The Culinary Institute of America is well regarded as the best culinary school in the United States. I was always curious on how the school cultivated many of the world’s most successful chefs.
During a visit to The Culinary Institute of America’s California campus, I was able to find some clues. Continue reading
On a cool summer evening two years ago, a boy I befriended at his father’s fruit stand in the farmer’s market showed me his drawing pad. Having just immigrated to the U.S. not long ago, he did not speak much English. But from the green papayas and golden rice fields he painted, I saw the world he came from.
At around the same time, a seemingly ordinary image on Food Network caught my attention: A young girl in a remote, poverty-stricken village in Southeast Asia was clinging to a picture she drew — a picture of local produce. Her face was beaming with the happiest smile. On the side of her drawing, a few words were neatly written which translated to: I love to cook. Instantly, my heart lightened up. I might not know which language this girl spoke or where her village was, but I could feel her joy, pride, and hope—the language of food is universal. Continue reading