Today’s recipe is really good, I’m actually currently eating it while typing! Yes, my roommate can attest that my Macbook is filled with crumbs and smudges from food. I’m not proud.
Anyhow, going to culinary school and being a girl gets a lot of people talkin. I’ve gotten all sorts of attention for the fact that I’m a chef. I’m not complaining, but its been interesting. Today I got asked a few things at the store, which gave me the idea of writing a post about it.
I was at an asian grocery store (getting some daikon for my nooch pizza dinner!) when some woman took one look at me and said, “O could you, (look at my face) O, never mind”. She realized I wasn’t asian, and hence probably couldn’t help her finding her asian grocery item she was hunting.
“Well, I’m a chef, what do you need?” I responded. She wanted to make a “chinese chicken salad” and asked my where the pickled ginger was. I’m not Asian, and a week learning the ins and outs of sushi in culinary school doesn’t even give me an “honorary Asian” pass (I’m guessing neither does driving only Toyotas my whole life), but I know what pickled ginger looks like.
But when she heard I was a chef, she asked me what my favorite dressing was, which eggs were the best, which fish is freshest….If she only knew I usually make my own dressing!
When I was in culinary school, I often had to go shopping in my uniform and that when the questions REALLY started flowing! Ironically, I was still very much in y eating disordered world while attending culinary school. I was running about four hours a day and although eating, living by those strict “rules” I mentioned in my last post. But my chef instructors never really noticed how emaciated I was because chef clothes are so baggy.
After culinary school, when I went to inpatient treatment for my eating disorder, I was flooded with questions from other girls there about how I could deal with food so much and still have an eating disorder. The truth was, and I guess still is, I am foodie and cooking does bring me joy. I just abused it and I really abused exercise and used exercise as means to purge whatever food I let myself indulge in.
After treatment, I joined an internet dating site to try to be more social and hopefully build my newly repaired self-esteem. A girl chef? That set me apart, plus most men love food and what better than have your gf be a professional cook! Needless to say, all the dates were unsuccessful, some painful to even reminisce about (lets save those for another post, shall we?). And if any of you saw last season of millionaire matchmaker, I was in one of the episodes and chosen by both men mainly because I was chef (although I like to think it was my witty sense of humor and flat chest). You can see shots from the show here:
Anyhow, these days, I do not work in restaurant and have no intention to. I’m starting to advance my yoga teacher training next week and I think I’ll ultimatley want to hybrid those two passions of mine. Maybe a really good cafe with a yoga studio attached. I dont know about you, but I get really hungry after yoga! A lot of people get horny after yoga, but I’m not in that profession.
Anyhow, today’s recipe! I got some nutritional yeast the other day (or as my bloggie friend Averie calls is, “nooch”).
I sauteed some shredded daikon and zuchhinni until soft (like hash browns), and smothered it on a crisped tortilla.
Then I simply chopped some chicken and sprinkled some nooch. As I mentioned before, I never liked cheese, but I oddly enough am falling more and more in love with nooch. I’ve been putting it on salads, mashes, yogurt, etc. I’ll try to come up with more creative things with it, but I was very busy today, so my dinner will have to do.
BTW, I think I’m addicted to Jay Robb’s strawberry Whey protein powder! I made it into pancakes and they were in no way dry. I’ m afraid I might end up buying those tubs I’ve been fearing!