Tag: Kitchen

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Feature | Three Kitchens

How do I get invited into kitchens as a stranger?

This is a familiar challenge in the food industry, especially for cooks in search of broadening their experience with stages.

There are cooks who use every connection to close in on degrees of separation. There are cooks who send emails to the world’s Michelin-starred or Pellegrino-listed restaurants and hope for a response. There are cooks who camp outside doors of restaurants they wish to work in, even though they have already been rejected.

I went through this ritual three years ago when I left my job in New York City to travel across the Asia-Pacific and stage at restaurants in the region — all without having contacts, but trusting in the journey to open doors along the way.

Could I apply the same strategy as I traveled throughout rural Sulawesi?

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Recipe | Sprouted Sorghum Cake ft. Nusa Tenggara Timur

The first time I brought life into this world?

I was 10 years old.

For children in classrooms across America, it was a rite of passage to sprout a dried lima bean. Each child was provided a plastic ziplock bag, paper towel, lima bean and water. We were taught to “wake up” the bean by re-hydrating it in water, keep it moist with a damp paper towel, and “feed” it with sunlight. Once the foot of a root peeked out, I was a proud momma.

Taking an otherwise forgotten dried bean and coaxing it to life was my first realization that nature’s power was a gift to cherish.

20 years later, I was raising an army of sorghum seeds in the kitchen.

Continue reading “Recipe | Sprouted Sorghum Cake ft. Nusa Tenggara Timur”