ARTS AND ENTERTAINMENT
best used for quartering fruit or peeling rinds. I also use
press, you’re in great luck! You won’t even have to flip the
a paring knife to cut designs into pie crust and bread
sandwich, and you can press the flavors together inside.
dough. My best advice is to start slowly with knives and
COLLEGE COBB SALAD: This is my go-to when I’m
hold the handle firmly.
needing something light, but filling. Chop up some A cutting board will not only save your counter some
romaine, layer it in a bowl and top with grilled chicken,
heartbreak and slash marks, but it will also keep you
chopped turkey bacon, blue cheese, cherry tomatoes,
organized as you work. Just as you have to keep your
hard-boiled egg, chickpeas, red onion, cucumber and
workplace neat and orderly in 3-D design class, your
manzanilla olives. I usually drizzle vinegar and olive oil on
kitchen should not end up looking like the Tasmanian
top, but any salad dressing will work.
Devil tried to help you cook. I use my cutting board for removing fat off chicken as well as to display charcuterie when friends are over. This multi-use approach to the cutting board can work with a lot of other tools in the kitchen, as well, and this kind of thinking will save you time, money and help to create a methodology to your newfound madness.
SPICING THINGS UP: HOW TO KEEP THE CULINARY ROMANCE ALIVE
IT’S TAKEN ME FIVE YEARS TO BUILD MY KITCHEN, BUT I TRULY FEEL COMMITTED TO IT NOW. AM I THE NEXT GORDON RAMSAY? HELL NO, BUT I AM MADLY IN LOVE WITH THE ART OF COOKING. JUST LIKE ART SCHOOL, PRACTICE HELPS US PROGRESS.
The best way to get creative is to start small. Just as we start our projects with thumbnail sketches and moodboards, make a list of the foods you love (you could even draw how you imagine plating the meal). Take basic recipes and find ways to make them a little more
MAKING THE LOVE AFFAIR LAST: INSPIRED COOKING FOR A LIFETIME
sophisticated. Here are three easy meals I love to throw together after a long day at SCAD.
It’s taken me five years to build my kitchen, but I truly feel committed to it now. Am I the next Gordon Ramsay?
ROCKIN’ RAMEN: Take an ordinary bag of ramen noodles
Hell no, but I am madly in love with the art of cooking.
(or buy the gluten-free rice noodles at Costco or Whole
Just like art school, practice helps us progress. Also, think
Foods), boil some water and cook accordingly. Top with a
healthy when you’re cooking — don’t fall into the trap of
soft-boiled egg cut in half, slices of cooked pork (or tofu
buying meal helpers or pre-packaged kits. If you not only
if you’re a vegetarian), corn, scallions, tamari and a slice
get into the practice of creating your own meals but also
of lime. If you’re feeling extra creative, substitute in miso
creating healthy choices, I guarantee that your kitchen will
broth (available at Trader Joe’s) and garnish with a slice
feel more alive, more inspired. It’s not only about making
of seaweed.
delicious food — it’s also about building confidence and craftsmanship in new areas of your life.
GROWN-UP GRILLED CHEESE: Instead of just plain old cheese and bread, take a Morningstar Farms black bean burger and create a layered sandwich of grey poupon mustard, provolone cheese, chopped bread and butter pickles, and thinly sliced white onion on crusty white bread. Cook evenly on both sides, or if you have a panini
SCAN MAGAZINE // SPRING 2016