A reflection.

Written on May 5, 2016, the day after my final.

As I sit here typing with my wrists aching from chopping so fast in the last 48 hours, my hands torn apart from those spicy Italian red chilis, my belly full of Scotty’s bread pudding, Rachael’s kibbeh, and Valencia’s ricotta, I cannot help but notice the joy and lightness that fills my heart.

I am so proud of our Chef team – seeing everyone’s plates today at the end of the final today blew me away. It has been an amazing semester working with a unique, loving, and wonderful group of peers that I now think of as family.

Reflecting on my journal from day one until now, I see so many transformations that have taken place in my life – within the kitchen, among my peers, in regards to the way I think about food, and so much more.

I would like to share just a few of the many ways in which this culinary program has impacted my life.

(This is a lengthy one.)IMG_0262


The Knife.

Before this program, I never used onions or garlic in my cooking, even though I enjoyed their flavor, because I found them inconvenient to chop up. On Day One with Chef Barry, I did not particularly enjoy spending our four hours in the kitchen hunched over my board painstakingly trying to brunoise, chiffonade, and julienne. The knife was unfamiliar territory and I found it so uncomfortable. Yet as we delved into recipes, many Chefs corrected my posture and advised me to choke up on the knife. I became well-versed in onion tears and garlic fingers. Chef Michael Leviton’s passion for his own knife inspired me – I stopped fearing my own knife and began chopping what was on my board with confidence. While I am still slow and steady, chopping is no longer a chore but an act of enjoyment, especially when my knife is razor sharp.

Chef Etiquette.

Learning proper chef’s etiquette has been invaluable. Our many Chefs’ emphases on mis en place, maximizing time, utilizing ingredients, working clean, and being consistent have really had an impact on the way I wield myself in the kitchen and on the resulting product of my food.

No longer am I spending extra time going back and forth to a recipe. Rather, before starting to cook, my mind has already mapped out the fine details: Okay, so make sure the blanching water gets put on first and have your ice bath at the ready…For this part, I need the small frying pan and a wooden spoon…hmm egg whites, I need a whisk for sure…and when should I pre-heat that oven? I need a 125 temp on that salmon before it comes out. I’ll save that lemon rind for some nutty gremolata on top, and these broccoli stems can come home with me for soup.

Proper planning and attention to detail has brought an immense amount of clarity to my brain, has saved me time, and made me more consistent as a cook. I can be faster and have more focus on the actual cooking process, which is great.

Final projects complete!

In the beginning, I was afraid to taste my food.

As a very health conscious eater, I was worried about the amount of butter, sugar, flour, and salt that I would have to eat during this program. However, as the days went by, I shook off this fear, realizing that tasting food was essential to making a good dish, essential to making me a better chef. A little of anything was not going to hurt me anyway. This was a huge breakthrough. By tasting,  I learned that lots of the same flavors that we enjoy from butter, cream, and salt can be derived in healthier ways, such as using vegetable purees, acids, and yogurt. I also understood why fat is so tasty – after all, fat is flavor. 

A thick skin.

Yes, I did burst into tears after I set my final dessert plate down – it was just an emotional release waiting to happen. But, I will say that this program has toughened me, brought me immense confidence within the kitchen, and has shown me that I am much more capable than I thought.

I remember the first day in which we had to present our sauces. I was trembling and could not figure out how to make it look less like a blob on the plate. I covered it in saffron (of all things!).  Laughing as I look back on this event, I am amazed to reflect on what types of food and technique that I have had the courage to present in front of my peers and these top Chef instructors along the way. Working on the fryer and grill have been brand new machinery for me, and yet I managed to pull of a fried appetizer for our Market Basket with Chef Chris, a grilled squid salad for Chef Michael, and so many curries and creations along the way.

Thick skinned bagels.

Finding my voice.

I remember the first few weeks of the program when I was afraid to say, “BEHIND YOU!” in fear of sounding rude. While I still speak in a softer voice, the line “HEY BEHIND YOU HOT!” translates to care and concern for others, rather than anything rude.


I have never tasted steak or lamb before this program; working with meat has been fascinating and enlightening. Chef Barry’s butchering days were very educational.   I really appreciated working with the whole animal, understanding where its parts came from and why we had to cook a shank differently than a tenderloin. I am proud to say that I can cook a decent steak now!

I wondered, before starting this program, if I would enjoy eating meat after tasting it. However, in fact, the opposite occurred. While I enjoy the technique and skill that I have gained from butchering chickens, searing steak, and braising lamb, my preference for meat has not changed. In fact, I might even like it less than I did before, now that I can recognize the smells and flavors of the product so much better than before. Isn’t that interesting?

Chicken Roast.


There is a resurgence, an awakening, for my interest in Indian cooking. During the course of these three months, I have realized that my palate knows Indian flavors quite well. I was motivated to practice my masalas and chapati making skills. My mom has given me cooking advice everyday. Toasting and grinding my own fresh spice blends is a new favorite hobby – it makes all the difference. I cannot wait to dive deeper into my country’s cuisine.

Yoga and food.

I cannot help but reflect on the ways in which this culinary program has impacted my yoga practice. While being in the kitchen all day long has not exactly helped my posture, this exposure to food and the elements that surround it have heightened my senses. I smell better. I taste better. I am more alert in my listening. I am aware of my peripheries. I understand the force of fire. Cooking brings me to the present. Remaining steadily focused on a task, such as mincing garlic, despite the changing environment around, is meditative. I even use cooking metaphors while teaching my yoga classes now, and my students seem to really enjoy it.



Metiga and I on graduation.

Ultimately, this program has made me realize that there is a reason for why being in a kitchen makes me so happy, and that I can make delicious food. Chef Barry mentioned the “fire in the belly” feeling on the first day of class – throughout this program I have experienced that feeling and passion for cooking and feeding others.

I am so grateful to the staff, the Chefs, and my peers for this great experience.

While my journal started as a homework assignment, it has blossomed into a beast feast of it’s own nature.

I will most likely be continuing to write in it for a while.



Day ?: Finals

If I told you how many chapatis I have eaten in the last 48 hours, you may not believe me.

They are the final addition to my menu – they are the last thing I must perfect.

While of course, I am “tasting” to take notes, I will admit, there is nothing better than a fresh chapati hot off the tava, smothered in ghee to soothe these rampant nerves.

This week is finals. My last week of culinary school. I cannot believe it.

Funny enough, my phone has decided to stop working this week as well. I haven’t had time to think about getting a new one yet, and it is actually nice to be disconnected, especially during this week of constant chaos. So while I don’t have any fun and delicious snapchat stories to share (so sad, I know), my level of productivity has been incredible.

Work, work, work, work, work.

Today is the beginning of my final project. This afternoon, I will be prepping everything as fast as I can before the time runs out.

Tomorrow is service for my teachers – five top chefs in Boston. They are all incredible. They will not overlook any of the small details.

I am so excited. Excited because I love being in a busy kitchen. Excited because I love what I am cooking. Excited because of the adrenaline.

I am so nervous. Nervous because I am on a time crunch. Nervous because of that caramel that I pray turns out fine. Nervous because there will be variables that I have not accounted for.

Anyways, it’s going to be great.

The most important thing, I know, is to put my heart in the food, always. I am sure that will give it the umami I am looking for.

Check out my little menu.

Menu-SoniaMenu-Sonia 2Wish me luck.

Talk to you on the other side.

love love

Day 49: Ramps, Tubes, & Tentacles

Sorry I haven’t given you words.

This week, I’ve been thinking in tablespoons, dreaming in dishes, making up menus. Last night I was up into the early parts of the morning working on costing out my final project menu…deciphering things like the cost of ⅛ tsp of chili powder per serving on my entree and 2 oz of chocolate in my dessert. I felt like I was back in high school again, although let’s be real, I was much much better at mathematics then. Anyways, I am sure I made it more complicated than necessary, but it has been super insightful thinking about food in numbers and understanding how to successfully make a profit while running a restaurant.

Can you believe that in just one week from today, I will be finished with my final?

All of this aside, I have been well fed this week. Let me tell you about it.

Monday, we worked full lunch service at Island Creek Oyster Bar. I was on hot apps, making parsnip soup and fresh ricotta gnocchi.  I kicked myself a few times for asking silly questions to the chefs, like where the “tasting spoons” were. Overall, an exciting, fast-paced experience of working in a grand restaurant kitchen. The ceviche and taro root chips were my favorites.

Lunch service at Island Creek.

Tuesday was Middle Eastern day with Chef Cara from Oleana. Homemade hummus, pita, kibbheh, sarmas, lots of bulgur. Yum day.

Tuesday’s Feast.

Today, Wednesday, was our last market basket with Chef Michael Leviton.

The ingredients we had to use were:

  • Ramps – what on Earth is this beautiful thing? A wild leek.  A spring beauty.
  • Whole black sea bass – my chance to roast it whole.
  • Squid tubes and tentacles – yikes.
  • English peas – I can deal with this.

Ready, go!

Funny enough, we all managed to cook the more exotic items somewhat decently, but those gosh darn peas…

“ALL OF YOU, and I mean ALL of you, have served me UNDERCOOKED peas,” remarked Chef. Oops.

Meet ramps.

I learned a few lot of things…

I learned that using the grill is incredibly simple. Not scary. And that the charred flavor imparts such a lovely contrast in dishes. I also learned that big tongs are necessary – I set my forearms on fire by grabbing the little tongs that I typically like to use.

I realized that I can cook a whole fish, something that I have been wanting to try for awhile. I just need to add way more salt (Salt x 10) and budget enough time for it to cook. FYI, according to chef, a temperature of just under 130 degrees internally is what you need to have it flake cleanly off the bone.

I discovered two new foods that I liked today and had to make a wish. Ramps are so special! Spicy, fresh, and perhaps one of the most beautiful things I have ever eaten. And squid? Who knew I would like it so much. Previously, I had only met calamari in fried form, and I really don’t eat fried food ever. But man oh man, seared squid is delicious, and squid the grill is something else.

My grilled squid.

Just some food for thought – while ramps are $14 a pound, squid is maybe half that cost. Hmm.

What a week so far. Going home to rest, read up on filter feeders, and dream of summer barbecues.