C'est La Tea #AestheticAF
tumblr dot com
KIROKAZE
Sweet Seals For You, Always

ellievsbear

@theartofmadeline
Not today Justin
Sade Olutola

★
d e v o n
cherry valley forever
Mike Driver
$LAYYYTER
Lint Roller? I Barely Know Her
TVSTRANGERTHINGS

❣ Chile in a Photography ❣
trying on a metaphor

Origami Around
Show & Tell

izzy's playlists!

Janaina Medeiros
seen from Uruguay
seen from Türkiye

seen from United States
seen from United States

seen from Malaysia
seen from United Kingdom
seen from United Kingdom
seen from United Kingdom

seen from Germany

seen from Malaysia
seen from United States
seen from United States

seen from United States

seen from United States
seen from United States
seen from United States
seen from United States

seen from United States

seen from United States
seen from United States
@foodmsquared
C'est La Tea #AestheticAF
For the first time in my career, I had someone send back and complain to my boss about the food I sent out. Not because it was under or overcooked, but because they didn’t want their food to touch. I had to remake the entire order and put them all in separate bowls. Meaning a bun on the plate, don’t let the burger touch it. Cheese on the side. Corn in a bowl. Carrots in another bowl. Mashed potatoes in a bowl. The gravy in a different bowl, not the same one. I’m just standing there wondering HOW do you eat without your food touching???
Holy shit are you srs? It sounds like they’re so scared of food cooties
this is something a lot of ppl with adhd/autistic ppl do so don’t make fun of it please?
lmao will op and second commenter get off their high fuckin horses for like one sec?? theres nothing wrong with not wanting your food to touch and especially nothing wrong with it if its because of your mental illness that you dont want it to touch
?? Where in my post did I say something was wrong with it? I didn’t say anything was wrong with it. Like I stated before, I was just curious because it was the first time I ever encountered something like that. I like to learn new things, disabilities and cultures outside of mine. Even if there wasn’t a reason behind it and that was just their preference. I was just baffled because I always thought everyone ate the same.
This is a pretty common behavior in people with eating disorders. It takes them a huge cognitive effort to eat the food, and they only eat it in a certain way. It’s a pretty big deal, mental illness and disordered eating of these sorts. But unfortunately it is not common knowledge.
Millennial Food Movement
I recently read two articles that describes millennials’ behavior in relation to food. Although I often questioned my own behavior with food, both articles help settle internal struggles about the stupid amount of money I have spent over the past few years on food, and for that matter, on travel.
You can see my experiences in this blog. Restaurants and places I’ve been (if curious, please scroll and read posts below). The point is, I thought I was alone in this food crave behavior of mine. Along with this, there is also this huge sense of relationship building with food. Over the past three weeks I’ve caught up with countless number of friends over both food and beverages, and for the most part, ended up discussing food and beverage! These were the enablers that bridged time and helped forge friendships. It’s what brought everyone together for the sole purpose of gathering. However, I think I have an advantage overall… I am - actually am - in the food industry. I am a food service professional in training to become a chef. So to me, food and experiences are knowledge, and knowledge in turn is power.
Hold on. Interestingly enough, this is exactly what the article I read on Eater stated: this is the overall behavior of millennials, often referred as ‘foodies’ or ‘gourmads.’
In my case, I like to believe that I differentiate myself from the ‘foodie/gourmad’ crowd by actually using this “power” not to simply “control something” in my life, but to actually grow, evolve, and in turn discover my personal cooking style… plus catch up with friends.
See, having your own cooking style as a real chef is huge. It’s what defines you. It’s your self-expression, your voice, your craft, the way you communicate with and provide an experience to your guests.
Anthony Bourdain bluntly states, ‘we as a society are catching up to the Old World’s view of food.’ That’s sorta paraphrased. Experiences and sharing, and talking about food and food only at the table rather than the movie you just saw… Very Italian thing to do, he says. Millennials caring where the food comes from, the care behind it, etc., this is all a societal behavior change.
It may be that these two things — the fact that we share and use food as a societal movement to express some sort of control over our lives, since everything else seems to be going to shits, and the fact that I personally (Mario Limaduran/@foodmsqured) am seeking my own personal style in my profession, are what make me so passionate about food. It’s what I love to do, but also what our American society is going through in this twenty-first century. I may just be right in the middle of it along with my thousand other chef friends, moving the wave and trying to be in front of it while actually generating it. Rather exciting and challenging.
I’m lucky to say that I have also experienced a lot…a lot of good food. And to me that is worth it all; that is what will make me one hell of a chef one day. Disagree with this behavior, but aside from books, school, and actual restaurant experience, how else would I broaden my food culture? I’ve thought about this for over a year now, but no one seemed to agree with what I said. Well… Today I read two articles that conjoined two very provoking thoughts I’ve had. I suppose thinkers are weird, but they also see things a bit differently. Or maybe it’s me trying to create the wave. We shall see. @eater @anthonybourdain
Portland, Oregon
A few days have gone since I arrived back in Phoenix from Portland, Oregon. Bon Apettit had and issue a few years back titled, “Will travel for food.” Little did I know, that somewhat became one of my life hobbies; I say hobby because in a way I’ve done it now three times and it is something I thoroughly enjoy. First it was San Fransisco, then NYC, and now Portland. If I could find a job that would pay to travel and eat… That would be the epitome of “jobs” personally.
As a food service professional, I always seek ways of exploring and exposing myself to new foods. Food was the reason for this trip, yes. Every Über driver that asked us (“us” - I traveled with a college friend and his lady) why we were in Portland, we basically answered with “food.” They all understood.
It has become a city known for its culinary scene. My first traveling adventure to San Fransisco was catalyzed by a dinner held at The French Laundry. Every culinary student dreams of dining at any sort of fine dining facility; at least most, and specially if you look up to a specific chef. In my case, Thomas Keller is definitely someone I look up to, hence the trip.
Without any further ado, I had a lot of food. A lot. I lived the life of both Anthony Bourdain and Matt Duckor, and man was it wonderful. Food here, sweet there, beer here, drink there, lunch here, coffee there… What a life. For four days the goal was to do exactly that, eat.
Hidden in every action there is a hidden higher purpose; I personally itch to travel the world and further expose myself to food and ways of cooking, and to absorb as much knowledge as possible. Knowledge is power, isn’t it? Plus, I still lack a true expression of my own cooking style.
One thing I did see is, if you do something slightly differently from what the guy next to you is doing, and succeed at it while getting enough attention… Boy, that is a huge percentage of how new successful business’ thrive. Or if you're the next labeled “crazy” scientist (I love that since some of the biggest leaders at first were labeled as “crazy”), then you’ll bring about a new breakthrough in whatever industry you are in, and will be celebrated forever. Granted not always.
That’s my goal, and that’s why I traveled to Portland. I was happy doing it, and as a 24 year old young culinarian, it somewhat quenched that traveling desire. Enjoy the picture posted with this blog, and I hope you enjoy my small summaries of some of my favorite meals I had in Pdx.
Vibrant industrial electrophoresis #c8h10n4o2 #Brazilian #Phx #CropToCup @peixotocoffee (at Peixoto Coffee)
Cafesito
Shio Tontoksu Ramen at Otukamen Ramen in Phoenix, AZ. Thus far, the best ramen spot in the city. If you’re even in Phoenix, pass by their spot after bars close, before, or whenever you feel like it. They are open until 3 am and are super friendly. Try their Miso Togarashi if you’re into spicy foods.
- Mario L. @foodmsquared 05.01.16
Flame on !
I'm always surrounded by beautiful people here. Oh and they have good coffee too.
Of course it’s hard. It’s supposed to be hard. If it was easy, everyone would do it. Hard is what makes it great.
- unknown (via quotelounge)
(via quotelounge)
Growing Pains
I’ve written in past opportunities about the hardships of moving up from a cook to a chef. You see posts throughout Tumblr, Medium, and the internet about specific qualities which make a chef, a chef. Maybe, just maybe, the there is much more talk than actual great chefs because of the of the hardships a person has to go through before growing into a real culinary leader. Although I write as an individual in the culinary industry, these rants and posts can be applied to any young professional entering the workforce and finding their own voice in the crowd.
It seems as I write these words, I am beating a dead horse. A friend once told me how not many choose the rocky path because it’s obviously not smooth. We all enjoy taking the path of less resistance. I remember my grandma crying one time saying how we (“we” = her family) would always choose the hardest route, referring to our career choices.
People who struggled to learn the same things the new kid is learning seem to forget the hardships they went and they experienced before reaching the level in which they are at now. Putting things into perspective, the difference between one cook and another is truly not that big. One individual is always evolving, moving forward, as the other one is starting to catch up. Stay idle for too long, the new kid may surpass you.
I hope I don’t forget the current growing pains I am experiencing as I continue in this path to chefdom. I hate that word. It seems I have forgotten how slow I was at one point since the patience I have with the current kitchen intern is low to nonexistent. Currently working on that; I suppose I am aware of my mistakes, not only with the intern but also with the current kitchen crew. However, as a sous, you are held to such scrutiny on every aspect, all my mistakes always seem to be substantially larger than they actually are. I think my current crew has helped me immensely to grow; feedback is hard to receive, but as humans we need it to continuously evolve.
What I dislike of my current situation is the bad taste that I may be leaving on certain individuals. Growing pains affect others as much as they affect you, especially in a work environment. The lack of patience, and the ego in kitchens is so big that everybody feels they can step up to your shoes and out do your work. I suppose this applies to other industries as well. Proving them wrong may take days, months, or years. Actions speak louder than words; somehow as the sous, you must show everybody how quintessential you are to the team. This gets to be emotionally exhausting. I feel I have never really been great at anything I do. I have always required extra work to become good; and in this process I always seem to fuck up more than anybody else. Yet, my life has shown me that through this daily sacrifice I always tend to find success and deep reward at the end of the road. I know today I need to step up in my position, and shut everybody’s back stabbing criticism with hard work. It is in itself an obsession to succeed and exceed my own expectations. More so to prove everybody around me - the haters, the doubters - wrong, rather than to experience personal growth. Agree, it shouldn’t be this way, but in a way this is selfishly beneficial in both cases.
I hope you see the daily thoughts that a new sous can go through. It’s a daily battle with everyone around you. A strong attitude is needed. Often getting to where you need to be can make you question yourself daily. Maybe this is why not many people choose the life of a real culinary chef, or that of a manager.
I have comprehended you need to let things slide in an environment where people have a very opinionated voice. Take the criticism you are given, but do not over beat yourself. Praying about it, writing about it, talking it out, it all helps process the positive and rid the negative intentions behind feedback. With that said, throw whatever sensitivity you may have out the window, have a positive mindset and always move onward and upward.
A chef wears many hats; easier said than done. I can attest to that. Not saying I am chef, because I am not. This is my 6th year cooking. Overall, I am still a toddler learning how to walk. Yet, when you are expected to run and you are barely beginning to walk, I suppose you somehow need to fake it till you make it.
Never forget where you started. The moment you do, your ego grows and converts you into an egocentric cocky individual. Who wants to follow or work with anyone like that? Not just in the kitchen but in life; you need to inspire, not discourage. Keep on keeping on.
-M.L.
@chefconfessions
Hero’s Journey
Publishing on a weekly basis is quite the challenge, since I like to put excessive thought into the substance I write. More often than not, the themes and pieces begin to write themselves through experience, daily living, and intertwined peer conversations. It’s some sort of organic growth.
This week, this post digresses slightly from the culinary and hospitality world and instead it focuses on some sort of unspoken truth. This post is also a collaboration between my best friend Mario Maura, and I. When I talk about “peer conversations,” I usually refer to conversations with this man. Nevertheless, the unspoken truth we speak of, we like to refer to as, everybody’s “hero’s journey.” As the early mid 20’s young professional millennials we are, we happen to be experiencing a very interesting life period. The word about millennials is that we were “raised with the idea we could do anything and get any job we wanted after college.” Pardon for the slight disconnect, but my memory does not recall this promise so vividly.
What I do recall is the encouragement to study hard with an attached promise that one day I would see “results.” I was given the sense that with an education I would achieve greater purposes in life… Which is an infinite truth. I constantly remind myself that, “no man has ever been hurt by an excess amount of knowledge, but many men have been deterred from achieving greater results due to their lack of knowledge.”
I digress. What I am trying to say is no one really saw where our reality was heading. Back in the late 90’s early 2000’s, life seemed to go nowhere but upwards. People graduated from college and were hired for jobs. Or at least, that’s what it seemed like. And with that ideal in mind, millennials grew up hoping to follow the same path. The reality is that transitioning from a life-time student to the “real world adult” is not easy. Finding your path, your opportunity, your niche, and ultimately your happiness takes quite some time. This period - or life transition - is what we like to refer to as “the hero’s journey.”
In all of mythology there is the concept of a path one must take to form their ideal selves. This idea was passed on as stories told from generations of old to the younger less experienced crop of humans being born into the world. Think of the great Greek mythology following all of the exploits of their idolized heroes; Hercules, Odysseus, & Percius. Each one of these heroes needed to go through several different tasks to find their true calling.
My friend, you and I are in very similar shoes as the aforementioned heroes.
Several times in life, we often don't understand situations until we experience them. It is crucial to understand these first few years of “adulting" will have many hurdles. Be ready to face frustrations due to failures, but attached with these there will be much personal and professional growth. Understand, and really digest this next though: what is about to come is not written in stone. There are many paths to take. There will be a time of adjustment and transition from one life chapter to another. This phase is the “now what?” time in life. We are educated and have acquired knowledge on an industry in which we feel is our passion, and would stay in for a major part of our lives, but is that it? Is there ever true happiness in doing one thing for the rest of our time on this Earth, or are we creatures that require progression to be happy?
It’s a great question. As I’ve seen and experienced it, some of us will find a job that will be a stepping stone onto an even bigger job; meaning, some will not be joyous with their first job right out of college, but this will lead to greener pastures. Some of us will have the blessing of finding a job to be launched into our careers. Yet, others will travel and experience this journey with an adventure tone, living and growing personally more than professionally (as everyone should at some point in life). Some will go back home and gain experience for bigger opportunities. Some will go into grad school to further their education, and achieve an even higher and different goal. Others, unfortunately will struggle to find their catapult and will be underemployed for some time. I have seen examples of each of these situations happen to people who graduated from my alma mater, and even some who have graduated from an Ivy League. This hero’s journey can be tough. However, it doesn’t mean it is impossible to pass. Whichever your situation may be, know, and seriously KNOW, this time is temporary and you are not alone.
It is during these years when we can do whatever we please. There may be some priorities at first, but know that these first couple of years after college are (as a friend put it very well) “an opportunity to (insert blank here)”. Difficulties and reality will be part of our daily living, but pushing through the storm and not letting life and your own self beat you, will lead to a paved path to enjoy later on. Opportunities, there are many, but each one of us has to personally go out and make these opportunities come to life through the work we do and the paths we take. As my dad has told me several times,“Take everything with ease. Everything in life will come eventually. Make calm wise decisions.” Or as my mom has always taught me, “Don’t burn stages.” They were both right.
My recommendation, and that’s all this is: as millennials we like everything done fast. Don’t fret. Take this time alone to truly explore your mind, find out as many things about yourself as you care to. Delve deep into the root of your soul and being. Instead of spending this time ‘wasting’ it, invest it; find out your dreams, your goals, your passions, everything you wish to have in your life. For we guarantee you, you are not alone. Open up your soul and offer it to those around you, so they may do the same. For what is the meaning of life, but to be alive and experience the flurry of emotions available to you? How can you truly experience all these emotions on your own? Life is not meant to be experienced as a lonesome soul.
- Mario L. & Mario M.
Can someone teach me how to appear human?
I’ll tell you what, sit on my shoulders and take notes, I think just maybe, I can teach you how to appear human.