The Anti-Diet Foodie
My supervisor says, “People are either born into the seafood industry or they fall into it by accident.” After 8 months in the industry, I can attest to this statement. I am surrounded by people from multi-generation seafood families and then those like myself who happened to be in the right place at the right…
Read MoreAlthough I didn’t officially celebrate graduation until May, it has now been one year since I finished the coursework for my gastronomy master’s degree. I am reflecting on what this degree has done for me and whether it was worth it. I won’t sugarcoat things. Grad school is ridiculously expensive. When self-financing a degree, it…
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I am taking a class this semester called Food and the Senses. Part of this class is crafting lab experiments, and I will be sharing some of my projects with you. I was at Wegmans during Valentine’s Day weekend and saw pink pineapples on sale. As an avid pineapple lover, I have wanted to try…
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School is on break for a couple more weeks, and Covid has still got me stuck indoors. With all this time on my hands, I’ve had the chance to test some new recipe ideas. This salmon bowl came about as I was trying to play with layers of umami. Soy glazed salmon lays on top…
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Let’s get one thing straight. This is not a post advocating for you to become a vegan. I am not vegan, and I am extremely confident I will never be one. I enjoy meat too much, and don’t you dare try to come between me and cheese. However, I have a great appreciation for vegan…
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After a summer off, I am officially back to school at BU. This is my third semester in the Gastronomy program. Not only am I back in class, but I am working again in the teaching kitchen, as the Julia Child Teaching Assistant for the Fall 2020 semester. I have never been so unmotivated to…
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I had this hankering for some homemade mayonnaise. Weird vibe, I know. I don’t particularly like mayo, but the craving would not subside. I bought some burgers from work, and I knew some fresh mayo would add a nice touch. I made a traditional mayo seasoned with lemon pepper. The problem is that there is…
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During quarantine, I have been baking quite a bit. Since I was mostly chilling at home, I figured I could give myself some pastry practice. I’ve made scones, cupcakes, cakes, and more. I mostly baked to work through the stress of this difficult time, making myself feel better with a little sugar. I recently reached…
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I often proclaim that mac and cheese is my favorite dish, but if I could only eat one thing for the rest of my life, I would easily choose tacos. There are so many variations, fillings, garnishes, etc. I could never get bored of eating tacos. I am a taco lover for life. Now, I…
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Part of my new job as a graduate assistant for Culinary Arts is assisting with our hands-on classes. Our department holds cooking classes for kids aged 8-17, called “Cooking Up Culture.” We are hosting two classes this term, and the first one was last weekend with Irene Li of Mei Mei. Last semester, I had…
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Catie Cooks 