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It’s the middle of the week and I’m ridiculously happy. I feel like saltwater taffy, like glass beads sitting in sunlight, like rainbows from the garden hose. I’m so excited to FINALLY share a top-secret project with you, after nearly a year of preparation.
I guess I should back up and start with April 2010, when a mutual friend introduced me to Kamran of The Sophisticated Gourmet. We were both 18, we both wore the many hats of a food blogger (photographer, cook, stylist, writer) and we both shared a disproportionate love for dark chocolate. He lived in New York and I lived in Seattle, but what did distance matter?
Less than an hour after Kam and I met, we had connected with three other young food bloggers. There was 17-year-old Lauren of Celiac Teen, 19-year-old Tessa of Handle the Heat, and 20-year-old Hannah of honey & jam. I sent out an email to all four with the subject “Teen baking group??” and the rest is history.
We have our differences. We hail from different parts of North America – Kam in the northeast (New York), Hannah in the southeast (Georgia), Tessa in the southwest (Arizona), Lauren in Canada, and me in the Pacific Northwest (Seattle.)
We have unique perspectives. Kam’s cooking is decidedly upscale and gourmet. Tessa prefers healthy, local ingredients. I focus on writing, Hannah’s photography is breathtaking, and Lauren’s blog is entirely gluten free. But what brought us together – and keeps us together – is our mutual love for food.
From day one, we knew we wanted to create a website. Everything was a group effort, from the concept of The Kitchen Generation to the final launch ten months later. The site will share recipes, stories, photographs, techniques and tips, all from a unique younger perspective.
I’ve never met Kam, Lauren, Tessa or Hannah in person, but they’re some of the best friends I have. We exchange secret santa presents, we talk for hours on Skype. I text them when I’m having a rough day. This project means so much to us, and we’re so excited to share it with the world. I hope you take a look, browse around, and get hungry.
And a new 17 and Baking post this weekend! :)
I’m in love with life right now. It’s unabashed. It’s warm and fuzzy. It’s happier than I thought I could be.
I’m updating the blog with this mini-post to announce that homesickness has officially hit, even though I thought I was immune. Some of the credit goes to the Seattle Times, which published an article of mine in the Pacific NW Magazine this week. But most of it goes to a care package. Monday afternoon a box arrived in the mailroom with BERNSTEIN scrawled on the side. I carried it down the stairs, through the drizzly street, up the elevator – all the way to the common room, where I split it open with scissors. A few curious floormates between classes looked up.
It was filled with solid gold, or maybe solid sunshine. A bar of Theo chocolate. A smooth cylinder of orange vanilla green tea. Salts, salts, salts! (Gourmet salts!) A coin purse shaped like a cookie, a breathtakingly beautiful teacup, and a 108-piece, double-sized macaroni and cheese puzzle (which, yes, I finished in one night.) A finger puppet. Cookbooks, some adorable CakeSpy products, gourmet nuts and popcorn, stationary printed with pots and pans.
But best of all? A card. It has a photo of Pike Place Market on the front, and inside, signatures from Seattle foodies. Thorough honesty – standing there in the common room, surrounded by people, I managed not to cry, but barely.
It wasn’t just Seattle, even though that was a big part of it. The chocolate bar, the tea, the CakeSpy cupcake comic, all of it is so Seattle in a way that Boston can never be. I miss Pike Place Market, Molly Moon’s ice cream and Top Pot Doughnuts with serious heartache. I miss mountains. I miss the water. I miss recycling. I miss my neighborhood, the evergreens blackening as the sun drops low. All of this, all of Seattle, managed to fit into that cardboard box.
But it was more than that. With Seattle came everything else, inseparably woven with family and my old life. As I flipped through cookbooks for the first time in a month, it truly hit me how much I missed the ability to get up and bake, whenever. And as I held that letter, I was overwhelmed with humility and appreciation and unfiltered love. There are people who care about me in Seattle. And for a few seconds, I forgot that I wasn’t there, and understood the significance of what I’d left behind.
I’m okay now. I unpacked the box, passed around the salts to be sniffed, broke off a piece of chocolate and felt better. I called Jenny of Purple House Dirt, who organized the mass care package. I left her a scattered, distracted voicemail about how happy I felt, sniffling all the while.
And right now, I’m filled with joy and gratitude.
The package included Gray Salt Caramels from Seattle-based Fran’s Chocolates
I know I do this all too often, but I’m compelled to thank each one of you for your support, kind words, and readership. And tonight, an extra special thank you for these incredible people: Jackie Baisa, Felice Lam, Keren Brown, Linda M Nicholson, Lorna Yee, Frank Guanco, Shirley K, Melissa Peterman, Valentina Vitols, Alice Currah, Kelly Cline, Myra Kohn, Andrea Duchon, Jeanne Sauvage, Jessie Oleson, Jenny Miller, and Janna Wemmer/Secret Stash Salts. Some of you have never even met me in person, and yet, you went out of your way to make my week beautiful.
One final heartfelt thank you to Jenny Richards. I just don’t have any more words to express how much this package meant to me.
[The no-recipe, all-Boston post is in the works. Just getting enough photos to put it together!]
Before anything else, I have to say this: thank you! Thank you to everyone who commented on last week’s post, where I asked readers to leave a comment with their location. I was having somewhat of a bad day when I wrote that post, and I included the last sentence (about dropping a comment) on a whim. I wasn’t expecting many responses, but I was blown away by the stories and comments left for me. The comments were so diverse – readers from 6 continents, so many places both in the US and abroad, and readers of so many ages. There were college students, grandparents, entire families, and even other teens who are 17 and Baking. It made me feel like we are all together, we all have something in common, we all have the ability to reach out and connect. Thank you, thank you for making my week!
Remember a month ago when I said I had some fantastic news I was dying to share with you guys? Hint… it has something to do with the chef’s jacket shown above.
You can’t tell because of the camera, but I’m grinning. My super exciting, make-me-go-crazy news? I’m now an intern at Seastar Restaurant and Raw Bar!
Seastar is a fine dining seafood restaurant that’s well known around here – it’s been featured in Food and Wine Magazine, Best of City Search, Seattle Weekly, and Evening Magazine’s Best of Western Washington, to name a few. It’s a once in a lifetime opportunity for a high schooler like me, especially since I’m not pursuing a culinary career. It’s a look into the world of food, of chefs, of fine dining restaurants. It’s amazing. As a pantry chef intern, I help with plating salads and desserts, but I also have some free rein to try other things as well.
The chef I work with is named S-, one of the few women in the kitchen – she’s young and friendly and a patient teacher. On my first day she showed me the kitchen, the pantry, the walk-in fridge, the dishwashing room, and the pantry line where I work. It was so surreal to be in a real professional kitchen, really physically be standing between the huge Hobart mixer and gleaming counters, after seeing them so many times on the Food Network.
As we went over safety and protocol, I began to get a little overwhelmed. There was just so much to learn and remember, and already I was forgetting names and where ingredients were kept and how to get more dishes. I ate dinner sitting on an upside down bucket in the pantry, wondering if I was ever going to be able to keep up. When I got back to the line, orders had really started coming in.
Quite unluckily, my first day was one of the busiest I’ve seen so far. I didn’t know how to eyeball four ounces of lettuce or prep the plate for a panna cotta, so I was too slow and unlearned to be of any use. Ticket after ticket after ticket came in, and unable to keep up, I stood off to the side and watched. I was wearing new black nonslip shoes and after only three hours, my feet ached. The hazy heat seemed to intensify and a familiar phrase vaguely came to me: if you can’t stand the heat, get out of the kitchen. When my shift finally ended at 8, I collapsed into my car and was too tired to drive home until I’d rested there in the dark.
From the upper left, counterclockwise: the counter where servers pick up food,
the spice shelf, the prep kitchen, and the pantry line where I work
My first week I had felt uncharacteristic shyness, unable to remember names and doubtful about my ability. But I started to learn – by my third week I could confidently plate most of the salads and desserts. The introversion had faded, and instead I beamed at every chef or server I encountered because I couldn’t help but feel happy.
Now, four or so weeks in, I feel at home. I offer to complete any task, ask to learn more, and complete tickets without guidance. I pretend not to notice when the clock turns 8, and instead wait for S- to point it out because it means I get to stay an extra five minutes on the line. I know everybody’s name, and they all know mine. I still eat dinner on an upside down bucket in the tiny pantry, but I don’t sit alone and I don’t feel alone. My shoes have finally broken in, and when I step out of the restaurant and into my warm car, I have a smile on my face and a smile in my heart.
From the upper right, counterclockwise: shelves in the pantry,
pots and pans hanging on the walls, crab legs in the prep kitchen
Even though Seastar’s focus is on seafood and entrees, not baking or pastry, there is so much to learn and to love. As a pantry intern, I plate salads and desserts – when someone orders one, a ticket comes through to the pantry line. The prep work is done (the dressing is made, the nuts have been toasted, and the desserts are par-baked) and we do the final touches, the assembly, and the plating. My other tasks include prep work like measuring out ingredients, dicing fruit, slicing veggies, and general upkeep of the pantry. My favorite task so far is prepping the creme brulees with a torch – sprinkling on the sugar and watching it expand and sizzle into crispy amber glass.
I love the environment at Seastar. Every chef is friendly and fun to be around, and there is a sense of teamwork in the kitchen that I’ve never noticed in any PE class. Each night, the chefs who work the line have a meeting that ends in a team cheer, and the chefs and servers have a great relationship. Everyone there manages to be incredibly kind to me, helpful and patient without ever showing condescension or frustration. As I portion out crab, someone inevitably slips me a caramel candy or stick of gum, and as I sort through bunches of basil I can’t help but smile at everyone who passes by.
It’s indescribably thrilling to be in a professional kitchen. I love watching the line chefs create beautiful entrees, and learning all the tricks to how the restaurant runs. Even if I don’t want to be a chef, everything I take away from this internship helps me in “the real world.” I’m learning patience, stress-control, perseverance, hard work, friendliness, and communication skills, and getting to do something I love in the bargain.
The clock at my station and, in the background, the stick where servers
push receipts as they grab their order
There’s a feeling of intensity and time-restraint that I hadn’t expected, and I am never sitting still. On my second day there was a short lull. I gratefully took the lack of tickets as a break, but a minute later S- came by, picked me up, and said, “This is what you do when there aren’t tickets.” You double check and reorganize the walk-in fridge, you sweep the floors and swipe the counters, you restock ingredients on the pantry and check the dishwashing room for clean supplies. It turns out, once you finish all that, there’s a nice stream of tickets coming in after all.
One evening in the middle of grabbing more mint I suddenly stood still, and it was such a peculiar feeling to know that every single other person in the kitchen at that exact moment was moving. But believe it or not, I love being busy. It feels good – like accomplishment and efficiency.
Another great part of my internship is, of course, the food.
From upper left, counterclockwise: Golden Beet Maple salad, two selections from
the raw bar, caesar salads with parmesan lattice crisps, and two entrees
As an intern I get a free meal every night. I simply look through the menu and nicely ask somebody to make it for me. Sometimes, one of the chefs will offer to make dinner for the whole staff. As a result, I’m getting accustomed to some very nice food lately. So far my favorite meal has been a seafood stew, simply a tomato herb broth with a mix of fish, shrimp, clams, and mussels. And my favorite dessert? The pineapple upside-down cheesecake, light and airy but topped with the most indulgent, creamy caramel-pecan sauce I’ve ever tasted.
Unfortunately I can’t share any Seastar recipes with you, but I can share more photos. :)
Chefs use these plastic lids to keep your food warm before they slide
the plates onto the counter, where servers pick them up.
This is where I work, and there’s always work. I have a lot of custards to brulee!
Another chef prepping sprigs of mint next to a batch of mini pineapple cheesecakes
Between Seastar and 17 and Baking and the wind whispering promises of creeping chill, there is so much I am happy for. I can’t wait to see what happens next!
So I’ve mentioned my Mojito jelly in each of my last two posts. I have to admit, I really, really like this jelly. I’ve never had anything quite like it… tangy, refreshing, and unexpected! It was good in the Bakewell Tart and even better on its own.
But oh my gosh, I didn’t realize the potential of this jelly until my dad used it the other day for dinner. He brushed it on top of grilled pork loin, and even though it wasn’t the best cut of meat, wow. It was so good. I can’t imagine how good it would be on lamb or even chicken.
We’ve used up two of the five jars so far, and I like this jelly so much I just might make it again. But since I still have three jars left, I thought I might try something else… and give it away.
Yup! 17 and Baking’s first giveaway. Just leave a comment telling me how you think the jelly would taste best – whether on meat, in a dessert, or on its own – and an email address. I’ll randomly select a comment as the winner and send that person a jar of jelly!
Comments close on on July 6th.
On another note, a sweet thank you to Monica H of Lick The Bowl Good for passing me this “lovely blog award”! I’m supposed to pass it onto 10 bloggers who are just as lovely. Though you guys are all lovely, every one of you. :)
1. Alana of The Good Girl Gone Blog
2. Marta of Just Call Me Marta
3. Marian of Sweetopia
4. Valerie of The Chocolate Bunny
5. Erin of Erin Cooks (though she’s already won this award!)
6. Jen of Palate-to-Pen
7. Alicia of The Confessions of a Bakeaholic
8. Shannon of Created By Shannon
9. Madison of Making my Mark
10. Eliana of A Chica Bakes
Thanks, everyone for reading! Readers and comments and just knowing that my words and photos are actually being seen by at least one person makes a world of difference to me. :)
7/6/09 Update – Comments are now closed. A winner will be announced with the next blog post. Thanks to everyone who participated!