I arrive at my parents’ house with a bag of onions, four heads of garlic, a bunch of scallions, and a bunch of cilantro. Mom’s already cooked rice vermicelli, and poached catfish to show me how to make her version of Mohinga, a fish and noodle stew unofficially recognized as the national dish of MyanmarContinue reading “Mom’s Mohingha”
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From Culinary Extern to the Line Cook
I start my first job as a line cook tomorrow. After completing my culinary school training, and a voluntary externship with a well-established restaurant group on the Upper West Side, I’ve accepted a position at a small fine dining restaurant in Brooklyn. I’m not new to restaurant work, having waited tables during and after college,Continue reading “From Culinary Extern to the Line Cook”
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