
Add dry ingredients.
3 1/4 c APF or Cake Flour (there will be a slight difference in texture)
3/4 t salt
3/4 c cocoa
3 t baking powder
3 t baking soda

Fold in 1 c of sour cream (store bought or make your own, mayo is a good sub too)
1/2 c milk
1/2 water
1 T vinegar
Let it sit until you're ready to mix.

Add 1 1/2 c boiling water to finish.

Pour in a 13x9 greased plan.

Bake at 350F until done (about 1 hour).

--------------------------------------

Semi-Homemade Option

Use store bought Devil's Food Cake (I like Duncan Heinz).
Follow directions on the box.
Add 1 c of Mayo or Sour Cream. (honestly, I prefer Mayo. Keeps the cake soft and moist!)

Bake as directed.
Frost.

-------------------------------------

So does anybody have the recipe for the caramel filling?

It's Good To Be In Love

I recently graduated from Culinary School. I went through an accelerated program because I was so eager to finish it... as fast as humanly possible (because I'm not that young anymore!). But there was just SO much to learn. To begin with, I'm hardly acquainted with produce and food products here.

I decided to take my internship in California for Product ID 101. I learned so much! I went to Chez Panisse to learn pastry and to Aqua to learn savory. My co-workers call me crazy because I did both at the same time. I was at Chez in the morning and at Aqua at night! I was married to my job! I wake up with my prep list in my head. I sleep with pictures of plates in my dreams. Should I pipe out the whipped creme fraiche or quenelle it on top of the onion tart? I walk to work wondering what I can do better. Will I have enough demi to make my sauce? What can I do for an amuse? How about some tartar? What can we run for specials today? Are the stone fruits ripe enough for today's tart? I think about my recipes 24/7... just like how I would think of my beloved (if i had one! i guess that's why my recipes took his place in my head). But it was all worth it! Lessons learned are priceless!

I was going back to San Francisco to work, but things didn't work out, unfortunately. But it wasn't too bad. The troublesome situation opened up to greater opportunities.

Guess what? I got a job in New York City! With an internship from San Francisco and a job in New York, I feel like a heavy weight! Well, not quite. I'm just starting and there's one million things to learn! So much to learn!

I've been to New York before, but I was working as a consultant. It felt different. It was exciting but exhausting. Now I'm going back, but I'll be a cook. Being on the line is exciting and exhilarating...I can't wait. I'm just so in love with it.

Brunch At Orange Hits The Spot!

We had brunch at Orange after running. Lisa introduced me to this place.

They serve freshly squeezed orange juice. They serve it at its best: room temp!

They experiment a lot on breakfast stuff which makes it really fun. The last time I was there, I tried the pan seared irish oatmeal (steel cut instead of rolled). This time, I wanted to try their pancake but I didn't know which concoction to get. Good thing they serve it in a flight!

It was good but it was just too much. Plus everything was sweet! If I were to design a flight this big, I'll make the pancakes go from savory to sweet, that way, though they come in just one big plate, eating it will be like eating a 4 course pancake meal!

They have great eggs too! Omelets and Eggs Benedicts! It's a place I'll go back to. It's also I place I'd like to have one day :)

Oh, and the best thing about Orange is their student discount: 20% Now that's a real treat!

Its a 70-degree Day!

It seems to have taken forever for Spring to arrive in Chicago. Finally it's here. I'm really amazed at how people appreciate a sunny day here. People come out like ants. Activities are lined up in the parks. Museums get packed. Cafe's set up tables on the patio for al fresco dining. Even if they know tomorrow's going to be in the 40's.

We went running by the lake today. It felt great. We laid on the grass after. The grass is green! Spring has sprung!

The Joy of Music To Those Who Cannot Hear

Some of the exhibit in the MCA did not make sense to me. However, there were a few that moved me. One of them was Singing Lessons 2. A DVD exhibit by Artur Zmijewski. It was difficult to watch it. When I entered the AVR, I thought it was goofy. Then I read the introduction: Singing Lessons 2 was a singing lesson for the deaf. It seemed like a really difficult feat for the participants. And yet they try. They try to learn. And They try to give it their best. They get better and better in each practice session. I don't know how they asses themselves or how they try to crack a tune. It surely was not quite a normal learning process. It must be difficult for them. But the apparent joy in their faces as they were singing with the Baroque chamber orchestra during the recital was moving! They sang with pride. They've done it. They know they did and they did it well, though they cannot hear the music they've made. Learning how to sing and singing, made them all very happy.

At the MCA On Target Tuesday

Target Tuesdays is one of my favorite days. It's the best day to go to the museums. Well, for obvious reasons.
I went to Chicago's Museum of Contemporary Art today. Some were interesting, but there were some I just don't get.

Title: Untitled (how profound!)
Medium: Carpet
Dimension: Variable
It's a composition of texture.

Seriously. Come on.

Manic Monday - Your Taxes Are Due!

Taxes are due tomorrow! I tried doing it by hand... I mean, without using turbo tax but I just got frustrated. Not that I have a lot of numbers to play with. The forms can be overwhelming for a first timer.

I never had to do my taxes. The company took care of it for me for the last how many years that I've been working both in Manila and in Chicago. I just review, sign and mail. That's 3 steps instead of 10,000! But I have to learn how to do it sooner or later, and I guess that time is now. I couldn't! And I'm beginning to panic. So I dialed 911 a.k.a turbotax

I finished my taxes in no time! Go Turbo Tax! That was awesome. Although I wasn't able to do it manually, I still felt very accomplished just getting it done. Whew!

Sunday is Stress-Free Day

I love Sundays. It's that time of the week when I plan not to do anything... well not really not to do anything... but the plan really is not to have a plan. I think that sounds better.

I went to Church with Aunti Prescy. Then I went to brunch with Jose. The plan was (ok, I do have a plans, but that's just me, but on Sundays, if things don't happen as planned, it's ok, Sunday is also a day I decided to keep stress free...) to eat at The Bongo Room in Wicker Park. It must be a popular place for brunch. The line was long. We walked down the street and picked the next place that's not called Mc Donald's or iHop (although I love iHop! how can you not?). We ended up at Rodan. It's like breakfast at a bar, well, it's really a bar. The menu...tried to have everything. Vegan options, a lot of latin flare, some french, some italian. That's not exactly a good thing, for me. I just orderd pancakes and Jose had eggs benedict. I was too hungry to experiment with the menu so I picked what I think can't go wrong ;)

After eating, we just stayed home, took a nap, tried to plan something but we were too lazy, played a computer game, ate left over for snacks and pizza for dinner. We did plan to watch a movie but we didn't make it. But it was ok. We had a great time! It was one of the best! I love Sundays!

Homemade Heath Bars

Heath Bars Candy is one of those old time favorites that we don't get to see a lot anymore. We can't really wait for an online order just to get our fix! Auntie Prescy had a quick recipe:
1 stick of butter
1 stick of margarine
1/2 cup of sugar
*mix in a pot until sugar turns to caramel. This is your toffee.
1 cup of sliced almonds
1 pckg of graham crackers

Line the sheet tray with 1 layer of graham crackers. Pour the toffee over. Use a spatula to spread thinly and evenly. Sprinkle with toasted sliced almonds. Bake at 350F for 10-15 minutes. Let them cool.

And viola! Heath bar candies! They're really good! I almost ate an entire tray while writing the rest of my blog.

I Miss Home, Where It's Summer Everyday!

It's a beautiful day. I was going to take the bus down Michigan Ave but ... the day is too pretty! Gentle breeze. Hardly any clouds.

Winter in Chicago is brutal! It's cold, dry and gloomy and it's a bit long! There was a snow storm very recently. It's April! Dreaming of a White Easter?

On a day like this though, winter's beauty shines and reflects on spring. The colors of spring are more vibrant.

Coming from the Philippines where the weather is pretty much the same throughout the year, I never really appreciated a nice day like this...which we have a lot of! Well, it can get really hot too, but hey, we don't have to go through dark depressing winters. Going through winter makes me grateful about every sunny spring and summer day.

Now I miss the home... where it's summer everyday! Well, maybe sometimes it's spring too!

Attempted Mexican Dinner with the Oliveros

Craving for Margarita led to a semi-homemade mexican dinner.

All we wanted to have was a decent glass of Margarita. Kristine decided that we should get some chips and salsa. She went to Trader Joe's with her hubby, Deric and went home with seasoned meat for Carne Asada.

And production begins!
Homemade:
Salsa - diced fresh tomatoes, red onions, chopped cilantro, lime juice, s&p
Mexican Rice - minced garlic, chopped onions, tomato product, day old rice (so it's dryer), cumin, parika, s&p

Semi-homemade: (NOT recommended)
Carne Asada - already seasoned from Trader Joe's, goes on the grill
Margarita - Sea salt for ringer, Mayer-Lemon Margarita Mix from Williams-Sonoma, Tequilla, water

Our homemade stuff are better! Salsa was great! Mexican rice was tasty! Carne Asada was hot. We get the heat, but not the flavor. Margarita was not Mayer-Lemony. But it's the first food product I've tasted from William Sonoma, so I wasn't sure what to expect. At least we know better next time.

Margarita is really best homemade!
3 parts tequilla
2 parts lemon/lime juice (I prefer lime)
1 part orange liqueur (I prefer grand marnier over triple sec)
Sea salt for ringer!

Carne Asada
Meat: Skirt Steak
Marinade:
Minced Garlic
Chopped Cilantro
Chopped Jalapeno
Ground Cumin
Ground Black Pepper
Kosher Salt
Lime Juice
Olive Oil
Sugar - just to balance flavor
Vinegar - just for added acidity

That was fun! But we'll do it from scratch next time!

Casey On Corporate America

I joined Casey for dinner last night at Cafe Iberico. She said her husband, Martin took her to this tapas bar and she really liked it. I used to frequent this place when I was still working for Accenture.

Great tapas! And the prices? Unbeatable!

Pulpo A La Plancha - $6.67
Pincho De Solomillo - $5.75
Paella Marinera -$9.75
It can feed four! But of course Casey and I finished it between the 2 of us!

A Pitcher of Sangria -$11.95

Good food with a great friend equals a great time! I had an especially great time because I was able to process my thoughts with Casey about deciding on where to work. Her advise, "Nams, this is corporate america. No one will watch out for you. So go ahead and do whatever you think is the best for you."

Thanks, Case!

Now, New York is an option! I'm really excited!

--------------------
Cafe Iberico
739 N LaSalle
Chicago, IL 60610

Lisa's Pear Pie

We had a simple easter feast last night. A dinner for 2 turned dinner for 6. I'm grateful to be in the company of great friends on Easter Sunday. Lisa has been asking me to cook some duck for her. So we planned on celebrating Easter together. Eventually we decided to invite friends "and/or" loved-ones to join us!

Our menu:
Mandarin Orange Salad with Spicy Orange Vin
Orange Glazed Roasted Duck and Rice (dapat lang may kanin!)
Lisa's Pear Pie

I enjoyed the dessert the most (I was planning on taking a picture but I ate it all before I realized I haven't taken a picture!) It was a simple yummy treat!

Lisa's Pear Pie:
1 can of pear halves. Drain. Line them at the bottom of the baked pie crust.
1 pie crust (2" deep). Partially bake.
1 stick (4 oz.) softened butter. Cream.
1 cup sugar. Cream with butter
4 eggs. Beat with Creamed Butter and Sugar
8 tbsp. all purpose flour. Fold into Cream Sugar and Egg mixture

Pour mixture over pears in the pie crust.

Bake till set.
350F about 30-45 minutes
Slice and Serve

Yum yum! It came out creamy and custardy with a nice golden grust on top! I can maybe eat it with cream sweetened with pear syrup and topped with toasted sliced almonds!

Thanks, Lisa!!

Auntie Prescy's Church Window Candies - Very Easter

Auntie Prescy and I planned for a simple Easter Eve feast since we both had our own Easter Plans. She asked me to teach her how to make home made Ceasar Salad dressing (it's really best home made I must say!). She cooked some steak and I just made herbed pasta with sun dried tomatoes to accopany her steak. For dessert we had Aunti Prescy's Church Window Chocolate Candies.

We were graced by a couple of my friends, Gwen and Ricky, which made our Easter Eve dinner more festive! We decided to open a bottle of wine too.

As usual, I enjoyed the desserts the most (Ricky brought some Haagen Daaz Ice Cream too, Love the Caramel Cone! they're my new favorite)

Auntie Prescy's Church Window Chocolate Candies
1 stick of butter (4 oz). Melt
1 package of semi-sweet chocolate chips. Melt with Butter
Cool the chocolate mixture just till it's warm, NOT cold and set

1 package of multi colored marshmallows. Fold into the Chocolate mixture
1 cup of chopped walnuts. Fold some into the chocolate-marshmallow mixture.

Form into a log and allow to set. When partially set, roll the logs on chopped walnuts to make the nut crust.
Allow to set. When firm, slice the logs about 1/2" thick to show pretty pastel colore marshmallows set on chocoloate, they do look like church windows!

Thanks Auntie Presc!

Leaving New York

New York is probably one of my favorite cities. It's busy! It's diverse! There's so much to see, eat and do! And best of all! It's so easy to navigate! I never had to take a cab since I got to the city a week ago. Now that I'm leaving, I still didn't take the cab although, in retrospect, it would have been much easier. But public transporation is pretty efficient. They probably have the most extensive subway system. I was coming from the upper east side of Manhattan going to La Guardia airport. I took the 6 train to 125th then took the M6 to the airport.

It rained so hard. I checked my flight status before leaving the city and there were no changes, when I checked in, my flight was delayed 4 hours. It's one of those times when I wished they just cancelled the flight. I'm not very fond of waiting at the airport. Good thing I brought 4 episodes of Alias with me, it's one of my favorite series and it's enough to keep me occupied till my flight... or at least till my battery runs out. Good bye NYC. Hello sweet home Chicago!

Let's Go to Dimsum Go Go

Dimsum doesn't feel very exotic to me. I came from Southeast Asia where dimsum and dumplings are stuff we can eat everyday. Well, maybe not everyday... but you know what I mean?

While in New York City, we all craved for the familiar. Hmmm... Dimsum for lunch! It's 'sort' of' a novelty here to have Dimsum for brunch (in America, when they say let's eat Chinese, it's usually stirfry, when they say Dimsum, it's mostly dumplings). I guess you can't really have it on a regular day when you're running in and out out lunch break because typically, there's a wait. Not really due to slow service (although sometimes it may be the case) but for lack of space (Dimsum places are typically small).

Derick, our resident host, took us to Dimsum Go Go. He did the ordering too. We had the usual: Siomai (in the US Siumai), Pork Buns (our siopao in Manila), Beef Rolls, Shrimp dumplings, Shark's Fin and Chicken Feet (which even to some Filipinos is still a little too exotic, I was the only one who enjoyed it. It's a texture thing! It's mostly skin and cartilage so go figure!). For dessert we had egg tarts (crust was buttery and flaky and the custard was creamy, like mini egg pies!) and Mango Pudding (Texture was great but the mango flavor was weak with a chemical finish to it...extract? (I came from the land of the sweetest mangoes... I never really expected much from mango-anything elsewhere, especially in the US where mangoes don't grow). Besides that, everything was pretty great to me.

Authentic? Hmmm... I would say that's relative. I just base my judgement on whether I like it or not. I wouldn't know really what's authentic Chinese food. Perhaps I can base it on chinese food in China. But I liked Chinses food in Hong Kong more, which is really british influenced. But I think Chinese food in the Philippines is really good too! But how about the Chinese food in Australia? They are made and served by Chinese cooks who are born and raised and trained in China. I thought Chinese food in the Philippines was better than Chinese food in China... does that mean I don't have the palate for the authentic? I really think that's all relative. But that's just what I think.

Regardless, we had our dimsum fix! We enjoyed Dimsum Go Go. So, Let's go!

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Dimsum Go Go
5 E Broadway (On Chatham Square)
New York, NY 10038

Exploring Central Park

I go to Central Park every time I visit New York, and yet each time, I find myself lost in the big park.

Jun, Heiji, Deric, Jay

Nino and Namee

The Aquinos and I

Namee and William

But I guess that's the best part about it... getting lost, finding your way out and discovering new spots along the way.

William and Nino! I'm glad you guys met! I hope you stay in touch. Thanks so much for meeting up with me for a few minutes. I know how busy school can get. Wish we could spend more time! Maybe next time!

A Taste of Bouchon Bakery

After a our brunch at Norma's we decided to walk to the Time Warner Center. I've never been here before. I don't think it was there during my last trip to New York. Now I wonder what was there before. New York seems congested. I don't know how they find more spaces to build on.

There are a number of restaurants in this building like Per Se, Masa and Cafe Gray. We were just walking around when we saw some delicious treats at Bouchon Bakery. We couln't help but buy some, full as we are from a big brunch. We picked a few to try. We tried the flourless chocolate cake (it was a little too dense for me), hazelnut mousse (it was just ok, i didn't quite remember how it tasted), i liked the banana caramel mousse (it had feuilletine in the middle which I really enjoyed, it had a quenelle garnish which was just plain peanut butter). We also tried a couple of their own oreo cookies, the cream filling was good, just like our old time favorite oreo but the cookie part was a little too salty for me.

Did we just order all the wrong things? It's a TK establishment. Their treats are supposed to be really good.

Top Of The Heap

Brunch at Norma's of Le Parker Meridien! That was my cousins announcement as we were planning out day. I've never been there or never really read up about it. I just wanted to be surprised with another great meal just like what with had in the other new york food places we've been to the past few days.

I was coming from a coffee date with my friend Erika from the upper east side so I just hopped on a crosstown bus on 60th all the way to West End then took the 57 bus which dropped me off right by Le Parker Meridien which was on 57th between 6th and 7th! Perfect!

We immediately got a table and studied the menu. We were greeted by a shot of a fruit smoothy. Then we went on and ordered our drinks. We all got freshly squeezed orange juice. It was $7 but it was refillable. It really tasted freshly squeezed and was at room temp. Just like how I would like to enjoy my orange juice. Looks like we're off to a head start. My cousin said that Norma's is highly acclaimed for breakfast food. It's one of the best breakfast places in town! Hmmmm... setting up my expectations!

The menu had very interesting items. We ordered: Waz-Za (described as fruit inside, fruit outside waffle... fruit outside was more like a smoothie, interesting brulee top), Real-Men-Do-Eat-Quiche (i liked the crust!), Flat-As-A-Pancake Crabcake (Mels, yours are better! I mean, they were ok, but the type I don't remember after the meal), Potato Pancakes (I like the cranberry apple sauce, I couldn't figure out the other one, it tasted like spiced pumpkin, the menu says it's sweet carrot), I personally ordered the Artichoked Benedict. I like it that the poached eggs sat on artichokes. The sauce was pretty tasty... but my potatoes are under! That kind of really ticked me off.

I finished my meal with a hot chocolate which was served with an entire ramekin of sweet whipped cream! I would typically think it's a good thing to have lots of cream, but I wouldn't need that much! The hot chocolate was sweet and creamy enough. I had my really good, freshly squeezed, served at room temp OJ to cheer me up. So it wasn't too bad except that I don't think it's top of the heap!

Coffee With Er

Having coffee with my friend, Er is something I always look forward to. On my last trip to New York, she introduced me to Le Pain Quotidien on 1270 First Ave, bet. 68th and 69th. She had Cafe Au Lait and I had a double shot of cappuccino. Then we shared some croissants and pain au chocolate. Very simple. Er and I just enjoyed everything while updating each other about the eventfuls and the uneventfuls of our lives. She just turned over her position at the WYA to the incoming director and is getting ready to go back to school. I just finished culinary school and I'm about to get into the heat of a real restaurant kitchen.

Croissants, coffee and conversations with Er made me feel warm and sunny despite the cold spring showers in New York City! I wonder when and where I'll have coffee with her next. Manila? San Francisco? Thanks for introducing me to Le Pain, Er! See you again soon! Miss you na!

And Find I'm King Of The Hill

I had quite a lot to eat today! I started with brunch with Melissa and Jill in Astoria in one of the neighborhood diner. Then I met up with my Frederick, Jun and Kuya Jay at Chikalicious again for yummy desserts and wine.

I met up with my old friend, Chris, for dinner. I met Chris a long time ago in one of the student confereces that I attended in college. I got to see him a couple of years back and we kept in touch. He told me to meet him at the lobby of workplace in the meatpacking district then he'll take me to dinner in the area. Before we had dinner, he showed me around his office building and wow! It must be a great place to work... perhaps it's the best place to work! They have a cafeteria where they don't have to pay anything when they get food. They have a gym, a spa, a break room that has all the treats and all sorts of drinks... he works for Google! I guess it's true huh? Google is indeed the best place to work!

He took me to Pastis for dinner. Which was great! Frederick recommended it but I was just putting it off because it's a type place you'll enjoy with great company. I eat alone a lot but I didn't want to do that at Pastis! And I was right! It wasn't a place for a lone diner. The atmosphere was fun and the helpings were pretty big so it'll be great to have other people to share them with! Between Chris and myself, we finished a small terrine of chicken liver and foie (which tasted more like chicken liver than foie) with frisee salad and grilled brioche (it wasn't as buttery as I wanted it but I like the grilled favor), calamari with harissa aioli and marinara sauce (I didn't even touch the marinara!), arugula salad with lemon vin and shaved parmesan, salad with grilled ahi tuna and the yummiest, croque monsieur! Melted gruyere all over my ham and cheese? One of the best bistro food I've had! Thanks, Chris!!!

Oh... guess what, two days later I went back with my cousins, this time I tried their famous mussel steamers! I think it had some white wine, I could smell it but it wasn't very overpowering. They smelled very pristine. Of course they tasted very good too! I finished an entire pot all by myself! I can't help it, I just had to eat like I'm King Of The Hill!

-------------------------
Pastis Cafe
9 Ninth Ave, (cor Little West 12th street)
New York, NY
(212) 929-4844

It's down the street from Spice Market

I Want To Wake Up, In A City That Never Sleeps

Eating at a diner is as new yorker as an investment banker. My cousin Frederick took us here after we picked up his brothers from a delayed red-eye flight which arrived at 4am instead of 1am. From JFK airport, we headed directly to Chelsea for an NYC diner breakfast. He took us to Empire Diner where locals go for hmmm... breakfast, brunch, lunch and dinner. Country Fried Chicken, Poached Eggs, Steak-Au-Poivre, Fruits and Yougurt, Malt Shakes... I can go on and on and on. I liked the Buttermilk Mashed Potatoes which was very creamy and tangy at the same time. Because of places like the Empire Diner, New York can afford to never sleep. People from all walks, well pretty much, walk in to this diner... some are drunk, some are loud, some are rushing to work, some just got off work. So NYC!

----------------
photo grabbed from
www.nyc-architecture.com

Right Through The Very Heart Of It

The next local spot that my cousin, Frederick took me was Typhoon Lounge on Saint Marks Pl in the East Village. You know it's good sushi when sushi eating people gather at the spot. Typhoon Lounge's clientele are mostly Japanese and Korean! Enough said. We had to go back to this place with Frederick's brothers again. We just couldn't get enough of their sushi. They have a happy hour special where everything on the list is half price or $1. Not a bad deal huh? Plus they have yummy soju and sake cocktails. We were ordering them by the pitcher!

Typhoon Lounge
79 Saint Marks Pl
New York, NY 10003-7955
(212) 979-2680

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photo grabbed from http://arjs.jugem.cc/?day=20060405

These Vagabond Shoes, Are Longing To Stray

I asked my cousin, Frederick to take me somewhere local. The past few times I've been to New York, I always end up doing touristy stuff eating touristy food that are over rated and over priced. Most likely, right? Derick brought me to this intimate bar where they serve desserts and wine. It's a dessert bar with the concept of serving a 3-course dessert with wine pairing. That's a first for me.

I had the Fromage Blanc Island 'cheesecake' paired with Loupiac-Chateau Gaudiet 2000. The cheesecake is not your normal baked cheesecake with graham crust. It was light and fluffy like a mousse. It has a very delicate flavor yet very richly accompanied by some creamy-milky soup (could it be half and half?). The wine pair, for me, was a perfect complement. Its definitely sweeter than the cheesecake. It smells like some sweet marmalade, like quince maybe. Ah! That's why they match! Cheese and Quince! It has some acidity which helps clean the palate after a bite of the cheesecake but it leaves a lingering taste of sweet honey! Sweet!

I was only in New York for a week, I had to have it again before I leave. This time I ordered another dessert so I can try another item but I had this as a dessert to my dessert meal ;) Thanks, Derick for introducing me to ChikaLicious! Delicious! Unforgettable!

ChikaLicious is 20-seater dessert bar where the chef and the sommelier are the owners themselves, Chika and Don, so one can only extra-special desserts paired with excellent service!

I Want To Be A Part Of It... New York, New York

Even before I started my Culinary Program, It has always been one of my dreams to be able to work as a cook in a New York kitchen. The moment I finished my finals, I called my cousin Frederick (Executive Pastry) if I can trail with him.

I feel very very fortunate that he gave me the opportunity to trail with him for a day doing pastry at one of the Jean Georges Restaurants: Spice Market. I follow chefs like celebrities, I get star struck at their presence. Jean George in one I would always read up on and admire for the diversity of the cuisines served in his restaurants! Spice Market is probably one of my favorites because south east asian cuisine is one that's closest to my roots, made fancy with french flare and other european and asian inclfluences that inspire JGV.

The same morning when Chef Frederick called me and asked me if I'm available to trail today... I said yes! Yes, I can come today! One day of trail became 3 days. I was able to trail on Saute too. I learned a lot and had a great time! They have a massive operation. They serve about 800-1200 covers a day. And yet, they work so smoothly! One of the most organized kitchens I've seen... and very relaxed too considering the rate of their table turn over and their volume! I got a high out of it.

At the end of my trail, Chef Anthony (Executive Sous) offered me a job! Unfortunately I wasn't ready to take one. But he said, as long as he's there, I can come back anytime and work there! I felt very honored... I have a job in NYC!!! At a Jean-Georges restaurant at that! I can't believe it. Hopefully, sometime in the future, I can take the job! I'm excited!


Thanks, Derick for letting me take a peek in the kitchen and trail with you and Jason and Anthony! I wanna be a part of it... New York, New York!

--------------------
photos taken from www.jean-georges.com

Start Spreading The News, I'm Leaving Today

Yes, I've decided a needed a breather. I thought maybe I'll go to New York, stage and explore restaurants. My cousins from San Francisco decided to join me since we've been planning to go to New York for a long time now.

My first stop was at Mels apt in Astoria. She's a really special friend. For a bit of history, we both went to Ateneo, we both worked at Accenture, and little did I know, we'll both end up at Kendall College? I think that was pretty cool. Right when I arrived from a late flight at La Guardia, we started chatting like we were never apart. I just ate whatever was on her fridge, I started with a chocolate cake then a crab cake. Mels, I loved it!

Too Busy To Write a Measly Post

I've been going thru my friend's blog... she writes everyday. Simple and Real.

I think what keeps me from writing is overthinking what I have to write... I should stop doing this and just write my daily 'what's-up' stuff... I'll probably be more productive that way.

The term went by and I didn't get to record a single post after dinner service started. Days went by really quick, before I knew it, I was doing lunch service and then the final practicals... and then I'm done!?!

I'm done?
I'm done!
I graduated.
It's a big dream beyond reach a few years back.
Now I'm done!?! I haven't even really planned on what to do next.
I'm done? What now?
Oh no, it's the What-now-? situation that can be really stressful.
Do I plan? Do I let things unfold on their own?
What now?
I think I need a break.
I need to de-compress.

How about I go to New York? A busier city that will keep my mind off from a Chicago where I am, and San Francisco, where I'm going... soon.

My Chicago Comfort Sushi

My friend, Vince Carlos, introduced me to this place in Lincoln Park, called Green Tea Sushi. That was years ago! It's a small 17-seater restaurant. Great Sushi at great prices. I had a Rainbow Roll which had Unagi wrapped around Nori and Rice and wrapped again with alternating pieces of Toro, Salmon and Ahi for $12. Other non specialty but really good rolls are at $6-$8.

I went back recently and ordered the same thing and it was great to know that it's the same... same top quality of sushi and excellent service at a very reasonable price! Fab find!
-----------------------
Green Tea
2206 N Clark, St.,
Chicago, IL 60614

Night Out With Gwenny14

Timeout for Namee and Gwen. I feel so fortunate that Gwen decided to go to school in Chicago almost at the same time that I did. We used to work together at Accenture and we both decided to shift gears. She's almost done too with her MA in Early Education. We were both going thru the final weeks of school so we decided to take a break together.

We went for our favorite wings place! Hooters! To a lot of former AC assigned in Chicago for a CIO project, Hooters is almost the extension of our kitchen in our corporate apartments which are just a few steps away. We all go there for the wings really!

Seriously! They are very good. I always order them hot with Blue Cheese dip and TMI (even hotter than hot) sauce on the side. I used to be able to eat 20 wings! Now I can only eat about 10! It can hurt your figure you know? After Hooters we went to a couple of bars nearby and finished at The Hunt Club on Clark and Division area for some dancing. They don't really play the latest. It's not the trendiest place. It may not be the coolest but they play these familiar hip-hop hits that we can just shake our booties to. We had a great time! We just danced our school stress away. I went home with more energy and a couple of blisters on my foot. But that was fun! Thanks, Gwenny! Oh by the way, Gwen came with her bodyguard. Thanks, Matt for making sure Gwen drove home safe :) It was nice meeting you!

Angels: Kristine and Deric

Kristine and Deric have been such great inspiration to me. I spent a few weeks at their home in downtown Chicago while I was going thru the last couple of weeks of school... which was a difficult period for me because, 1 - I can't wait to go back to work, and 2- there was too much pressure to finish well.

They allowed me to spend time with them like a family, would give me bits and pieces of advise that may seem small... but really, they made such a big difference in my life. Chicago, is my city of Angels. Derick and Kristine are just 2 of them.

Thanks Kristine and Deric... for keeping me on my toes, or maybe on my clogs? ... for letting me stay at your place thru the cold cold days of winter... for picking me up from school on stormy nights... for taking me out to chinese food whenever we find an excuse to celebrate... for taking me to Smoke Daddy for BBQ and taking me back for you know what... or was it, you know who? haha... I love you both!

Smoke Daddy was pretty good actually. The BBQ wasn't THAT smokey but it was great VFM! Love the Ribs and the Corn Bread and the Slaw...very grain-mustardy!

Dreams Can Come True!

When you wish upon a star, Makes no difference who you are
Anything your heart desires, Will come to you
If your heart is in your dream, No request is too extreme
When you wish upon a star, As dreamers doFate is kind
She brings to those who love, The sweet fulfillment of
Their secret longing, Like a bolt out of the blue
Fate steps in and sees you through, When you wish upon a star
Your dreams come true

-Jiminy Cricket from Pinocchio (Disney 1940)

Everybody's Cafe on Discovery Travel Channel

Andrew Zimmern visits EveryBody's Cafe. He had crickets and fogs which were really the more exotic selection on the menu. He seems to have enjoyed his feast. He ate everything with gusto! Nagbaon pa!

Kendall College - Winter Lunch Menu

I had a great time working in this class. It really felt like work more than just a class in culinary school.

The Menu:

APPETIZERS
Procini Soup - Chestnut and porcini mushroom soup, duck confit, telaggio beignet - 6

Potato Cakes - Yellow Finn potatoes, House Smoked Salmon, Chive Creme Fraiche, Red Onion Pickle, Mache Salad - 6

Octopus Salad - Charred Octopus, Spicy Saffron Fregula, Preserved Lemons, Micro Celery Salad, Preserved Lemon Vinaigrette - 6

Poached Lobster - Sage Brown Butter Poached Lobster, Kuri Squash "pillows", white grapefruit foam, balsamic syrup - 8

Oxtail Terrine - Red Wine Braised oxtail Terrine, Violet Mustard Mousse, Celery Leaf, Farro, Roasted Shimeiji Musthooms - 7

SMALL SALADS
Wilted Greens - Black Grapes, Grilled Red Onions, French Feta, Sherry Vin - 6

Beets - Roasted Beets, Marinated Fennel, Goat Cheese, Mint, Thyme and Lemon Vin - 6

ENTREE SALADS
Duck - Pan Seared Duck Breast, Winter Greens, Port Vin, Tangerines, Spiced Walnuts -13

Lamb - Grilled Lamb Loin, French Green Beans, Roasted tomatoes, Artichokes and Pine Nuts, Oregano Vinaigrette -13

ENTREE
Spinach Souffle - Rolled Spinach Souffle, Artichoke, goat Cheese, Portabello Mushroom Piccata, pan Roasted Tomatoes, Piccata Beurre Blanc -12

Salmon - Pan Seared Salmon, Horsradish Hollandaise, Roasted Beets, Black Lentils, Lemon Shallot Confit, Blod Orange Jus -14

Bass - Grilld Charmoula Marinated Bass, Spiced Tomato Onion Sauce, Cinnamon and Black Pepper Scented Couscous, Harissa Aioli -14

Chicken - Chicken Breast Saltimbocca, Apple parsely Root Puree, Soft White Polenta, Pamesan Brodo, Apple Salad -12

Pork Duo - Grilled Tenderloin, Espresso Mustard Sauce; Venetian Milk Poached Cheek, Oliv Oil Crusted Potatoes, Roasted Fennel - 14

Beef - Grilled Beef Tenderloin, Red Wine and Gorgonzola Arancini, Roasted Beach Musrhooms, Porcini Consomme - 16

DESSERT
Apple Tart - Chestnut Cream Tart, Warm Spiced Apple Cider, Black Walnut Ice Cream

Cocoa Polenta Cake - Pinapple UpsideDown Chocolate Polenta Cake with Cocoa Nib Ice Cream and Pinapple Compote

Panna cotta - Concord Grape Gelle, Kumquat Panna Cotta with Citrus Sorbet

Pot de Creme - Butterscotch Pot de Creme with Banana Twix and Banana Sorbet

Sorbet and Fruit Plate
Coconut, Lychee adn Passion Fruit Sorbets with Tropical Fruit Salad and Sablee Cookies

*The menu is european inspired, mostly Italian which is the forte of the Chef Instructor, Peggy Ryan. I learned so much in this class. One among many is how to make fresh mozzarella! The best I've ever had!

I Have Great Friends!

I didn't even want to remember my birthday this year. It doesn't seem to make sense for me to celebrate without people I love. I didn't even tell anyone. But thanks to friendster some people found out. I'm really happy that they tried to make it special for me.

Some of them are faraway in the philippines or working in another city. They texted, called or emailed. Thanks Alexeie, Er, Mj and of course my entire family! You all made me so happy that day.

Some are really busy but they tried to celebrate with me somehow. I finish dinner service in school really late. Deric and Kristine surprised me with chocolate cupcakes! Kristine had candles on them too. I thought that was really sweet.

Some I didn't even know all that well.

Creon, one of my very good friends and very talented classmates made me a cake! It was a simple one. He probably just got stuff from the mise chiller of the pastry department. But he came up with a not so good looking but very great tasting butter cake with nutella italian butter frosting! It was delicious.

Jose, a friend I just met very recently, picked me up after school. He took me out for some tapas at sangria at Cafe Iberico then we walked to Clark and Division for some clubbing. The clubs didn't have crowds because it was a weekday but they did have drink specials! I think we hopped on two or three bars, had a shot or two and just danced away! It was great! I had a lot of fun! I wasn't dressed up for the evening. I was in jeans, sweater and my work clogs. For once I didn't care. I just danced and had fun! I really had a great time!

When I got home at N. Hamilton, Aunti Prescy had roses for me. She even put them on a vase so they'll look good for a longer time. That was really sweet! I haven't received roses in a long time.

My birthday wasn't as crazy and as big as the celebrations I had before. But the little celebrations here and there really made my day. I know I have great friends and they are the greatest gifts

Back to School, Back to Work

Finally... I always look forward to first day of school. Now I look forward to it even more since going back to school is like going back to work.

We started Dining Room Dinner class last Thursday. It's like simulating work in a restaurant except that... it's a real restauran, The Dining Room at Kendall College. We had our opening night yesterday and it was very exciting.

Dinner Menu, Winter 2007

Served Tuesday through Saturday 6:00 PM to 7:30 PM (8:30 PM on Fridays and Saturdays) - January 11^th through March17^th

First Courses

Crispy Kumamoto, cardoons, prosciutto, foamed “mignonette” 11

Roasted, beet “carpaccio”, beet pave, chevre fritter, red wine-beet emulsion, dill soda 9

Truffle- stuffed squab, cauliflower-Calypso bean gratin, squab jus, sage oil 12

Smoked sturgeon, eggplant ”cannoli”, pickled mushrooms, “battered” quail egg 9

Butter- poached alligator, creamy brandade, lardons, alligator vinaigrette 8

Roasted, seasonal squash, foraged mushrooms, shell beans, sherry bubbles, micro arugula 8

Soups

Lobster “Rockefeller”, lobster consommé, watercress puree, celery foam, lobster-Pernod gel 9

Roasted duck “gumbo”, duck confit, Andouille, dirty rice, pickled okra, “cracklins” 8

Entrees

Pan-seared sturgeon, braised veal cheeks, Brussels’ sprout puree, horseradish-potato “noodles”, red wine foam, Brussels chips 22

Kobe short rib, sunchoke “paint”, caramelized onion-Fingerling “Truffade”, black truffles, braised sunchoke, short rib gelee, truffle vinaigrette 25

Butter-poached, lobster, brandade “Atchafalaya”, celeriac ”paint”, Tasso Choron, lobster foam, lobster dust 26

Porcini-crusted, rack of lamb, smoked cheese grits, lamb “grillades”, cauliflower “hush puppy” and puree, lamb nage 26

Pacific Cod, crispy Kumamoto, eggplant “caviar”, smoked oyster “pain perdu”, red chili beurre blanc 23

Muscovy Duck, duck confit “sausage”, sweet potato puree, stewed figs, calypso bean Cassoulet, duck-fig jus 22

Pan-roasted Salmon, crab galette, potato-saffron “soup”, foraged mushrooms, saffron foam, citrus candy 22

Berkshire Pork, spiced walnuts, “candy apple” –potato puree, celeriac salad, lardons, Trois Pistoles foam, caramel-pork gelee 24

Grilled, house made Paneer, sultana Jasmine rice, spinach puree, ginger-carrot foam, Honey pea shoots 19

Chickpea crepes, Sardinian ricotta, winter squash “jam”, mushroom salad, coconut “milkshake” 19

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It can be a little overwhelming because there's a lot of prep work and there's a lot to learn considering we only get to run the station for about 3 days to 1 week. It's pretty intense for a 17-day class but it's a good exposure to real kitchens and new methods (note the 'foams', 'caviar' and 'ice cream').

Opening night got a little crazy because there was no plate up prior to opening. We only got to see the plates, or rather make the plates right when they are already called for pick up. Stressful!

I had a lot of fun and learned so much... and realized that there's still so much to learn.

IT Employment Outlook in 2007 - very promising!

I got this article in my email today from monster.com. Yes it's about IT employment and yes, my resume is still out there, waiting for the perfect IT (perfect by my own personal definition) that I can consider.

I took MIS when I was in college because of the demand for IT graduates back then. I worked for a great company after graduation from college. It was a great experience. I probably wouldn't have the though processing and task orientation today had I not done the job that I did for the company I worked for.

But after 5 years, I decided it's time for me to do what I've always wanted. I grew up in a restaurant. Almost literally. Cooking is in my blood. Since I was that little fat kid in the kitchen, I've always wated to cook. But I wanted to go pro. So going to Culinary School was really on my list. But I knew I have to go to college first, take a 'real' degree and have a 'real' job. And then I can decide if I still want to do this whole culinary thing. And I did.

So I started over. Now I'm a quarter away from finishing school and I have a job waiting for me in San Francisco. But just like anybody starting over, there's the issue of economics. Money does matter. Culinary School is an investment. How do I break even?

This article about IT Employment Outlook in 2007 is making me think it over.

But my heart is where I am now. I guess I will just have to pay the price for pursuing my passion. And work towards one day making what I may be losing now not being in IT.

But perhaps I can still do IT part time. I guess it's time... it's time for me to update my resume.

Missing Work

Pastry Team
Originally uploaded by Namee.

For real! I miss my job. I think I've been out of the kitchen for too long. I'm back in Chicago finishing culinary school but I miss the real deal in the kitchens of San Francisco.

I miss the smell of the walk-ins, the scent of strawberries and mayer lemons, the aroma of roasted tomatoes, freshly baked bread and toasted nuts. I miss the heat, the rush of adrenalin, the intensity of energy, the clanking of pots and pans, the sizzling of fish on saute... even the raised voices.

I can't wait to go back.

Girl Gimmick With Gwen

I went out with my girlfriend Gwen tonight. I met her friend, Donna, too who's in volunteer work with her. We just wanted to go out and breath I guess. Dance a little bit. Hang out. De-stress.

We went to Funky Buddha on Grand and Milwaukee. It was fun! Low key. We met a few people. We really didn't have a lot of energy to drink and socialize. We all know though that we just needed to dance away the stress.

I'm not a proponent of meeting guys at a bar. I believe that if there's someone special out there for me, he'll be somewhere else, with something better to do than checking out ladies at a bar.

I met a few guys, they did ask for my number, I gave them A number (773-202-5862, sounds familiar? let's sing it together... 773-202-L-U-N-A)

There's this guy I gave my real number too though, he said his name is Jose. I'm not sure if that's his real name, or he just said Jose because I said my name is Maria (which is really my name except that I don't really go by THAT name). He looked Latin so I asked him if he speaks Spanish, he answered, I speak French too! Interesting! Although, I don't think he'll call. I wasn't very friendly. I was having one of my unsociable social moments.

I had a lot of fun with the girls! Now back to the grind.

Culinary portfolios to write, recipes to go over, prep list to plan...

The Girl WithOUT the Pearl Earrings

I think it's almost quintessential Filipina to wear pearls. I wear pearls almost all the time. Although when I travel especially when I'm taking public tranportation, I just use the fancy ones. Those that I won't feel bad losing.

I was at Borders today on N State St., (on State and Randolph), the lady at the coffee bar complemented my eyeglasses and my earrings. She said I look very nice in my earrings and asked if she can have them. So without hesitation I took them off and handed them over to her. She said she'll buy me coffee for being so nice and making her smile. As I was insisting on the payment, she was returning the earrings to me. So I refused and told her she can have them and I mean it. She was very happy and said, 'I don't know why people steal small things when they can actually get it if they ask nicely."

I just smiled. I walked away happily with my big cup of capuccino knowing that I touched someone, somehow, in a special way.

NYR#3 - See Wicked

Wicked.JPG
Originally uploaded by Namee.

I'm WOWED! I've been wanting to see Wicked. My schedule just wouldn't permit it. I was running errands today and as I passed by the theater, I decided to ask if they have any seat free for the night. Luckily, I got one! I decided to go with it even if I have to go by myself.

I'm so glad I went. I really enjoyed the musical. I want to see it again! But before I do that, perhaps it'll help if I read or watch the Wizard of Oz again.

And of course, my new favorite Broadway Song:

"As Long As You're Mine"

music and lyrics by Stephen Schwartz

(Copyright by Stephen Schwartz. Used with permission.)

From the script:

ACT TWO, Scene 4: A clearing in the Great Gillikin Forest. Night. A campfire.

Elphaba and Fiyero are alone at last...

ELPHABA:
Kiss me too fiercely
Hold me too tight
I need help beliveing
You're with me tonight
My wildest dreamings
Could not foresee
Lying beside you
With you wanting me

JUST FOR THIS MOMENT
AS LONG AS YOU'RE MINE
I'VE LOST ALL RESISTANCE
AND CROSSED SOME BORDERLINE
AND IF IT TURNS OUT
IT'S OVER TOO FAST
I'LL MAKE EV'RY LAST MOMENT LAST
AS LONG AS YOU'RE MINE…

FIYERO:
Maybe I'm brainless
Maybe I'm Wise
But you've got me seeing
Through different eyes
Somehow I've fallen
Under your spell
And somehoe I'm feeling
It's "UP" that I fell ...

BOTH:
Every Moment
As long as you're mine
I'll wake up my body
And make up for lost time...

FIYERO:
SAY THERE'S NO FUTURE
FOR US AS A PAIR ...

BOTH:
AND THOUGH I MAY KNOW
I DON'T CARE …

Just for this moment
As long as you're mine
Come be how you want to
And see how bright we shine
Borrow the moonligh
Until it is throught
And know I'll be here holding you
As long as you're mine...

(Fiyero studies her face.)

FIYERO
What is it?

ELPHABA
(beat)
It's just-- for the first time, I feel wicked.

NYR#2 - Organize!

MyCloset.JPG,
originally uploaded by Namee.

I believe organization starts from within... MY CLOSET!

I wonder if I can do this as a sideline. There was a wellness day in school and I was looking around at what products and services were offered: pomegranate drink, fiber food, massage, acupuncture, stress management, note-taking tips, clutter coaching?