In My “Kitchenlessness”: Reflections and Transition

I was catching up with some other friends and didn’t want you to be left out. Just a quick update of some random stuff. I’ve made it to the DC area, which I’ve referred to as my new inkwell. It’s in some ways refreshing to be back in America. And I am learning that there…

Check Please #HoneSweetHome

I love to quote my Belizean jam-roll-baking, coconut-tart-filling Auntie Donaldine when she says “Ting done! Pah-ty Ooova!” Advanced Culinary came to an end, with our graduation ceremony this past Friday. Chef Andre Ward, a Certified Pastry Chef and Certified Executive Chef and recently retired SFC (Army) with quite a resume was the guest speaker. Service…

Sweet Finish #HoneSweetHome

Whew, It’s over. We’re finished, at least with the stressful pieces. Today we completed the three course practical exam: five hours to prepare the the prescribed appetizer, entree, and dessert featuring an amalgamation of the of techniques exposed over the course of the past 3 1/2 weeks: knife cuts (yikes), wet and dry heat cooking,…

Advanced Culinary #HoneSweetHome

We’re at the halfway point! Since the last post, I’ve been practicing some culinary techniques and honing my skills, adding a few new ones to the arsenal. IF you’ve been following on Facebook @ChefTasteBud, you’ve seen the photos- what the U.S. military’s Joint Culinary Center of excellence has named its Advanced Culinary Skills Training Course. …

#FarewellJapan

Japan has been a great, trying, fulfilling time in my life. I give little credit to the places I’ve seen and the foods I’ve tasted though. I thank God for the people He’s introduced me to and the lessons I’ve learned and applied. Thank you my JapanFam for your love, help, support, inspiration and open…

#HokkaidoSummerSlice

Hey! It’s me! It’s you! Not at all a long post, but just dropping in to say “Hi, I’m back.” Or maybe to say that I’m still here. Keeping up with you has gotten a bit harder lately, every time I think I’ve figured it out. Lots on the plate.  One of my new favorite…

氷屋ぴーす Fire and (Shaved) Ice #SweetToothTokyo

The air thick with heat, laden with moisture, -a heat wave if you will- the cool rolling down my back until it’s finally wisped away- a vapor. Now’s a great time for Kakigori. Simply defined as Japan’s traditional take on shaved ice, crunchy and topped with a range of options, syrup, fruit, condensed milk, sweet…

WisdomTeeth #SweetToothTokyo

Originally posted on Tip of the Tongue:
Not the biggest sucker for sweets; if I’m gonna eat them, it’s gotta be worth it- rich, decadent, and doubtlessly dessert. So far in Japan, many desserts have left me longing for more- and likely to contain bean paste which is weird for us Westerners, granted that’s beginning…

Ticked Off

Mm. Hey Good Lookin’  Been a long time. Sorry to keep you waiting. Wanted to talk about Chopped. Got a little caught up, my typing time given to discussion posts and research papers. Also taken aback by our loss of Tony B. I intended to right him a homage- should have at least re-posted from…

Cutting Edge: Prepping for “Chopped”

Tomorrow’s the day. The name of the game is Chopped. The object of the game is to not be Chopped: mystery basket cooking competition:3 courses, 4 mystery ingredients, and at least 70 minutes of intense cooking. We’ll start with 4 cooks, but only one will be named Chopped Champion! Am I nervous? Not yet. It’s…

Biscoff Cookies: The Silver Lining #PostCards #SE43

You’re still there?! Thanks for sticking around. We left off in Cambodia and we’ll wrap up soon. But I just wanted to take a moment and give a quick shout out to Biscoff cookies, a Belgium original. Travel can be exciting, but the flight between the point of origin and the destination hasn’t always been…

Best Fried Chicken in Poipet #PostCards #SE43

The starting point for the planning of most trips is the food. What’s special about their foodways? I don’t know if I made it clear to you but during my trip to Cambodia, I was staying with two Americans and simply adopted their routine- which didn’t seem to include much cuisine representative of Khmer cuisine….