Week 1

Hello!

For my senior research project I am examining how restaurants make the recipes they use. In order to study the creation of recipes in action, I am working at Feast, a prominent local restaurant.

This week I started learning the ropes and the inner workings of a kitchen. Since the gem show is this week, Feast is very busy, and so I have started to help out with catering. There were a lot of parties this week, and so I mainly learned how to make various appetizers. One thing I did a lot of was put various combinations of ingredients on spears of Belgian endive. Belgian endive, for those who have never eaten it, is a leaf vegetable that looks similar to a tiny head of romaine lettuce. The size, shape, and neutral taste of Belgian endive makes it perfect for hors d’oeurves. During the week I put hummus with olives, beets, butternuts squash, oranges, and ceviche on these leaves. In addition to making lots of hors d’oeurves I had my own solo project of making asparagus custard, which entailed using six bunches of asparagus, two quarts of cream, and a large bucket.

Thanks.