This is by far the best Whitest Boy Alive remix on the market. I love listening to this song whenever I am in need of energy and inspiration. No joke, it's not uncommon for me to be sitting at my desk at 8:00am bouncing around while listening to this song. What can I say, it does the job when coffee just ain't cutting it!
Pefect for: getting ready to go out, working out, getting energized, and late night dance parties.
Thursday, February 24, 2011
Tuesday, February 22, 2011
Tuesday Tunes: Yo La Tengo - Don't have to be so sad
I discovered this song a few weeks ago during a random iPod shuffle, and was instantaneously and obsessively hooked. Not only is it a beautiful song full of sad yet hopeful melodies, it also carries a lovely message for anyone who has ever sought comfort through another person - or yearned to be someone else's direct and constant connection to happiness and the promise of a brighter future.
Perfect for: driving through rainstorms, daydreaming, reminiscing past relationships, and drifting off to sleep.
Sorry, no video for this song, but really, that's a good thing because it leaves more to the imagination!
Perfect for: driving through rainstorms, daydreaming, reminiscing past relationships, and drifting off to sleep.
Sorry, no video for this song, but really, that's a good thing because it leaves more to the imagination!
Monday, February 14, 2011
Monday Music Feature
This week's music feature is The Whitest Boy Alive's 'Fireworks'. This is one of those songs where you hear approximately 3 seconds of it, and you just know a lifelong love affair is about to begin. Listening to this song is like winding around the Road to Hana - it takes you on so many crazy turns and dips that you feel dizzy - but in a good way, because it's such a feel good song.
Perfect for: getting you booty out of bed and into the gym, dance parties, driving, cooking.
buon ascolto!
Perfect for: getting you booty out of bed and into the gym, dance parties, driving, cooking.
buon ascolto!
Friday, February 11, 2011
Carpe Diem!
I have just completed week five (of 11) in the Culinary Arts Program at the Art Institute SF! Wow has this entire process been such a whirlwind experience. It's hard for me to believe that it's been about 8 weeks since I found out my new job situation - which really ended up being the best thing that could have happened. It was absolutely a sign and the nudge I needed to spice things up (pun intended) and start working towards making a career out of the things about which I am most passionate - food and hospitality.
I'm learning how to juggle and balance things like I never have before. My weekly schedule includes 24 hours of work and 13 hours of class - so every day is different. On Monday I attend my Concepts and Theories of Classical Techniques class from 1-4, so I work in the AM. On Tuesday and Wednesday, I have class from 6:15 - 11:15am way down on Market Street, so I work right after school from 12-5. Thankfully, I have made a friend that lives nearby and we carpool on Tuesday and Wednesday. And then Thursday and Friday I do not have school, so I work for about six hours/day. This part has been very successful thus far,and I'm so thrilled that my boss is flexible with my work hours. I have to tell you it's so strange getting up that early on Tuesday and Wednesday. We get to the classroom and it's pitch black outside - and we gradually witness the sky lighting up as the sun wakes up the city. I actually really like getting up that early, and have found that if I stay focused on being healthy, rested and very organized, I very much enjoy living a Carpe Diem way of life. I am still moving forward with becoming a member of the Junior League, AND I've been given an unbelievable opportunity to assist The Cooking School Director at one of the hotels in our group - I'll share more on that in another post. Needly to say, I have a lot on my plate these days!
The thing I did not anticipate was the amount of homework and studying I would have to do! I am really learning how to study and read all over again, and I have found it to be extremely time intensive. I have not had to do anything work or school related on the weekends in such a long time, that setting aside a huge part of my weekends to study has been a mixed bag of emotions for me. The truth is, it's all very fascinating to me, and I want to soak it all up and retain it like a sponge - but I have experienced some frustration that so much of my time is committed to studying and prepping for classes. Who knew there would be so much reading and work to be done outside of the classroom in Culinary School!? But you know, I think that is the sign of a really great program - that the things that we are exposed to do not start and end within the walls of the class kitchen. I really enjoy being busy, and would much rather be super busy than bored with nothing to do (hence my obsession/fixation with getting myself into school ASAP at the beginning of this year). I do experience frustrations with having to commit so much of my time, especially over the weekend, to keeping up with my studies, but I figure it's temporary and the transition will get easier over time.
The teachers at the school are really fantastic. My Fundamentals of Classical Techniques teacher is SUCH an amazing woman. She is the mother of twins, teaches at Aii, executes gourmet private dinners with her Sommelier friend, hosts cooking classes for her kids' school (about 250 kids), and runs a cooking school camp for kids in the summer. Chef Carruci, who is the Culinary Program Director, has done so much research to find chefs that are at the height of their careers - versus chefs who have grown tired of the days of working crazy hours in a restaurant and are looking for a 9-5 job. These professors have their own companies and personal side projects - and most importantly, I look up to them and strive to achieve all of the things that they have done, which I think is so important in a student-teacher relationship. They are successful and tireless multi-taskers, as is yours truly, and they instill this feeling of 'Well, maybe it is possible to do it all afterall' in me that really excites and encourages me!
In my lab class, we have thus far studied stocks, soups, sauces, starches and grains, and vegetable cookery. (That word totally bugs me, btw, it makes me think of an old woman cooking porridge in a big kettle over open flame - it's so old fashioned sounding!) Aaaanyways, I have loved pretty much every second of it. It is strange beyond strange to be slurping down spoonfulls of mayonnaise, Bechamel sauce, Hollandaise sauce etc at 7:00am. We are focusing on traditional french preparations and techniques, most of which are very richly sauced and seasoned. I'm not complaining - they are fantastic and I am so excited to know how to prepare items you've only seen on high-end restaurant menus - but my tummy is definitely overwhelmed by the super-rich ingredients I've been consuming of late. Needless to say, I was very excited to move into vegetables this past week!
I hope to keep up with my posts, and provide you guys with some of the tips and techniques that I have found most useful. Next, I'd like to introduce you to the process of making a Consomme, which is by far the most under-appreciated and labor intensive dish I've ever prepared.
Which leads me to my final thought: In these short five weeks, I have gained SO MUCH respect for food preparation and the amount of work that goes into even the simplest looking dishes. I think most of us go to restaurants, order whatever sounds good, eat and enjoy it, and go on with our lives. I honestly don't think I'll ever be able to operate like that ever again. This may sound very commonsense, but if you think about it, the foods that you order were initially raw, flavorless, and virtually inedible - and someone developed and executed a plan for making those foods not only edible, but delicious, nutritious, and satisfying. I just have such a newfound and profound appreciation for the dishes that have been placed in front of me in such a seemingly easy and relatively thoughtless way for my entire life!
As you can see, I am definitely 'in it', and excited, inspired, and driven to make the most of my time in school. Thank you all SO VERY MUCH for your support and enthusiasm - it has been a true source of encouragement and pride throughout this transition.
I'm learning how to juggle and balance things like I never have before. My weekly schedule includes 24 hours of work and 13 hours of class - so every day is different. On Monday I attend my Concepts and Theories of Classical Techniques class from 1-4, so I work in the AM. On Tuesday and Wednesday, I have class from 6:15 - 11:15am way down on Market Street, so I work right after school from 12-5. Thankfully, I have made a friend that lives nearby and we carpool on Tuesday and Wednesday. And then Thursday and Friday I do not have school, so I work for about six hours/day. This part has been very successful thus far,and I'm so thrilled that my boss is flexible with my work hours. I have to tell you it's so strange getting up that early on Tuesday and Wednesday. We get to the classroom and it's pitch black outside - and we gradually witness the sky lighting up as the sun wakes up the city. I actually really like getting up that early, and have found that if I stay focused on being healthy, rested and very organized, I very much enjoy living a Carpe Diem way of life. I am still moving forward with becoming a member of the Junior League, AND I've been given an unbelievable opportunity to assist The Cooking School Director at one of the hotels in our group - I'll share more on that in another post. Needly to say, I have a lot on my plate these days!
The thing I did not anticipate was the amount of homework and studying I would have to do! I am really learning how to study and read all over again, and I have found it to be extremely time intensive. I have not had to do anything work or school related on the weekends in such a long time, that setting aside a huge part of my weekends to study has been a mixed bag of emotions for me. The truth is, it's all very fascinating to me, and I want to soak it all up and retain it like a sponge - but I have experienced some frustration that so much of my time is committed to studying and prepping for classes. Who knew there would be so much reading and work to be done outside of the classroom in Culinary School!? But you know, I think that is the sign of a really great program - that the things that we are exposed to do not start and end within the walls of the class kitchen. I really enjoy being busy, and would much rather be super busy than bored with nothing to do (hence my obsession/fixation with getting myself into school ASAP at the beginning of this year). I do experience frustrations with having to commit so much of my time, especially over the weekend, to keeping up with my studies, but I figure it's temporary and the transition will get easier over time.
The teachers at the school are really fantastic. My Fundamentals of Classical Techniques teacher is SUCH an amazing woman. She is the mother of twins, teaches at Aii, executes gourmet private dinners with her Sommelier friend, hosts cooking classes for her kids' school (about 250 kids), and runs a cooking school camp for kids in the summer. Chef Carruci, who is the Culinary Program Director, has done so much research to find chefs that are at the height of their careers - versus chefs who have grown tired of the days of working crazy hours in a restaurant and are looking for a 9-5 job. These professors have their own companies and personal side projects - and most importantly, I look up to them and strive to achieve all of the things that they have done, which I think is so important in a student-teacher relationship. They are successful and tireless multi-taskers, as is yours truly, and they instill this feeling of 'Well, maybe it is possible to do it all afterall' in me that really excites and encourages me!
In my lab class, we have thus far studied stocks, soups, sauces, starches and grains, and vegetable cookery. (That word totally bugs me, btw, it makes me think of an old woman cooking porridge in a big kettle over open flame - it's so old fashioned sounding!) Aaaanyways, I have loved pretty much every second of it. It is strange beyond strange to be slurping down spoonfulls of mayonnaise, Bechamel sauce, Hollandaise sauce etc at 7:00am. We are focusing on traditional french preparations and techniques, most of which are very richly sauced and seasoned. I'm not complaining - they are fantastic and I am so excited to know how to prepare items you've only seen on high-end restaurant menus - but my tummy is definitely overwhelmed by the super-rich ingredients I've been consuming of late. Needless to say, I was very excited to move into vegetables this past week!
I hope to keep up with my posts, and provide you guys with some of the tips and techniques that I have found most useful. Next, I'd like to introduce you to the process of making a Consomme, which is by far the most under-appreciated and labor intensive dish I've ever prepared.
Which leads me to my final thought: In these short five weeks, I have gained SO MUCH respect for food preparation and the amount of work that goes into even the simplest looking dishes. I think most of us go to restaurants, order whatever sounds good, eat and enjoy it, and go on with our lives. I honestly don't think I'll ever be able to operate like that ever again. This may sound very commonsense, but if you think about it, the foods that you order were initially raw, flavorless, and virtually inedible - and someone developed and executed a plan for making those foods not only edible, but delicious, nutritious, and satisfying. I just have such a newfound and profound appreciation for the dishes that have been placed in front of me in such a seemingly easy and relatively thoughtless way for my entire life!
As you can see, I am definitely 'in it', and excited, inspired, and driven to make the most of my time in school. Thank you all SO VERY MUCH for your support and enthusiasm - it has been a true source of encouragement and pride throughout this transition.
Subscribe to:
Posts (Atom)