Culinary Arts: Morethan just a Hobby

Growing up, I always found myself in the kitchen. Whether I was helping my mother or trying to sneak in samples from what she was making, I was right there in the heart of what would become more than just a hobby. My mother taught me at a young age the basics of cooking and cooking methods, which eventually cultivated into a full on passion as I advanced in my techniques. This drove me to learn more within the culinary realm and aspire to be a chef. My biggest motivator, other than hunger, of course, was my mother and all the wonderful recipes she created. The basics of cooking methods I was taught consisted of the following: Dry-heat cooking and Moist-heat cooking, cooking measurements, and basic knife cuts and shapes. I have discovered through my learning experiences in cooking that these methods are the platform to an amazing dish!

In Dry heat cooking, this method uses roasting, sautéing, broiling, or deep-frying. This type of cooking method involves oils and fats such as Bacon Fat or Lard. One way I would remember this method was to remember the saying “Oil and water don’t mix” even though fat and oil can take liquid form, it is still the opposite water, therefore reminding us that this method is “dry” heat. With this type of cooking, using high heat is typically involved. During the cooking process, the heat is then transferred to the dish without the use of any moisture. Temperatures of 300°F or hotter is where you want your dish cooking at with this method.

In Moist heat cooking, this method uses steaming, poaching, simmering, stewing, or braising. This type of cooking method involves cooking with moisture through steam, water, wine, stock, or some other liquids. With this type of cooking, temperatures are much lower than ...

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...ng the Food Network and Chef Sam Choy was showing how to marinate Shrimp and Mahi Mahi for a seafood dish. I sat there, captivated by this chef and his technique. After that episode with Chef Sam Choy, I began my culinary journey and learned all different types of cooking methods, recipes and eventually got into Baking as well! I explored the many different island flavors and fusions while I stayed in Hawaii for the next four years. This exploration led me to not only want to gain culinary experience but to also gain a formal educational background in Culinary Arts and Patisserie and Baking. I’m well aware that I don’t necessarily need to go to school to be a great chef but I would like to have the formal education as well as the experience I gained during this cooking journey. With this knowledge, I hope to one day open my own restaurant as well as a Pastry shop.