Six Days til Spain!!! (seis)

Hello All! 

I'm still up at 3:26 am  on a Saturday contemplating what I should put in my suitcase. So far, I've made a bit of progress. I have a white bikini and my passport. I must say a huge improvement from last time I tried to pack. 

A lot has changed over the course of a week, relationships ended, new friendships formed.. I'm finding myself in the middle of peace and calm nature. I think the majority of it has to do with everything coming to a close. 

I can't wait to begin my trip to Spain. I'm looking forward to cervesas, churros and especially tapas. 

Yay! 

-Cat

Cote De Boeuf

Toronto. Ontario.

My sister, Carol and I went to Toronto to see the RENT musical at the ossington theatre on Saturday. As we were finishing up and leaving Delux Cubano Cafe, we walked past this butcher store. In most cases, a lot of people would scream at the sight of a pigs head resting on a white plate, but for me.. I find it fascinating! as would any other chef would.

In Waterloo you don't see most of these places nowadays.. it seems too obscene and unnecessary but I think we really need more adventurous places like these. =D

-Cat

Goodbye Blackberry =(

The past year, I've spent working at Blackberry cooking and servicing the staff there.. This dessert above is something I made for one the employees there. It's a vanilla genoise, layered with french vanilla pastry cream enrobed with white chocolate, coated with toasted coconut.

Everytime I look at this dessert it makes me happy and sad.. Hopefully in the next job I'll be able to bring such gluttony and decadence to the next.

-Cat

Experience or lack of it? just an ol' cook

This past weekend, I was updating my resume and realized how many places I've worked in. From restaurants to bakeries I found myself sitting back and wondering to myself what have I learned? With that mind set, it got me thinking about writing...

A couple of years ago, I had been introduced to the idea of potentially writing a cookbook, essentially a collection  of all my experiences from when I was first inspired to cook to entering the scary and rapid pace of the culinary college life. I have been thinking a lot about this lately and I'm waiting on a response from publishers. It made me think, I'm 24 years old and why this interest in writing? I started out as a cook and nothing more.. what seemed like moments ago, all I wanted to do was plate food on ceramic white plates, food stacked high and coated with a type of jus.

Now I found myself looking into the esthetics of food. I always appreciated food photography and the amazing pictures that some photographers can create. I thought, that's what I want to do.. but with my food.

So here.. I'm sitting writing one about baking and the experiences of it. I wonder how long this will take me?..... look back at blog in 20 years. lol.

-cat