JANUARY 9, 2021, VOLUME 10:ISSUE 4

CULINARY NOTES THIS IS ALL ABOUT CULINARY

T Y O UH I N G T O N E ES KNO D A C U LB O U T W INA RY Pa

"Be the best chef as you can be!"

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Editors Note

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Q&A

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Articles Fun facts

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Advertisement

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Book & Film Recommendations

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Entertainment

I can & I will

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Inspirational Stories & Experience

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Motivational Quotes

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Food Recomendations

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Contributors

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References

Editor's Note Hershey Silva Editor Culinary Notes is an Educational magazine for aspiring new readers and students. A source of ideas, inspiration, motivation and etc. for students who wants to enroll in culinary arts strand and those who are simply want to know about culinary arts. Culinary Notes magazine really wants to help everyone because we want that all of us conquer this pandemic with a help of our magazine. Hershey Silva Editor

Micaella Gela Editor In Chief More inspiration, recommendation and a lot of helpful information that we can give to everyone. So that the people who read this magazine learn to love culinary arts genuinely. And now with a legion of lovely readers, some insanely talented Chef, students and Entrepreneur have a wonderful contribution in Culinary Notes magazine. Culinary Notes is heading to it's second year señior high school student with a aim of bringing you even more inspiration and great tips and ideas, to ensure that you will have a genuinely for culinary arts strand.

Micaella Gela Editor In Chief

WWW.CULINARY_NOTES.COM

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Q&A

(This is it! Students Who Wants To Enroll In Culinary Arts) WHY DO WE NEED TO STUDY CULINARY ARTS? - Because learning the culinary arts will broaden our perspectives in a variety of ways. It will not only assist you in becoming a professional chef, but it will also provide you with a greater understanding of food as culture, food as art, your health, and other topics.

WHAT ARE THE BENEFITS OF STUDYING CULINARY ARTS?

- You will learn how to cook through handson training, as well as receive a well-rounded education and become more artistic!

WHY DO WE NEED TO PERSUE CULINARY STRAND? -There are as many reasons as there are people who want to pursue a culinary degree. While your motivations may differ from those of others, you all share a passion for providing unforgettable culinary experiences.

WHY DO WE NEED TO LEARN HOW TO COOK? -Knowing how to cook can help you comprehend different cultures, customs, and flavors from around the world. You will also learn life skills such as healthy eating, money management, and cleaning.

WHY IS IT IMPORTANT TO LEARN BASIC COOKING SKILLS? - Cooking will help you comprehend different cultures, customs, and flavors from around the world. You will also learn life skills such as healthy eating, money management, and cleaning. Save some money. Cooking at home saves money over eating out at restaurants or fast food establishments.

WHAT IMPACT HAS ON FOOD AND COOKING HAD ON THE CULINARY WORLD?

- Although some restaurants and chefs are staunch traditionalists when it comes to their menus, many more cater to customers who wish to try something different now and then.

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hen I read the definition of Intangible Cultural Heritage I thought, this was written for French gastronomy!” These were the words used by the director of the European Institute for the History and Cultures of Food, the main promoter of what would later be called the “Gastronomic meal of the French,” to enthusiastically explain the idea of preparing a nomination to the Representative List of the Intangible Cultural Heritage of Humanity during the first “Meeting of Experts,” charged with “defining the intellectual and scientific content of the file.” This reaction also more generally reflects how foodways are perceived by social actors as part and parcel of what, following the language introduced by the United Nations, we globally call intangible cultural heritage (ICH). The role played by food and foodways as identity markers is highlighted, for instance, in historical and anthropological accounts of Italian immigration overseas between the end of the nineteenth and the beginning of the twentieth centuries, where the notion of “local specialty” (prodotto tipico) and the narrative of regional cuisine as a barrier against assimilation contributed to the establishment of “culinary homelands.” Spurred by encounters with new culinary habits and systems, a similar form of nostalgia for bygone culinary worlds is today coupled with the perception of a loss of cultural and biological diversity and has triggered a reconceptualization of food and foodways as heritage to be cherished and protected. The food heritage phenomenon has been explained as a “contemporary attempt at re-identification” against the backdrop of a search for identity in a world regarded as increasingly homogenous. The neologism “McDonaldization,” commonly used as a pejorative synonym of globalization, demonstrates that the standardization of food practices is, in fact, representative of a wider phenomenon. “Identity foods” have been created as a reaction against this reality through several apparatuses: intellectual property rights (IPRs), such as geographical indications (GIs) and protective denomination of origin, have enshrined such products within circumscribed geographical zones; regulations have normalized so-called traditional production processes; and festivals and other local events have promoted local economies.

Foodways as intangible cultural heritage By: Bartolotto, C., & Ubertazzi, B.

Food Food history history is is as as importan importantt as as aa baroque baroque church. church. Governme Governments nts should should recognize recognize cultural cultural heritage heritage and and protect protect tradition traditional al foods. foods. AA cheese cheese is is as as worthy worthy of of preservin preservingg as as aa sixteenth sixteenth-century -century building. building.

Rooted in historical and geographical claims, a narrative of authenticity is used to portray culinary cultures and skills (as opposed to standardized practices based on mass-produced foodstuffs) and functions as a strategy for creating a niche market for quality food. In creating and proving food “localness,” inscription on the UNESCO lists is regarded by heritage actors as a key tool for the protection and promotion of culinary cultures and is, in this sense, very much part and parcel of globalization and global consumption. This special issue of the International Journal of Cultural Property gathers seven articles that explore, from different disciplinary perspective,

the rise of food heritage within the policy field established by the UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage (CSICH). From its very introduction in early 2000, the concept of ICH has, in fact, been associated with the food realm, if in a controversial manner. For example, even before the CSICH entered into force, the Italian National Commission for UNESCO received requests for nominating “balsamic vinegar” and “pizza.” The government did not end up pursuing these requests, but the international press reacted to the potential nomination of pizza with irony and puzzlement. Yet, as both Julia Csergo and Harriet Deacon show in their articles in this issue, the inscriptions, all in 2010, of the “gastronomic meal of the French,” “traditional Mexican cuisine,” and “Mediterranean diet” have paved the way for an increasing number of food-related nominations, including, more than 15 years after the first attempt, that of pizza under the title “art of Neapolitan pizzaiuolo” in 2017. The food-ICH fever continues to grow; national and local press worldwide report numerous attempts to have foodways recognized by UNESCO. Even if most do not make it to even the respective national inventories, such efforts reflect the enthusiasm for food-related ICH. Examples range from Belgian fries to the French baguette, from Confucian family cuisine to Spanish tapas, from German bread to Swiss raclette. However, according to one of the founding fathers of the CSICH, ICH was never supposed to have been about food or cuisine. Indeed, foodways are not represented among the five domains exemplifying the definition of ICH. When debate over food-related elements first arose within UNESCO, an expert meeting was organized in France to discuss the issue. The experts highlighted the need to give a pivotal role to cultural and social processes associated with foodways without referring to the products themselves. The reasoning was that this would allow for a representation of foodways as ritual, cultural, and social expressions of a community, thus contextualizing the latter in what was regarded as the field of intervention of the CSICH in a way that was consistent with its original spirit. In a clear example of what Peter Larsen defines as “guidance culture,” these expert recommendations heavily influenced the way that the French gastronomy nomination was drafted. As Voltaire Cang demonstrates in this volume, the expert guidance also had a much broader influence, as the French file was subsequently used as a model for the Japanese nomination of “washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” and has been credited as one of the reasons for its positive evaluation. Indeed, a lack of alignment with this way of representing culinary heritage is regarded as one of the main reasons behind the general absence of Chinese cuisine on the lists. However, as both Cang and Antonio da Silva illustrate in their respective articles, carefully drafted nomination files that follow the recommendations of this expert meeting, and are accordingly devoid of references to products, reflect more of a rhetorical strategy than the actual priorities of the promoters of the inscription of these food-related elements on the list. For example, the Japanese project was in part triggered by “gastronationalism”. Against the backdrop of rising heritage entrepreneurship and increasing associated claims of IPRs, food-related ICH has become a clear example of how culture is increasingly conceptualized as a resource that can foster “sustainable” economic development. Assertions of ownership of such resources become crucial to the communities concerned, where there is a widespread belief that such claims will better protect and promote their ICH and, in turn, act as a better safeguard, allowing them to benefit from any economic advantages. This is well highlighted in Gyooho Lee’s analysis of the kimchi case in this issue, wherein he writes that this long-standing traditional staple food could be registered as a trademark, which would prevent foreign governments, legal entities, and individuals from obtaining a similar trademark. According to Lee, traditional food and foodways can be protected in Korea pursuant to patent law, unfair competition law, and similar systems, although they are a particularly good subject matter for GI protection. Deacon argues that such issues can only be resolved by paying careful attention to the drafting of traditional recipes and the identification of the relevant communities in both the TSG specifications and the ICH nominations. Finally, intellectual property is not the only salient aspect in complex interactions between the cultural dimensions of food and foodways and international law regimes. Lucas Lixinski and Broude, for example, respectively highlight the roles of the international environment,

transport, human rights, and trade law. In relation to trade law regimes, Broude observes that “an ICH inscription may serve the purposes of factual determination and interpretation under WTO law, … demonstrating that the [CSICH] may indeed translate into concrete effects in international trade law.”Footnote48. The articles collected in this issue demonstrate the ways that food-related heritage has become the object of diverse kinds of protection, promotion, and safeguarding based on a combination of different instruments. This combination establishes complex heritage regimes where social actors endeavor, in more or less consistent ways, to represent and use their heritage and, in doing so, to articulate narratives of cultural diversity and sustainable development against the backdrop of a neoliberal economy.

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Challenges And Opportunities In The Hospitality Sector In Light Of Covid 19 By: Khurana, S.

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OVID-19 has upended the world as we knew it. This unprecedented crisis has affected industries around the globe, and the tourism and hospitality sector is amongst the hardest-hit. Travel was the first to be completely shut down as countries sealed international borders and flights were suspended, compounded by the lockdown and restrictions across the nation. This standstill scenario has posed significant challenges for the hotel industry, causing immeasurable impact. The uncertainty associated with this pandemic is leaving travellers apprehensive, and has led to a dynamic shift in their perceptions, expectations and behaviour. Reinstating their confidence will be the foremost step in encouraging them to travel again, and hotels will play a crucial role in this. Travellers will be hyper-conscious and more vigilant around cleanliness and hygiene going forward; these will be the key influencing and decision-making parameters when they look for an accommodation. So hotels will need to redefine and enhance measures for sanitising their rooms, restaurants, meeting areas and common spaces, as well as backof-house areas while still prioritising

the things guests seek in hotel stays personalisation, attentiveness and comfort will be equally essential for hotels to develop clear communication about these new standards being implemented and penetrate this information to the guests even before they actually arrive at the hotel. What this means is guiding your customers through the journey from the time they search for you online, until they book and then finally arrive at the property. This will ensure greater transparency and confidence throughout the entire hotel experience. . It Once travel starts picking up, the domestic market is likely to be the game-changer, setting the precursor for recovery. There could be a surge in staycations, short getaways and road trips with people self-driving to nearby destinations. Indians who would have otherwise planned to go for vacation overseas will probably largely opt for local trips. It will take time before robust demand for international travel returns, given

We must remember that people's desire to travel and discover the world will never wane, and that the spirit of adventure will always keep us on the move. the apprehensions amongst people to get on long-haul flights and also depending on when border restrictions are lifted. So the number of Foreign Tourist Arrivals will be lower. Travellers will expect greater flexibility in booking policies. The recovery may include extremely short planning cycles driven by gradual lifts of the travel restrictions and small booking windows as travellers monitor the situation. Business travel will be more necessity-based in the coming months, not just due to the due to the pandemic related concerns, but also due to optimised travel budgets. Companies are likely to reduce spends on travel and lodging, so the corporate segment will initially drive lesser demand than leisure tourism.

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THE FUSION REVOLUTION: THE EVOLUTION OF FUSION CUISINE By: Helmstetler, H.

t e r c e s “the is t n e di e r g n i love." he Cronut®. The waffle taco. Pad Thai

T pizza. These are just a few of the items

that have emerged from the fusion cuisine trend that has become integrated into American dishes. From incorporating more ethnic flavors into our meals, to merging two seemingly disparate foods into one, fusion has helped shape the way we look at and enjoy food today. The Birth of Fusion Although the term “fusion cuisine” is relatively new, the concept has been around for many centuries. In fact, according to Natasha Geiling at Smithsonian.com, fusion cuisine, defined as “the blending of culinary worlds to create new, hybrid dishes,” has been around for centuries, ever since the beginning of trade. As cultures began to overlap, it was only natural that new dishes were created, when people shared and combined cooking styles and ingredients to create new concepts and flavor profiles. A classic example of early fusion is Italian spaghetti, which would have never existed without Italy’s exposure to the Chinese noodle. Modern fusion cuisine is usually traced back to the 1980s, when chefs like Roy Yamaguchi and Wolfgang Puck began to intentionally combine flavors from different cultures. Puck combined his affinity for Asian flavors with his European upbringing and training to create innovative dishes that quickly gained popularity in California and across the United States. Soon after, phrases such as Pan-Asian, Cal-Asian and Pan-Pacific emerged in an attempt to define these new food styles. Wolfgang Puck noted in an interview with Perry Garfinkle of The Wall Street Journal, that he doesn’t think these new concepts need to be defined, saying “As soon as it’s named, it becomes a ‘trend’ that everyone can jump on and imitate, rather than innovate. It’s not as simple as adding ginger and soy sauce, and voilà, Asian fusion.”

Fusion or Con-fusion? Fusion cuisine quickly became a trend as chefs around the world started combining unexpected flavors and concepts, sometimes with less than favorable results. In the 1990s, the term “con-fusion” was dubbed, resulting from chefs haphazardly combining ingredients that didn’t necessarily taste well together. As Rebecca Seal states in her article entitled “Fusion Confusion,'fusing different cuisines together can be really successful and exciting, but so much more noticeable if you get it wrong.” In an attempt to stand out during the fusion food boom, some chefs focused less on marrying flavors and more on unexpected flavor combinations, which resulted in odd and undesirable dishes. As a result, the term “fusion” is often met with hostility in the culinary world today, sometimes being referred to as the “F” word by chefs who don’t want to be associated with the “con-fusion” era of fusion food. A New Fusion Trend
 Recently, a new type of fusion cuisine has gained popularity—mash-ups. Mash-up dishes are simply two distinct food concepts combined to form one. Perhaps the most well-known mash-up is the Cronut® (a cross between a donut and a croissant), which exploded across America, making it the hottest food trend of 2013. Other examples include the ramen burger,the donut burger, the bacon shake, the pizza cake, and the list goes on. Quick Service Restaurants in particular seem to be monopolizing on this trend, with chains like Taco Bell unveiling unusual concepts like the waffle taco and the biscuit taco. These peculiar combinations are leaving some to wonder if chains are more focused on the novelty of these items rather than quality. Only time will tell if these mash-ups will actually be profitable after the initial novelty wears off. Regardless of the success of the more outlandish mash-ups, their original inspiration, fusion cuisine, looks like it’s here to stay. With fusion influence steadily gaining mainstream acceptance, it’s only a matter of time before items like the Cronut® become less of a trend and more of an American staple.

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How Baking Works: Exploring The Fundamental Of Baking Science. By: Figoni, H.

Wheat is the only common cereal grain with a good amount of glutenforming proteins, making it the most popular grain for baked goods in North America and in many other parts of the world. Yet other grains and flours are available to the baker. Each has a distinctive flavor and color that contributes to its value. Many also have specific health benefits. Bakeshops that limit their products to those made from common wheat miss the opportunity to provide variety to their customers. Many variety flours contain as much protein as wheat, or more. However, because the proteins in these flours do not form gluten (except for triticum grains, to a degree, and possibly rye), protein content is not a useful indicator of quality, other than nutritional quality. Figure 6.1 compares the amount of protein in various flours, including whole wheat flour. As with wheat, most cereal grains are low in the essential amino acid lysine. Left to right: amaranth, spelt, quinoa This chapter discusses many variety flours available to the baker. These flours are classified into three main categories: cereal grains, alternative wheat grains, and cereal-free grains and flours. Those classified by botanists as cereal grains, such as rye and corn, are the edible seeds of agricultural grasses. Cereal grains are high in starch. Figure 6.2 displays spelt, which looks similar to common wheat kernels, and two cereal-free grains, amaranth and quinoa, often used in multigrain breads. From the Inside Flap and from the back cover The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: • An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods. • Practical exercises and experiments that vividly illustrate how different ingredients function. • Photographs and illustrations that show the science of baking at work. • End-of-chapter discussion and review questions that reinforce key concepts and test learning. For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

"Always bake with passion." 6

Fun facts • Apple s a r e m o r e e f f i cient t h a n ca f f e i n e a t w a k i n g y o u up i n the mo r n i n g . • Hone y i s t he o n l y f o o d that does not spoil. • Did y o u k n ow t h a t s a f f r o n is t h e mo s t e x p e n s i v e i n the w o r ld? I n t e r m s o f w e i g h t . • Chop s t i c ks w e r e i n i t ially c r e ated f o r co o k i n g , n o t as an e a t ing u t e n s il . • A ch e f t r a d i t i o n a l l y wears w h i te be c a u se t h e f i r s t prime ministe r ’ s ch e f in F r ance ( 1 8 15) b e l i e v e d w h i t e w a s the most hy g i e n i c o f a l l c o l o r s. 7

Budol Finds! Amazing Kitchen Equipments

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Book Recommendations

The Flavor Bible By: Karen, A. P., & Andrew D.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on theWisdom of America's Most Imaginative Chefs Review This The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom ofAmerica's Most Imaginative Chefs book is not really ordinary book, you have it then the world is inyour hands. The benefit you get by reading this book is actually information inside this reserveincredible fresh, you will get information which is getting deeper an individual read a lot ofinformation you will get. This kind of The Flavor Bible: The Essential Guide to Culinary Creativity,Based on the Wisdom of America's Most Imaginative Chefs without we recognize teach the onewho looking at it become critical in imagining and analyzing. Don’t be worry The Flavor Bible: TheEssential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefscan bring any time you are and not make your tote space or bookshelves’ grow to be full becauseyou can have it inside your lovely laptop even cell phone. This The Flavor Bible: The EssentialGuide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs havinggreat arrangement in word and layout, so you will not really feel uninterested in reading.

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FILM RECOMMENDATION

Ratatouille Summary

Remy dreams of becoming a good chef, despite being a rat in an exceedingly definitely rodent-phobic profession. He moves to Paris to follow his dream, and with the assistance of hapless garbage boy Linguini he puts his culinary skills to the test within the kitchen but he must stay doggo at the identical time,with hilarious consequences. Remy eventually gets the prospect to prove his culinary abilities to an excellent food critic but is that the food good? A Pixar animation.

Moral Lesson

Just like experimenting and kidding with food can result in a delicious and amazing meal, taking risks and doing something unexpected can result in success in other parts of life still. this is often probably the full message of Ratatouille. Remy is also a rat, but he's an excellent chef.

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Entertainment

LET'S PLAY A GAME!!!

CROSSWORD TIME!!!

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LETS PLAY ANOTHER GAME! CAN YOU ACCOMPLISH THIS?

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Roel R. Henson

l a n o Chef i irat

Insp s e i r o t S WHO OR WHAT INFLUENCED YOUR CAREER?HOW DO YOU FEEL ABOUT IT?

- TH E ON E W HO M OS T IN FL UE NC ED M E TH E SE CH EF , IS M Y FI RS T JA PA NE M UR A M R. M AS AH IK O NA KA SU GI EX EC UT IV E CH EF OF NT IN JA PA NE SE RE ST AU RA M AL LS GR EE NB EL T 2 AY AL A PP Y M AK AT I. I FE EL SO HA SI ON I W IT HI N TH E PR OF ES CH OO SE D.

THE SAM E DOE S IT HELP IF YOU HAV E CARE ER AS YOU R FAM ILY? NOT ? YOU R FRIE NDS ? WHY OR WHY

ER E'S - YE S, MY FR IEN DS IF TH ME G IN US SO ME TH IN G CO NF EM TH ITS VE RY EA SY TO AS K A AN D AL SO TH E GI VE ME IA LL Y EC SP LY RE SP ON SE QU ICK EN CH WH EN IT IN VO LV ES KIT MA TT ER S.

O U 'V E THAT Y LESSON

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DOE S TELL ME ABO UT A TIM E WHE N YOU DEV ELO PED YOU R OWN WAY OF DOIN G THIN GS OR WER E SELF -MO TIVA TED TO FINI SH AN IMP ORT ANT TASK .

- IT HAD BEEN ON THE SHIP CARNIVAL MIRACLE SAD TO MENTION MY JR. SOUS CHEF IS SICK AND ALSO THE CHEF DE PARTIE ALREADY SIGNED OFF NOBODY WILL PERFORM THE FRUIT CARVING DEMO. SO MY SOUS CHEF REQUEST FROM ME YOU RECOGNIZE A WAY TO FRUIT CARVE I SAID YES BUT NOT TOTALLY GOOD BUT MY SOUS CHEF TELL ME YOU'LL HAVE A GO AT IT, SO HE PUSH ME TO TRY TO TO THE DEMO AND THAT I SUCCESFULLY SURPASSED IT. WITH THE EMOTIONAL HELP OF MY SOUS CHEF IT BOOST MY SELF TO PERFORM THE DEMO AND THAT I SAID TO MY SELF YES I CAN SLEEP WITH.

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U IN WH IC H YO EX PE RI EN CE NE ED S DE SC RI BE AN UC AT IO NA L ED E TH Y D WA ID EN TI FIE LO PE D A SF UL LY DE VE AN D SU CC ES UR SE LF . TO TR AI N YO

- I THIN K IN WHA T MY MENT OR TOLD ME, IF YOU DISC OVER A 1 GOOD CHEF HE INCO RPOR ATES A GOOD TEAC HER BEFO RE AND IF YOU FOUN D A DECE NT CHEF NOW ALSO YOU' LL SEE AN EXCE LLEN T TEAC HER ALSO WITH IN THE FUTU RE.

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Cherry Agustin STUDENT

WHO O R WHA T INFL YOUR U CAREE R?HOW ENCED FEEL A DO YO BOUT U IT?

DOES IT HELP IF YOU HAVE THE SAME CAREER AS YOUR FAMILY? YOUR FRIENDS? WHY OR WHY NOT?

-FOR ME, YES BECAUSE YOU'LL BE ABLE TO SHARE YOUR KNOWLEDGE, SKILLS ETC.

- HON ES IT'S IN TLY, MY CA REER A FLUEN T ONC CED B OF MY Y E FAVOR ONE I N EVE ITE KTHAT RY DRAM I AM H A, AN APPY HOSPI D TO BE TALIT A PAR Y IND THE FU T OF USTRY TURE. WITHI N

E A THAT CRIB S N E O D S S L LE DOES SSFU HT. E C C SU UG VE TA YOU' DOES TELL ME ABOUT A TIME WHEN YOU DEVELOPED YOUR OWN WAY OF DOING THINGS OR WERE SELF-MOTIVATED TO FINISH AN IMPORTANT TASK.

- SI N C E T HE PANDEMIC STARTED AND E V E RYBODY H AS ADJUSTED SO I A L WAYS ENLI GHTEN MYSE L F THAT I NEE D TO GRAD U A T E AND TO ATTAIN THAT I ' V E GOT TO END ALL THE TASK S T HAT SHOU LD BE PASSED ALTH O U G H I'M LO SING MOTI V A T ION TO T RY AND DO OUR C O L LEGE WOR KS.

OD'S G N I NK HE T S A -I THI HIS W T I . E N O S TIM S ST LE E L ING P O D SIM E L WHI N R A AT I LE H T S NG A THI E. K I L D WOUL

DESCRIBE AN EXPERIENCE IN WHICH YOU IDENTIFIED THE EDUCATIONAL NEEDS AND SUCCESSFULLY DEVELOPED A WAY TO TRAIN YOURSELF.

- WH E N I T INVOLVES COOKING, I BEL I E V E A S A N HM S T U D ENT WE'D LIKE TO BOOST O U R S K I L L S SPEC I A L LY WHEN I T INVOLVES PLATIN G T H E R E ARE L O T S OF ELEM ENTS THAT WE WA N T T O F I N D OUT T O CREATE AN PRESENTABLE OU T P U T .

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Hazel M. Silva - Dela Rosa ENTREPRENEUR

WH O OR WH AT INF LUE NCE D YOU R CAR EER ?HO W DO YOU FEE L ABO UT IT? D MY - I WA S A STU DEN T BEF OR E I STA RTE R,M Y CAR EER AS A SM ALL BU SIN ESS OW NE ETH ING PAR TN ER SUG GES TED TO SEL L SOM EN T AT UN DER THE HO SPI TAL ITY MA NA GEM S TO FIR ST I AM SHY BU T WH EN IT CO ME MY OW N PRO FIT I PER SUE MY SEL F TO HA VE MO NE Y IN A GO OD WA Y. DOE S LESS DESCRI BE A ON T S HAT YOU UCCESS FUL 'VE T - AL AUG L YO H T. U N BEL

IE EED T BEC VE ON AUS YOU O DO IS E RSE WIL JUST WHA LF L FUT BE THE T YOU U D R POS RE SELF ESULT O NOW IT O . TO O IVE,BE ALWAY F YOUR S TH A THE ON RS A GOOD INK HIS PLA ND TRU PERSON BEC NS F A S OR Y T GOD WOR USE EV ERY T THIN OU SOM H IT A ND G E AC TION OF CO WILL B E UR S AN D FO SE DO DES CUS CRI . BE ID

EN AN EXP SUC TIFIED ER CES YOU SFU THE ED IENCE LLY RSE I U LF. DEV CATIO N WHI CH NAL ELO YOU PED N A W EEDS AND AY TO - AL TRA WAY IN

THA S FO T ADU YOU N CUS ON L EED THE E INV T DON 'T W D AS A THING EST A O PHY S Y SIC N YOU STE YO OUNG ALL RSE UNT U R TI Y FI L IL Y ME. T, W F AND OU BE ORK REA CH TOP HARDE R .

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S CAR EER WHERE A BUSS S, W EXP INE ALL E S E OUR RIENCE 'RE SH HAVE T S ARI HE S S AN N IS I CAREE R BU D KNO G ONE AME NEV S ITA FOR BLE T SOM WLEDG S O E E D M TI UNA I O VOI E TOPI SPUTE MES T N CS W DAB HER ON A LE. E HIC H IS THING S REA LLY HEN YOU A T IM E W T U T H IN G S O B A L ME O F D O IN G Y A W N DOES TEL N OW F IN IS H A ED YOUR ATED TO DEVELOP IV T O M F SEL OR WERE T TASK. N A T R IM P O YDAY

VER ECAUSE E B D O G K G THE - I THAN RT DOIN A T S H S E STAND IS A FR EEDED. I N I T A H IN ALL THINGS T TO FIGHT OO Y D A E R EXPECT T AND T N O D , ANT ENTS EOPLES W P ARGUEM R E H T OM O RSELF MUCH FR URE YOU S S E R P S. 'T OF STRES AND DON E S U A C N BE THAT CA

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Lery Cruz WHO OR WHAT INFLUENCED YOUR CAREER?HOW DO YOU FEEL ABOUT IT?

- I S T I L L C AN'T CO NSIDER MY JOB I M M EDIATELY AS A CAREER SINC E I T IS NOT WHAT I'VE STUD I E D FOR. THA T BEING SAID , I U SED TO BE INFLUENCED BY M Y F RIENDS AN D ALSO THE "MON E Y " THAT I C AN EARN. TO BE H O N E ST COMPA RED TO THE SALA R Y THAT I US ED TO BE RECE I V I NG BEFORE ? I'M QUITE HAPP Y A BOUT IT.

S T U D E N T

DESCRIBE AN EXPERIENCE IN WHICH YOU IDENTIFIED THE EDUCATIONAL NEEDS AND SUCCESSFULLY DEVELOPED A WAY TO TRAIN YOURSELF. - IN LIFE WE JUST CANT RELY ON WHAT THEY TEACH YOU AT SCHOOL, WHEN I STARTED MY FIRST JOB AS A SERVER AT A RESTAURANT THEY TAUGHT US THE BASICS, BUT YOU STILL NEED TO TRAIN YOURSELF ON HOW YOU PROFILE THE GUEST THE YOU SERVE ON HOW YOU CAN POSITION YOURSELF TO APPROACH THEM APPROPRIATLEY.

DO ES TE D THI EVEL LL ME OPE NG ABO S O R W D YOU UT A T R O ERE WN IME W SE AN HEN IMP LF-MO WAY YOU OF ORT T DO ANT IVATE D T ING TAS O F K. INI S

-IF I A T USED H A T KN SK TH O BE O G I'LL W ILL AT I D IVEN O THO JUST STRUG G DA UGHT IVE S GLE, U O WA GHTE TO MY ME R A Y P ND RO BE UD ON T CE WIL HE THE L S TAS I ACO HE K. MP LIS H

U 'V E HAT YO T N O S L LES CESSFU C U S A E T. ESCRIB TAUGH DOES D E

RE LIF I U Q E RISH F TO R E L H E C S T Y N GHT M LE TO MOME B Y A R E E B - I TAU V I WILL NJOY E E T , A W H T O S SL LENGE L A H C THE FACE. DOES IT HELP IF YOU HAVE THE SAME CAREER AS YOUR FAMILY? YOUR FRIENDS? WHY OR WHY NOT?

YES, WE ARE ABLE TO HAVE ALOT TO SPEAK ABOUT COMPARE JOB DUTIES AND A FEW FUNNY EXPERIENCES THAT WE'VE HAD.

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M o t i v a t i o n a l

Q u o t e s

Push yourself, BECAUSE NO ONE ELSE IS GOING TO DO IT.

Q u o t e s

M o t i v a t i o n a l

Dreams don't work unless you do

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Pork Katsudon Recipe PREP: 15 MINS COOK: 30 MINS TOTAL: 45 MINS SERVINGS: 4 SERVINGS YIELD: 4 BOWLS

Ingredients • 2 CENTER-CUT BONELESS PORK CHOPS, POUNDED DOWN TO 1 CENTIMETER THICK • SALT, TO TASTE • GROUND BLACK PEPPER, TO TASTE • ALL-PURPOSE FLOUR, FOR DUSTING • 5 LARGE EGGS, BEATEN, DIVIDED • 1 CUP PANKO • OIL, FOR FRYING • 1 1/4 CUPS DASHI SOUP STOCK • 1/3 CUP SOY SAUCE • 2 TABLESPOONS MIRIN • 1 TABLESPOON SUGAR • 1 MEDIUM ONION, THINLY SLICED • 4 CUPS JAPANESE STEAMED RICE

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Instructions 01 Gather the ingredients. 02 Season the pounded pork chops with salt and pepper. Dust with a light, even coating of flour. 03 In one shallow bowl, beat 1 of the eggs. Put the panko into another shallow bowl. Dip the flour-dusted pork into the egg to coat both sides. 04 Transfer the pork to the panko and press it evenly into the meat to get a good coating. 05 Add a thin, even layer of oil to a cast-iron pan or skillet over medium heat. The oil is ready when you drop a panko breadcrumb into it and it sizzles. 06 Carefully lay the pork chops in the hot oil and cook for 5 to 6 minutes on one side, until golden brown. 07 Drain on a plate lined with a paper towel. Slice your tonkatsu into pieces. 08 Put the dashi soup stock in a pan and heat on medium heat. Add the soy sauce, mirin, and sugar to the soup and bring to a boil. Remove from the heat. 09 To cook 1 serving of katsudon, put 1/4 of the soup and 1/4 of the sliced onion in a small skillet. Simmer for a few minutes on medium heat. 10 Beat another one of the eggs in a bowl. Bring the soup to a boil and pour the egg over the tonkatsu and onion. 11 Turn the heat down to low and cover with a lid. Cook until the egg has set and remove it from the heat. The egg should be cooked through. 12 Serve by placing 1 serving of steamed rice in a large rice bowl. Top with the simmered tonkatsu on top of the rice. Repeat to make 3 more servings.

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Pad Thai Recipe PREP: 15 MINS COOK: 15 MINS TOTAL: 30 MINS SERVINGS: 4 SERVINGS

Ingredients • 8 OUNCES FLAT RICE NOODLES • 3 TABLESPOONS OIL • 3 CLOVES GARLIC , MINCED • 8 OUNCES UNCOOKED SHRIMP, CHICKEN, OR EXTRA-FIRM TOFU , CUT INTO SMALL PIECES • 2 EGGS • 1 CUP FRESH BEAN SPROUTS • 1 RED BELL PEPPER , THINLY SLICED • 3 GREEN ONIONS , CHOPPED • 1/2 CUP DRY ROASTED PEANUTS • 2 LIMES • 1/2 CUP FRESH CILANTRO , CHOPPED FOR THE PAD THAI SAUCE: • 3 TABLESPOONS FISH SAUCE • 1 TABLESPOON LOW-SODIUM SOY SAUCE • 5 TABLESPOONS LIGHT BROWN SUGAR • 2 TABLESPOONS RICE VINEGAR * SEE NOTE • 1 TABLESPOON SRIRACHA HOT SAUCE , OR MORE, TO TASTE • 2 TABLESPOONS CREAMY PEANUT BUTTER , OPTIONAL

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01 Cook noodles according to package instructions, just until tender. Rinse under cold water. 02 Mix the sauce ingredients together. Set aside. 03 Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. 04 Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once. 05 Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. 06 Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. 07 Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

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Pork Sinigang Recipe PREP: 15 MINS COOK: 1 HOUR TOTAL: 1 HR & 15 MINS SERVINGS: 6 SERVINGS

Ingredients • 2 lbs pork belly or butobuto • 1 bunch spinach or kangkong • 3 tablespoons fish sauce • 12 pieces string beans sitaw, cut in 2 inch length • 2 pieces tomato quartered • 3 pieces chili or banana pepper • 1 tablespoons cooking oil • 2 quarts water • 1 piece onion sliced • 2 pieces taro gabi, quartered • 1 pack sinigang mix good for 2 liters water

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01 Heat the pot and put-in the cooking oil Sauté the onion until its layers separate from each other. 02 Add the pork belly and cook until outer part turns light brown. 03 Put-in the fish sauce and mix with the ingredients. 04 Pour the water and bring to a boil, Add the taro and tomatoes then simmer for 40 minutes or until pork is tender. 05 Put-in the sinigang mix and chili. 06 Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes. 07 Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot. 08 Serve hot. Share and enjoy!

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CONTRIBUTORS

CARABEO, L.

STI STUDENT , CULINARY STRAND

I can & I will editorial EDITOR-IN-CHIEF

MICA

CARABEO, S.

STI STUDENT , CULINARY STRAND

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STI STUDENT , CULINARY STRAND

GELA

EDITOR HERSHEY

SILVA

writers WRITERS BELLE

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website WWW.CULINARY_NOTES.COM

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s e c n e r e f e R Chiara Bortolotto and Benedetta Ubertazzi (2019,April 30). Foodways as Intangible Cultural Heritage. https://www.cambridge.org/core/journals/international-journal-of-cultural-property/article/editorialfoodways-as-intangible-cultural-heritage/46FC81C805FBE6ED6FB4C6FD50ACA5DE Khurana,S.,(2020,July 13). Challenges and Opportunities In The Hospitality Sector In Light Of COVID-19: In “WORLD HEADLINES”. https://culinarynewsworld.com/2020/07/13/challenges-and-opportunities-in-thehospitality-sector-in-light-of-covid-19/ Helmstetler, H. (2016, December 19). The fusion revolution: The evolution of fusion cuisine. Pregel America. https://pregelamerica.com/pmag/articles/the-fusion-revolution-the-evolution-of-fusion-cuisine/ Book: Figoni H. (2010) How Baking Works: Exploring the Fundamental of Baking Science. (3rd ed). John Wiley & Sons. https://www.amazon.com/How-Baking-Works-Exploring-Fundamentals/dp/0470392673/ref=sr_1_1? dchild=1&keywords=How+Baking+Works+by+Paula+Figoni&qid=1628215068&sr=8-1 Karen, A. P., & Andrew D. (2008). The Flavor Bible. (1st ed.). Little, Brown And Company. https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1? dchild=1&keywords=The+Flavor+Bible+by+Andrew+Dornenburg+%26+Karen+Page&qid=1628216897&sr=8-1 Yoshizuka, S. (n.d.). Make your own katsudon (pork cutlet rice bowl). The Spruce Eats. Retrieved January 23, 2022, from https://www.thespruceeats.com/katsudon-2031259 Allen, A. L., Author, Allen, L., says:, B., says:, L., says:, E., & says:, J. W. (2019, August 10). Pad thai. Tastes Better From Scratch. Retrieved January 23, 2022, from https://tastesbetterfromscratch.com/padthai/ Pork Sinigang. Allrecipes. (n.d.). Retrieved January 23, 2022, from https://www.allrecipes.com/recipe/204958/pork-sinigang/ Sam. (2018, May 25). The best pizza dough recipe. Sugar Spun Run. Retrieved January 23, 2022, from https://sugarspunrun.com/the-best-pizza-dough-recipe/

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