adults?

I've lived in the city for over two months now and have been mourning Vanderbilt the entire time. [I.e. "back stalking" on Facebook (previous photo rather than next...glooorious for nostalgic post-teens in depression), booking my flight unnecessarily far in advance for Homecoming weekend, and avoiding any and all chances to make new friends.] Wah. I feel bad for myself not only because I left my best friends and the most exciting four years of my life behind as I received my diploma, but I am now also forced to face the daunting task of "growing up"...ew. But, culinary school is something new and grown up to be excited about, so I decided to embrace the transition for once. So, in honor of this new chapter, and pretending to be an adult, I hosted a dinner party at my apartment before my first day of culinary school. (Baby steps!) 

roasted eggplant and cannellini bean dip

homemade ricotta cheese on freshly baked baguette crostini 
drizzled with local clover honey

warm mushroom crostini stewed with thyme vinaigrette

farmers' market heirloom tomatoes

heirlooms tossed with herb and caper dressing 
drizzled with warm balsamic reduction

cast-iron skillet Sicilian chicken

dishes of summer.

oven-roasted zucchini with fresh ricotta

farm-fresh zucchini flowers
baked with roasted zucchini, pecorino romano, and fresh breadcrumbs

stewed chickpeas

striped-bass with roasted vegetables 

living to eat.

Hi! Thanks for visiting my blog. I recently graduated from Vanderbilt University, and have decided to turn in my notebooks for knives. You're not alone if you're asking yourself why. In fact, after years of excited, breathless blabbering to countless chefs and restaurateurs of my post-college plans, I typically received the same depressing answer of "why?," or the foreboding advice to "explore other options." Ok, I understand that this is not a typical path for a young woman who just spent a quarter mill on a college education. Yes, chopping onions isn't quite comparable to little miss i-banker at Goldman-Sachs, but let me explain my theory: 

So it may seem like most people in this industry are destined for a life of sleep-deprivation, moderate poverty, inevitable obesity (I have the metabolism and physique of a prepubescent boy, so maybe not?), and perhaps a dash of drug addiction (see: Kitchen Confidential, Anthony Bourdain), so their initial thought is to advise others to stay away. But, I like to delve deeper into what really constitutes this industry and the successful people working in it. Yes, the hours are long and the pay sucks, but I would much rather lead a passion-driven life than a safe and easy one, right? And let's face it, much like artists or musicians, everyone who works with food does so because they eat (pun!), sleep, breathe, and live food. So, not only will I be doing what I love more than anything in this world, but I will also have the rare and incredible experience of working in an environment where my peers exude an equal fervor.
In short, beneath all of the complaining, chefs are chefs because they simply cannot imagine doing anything else --- and neither can I. 

So I begin my culinary quest at at the French Culinary Institute in Manhattan on August 20, 2010. This blog will allow me to chronicle my transition into the food world and document all of the adventures along the way. Enjoy! 

Love, Lisa

The Little Foodie