I've been cooking ever since I was a little girl. Sharing the kitchen with my parents and grandparents are some of my earliest memories. However, going to The Culinary Institute of America truly refined my knowledge of food, cooking and what it means to be a chef. That's where I learned patience, techniques and the importance of keeping a clean kitchen. This year, I'm happy to announce that I'm teaming up with my alma mater to spotlight some creative recipes by their current students.
(Photo from Culinary Institute of America)
Being a young chef in culinary school is not easy. You're trying to perfect your craft, keep up with your schoolwork and get real world experience in restaurants you admire. However, young chefs are passionate and super creative. They're putting twists on classic recipes, inventing new techniques and bringing fresh ideas to the table.
Every month, I'll be sharing a creative recipe by a current CIA student. Be sure to follow me on instagram to see the posts!
At 15 years old, I was unsure about many things. I was trying to figure out my sense of fashion, navigate high school and work on my self confidence. The only thing I was sure of was that I wanted to become a chef and open a restaurant.
In case you missed it, National Taco Day was last friday on Oct 4th. What better way to celebrate than to get in the kitchen and cook up some tasty tacos! Like many of you, I'm obsessed with tacos. I could eat them every single day and live a very happy life. Soft tortilla, crunchy tortilla, fish taco, chicken taco...I love them all!
How beautiful does this dish look! While I wish I could claim this as my own creation, this Duck Confit Tortellini was conceived by Marco Bonilla, a current student at The Culinary Institute of America. He's pursuing his associate degree in culinary arts at CIA's New York campus.