Coming to Seattle: Classpass - A fun way to exercise!

Hello beautiful readers,

Food, cooking, and baking are a huge part of my life and career. Next to it is Bikram yoga and living a healthy, active lifestyle. Why? Health is wealth! If you do not have your health, you are unable to do anything you desire in life. The food industry is especially hard on the body: long hours, hot and humid conditions, and ache-y feet. Taking care of yourself means less worry of becoming sick and bouncing back quickly if you do become ill.

That is why I am very excited to have Classpass coming to Seattle. Classpass is already active in Boston, Los Angles, Chicago, New York, and San Fransico, and it sure will be a success in the health-conscience Seattle community.





So, what is Classpass? Simple terms: An alternative to a gym membership. It is one membership to multiple local exercise businesses. Think: variety and experience to your workout.


Classpass:

Allows you UNLIMITED classes at participating studios.  We are not restricting you to 10 classes like we had in the past. 

You are limited to 3 classes per studio per month.  However, once the next month starts, you can visit that favorite studio again for 3 times!

Allows you to build a workout routine full of variety visiting studios of all types (barre, yoga, pilates, indoor cycling, bootcamps, martial arts, strength training and more!).

Provides studios with a marketing platform to get their name and classes out there to a group of fitness enthusiasts actively looking for new classes in their area.

Helps studios focus on what they love to do--teach--while ClassPass helps them grow their business!

For more Classpass facts, click here.

In simple terms: You buy a Classpass membership and get to try out local workout studios in your community. It is a great way to mix up your workout routine and test your body in a new physical activity. (Yes, I am even trying out new exercise besides yoga! A blog post will let you know how I enjoyed my Classpass journey experiences.)


Of course, they are very social on facebook, twitter, instagram and Pinterest. Use hashtags:

#livingthesweatylife

#PassTheHappy (Used to post pics of moments when you are happy!)

#classpassSEA

#classpass

I can't wait to try new and exciting exercises in  my community and share them with you! After all, life is meant to be enjoyed. Which workout are your excited to try out using Classpass?

 Let me know in the comment section if you have any questions on Classpass.

Happy cooking!
KImm

SWEET WEEK SEATTLE: Happening right now!

Hello fellow foodies! What is one event currently happening all over Seattle? Sweet Week!! Local bakeries, chocolate shops, and any food establishment dedicated to anything sweet is having a $5 special  for a very special unique treat, made only for Sweet Week.


From Sept. 25-28th, a dessert version of Seattle Restaurant Week will take place. Be prepared for a sugar and chocolate overload, which is always a good thing to start the fall season.
Participating restaurants/bakeries/cafes will have a special $5 treat just for you. Please remember to politely ask for the "$5 sweet treat" when ordering.

Participating sweet venues include:

Hot Cakes (Ballard)
Flying Apron (Redmond and Fremont)
Ala Mode Pies (Phinney Ridge)
The Confectional (Downtown and Cap Hill)
Chocolopolis (Upper Queen Anne)
Cupcake Royal (Cap Hill and Madrona)
D'Ambrosio  (Ballard)
Dahlia Bakery (Belltown)
Fresh Flour (Ballard and Phinney Ridge)
High 5 Pies (Cap Hill)
Parfait (Ballard)
Sweet Mickeys (Ballard)
Theo Chocolate  (Fremont)


Be sure to add some sweetness in your life this weekend Let me know what your favorite sweet treat it!

Happy Baking,
Kimm

Latest foodie interview: Mykl Wu of Behind the Craft!

Hello beautiful readers! As many of you already know, I love meeting new foodie people and learning more about the food industry.

I recently met Mykl Wu, who works and writes at  Behind the Craft, a podcast which is dedicated to knowing the "craft" of anything food or drink related. Sounds like my kinda person! Plus his personal food blog, Thank You Cooperate highlights delicious food and restaurants.

Interview with Mykl Wu:



Bio wise: I was a television news producer for about 10 years before discovering my love for food and returning home to run my family's restaurant business. Ever since then I've been learning about the craft of cooking and food. Now I write about food and produce a podcast called Behind the Craft, where we go "behind the craft" of everything about food. Whether it's brewing beer or sharpening a knife. If it has to do with the food industry, we want to know about it.

 

 

Ramen.

 

1) What brought you into the food world?

I've always loved food. Even as a child I'd separate instant ramen from its broth and pretend I was eating Japanese somen. But even with my family I never quite gotten into the cooking aspect of food, until I saw the original Iron Chef. After that I was hooked. From then it was Michael Ruhlman's amazing Chef's trilogy that inspired me to take on the craft of cooking. I've been obsessed since.

 

2) What is your most memorable dining/food experience?

That is like asking who's your favorite child (not that I have any lol.) They're all special in their own way. Whether it's an adventure eating street side mussels in Istanbul or fresh sea urchin tostada's in Ensenada, to a hard to get seats at Momofuku Ko or Rose's Luxury, they're all memorable. Once I drove 3 hours from Barcelona to El Bulli (after they've closed) just to pay homage and have a picnic there. It was simple jamon, bread, and cheese but damn if it wasn't one of the most memorable experiences.

 

3) What is your least favorite food trend?

My least favorite food trend is also my favorite - Ramen. Even though this pedestrian bowl of comfort has been around for centuries, nobody in the U.S. cared about it until David Chang made it cool (and amazingly delicious, obv.) Now everyone thinks they can make ramen. And everyone claims to love it. In a way it's good that people are getting to know it, but it's bad because the overall quality is diluted. Making ramen takes years of skill and love. It needs to be appreciated and not just liked because it's trendy.

 

4) Describe your perfect meal at home.

(It's an interview of superlatives! lol) It's hard to pick the "perfect" meal. But I'll go two ways on this. One is the ultra simple but super delicious of a perfectly seared steak, some crusty bread and a bottle of red wine. That's when you just wanna unwind. It's quick and extremely rewarding.

The other would be a great big family meal where everyone chips in or better yet, just kinda watch and taste while I do all the cooking. Even though some people will think I'm insane but Thanksgiving dinner would be up there as a perfect meal at home for me. Sure it's stressful and tons of work, but at the end of day you've managed to feed and make the people you love happy, and isn't that what cooking is all about?

 

 

Steak dinner at Mykl's house. Can I be invited next time?

 5) You are on an island, what 3 food ingredient would you bring with you to cook?

Given the fact that I'm on an island. I'd just need salt, pepper, butter. I can catch all the seafood and surely there are some citrus (for acid) on the island. And that's pretty much all you need! 

 

 

 

Be sure to check out Behind the Craft for more food news and Thank you Cooperate for one of the best food blogs I have read.

 

Thank you Mykl for sharing your love of food!

Happy Cooking,

Kimm

 

Salmon.

Why I loooovvveeeeee butter: My top 3 reasons!

Baking and cooking all require fat. Fat brings out: flavor, enhances other flavors, and, well, makes food taste darn good. Like salt, it is require for any type of cooking, no matter what cuisine or dish you are creating in your kitchen.

What is butter? For you newbies, butter is made by simply churning ("agitate") fresh cream or milk. And, ta-da, a creamy-yellow mixture appears! I love it on toast, to baking chocolate cookies, or a simple sauté of veggies.

 



Here are my top 3 reasons I can't get enough of butter:

1) Butter melts in your mouth.
Unlike fake fats, like margarine or shortening, butter is a natural fat, thus melts at body temperature. Once it hits your mouth, it dissolves into pure magical foodie goodness. Fake fats tend to leave a weird, white film on your mouth and anything it touches.

2) Butter is natural.
Usually made from cows milk, you will not see any fake, weird, or odd ingredients when you read butter's nutritional facts. It is no secret I enjoy food...wholesome, re al, and unprocessed food. Butter is one of those foods I just can't get enough of.

3) Butter adheres to other flavors....easily.
Compound butter made with fine herbs, cinnamon-sugar butter for toast, European-style butter for grilled steaks....the list goes on and on. Smooth, creamy butter adds depth and flavor to other ingredients. It is rare I consume butter by itself, usually it is paired with other Pacific Northwest ingredients.


Like tea, there are many flavors and varieties of butters on the market. Try them. Try them on different foods with different herbs and spices. One thing I love about food is experimenting and see what the Seattle-community is eating and enjoying.

Butter is one true ingredient that will never go away from any professional or domestic kitchen.


Happy Cooking!
Kimm

THE TOP 5 QUESTIONS FOODIES ARE ASKED!

First off... What is a foodie? Someone who enjoys food for more than just fuel and calorie. We crave food flavors, sensations,  and textures. We think about our next meal yesterday, analyze food reviews, and get really, really excited over new restaurant openings.

Like any other hobby or interest, we get recommendations and questions about, well, food. Some we are more tired of answering but will happily do it in the name of food.

 And the questions are...

1) "What is your favorite restaurant?"
Answer: Tough. What cuisine? What price range? Lunch, dinner or breakfast? Are we talking just food or wine and spirits? High end or low end? Cooperate or mom and pop?
My answer: I answer this questions with other questions. Then happily answer their questions.

2) "What's your favorite dish?" (AKA entree)
Answer: Hard. My favorite childhood dish? Or holiday dish? Dish for one? Dish for ten? Family style dish? High end fancy-schamcy dish? The choices and answers are endless.
My answer:  I pick my top 3 all time favorites and answer their question.

3) "What's your favorite cooking or baking book?"
Answer: There are millions of delicious cook/baking books in the world and yet to be published. I have a bounty of books that I easily accumulate over the years.
My answer: When asked this, I pick a basic cooking book, baking book, and my latest one I added to my collection.

4) "What is your favorite cuisine?"
Answer: Like most, I have more than one cuisine I enjoy. In one day, I am enjoying dim sum for breakfast, that afternoon I am indulging with a chocolate crossiant, and for dinner I'm feasting on homemade risotto. My taste buds range from super spicy to super sweet.
My answer: All Asian cuisines and French cuisine tops my list.

5) "What is your favorite dessert?"
Answer: Just like with question #2, I have multiple favorite desserts. Which one I enjoy most depends on the day and meal before hand.
My answer: Anything chocolate or made with seasonal fruit. My favorite sweet snack are French macarons.

What I love about being a foodie is being asked questions about food, local restaurants, and bakeries. Being a person-to-ask is a food blessing and I can't wait to spread more knowledge through Seattle and Eastside.
Let me know what your answers to these popular questions in the comment section below.

Happy Cooking,
Kimm

LATEST SWEETNESS INTERVIEW: With Chef instructor and cookbook author, Lucy Vaserfirer

Greetings fellow readers! My latest foodie interview is with the talented Lucy Vaserfirer, cookbook author (x3!), chef instructor, and overall food-lovin' gal (my type of person). We met during our baking and patissier education at Western Culinary Institute (Portland, OR). From chef instructing, to food writing, and recipe development, Lucy brings a wealth of knowledge to the food world.



Lucy, cookbook author and chef.

My interview:

1) What inspired your culinary and pastry career?

 

I grew up in a very food-centric family and everything we did seemed to revolve around food and cooking, so it was a natural obsession for me from the very beginning. Then when I was in college, I came across a new book called Becoming a Chef and read it cover to cover in a single day. It showed me that culinary arts could be a career. My fate was sealed—I set my sights on culinary school and never looked back.    

 

2) Explain your most memorable dining experience at a restaurant.

 

My most memorable dining experience was actually at a bakery, not a restaurant. Seven years ago my husband and I visited Pierre Hermé on a trip to Paris. At that moment I found myself inside my wildest fantasy. It was like being in a jewelry shop, only instead of diamonds, the display cases were full of cakes and tarts and macarons! We ordered a Kouign-Amann, a Tarte Citron, a Carrément Chocolat, an Émotion Ispahan, and a chocolate macaron. It was love at first bite. The Kouign-Amann was light as a feather, with croissant-like layers of slightly salty pastry and a shatteringly thin caramel crust. The chocolate macaron melted in the mouth. The lemon tart was so puckery it tingled. The chocolate dessert was rich and intense and deeply satisfying, even for a chocolate lover who can’t be satisfied. And the Émotion Ispahan was simply the most delicious thing that has ever crossed my lips. A layer of litchi gelée, a layer of raspberry gelée so vibrant it almost seemed effervescent, and a layer of slightly sweetened rose-scented cream, all topped with a wafer of pink macaron and a single red rose petal, made for a perfect flavor combination. It was divine. All I can say is believe all the hype you hear about Pierre Hermé—he is indeed a pastry deity.

 

3) What tips would you give to a basic cook or baker just learning his/her skills?

 

Cook and bake as often as possible and don’t be afraid to make mistakes. Try to focus on learning fundamental techniques rather than just specific recipes. Take any opportunity to watch other skilled cooks and bakers work. And taste everything.

 

4) Describe your cookbook "Marinades." What made you write a cookbook?

 

My desire to document my family’s recipes is what led me to writing cookbooks. We immigrated to the U.S. from Uzbekistan when I was just a little girl, and of course we brought our food traditions with us. When I was a teenager I endeavored to record all of the Uzbek and Russian recipes I grew up with so that I would know how to make them myself when I moved away to college. As my collection of these recipes grew, so did my desire to get it published. The market wasn’t ready for a cookbook of recipes from Uzbekistan, but I could never shake that dream to write a cookbook…

 

Some years later, I was working as an instructor at a school for home cooks. I came up with the idea of doing a class on searing since it’s the one technique that really separates the home cooks from the chefs. The class proved to be extremely popular, and students clamored for recommendations for further reading. Surprisingly there was no book on the all-important subject of searing, so I decided to seize the opportunity and write one myself. Seared to Perfection came out in 2010.

Lucy's first book, Seared to Perfection.

 

 

The sidebar about compound butters in Seared to Perfection provided the inspiration for my second book Flavored Butters.

Lucy's second book, Flavored Butters.

 

 

With Marinades, my newest cookbook, I’m out to prove that marinades are the secret to getting amazing dinners on the table every day. It contains 200 different marinade recipes and each one is accompanied by an additional recipe showcasing a way to use the marinade to make a complete meal, for a total of 400 recipes. The wide variety of marinade ideas will take you through every shelf of your pantry, up and down every aisle at the market, and then all the way around the world. I have to say my favorite recipe in the whole book is my family’s Shashlik Marinade from Uzbekistan.



Lucy's third book, Marinades.

 



By the way, I'm still looking for a publisher on the Uzbek cookbook in case anyone's interested…

 

5) What is your food guilty pleasure?

 

Anything fried!








I looovvveeee Lucy's blog Hungry Cravings! Be sure to check it out for food inspiration. Her latest book, Marinades: The Quick Way to turn everyday food into exceptional fare  is available at anywhere cookbooks are sold or just click the link to order.
I am very lucky to have read Marinades and it is sure of the most well-written and straightforward cookbooks on the market. From what ingredients do to the variety of recipes, it is a great addition to any professionals or domestic cook's library. I can't wait to try the blood orange-rosemary,  IPA-Jalapeno, and peach-poblano marinade this summer!


Lucy's other cookbooks included Seared to Perfection: The Simple Art of Sealing in Flavor  and Flavored Butters: How to make them, shape them, and use them as spreads, toppings, and sauces are also just as delicious and well-written!


Happy Baking,
Kimm

PRODUCT REVIEW: The New York Baking Company's Silicone Baking Cups!

What is the  best thing about having a blog? Getting to test out new and fun baking supplies! I have dozens and dozens upon kitchen gadgets, tools, knives, and cake pans. I am always on the hunt to add more to my collection.

I was kindly asked by The New York Baking Company to test out their silicone baking cups.  First of all, they come in a tidy plastic package, which easily holds a dozen of their brightly colored holders.  (Don’t worry green thumbs, the material is BPA-free silicone!)

One of my favorite flavors is chocolate, thus I baked a very moist chocolate cupcake in the fun and festive holders. Ta-da, super easy to use! When the cupcakes cooled,  it was quite easy to “pop” them out OR freeze them for a future sweet snack.

Being silicone-dishwasher safe, they are simple clean by hand or machine. Air dry before putting them back in the container.

I know my niece and nephews will love the bright colors and the ease of baking delicious cupcakes (or muffins) in them. Priced at an affordable $9.95,I cannot wait to purchase more and test out more delicious recipes in them.

Purhcase them here from Amazon: http://www.amazon.com/Baking-Buddies-Reusable-Silicone-Guarantee/dp/B00EVQ167A

Happy Baking!

Kimm

What happens with a professional baker goes VEGAN!

Going vegan is, well, hard. Going vegan-detox-Engine 2 diet is even harder (What is Engine 2 diet: Planet-based, vegan diet with no added oils or refined sugars). Going vegan-detox-Engine 2 diet is even harder when you work in a BAKERY!

Recently I was given “the opportunity” to attempt 28 solid days  going Vegan-detox/Engine 2 diet. Why not? Why not learn about a new lifestyle, learned more delicious recipes, and see how my body feels. Plus, it was less than one solid month...I can do it.

The days off of work were easy-peasy. Quinoa with dried fruit and almond milk for breakfast; Sweet potato veggie patties for lunch; Kale salad with nuts for dinner. LOTS of fresh fruit, veggies, and cashews to snack on whenever I felt hungry…which was ALL THE TIME.  The diet was  difficult while working. The aroma of freshly baked chocolate cake lingered in the air, while samples of buttery croissants taunted my taste buds, and don’t forget about cream cheese icing, which I can happily lick off any spoon.

This posed a challenge: How to satisfy my sweet tooth without any refined sugars, only natural sugars like brown rice syrup, dried dates, and fresh produce.  Gathering my foodie thoughts and flipping through my pile of cooking and baking books, I made a mad dash and bought a new food processor. My mind raced with new and fresh ideas I have never thought of before: “If I puree it, it will have the body of solid food.” Thus, variations of banana ice-cream was created (Chop up bananas, freeze overnight, and  puree until smooth. Eat happily); “Power bites” were invited using dried dates, walnuts, cashews, chia seeds, and brown rice syrup; A fellow co-worker made “Vegan cheesecake” by soaking nuts overnight and pureeing them with almond milk, coconut oil, and fruit.

 

Below are my ramblings: My feelings, thoughts, and ramblings through each week and a tip how to survive IF you dare to challenge and take a 28 day Vegan diet-lifestyle.

WEEK ONE: The hardest 7 days! I felt tired, sleepy, hungry, quiet, and not myself.  I was burning too many calories and not consuming enough.  All I wanted to do was nap and eat delicious, fattening, and overly sweet FOODS. TIP: Having snacks on hand is key. Meal planning is key. I set aside an afternoon every week to prep condiments, sauces, veggies, and “Power bites.” My overly large tan purse was always filled with a “ little pick me up” when needed in emergency.

WEEK TWO: It is getting easier…. Meal planning helped. Snacks helped. Grocery shopping and dining out SUCKED.  I rarely dined out because the most I could get was a plain salad with no dressing or protein or cocktail. TIP:  When in doubt about food or if you are in a pinch with time, go natural and unprocessed. Produce is handy, raw nuts are quick, quinioa takes less than 30 minutes to cook….

WEEK THREE: I see the light! Almost finished and how do I feel? Better, lighter, my energy level is at one level instead of bouncing all over, and I feel like I am glowing from the inside out.  Right now, the power of food and how you consume it, truly amazes me than before.  TIP:  Ask around for recipes from fellow foodies, friends, family, and co-workers. I got so many delicious and healthy vegan recipes that I will continue using, even after the diet ends.

WEEK FOUR: The afterparty. On the first day of “back to normal” eating, what did I have? Pork sandwich….extra spicy with a couple (natural) energy drinks. Plus, a couple of adult beverages after a crazy busy work day. Did I feel different than before? You bet.  Sluggish. Tired. My stomach huuuurrrttt.  My taste buds changed. Salty food tastes even saltier and sweets taste over the top. TIP: I love eating healthy, but also love to indulge. Keep it a balance, folks. Being a big time foodie, I truly cannot see my life without enjoying oysters on the half shell, fresh almond croissants, bulgogi, chicken liver pate, or a rich Malbec. Moderation, natural, real, and unprocessed is key.

 

Being healthy and happy is neccessary to living a fresh and natural lifestyle. The more natural and unprocessed I eat, the better I feel, the better I smile, the better glow I have.

Are you up for a 28 day Vegan – detox challenge? Try it, You will amaze yourself!

Seattle/Bellevue Community: Fun, family-friend, and foodie Event this Saturday 14th at Bellevue Whole Foods Market!

'Tis the season. The chilly weather is here! Lights are up! Peppermint mochas are everywhere! What is a very sweet way to start the holiday season: decorate your very own gingerbread house! Whole Foods Bellevue Bakery Team is hosting a gingerbread decorating event this Saturday 14th.
Perfect event for families, little ones, and die hard foodies.



The Details…

TIME AND DATE: Sat. Dec. 14^th at Bellevue Whole Foods Market (888 116^th AVE NE Bellevue WA), 10:00 AM – 1:00PM. Feel free to arrive at any time to start decorating!

WHERE: Front and center of Bellevue Whole Foods Market. There will be tables set up when you arrive on Dec. 14. Still can’t find the event day of? Ask a helpful Whole Foods Team Member who can assist you in the right direction. (Free parking in our spacious lot right off of 405, by the hospital. Minutes from downtown Bellevue.)

HOW MUCH DOES IT COST: $19.99 gets you one gingerbread house to decorate, all the frosting and candy décor, your entire parties admission (no matter how people you bring), and fun drinks and snacks to munch on. Plus, Bakery Team Members will assist you on decorating your house!

HOW DO I RSVP? Easy! You can 1) Pre-pay  inside Bellevue Whole Foods Market at the Bakery Counter  (Recommended! This event is popular) or  2) Call Bellevue Whole Foods Market  (425-462-1400), connect to the Bakery Team, reserve a spot, and pay on December 14th when you arrive.

WHAT HAPPENS ON December 14th: Come on inside with your party, decorate your beautiful gingerbread house (everything will be ready for you), eat snacks, check out the sales happening at Whole Foods, and take your house home with you! Don’t worry, we will deal with the clean- up and mess.

MORE QUESTIONS?Call Bellevue Whole Foods and ask to be connected to the Bakery Team. We will happily answer any questions or concerns you have.

Facebook Event Page: https://www.facebook.com/events/447089168728742/?ref_dashboard_filter=calendar

 

See you Saturday!

Kimm

 

Seattle Happy Hour with dishcrawl: This Wednesday (9/18) at Capitol Cider!

What is best part about having a food blog? Meeting fellow foodies and going to tasty events around my beautiful home city, Seattle. Dishcrawl is a nation-wide company that host fun, foodie events around big cities, like Seattle. I, luckily, met Julia and Melissa, two local dishcrawl ambassadors through social media and I am pairing up with them to help promote their fabulous events.



The next dishcrawl event? It is happening this Wednesday the 18th, from 6:00-8:00pm, at Capitol Cider (http://www.seattleciderbar.com/) in Capitol Hill. Tickets are only $5 and you get to try and assortment of their new menu as well as be eligible for killer drink specials.

Buy tickets here --> http://www.dishcrawl.com/capitolcider/

 



Come meet new foodie friends and hang out with me and the local dishcrawl team for a relaxing evening at Seattle's newest cider shop, Capitol Cider.

 



See you Wednesday,
Kimm

A letter to the young, aspiring baker/pastry chef.

Hello,

First off, in life you should do you what love, and love what you do. If it is baking bread, teaching third graders, creating websites, or fixing computers that you love doing then do it. We spend numerous hours and time AT WORK...... unsure what to do? Great, I love it when people say this. Why? Because you get to TRY NEW THINGS IN LIFE. Try a new hobby, sport, or activity. Met new people, go out to a new restaurant/bar/coffee shop, and find out about new industries, companies, and positions in your community.

Now, you have settled it: you want to cook/bake for a living. Good news: WE NEED FOOD TO LIVE, thus there will ALWAYS be positions/jobs for you. Bad news: The food industry can, well, be crazy and hectic. Most restaurants/cafes/bakeries are open 24/7 and require hard work and long hours.

My advice?  My top 5 tips…..

- First off, find a company/business that you truly like and care for. Note: most food small businesses are so small, they cannot offer health benefits, paid time off, or 401(k) plans, keep this in mind when searching for jobs. Note: some cooperate food businesses, can get very cooperate and less artistry is required for the job.

- Second, find a position that you like doing and can expand. Doing anything over and over again can get monotonous and boring. Can you learn new skills? Move up? Possibly learn something besides cooking and baking delicious food? On a better note, ask your brand new co-workers if they like working there. They will be honest.

-Third, get used to wearing a chef uniform: chef pants, non-slip clogs, hat, and chef jackets.  Oh yes, and working on weekends and major holidays. (Boo.)

-Fourth, to all the young women: From a girl’s girl point of view, working in professional kitchens is a very masculine industry, but I never let that change me. I am who I am, and still enjoy the color pink, 4 inch high heels, and lip gloss after working nearly 8 years in the industry. Your hands and nails will become very dry, you will have oily skin, and your feet will ache after work.  This just means you have to take extra special care of yourself , don’t let the job GET YOU. You are better than that.

-Finally, find an outside hobby outside of cooking/baking. Why? This will keep you sane, I promise.

 Don’t limit yourself to just restaurants for food jobs. There are numerous outlets for us: cafes, bakeries, gourmet grocery stores, cooperate dining, catering,  wineries, coffee shops, etc.  Find what fits YOU, not the person sitting next to you.

I find it very rare that a person cooks/bakes their ENTIRE career. Most of us move on: management, admin, sales, etc. We are still dedicated to food, but our lives, dreams, and goals change. We desire softer schedules and lifestyles. Keep this in mind while you are young: don’t be afraid to learn a new skill set beyond culinary and pastry.

Don’t let anyone get to you because that is their problem, not yours. Keep your chin up, positive attitude, and everything will come in place.

Best,

Kimm

MY LATEST SWEET INTERVIEW: With Lesly, co-founder of WOW Chocolates in Seattle.

On one of my recent visits to my yoga studio, Bikram Yoga Redmond (http://www.bikramyogaredmond.com/), I met a lovely young woman named Lesly. Quickly, I found out we had something in common: Not only are we dedicated Bikram yogis, we both loved creating and making delicious sweet treats. Lesly informed me about her local (Seattle-area) chocolate business, called WOW chocolates (http://wowchocolates.com/).

After seeing, AND tasting, WOW Chocolates, I was highly impressed by the decorating details, quality of chocolate, and unique flavors. Lesly, and her sister (co-owner) Maire, use tropical and exotic flavors not normally founds in typical chocolates. Banana-ginger, jalapeno-mango, and raspberry-cabernet (my personal favorite!) are a few fun selections you can choose to buy from their website.

Check out my sweet interview with Lesly:

Lesly, on right, with her sister/co-owner, Maire.



A brief bio on WOW chocolates:

After completed a degree as an interior designer and gained experience in the field for several years before discovering chocolate was not only passion but my calling.  I began making bonbons as a gifts for friends and soon word spread.  It then became something else entirely...a business WOW! Thus I pursued my passion for food, combining my background in design and a knack for creativity, and the result can be seen every chocolate creation.

 

Maire (sister) learned about the art of making truffles and bonbons from her sister.  She is an accomplished artist who works with many different materials - from acrylic paints to clay and wood.  Maire has always shared a passion with her family for food and now she strives to combine the worlds of art and edible every day.

 

WOW Chocolates will captivate your senses and take you on an extraordinary journey through our world of delightful, exotic and colorful bonbons.  Our passion for these delectable delicacies is infectious and is reflected in every bite.

 

WOW Chocolates.

 

Questions:

1) Describe WOW CHOCOLATES for people who are unfamiliar.

WOW Chocolates is a new and local company  run by two sisters.  WOW Chocolates crafted bonbons with unique flavors. 

2) What made you want to start WOW?

What really made us to start WOW was our passion for the amazing cocoa that Venezuela produced.  WOW Chocolates was created in Margarita Island - Venezuela and brought our confectionary art to the United State in 2012.  

3) What's the most popular chocolate you make?

Our most popular flavors right now are:  Mango-Jalapeño,  Tamarind and Chile de árbol,  Passion fruit and Strawberry-Basil.

4) What's your personal favorite sweet treat?

My favorite sweet treat is my mom's squash cake with strawberry jelly on top ,Yumm! 

5) Where can people go to purchase your delicious chocolates?

You can purchase our chocolates online through our web site.  You can find all the services that we offer,  like weddings, corporate and more.

WOW Chocolates for Valentine's Day.

 

For more information on WOW Chocolates, check out:
Main website --> http://wowchocolates.com/
"Like" 'em --> https://www.facebook.com/pages/Wow-chocolates/301095963288041?id=301095963288041&sk=photos_stream
"Follow" 'em --> https://twitter.com/WowChocolates

I look forward to seeing WOW Chocolates growing in Seattle's chocolate world! Best of luck to Lesly and Maire.

Happy Baking,
Kimm

Cooking a new recipe? My top 3 tips for foodie success!

I love, love,  cooking and baking new food and recipes. Gathering ideas from Pinterest, fellow foodies, bloggers, and tv shows, I enjoying creating a new dish that I can blog and tell my friends about.

From a new Sunday Supper meal, to a sweet breakfast treat, or a easy breezy lunch, there are helpful rules I easily follow before I start my chopping, dicing, and slicing. With my 3 easy tips, I know I can have a successfully happy tummy and meal.

Tip #1: Check your pantry!
-Find the ingredient list in your new recipe and check your fridge and pantry. This will avoid any last minute trips to the grocery store. If there is a special or hard to find ingredient, check your local specialty shops for their inventory. Avoid the miles on your car, and call the store to see if they carry it.

Tip #2: Check your cookware/bakeware!
-If you are baking spiced banana bread, you will need a loaf pan. Cupcakes require a muffin tin and paella needs a special paella-pan. Making a large batch of chili? Make sure you have a large pot or dutch oven for the job. You don't want to be in the middle of your tasty brownies and realize you don't have a rectangle cake pan...

Tip #3: Check your heat/oven!
-This is key. Double check what the recipe suggestions for the baking/cooking temperature and, well, use your common sense. If a chocolate chip cookie recipe says to bake 'em at 450 degrees F, I know better to turn down the heat to a nice 350 degree F.

All in all, go into a new recipe with confidence and ease. Double read your new recipe and don't b e afraid to ask a fellow friend, family member, or co-worker for help or advice.

Happy cooking!
Kimm

Why you should toss away your pure aluminum cookware!

Just like cell phones, technology, and care, the cookware industry is rapidly growing and changing....for the better. Cookware manufactures WANT you to have success with their products and cook delicious meals in them.

Back in the day, people used pure aluminum cookware. Why? It is: Abdundant, conducts heat pretty evenly, and is soft to mold into a variety of shapes and sizes.
Now, aluminum goes through a process called "anodizing." What is it exactly? Think: electro-chemical process to make aluminum STRONGER and conduct heat better. It turns into a dark gray, porus material versus the light, super shinny apperance.



It is rare that you will see pure aluminum cookware, for sale, in the domestic field today. It is either: hard anodized with a protective non-stick coating over it or combined with stainless steel.

Here are my top 3 reasons why it is great time to toss out your used aluminum cookware and upgrade your set:

1) Pure aluminum over time, it "worps." The pans "titer-toter" and become uneven on the bottom over time. It will not "sit flat" on your cooking range.

2) Aluminum reacts with acidic and citrus foods, causing a discolor in the pans. Watch out for food like tomato sauce and lemond curd to stain aluminum cookware.

3) Aluminum cookware is just...unattractive. Cookware is getting "cosmetic" and there are a variety of colored and bronze-toned cookware on the market. Not only should cooking and baking be fun, your pans should be, too!

Happy cooking,
Kimm

Cooling your baked goods: 3 key tips!

I often remind people that "cooling" your freshly baked goods is part of the baking process. (Cooling = your treats are cold when consuming, not at room temp or warm.) Yes, it is important to stir, portion, and bake your delicious goodies, but cooling them properly will ensure its full flavor.

Not matter what you are baking: cupcakes, cookies, quick breads, brownies, they all need to be cooled before consuming or storage. Why? If you eat one before it is properly cooled, excess steam will release, causing any excess moisture to escape. In all baked goods, steam is necessary to make the sweet treat nice and moist.

If you decide to freeze your baked good, and it is still warm, it will causes excess condensation within the packaging (ex: plastic bag, plastic container, etc) and make the outside super soft and soggy. No beuno!

Follow these 3 key and easy tips for properly cooled back goods:

1) Always cool in the pan you baked your delicious baked good in.
-Why: This, one, avoids any extra pans you have to clean and, especially with loaf pans, holds the shape. With cookies, I always cool the cookies on the sheet pan versus removing the cookies from the sheet pan and putting them on a cooling grid. Slowing cooling down the baked good with also, ensure a nice, soft crust on the bottom.

2) Place the pan on a cooling grid.
-Why: When you evaluate the delicious treat on to a higher surface, the bottom cools down just as fast as the sides and tops. Thus overall, it will cool down faster than on a non-elevauated surface.

3) Make sure it is 110% cooled before consuming/cutting/enjoying!
-Why: This is hard. Really hard. Your place smells like sweetness and all you want to do is stuff your face with sugar-buttery goodness. One: when you cut into a baked good that it is cooled, it will retain its shape versus collapsing. Two: There is no excess steam and moisture, thus your treat is super-duper soft and moist. Trust me on this one, patience is key.
I like to completly cool any large treats, like my loaves and cakes, overnight to ensure it is 100% cool before storing.

Please remember bakers:
-If you do decide to freeze your baked goods, make sure it is in an air tight container and wrapped tightly with plastic wrap. You don't want freezer burn killing your treat.
-Always avoid aersol sprays when greasing your bakeware. It leaves a gross brown film that stains and ruins your gorgeous pans.
-Use good old fashion butter and parchment paper when greasing!

Happy Baking,
Kimm

Seattle Foodies: Feral Feast is happening TOMORROW!

Greeting fellow blog readers. I have been on a foodie heaven vacation: It started with the celebration of my "last-year-of-my-20's" birthday swaray at the very classy Rob Roy in downtown Seattle (http://www.robroyseattle.com/). There are far too many delicious cocktails to pick a favorite one...
Then, the annual Seattle Restaurant Week (http://seattletimes.com/seattlerestaurantweek/) started mid April and you can purchase a 3-course meal for $28. (Hey, that is less than what it cost to fill my gas tank!) It is a killer deal to go out and try new restaurants and foods you would not normally attend or consume.
On top of that, more birthday meals with friends and happy hour cocktail dates have me out and about verus cooking in for one.

Another tempting and delicious event, this month, for anyone and everyone in the Seattle food scene: Feral Feast! What is it? (Be sure to check out my previous blog post for my review!) A secret "pop-up" dinner hosted at GRUB restaurant (http://www.letsgogrub.com/)  in upper Queen Anne. Every month a new and inspiring menu is created for your tasting pleasure.

What is in store for tomorrow's feast?

Check  out the Span-Asian menu:


Course 1
Duck 'salad' served ban chan style;
Turnip greens, pine nuts, pickled currants, sherry vinaigrette, Quacklins'
Tortilla Espagnola; Duck ham, yukon potatoes, sambal alioil
Duck confit, blood orange, rhubarb
Fennel kimchi, pickled cucumber

Course 2
Zaru soba;
Cold soba noodles served with rich meat broth mentsuyu dipping sauce, pickled shiitake, nori

Course 3
Cocido;
House made chorizo, morcilla, braised pork belly
chickpeas w/ baby turnips, baby carrots and mint, roasted fennel, fennel pistou, sambal alioli

Course 4
Dessert
Pineapple coconut milk ice cream, carrot cake w/ cardamom cream cheese frosting, lime zest, molasses


You can purchase tickets here: http://feralseattle.brownpapertickets.com/
Please remember gratuity and alcohol are NOT included.
Follow Feral on twitter: @FeralSeattle https://twitter.com/Feralseattle

See you tomorrow!
Happy Baking,
Kimm

Beautiful Baby Shower Cupcakes!

This past Saturday, the typical Seattle spring rain suddenly stopped and sunshine beamed through the blue skies. It was a perfect and gorgeous day to celebrate Kristina's soon-to-be-born daughter! Close friends and family gathered in her very warm house.

Green and purple colors decorated everything from the balloons, to plates, candy, and table runners. I loved it! We all munched on light appetizers and saved room for my extra special cupcakes.






Peanut butter ganache

 

 

I created 4 delicious flavors: Peanut butter Ganache, Peppermint-Chocolate, Strawberry Swirl, and German chocolate.

 

Kristina's favorite?

 Peppermint-chocolate! (So was mine!)




 

I always loved German chocolate cake, thus made a mini version!

 

 

I truly enjoyed baking cupcakes for Kristina and wishes her and her family the very best with the new baby girl.

 

Happy Baking,

Kimm

dishcrawl Seattle presents: NeighborFOOD in Capital Hill on April 28th!

One of my ways to find out new foodie events in the Seattle community is through social media. Recently, I met Melissa, a kind, young, foodie diehard woman who repesents dishcrawl.
We met at pintxo (http://www.pintxoseattle.com/), a Spanish tapas restaurant in the heart of Belltown, for a small bite and sangaria.

“We started Neighborfood to rejoice and share in the things we love most: food, family, and our neighborhood,” says Dishcrawl Founder, Tracy Lee.

 

 

 

 

 

 



She explained to me what dishcrawl was all about: Creating fun and unique foodie events for the Seattle community. There are dishcrawl ambassadors through the country, thus no matter where you travel to, there will be a delicious dishcrawl event in the city! Melissa, being a new Seattleite, loves her job because it gets her a chance to explore the fresh Seattle food scene.

What is the next dishcrawl Seattle event? "NeighborFOOD' in Capital Hill. On Sunday April 28, from 2pm-5pm, they will merge with the Seattle Humane Society to give the community a tasty, easy-walkable food festival. Particapting restaurants will offer drink specials, so don't worry!

Checked out some featured items and restaurants that will be participating:

Manhattan - Pork belly mac and cheese

Marination Station - Best Taco Ever

Ayutthaya Thai Restaurant- Drunken Noodles with Tofu

95 Slider - Chicken and Waffles

Sam's Tavern - 50/50 Sliders

Plum Bistro - Spicy Cajun Mac ‘n’ Yease (vegan)

Capitol Club - Champiñones Al Ajillo

Cupcake Royale - Cupcake Surprise

Tickets are $40 ($45/day off)  and they can be purchased here -->  https://dishcrawl.com/purchase/event/1049

Be sure to tweet to dishcrawl: @dishcrawlSEA https://twitter.com/DishcrawlSEA

For more information, contact Melissa: melissad@dishcrawl.com

 

 

Happy Cooking,

Kimm

LATEST FOODIE INTERVIEW: With Lee Johnson, Kitchen Manager of the famous Cirque de Soleil show!

At my Bikram yoga classes, in downtown Redmond, (http://www.bikramyogaredmond.com/) I always meet great, unique, and happy people. Many are foodies, health freaks, and Seahawk fans. I recently met Lee Johnson, the kitchen manager of Cirque De Soleil show. We quickly bonded over a love of Korean food, hatha yoga, and kitchen life.



What is Cirque de Soleil? (http://www.cirquedusoleil.com/en/welcome.aspx) It is a dramatic, ariel-feasted, and visually stunning show that will leave you amazed and breathless! Cirque de Soleil comes, annually, to Redmond and shows sell out...fast.

Before Lee left good old Redmond for his hometown, Toronto, I managed to ask him a few questions about his experience and work with Cirque de Soleil.

Check it out:


1) How did you get started with Cirque de Soleil?

I started with the Cirque du Soleil in July 2005. I was living in Toronto at the time and working in a small 50 seat bistro. I happened to see the job description in the Toronto Star classifieds. I applied but did not expect to hear anything. Two weeks later, I was interviewed. Four weeks after the interview, I was working on tour in New Jersey.

2) What is the best part about your job?

The best part of the job has been the opportunity to travel through the world while working. I have traveled through parts of North America, South America, Australia, Europe, and Asia. It has been a great experience to try the food and meet the local people from these destinations.

3) What is thw worst part of your job?

The worst part is being away from friends and family.

4) What is your favorite restaurant you have ever been to? Why?

The best restaurant I have ever been to is a difficult question. One of my favorites would be the Country House Pecora Nera in Teramo, Italy. In 2008, I drove with two other cooks from Berlin to Teramo. We stayed at this inn set in rolling farmer's fields. The Country House Pecora Nera had a restaurant which served the cuisine of Abruzzo and sourced everything locally. All the vegetables were grown by the chef's family and the pasta made by hand as well. I was never disappointed with what they served. They were good memories.

5) What do you hope to gain from your Cirque de Soleil experience?

In many ways, I have gained a renewed appreciation for home. I am looking forward to getting back to Toronto. I have also gained a bigger perspective of the many cultures around the world. Travel is good education. I have been really lucky to have had this experience.



From this interview, it keeps on reminding me there are many outlets and adventures in the food industry. See what is out there and what you truly like and want to do!

Happy Cooking,
Kimm