May I say, “HOLY MOLY!” So much has happened since I got home a couple of weeks ago. I was all set for a boring summer of nothing but school (try doing Chemistry, Hawaiian, Statistics and Philosophy while everyone else is at the beach), but…food comes a calling…

Guess what? I’m starting a one month internship at Chef Mavro in exactly a week! AHHHH!!! That’s how I express excitement. I’ll be working a full 40 hours/week with pastry chef Hiromi Okura in addition to 9 hours of school on M/W and 4 hours on T/R/F. I don’t know how I’ll find the time to do everything, and do a good job of it, but when there’s a will (or food, in this case), there’s a way. For sure!

And if internship wasn’t enough to keep me eternally smiling, Gail has asked to write for Hawaii Diner. I’ve been asked! To write! I’ve written restaurant reviews for the Ka Punahou in high school and NYU’s Washington Square News, but this…it’s a completely different level for me :) Gah, just so excited. About EVERYTHING. Ok, I’ll stop jabbering and take a breath.

Thanks for putting up with my excitement. There’s far too much food energy running inside of me and I’ll burst if I don’t release it somewhere. Hence this blog! If you’re still reading, I reward you with a picture of my mom’s favorite Thai dessert.

Like all Vietnamese and Thai desserts, I am completely clueless as to the proper English name. Name aside, isn’t it beautiful? Each translucent green square is about the sice of a half dollar. The pandan flavored jelly, at once chewy with a bit of a crispy snap, is filled with sweetened mung beans and dotted with a sprinkle of sesame seeds.

It’s a lovely dessert/snack for people like my mom (and many immigrant Asians) who find “normal” desserts too sweet and prefer more starchy, lightly flavored treats. The play of textures is very addictive. This jelly is like a cross between agar-agar and a soft mochi. You only get a hint of pandan, letting the slightly nutty flavor of the beans shine though.

I’ll try my best to keep the site frequently updated even though I can feel all the work starting to pile up (who knew Hawaiian was such a hard language to learn?!) I’ve meet so many wonderful people because of food blogging – it’s hard to comprehend that all of this came though a desire to express my thoughts on food and eating. I know how much effort goes into a single post so rest assured that your site is fully appreciated! Ay, happy, happy. Ok guys, eat well and keep it tight :)

PS
I think my parents are starting to understand just how badly I want to go to pastry school. They’re quite happy I’m planning to graduate a year early (hence summer school). I just have to convince them to use the saved tuition to pay for classes at the French Culinary Institute. They more or less have it figured that they can’t pull my away from the culinary world no matter how hard they try. They’ve been very supportive of everything I’ve pursued in the past and the more I show an interest/obsession with food, they more they’re starting to come to terms with the fact that I just can’t sit behind a desk as a accountant for the rest of my life (as much as I love the set the balance sheet equal).

12 Comments
  • Kathy YL Chan
    November 30, -0001

    Hey Kirk!Aw, thanks! It will be hectic but so exciting at the same time. I still remember, you were the very first person to comment on my blog :) I owe much of my blogging ways to you! Oooh, I’m going to be in San Diego for a few days in late July – perhaps we could meet up for a meal?Hey Pallavi!I can’t wait to do everything, though I already feel as if I’m about to have a heart attack and I haven’t even started! Are you out for summer yet – that was one long drawn out session of final exams you had!Hey Elmo!Thanks man – I promise to keep you posted on everything! It’s foooood, it’s crazy how much can be done in the culinary world, the hard part is deciding (or rather, finding time to do everything!) Hopefully I can sneak some shots in the kitchen…heheHey Ed!Thanks for your support! Your words couldn’t be more true – a desire/love for what you do is perhaps the most important factor in the end.Hey Robyn!No way! You are not lazy!! Look at all the food your covering in the city – I could only wish I lived close enough to take a train. And an invitation as “Media” to the Chocolate Symposium? Now that’s hot stuff! You’re going far :)I’ll probably gain so much weight at Mavro’s and with Hawaii Diner that you probably won’t recognize me come my next visit. LOL. Oh man, I’m craving New York…(let’s go chase after Sam Mason’s desserts!)

  • Kathy YL Chan
    November 30, -0001

    Hey Pallavi!Ahhh, that’s crazy! Are you writing articles for the magazine – any way I can read them online? I’m so happy for you!!!Hey Aaron!Man, I’m glad you like the blog :) We may have plate lunches in Hawaii but you’ve got Poutine – I wouldn’t mind a trade! hehe…Hey Jeffery!Thanks for the encouragement. The part I’m most worried about is doing well in my summer school classes and at work…my sanity will come later – lol! You’re right though, 4 weeks!Hey Kirk!Yay! I’m excited! I’ll be there for an accounting conference, but what’s a trip without food and friends? Will let you know the exact dates when I find out!Hey Ron!Thanks man! :) But I will really try hard to keep posting frequently!

  • anonymous
    May 26, 2006

    Hey Kathy – Mucho congrads to you! Looks like you’ll have exciting, though hectic (in a good way) summer! Somehow I feel so very proud of you……

  • anonymous
    May 26, 2006

    Kathy…how wonderful that you’re getting to do what your heart truly desires – intern and write about food! Told you you’d do well as a food critic…you’re taking the first steps towards a great food future..you go girl!! :)

  • elmomonster
    May 26, 2006

    Congrats Kathy! A writing gig and an internship in one shot! I wish I were still at the age where possibilities for a career choice are still limitless! Keep us up to date with your goings-on!

  • anonymous
    May 26, 2006

    sounds like you have your work cut out for ya. but when it comes down to it, you’re happiest when you’re busy doing whatever it is that you desire the most. i hope you get far.

  • Robyn
    May 26, 2006

    Holy crap, you’re busy! Now I feel lazy and my jobs only require that I sit at a computer…forever. You’ll be awesome at Chef Marvo; they’re lucky to have you. And I’m jealous of your writing! The Hawaii Diner writing opportunity is great.Thank god your parents understand the pastry school obsession. They’d have to not pay any attention to you at all to miss it, haha!

  • anonymous
    May 27, 2006

    yea…i got done with exams a couple of days back. been chilling with friends since then. interning with the indian edition of ‘seventeen’ magazine this summer – reviewing pubs, nightclubs, fashion stores and trends. let’s see how it goes!

  • anonymous
    May 27, 2006

    hey Kathy, your blog rawks! I read all the time, c’mon, two of my favorite things, food, and hawaii. good luck on the internship and school. we need some plate lunch in canada.

  • anonymous
    May 27, 2006

    Kathy,been reading your blog for a while and I am so glad for you for this wonderful opportunity. I’m sure you’ll do well but always remember to have a little time to yourself to save your sanity and really its 4 weeks. It will go by in a snap.

  • anonymous
    May 27, 2006

    Hi Kathy – I would be very disappointed if we didn’t meet up!

  • anonymous
    May 28, 2006

    “I’ll try my best to keep the site frequently updated….”I’ll take a rain check : )

Leave a Reply

Your email address will not be published. Required fields are marked *