I want to be a good chef
Two important factors influencing my goals are my children and my mother. Firstly, I am currently the mother of two children. My life has changed dramatically as I became a mother after I married. I started to be interested in cooking, health, and the well-being of my children. I started to identify better organic ingredients and studied cooking equipment and ingredients. Also, I now enjoy constantly collecting and analyzing healthy and nutritious recipes. Secondly, my mother is the owner-chef of a Japanese restaurant, so I often worked to help her in her restaurant. Working in there included everything from serving, plating, purchasing ingredients, simple cooking, and cashier. These are the starting points of my cooking life.
Culinary is my life
Like the photo above, I am always cooking in real life. I enjoy not only Korean food, but also Japanese cuisine. Also, I am learning baking for the first time this fall semester, which is very interesting. Finally, I want to learn a variety of dishes and expand my cooking range.
Reflection on an inspiring chef
: Restaurant and zero waste
These days, as environmental pollution becomes more serious, many people are contemplating the increasing food waste problem. Many chefs also think that reducing food waste is conserving resources and protecting the environment, because abundant resources, which are the source of food ingredients, can continuously make delicious and high-quality dishes. The two chefs I introduce today are recycling food waste as ingredients for cooking
in a creative way, and are working hard to protect
the environment and resources.
Matt Orlando [Digital image]. (n.d.). Finedining Lovers.
https://www.finedininglovers.com/people/matt-orlando
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Matt Orlando, owner-chef of ‘Amass’, a restaurant in Copenhagen, Denmark, uses food waste as ingredients.
For example, coffee grounds are dried, baked, and served as chocolate mousse and dessert. Also, potato peels are used as ingredients for ice cream, and discarded plant strings are salted and dried before being used as a seasoning
(Finding Lovers, n.d.).
Meager, D. (2017, March 27). THE JUICE PULP BURGER AT WASTED. [Digital image]. Vice. https://www.vice.com/en/article/53q7qz/new-yorks-biggest-food-waste-chef-is-bringing-pulp-burgers-to-london
Dan Barber is a pioneer in the 'farm to table' movement
in the United States and a chef who leads the American food culture. Like Matt Orlando, he also studied ways to reduce the amount of waste in the cooking process and presented various menus using food that was thrown away. Among them, 'juiced residue cheeseburger' is a hamburger patty made by the remaining residue after extraction of fresh fruits. What's more interesting is that pickles are made from cucumbers’ ends, marmalades are made from carrots’ ends, sauces are made from fish skins and heads, and sangria is made from discarded citrus (Meager, 2017).
Practically, every time I cook, I was worried about how to reduce food waste. Specifically, whenever I made extraction juice, I thought about how to use the residue of the fruits or vegetables, and I utilized it as an ingredient for jam or garnish for dessert. The great thing about the two chefs above is the fact that they continuously fulfill to maintain the environment and resources. At this moment, I decided to make a plan and put it into practice to protect the environment from my kitchen.
References:
Backer, R. (2019, September 18). Zero waste restaurant [Digital image].
Expodine. Retrieved November 21, 2020, from https://www.expodine.com/blog/zero-waste-restaurant/
Finding Lovers. (n.d.). Matt Orlando. Retrieved November 21, 2020, from https://www.finedininglovers.com/people/matt-orlando
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Meager, D. (2017, March 27). New York's Biggest Food Waste Chef Is Bringing Pulp Burgers to London. Retrieved November 21, 2020, from
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