My plan is to treat this blog much like I would brand new chef's whites - slowly stained with the colors of my culinary trails and tribulations... (gag)Okay, so that was bad. I have to say creating a blog is easy in concept, tedious in execution. It took me the good part of a month to come up with the title. After some seriously punny ideas - food&whine (taken), my thyme (taken), how to blog water (will never be taken) - a friend suggested "the girl in whites". The most intriguing and a literal fact. Blogging also makes me reevaluate my writing style. Attaining a balance of detail, honesty, wit and humor without sounding forced is exhausting and the self-scrutinizing and editing is constant. In short, I take a big deep breath before I hit "Publish Post", but maybe that's just me.
And who is me? I'm a career changer from finance to professional chef. I went to FCI for culinary arts, was a line cook at Nobu, and am now trying to start up my own catering/cooking school/private cheffing company. Since it is the most awesome time economically for me to embark on this, in the meantime I'm experimenting in my tiny kitchen, creating a portfolio of original recipes and freelancing to keep my skill level up.
This is my little place to blog about culinary school, professional kitchens, and other food-related randomness. I know it's probably only family and friends reading, but that's fine with me.
So here I go - the girl in whites - ready to make a mess. (gag)
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