Hong Kong's Varied Cuisine

Won ton soup with noodles

Won ton soup with shrimp and chestnuts

Egg custard - with whole egg or with egg white only. These are Josh's new favorite dessert. He said, "We'll have to go back there several times."

Dried Fish. Just break apart and eat with rice.

Traditional ways of preparing claypot dishes. Those are individual charcoal burning stoves. The staff wore intensively thick fireproof gloves and rotated the pots frequently.

Soy sauce duck and some sausages. Not sure what the yellow food is.

I thought it was tapioca soup. It's a white fungus soup. Good for your skin.

Radish jiao zi. (think jee-ow zuh)

Horseradish cake, cubed and fried.

Mushroom fungus and spinach

An assortment of vegetarian "meats" with different seasonings: curry, cha siu, chicken, chicken cutlet, tofu skin. Absolutely delicious.

Each of these is a citrusy beverage. We drank Yakult when I was a kid. Mr. Juicy was supposedly just an orange juice, but it's more like Tang (right).

Hong Kong - Wan Chai Market Pictures

Wan Chai Market is about a 15 minute walk from our guest flat. We went there to buy some groceries. All you have to do is cross a somewhat busy street, walk down a hillside on some rickety stairs, walk about 1/4 mile down Kennedy, ride an elevator from the 17th floor of the Hopewell Center, and across the packed streets to a side street that would be ignored in the States. Not this side street though. It was packed with stores and people. After a ten minute walk through the shopping - mostly due to the slow-moving pedestrian traffic that is filing past all the shops - you will find the Wan Chai Market. It's an indoor open-air market with separate stalls of produce, meat, and fish. We tried to photograph it, but Josh got shooed away by one stall keeper who apparently doesn't want to be on the cover of our blog.

These roasted ducks were a steal at 90HKD ($11.55) per duck or just 45HKD ($5.78) for a half-duck. Awkwardly, I asked the teller to sell me half of a duck and chop it up. I need to learn the words "duck" and "half."  Fortunately, someone there spoke enough English to give me a styrofoam container of chopped duck. I am not really sure how the halved the duck because I received one wing nub, one webbed foot, an half of its head. I cooked a pot of congee, rice porridge, and added most of the bony bits, the head, the foot, and the wing to the cooking rice. It imparts a salty and flavorsome taste to the rice broth. 

The duck also came with two resealable zipper bags of mystery sauces. 

You can buy produce and clothing in the same market

These orange trees are for fortune for the New Year

A flat, dried up chicken with its coxcomb in place?

Dried Chinese sausage is sweet, salty, greasy, and oh, so good!

Dried, roasted pork belly

On the right - dried chicken?

REALLY fresh fish - some of the whole fish were still flopping around, and one of the fileted fish was still breathing. Oy

All sorts of fresh fish were available. I haven't seen such bright, clear, fresh fish, even at the Pike Place Market. And no, none of them were packed in ice. There may have been some ice and cold water on the tarps upon which they laid. 

Some sort of flippered turtle

Yup, toads

Pork snout and the essential "varietal meats"

The cucumbers were furry

Yah, its tongue is sticking out. I have no idea who buys a cow (?) head or how one would prepare it, but it does show that the meat is fresh... 

Super fresh shrimp. All of the shrimp we saw were in their shells and still moving around. No tail on, IQF shrimp here!

When kids drink soda at age 5, their nutrient intake later in life may be affected

from http://fairest.i.ph/

Dr. Fiorito and other researchers at the Pennsylvania State University Center for Childhood Obesity Research conducted a study examining the consumption of soft drinks in early childhood and seeing how predictive it was about later soda, milk, and overall nutrient intake in childhood and adolescence. They found that compared to girls who did not drink soda beverage at 5 years old, girls who drank soda at age 5 had "higher subsequent soda intake, lower milk intake, higher intake of added sugars, lower protein, fiber, vitamin D, calcium, magnesium, phosphorous, and potassium from the ages 5 to 15 years."

This is concerning, because osteoporosis, the weakening of bones, results from lack of calcium being put into the bones and possibly calcium being removed from the bones. Injuries and bone deformation can occur more easily when there is insufficient calcium intake. Magnesium and phosphorous also play important roles in bone mineralization, and if intake is low to begin with, the body may have a more difficult time in building strong bones.

Although soda pop is a popular beverage choice for children and adolescence, you should limit access and consumption in order to promote drinking more beneficial beverages, like milk, water, or natural fruit juice. Note that fruit juice contains considerable amounts of sugar, so don't switch from soda pop to fruit juice completely.

Soda intake has also been an indicator for obesity, the researchers say, and it is important to avoid getting into the habit of reaching for soda. Occasional intake of any sugary food should be monitored and can be enjoyed in moderation, but be sure that the majority of the food consumed contributes to health rather than detracts from it. Drink water and milk every day, and on weekends, have a soda.

Resume

If you'd like a printable copy, please email me. Thanks for reading my resume!


SELECTED PROFESSIONAL EXPERIENCE
Seattle Community College – North and Central Campuses Seattle, WA

Adjunct Instructor Jan 2010 – Dec 2010

 Taught Health and Human Sexuality and Human Nutrition.

 Instructed class size up to 35 students.

 Used Angel Learning Management System to post material for students.

 Arranged for guest speakers and special field trips to enhance student learning.



Kathy Casey Studios - Seattle, WA

Student Intern Oct 2010 – Present

• Food preparation and service



Seastar Restaurant and Raw Bar - Seattle, WA

Maitre d’hotel Sep 2009 – Feb 2010

• Utilized Open Table to manage floor reservations, special events, and gift orders



Day by Day Gourmet - Lynnwood, WA

Nutritionist & Culinary Developer Contractor Jun 2009 – Jun 2010

 Modified menu offerings and recipes, ensuring nutritional accuracy and compliance

 Advised franchises in meal assembly and presentation

 Used Sysco’s RIO system to control food costs

 Managed ESHA Food Processor system to maintain nutritional facts for products

 Hosted cooking demonstrations and health fairs to market product

Pueblo Community College - Pueblo, CO

Adjunct Instructor Sep 2008 - Present

 Taught Dietary Nutrition, Introduction to Health Professions, Medical Terminology, and Dietary Wellness.

 Converted lecture to online course using SoftChalk and am currently teaching Dietary Wellness online hosted by Blackboard and by Desire2Learn

That’s Natural Marketing - Pueblo, CO

Associate Publisher, Editor, Consultant May 2007 – Dec 2009

 Published bimonthly 12-16-page news-magazine featuring local authors and businesses.

 Edited, consulted ad layout, managed sales.

Thrive Lifestyles, Inc. - Pueblo, CO

President and Nutritionist July 2007 - Dec 2008

 Founded an individual and family nutrition consulting company.

 Conducted cooking classes, created recipes and nutrition facts labels.

 Worked with a team to create a 100-page business, complete with estimated financials, targeted marketing, service offerings, and business development and growth planning.

The Pueblo Athletic Club - Pueblo, CO

Nutritionist & Events Coordinator for Party Rentals May 2007 - Feb 2008

 Provided private, individual and family nutrition consulting for weight loss.

 Coordinated events for families, organizations, and small business’ on location.

 Created Hazard Analysis and Critical Control Points plan for Coffee and Smoothie Bar.

 Developed recipes for new menu, including breakfast and lunch items.

United States Air Force - Abilene, TX

Second Lieutenant Jun 2005 - Dec 2006

 Interim Combat Support Flight Chief

 Food Service Officer of Longhorn Dining Facility

 Readiness and Plans Officer Over 5-Person Team

Sodexho – Pepperdine University Dining Services - Malibu, CA

Barista, Cashier, Office Assistant Sep 2003 – Apr 2005

• Prepared beverages and food to order

• Assisted Catering Manager with contracts

• Converted recipes to Sodexho online system and provided training for office and kitchen staff


PUBLICATIONS



Washington Magazine, Contributing Writer, “Staple & Fancy Mercantile”      Fall 2010 Issue

Examiner.com Seattle Gourmet Food Writer                                                 Jun 2010 - Present

Livestrong.com Contributing Writer                                                               Nov 2009 - Present

Pike Place Market News, Seattle, WA                                                         Jul 2009 - Present

Pueblo P.U.L.P, Pueblo, CO                                                                        Dec 2008 – 2009

That’s Natural News Magazine, Pueblo, CO                                                 May 2007 – Dec 2009

Pepperdine University’s The Graphic, Malibu, CA                                         Aug 2003 – 2004



EDUCATION



Seattle Culinary Academy at Seattle Central Community College Fall 2010 - Present

Pepperdine University Malibu, California

Bachelor of Science, Nutritional Science 2001 - 2005

 Top nutrition student

 Air Force ROTC Officer Commissioning Graduate Speaker



CERTIFICATIONS & MEMBERSHIPS



 Washington State Food Handler’s Card, #FD069,838E 2009 - Present

 ServSafe certified, #6444537, Instructor and Exam Proctor for WRAEF ServSafe 2009 - Present

 American Dietetic Association, Student Member, #957563 2009 – Present

 American Association of Nutrition Consultants 2007 – Present

 American Heart Association Healthcare Provider CPR & AED Certified 2009 – Present



GRANTS & AWARDS



USDA Sustainable Agriculture Research and Education Grant 2009

 Co-authored grant and were awarded > $48,000.

 The Grant is awarded to organizations and schools that create programs connecting producers to consumers through education, marketing, production, or services.

 Taught nutrition classes to 70 1st - 5th grade students.

 Conducted cooking classes using locally-procured food to teach children to increase fruit and vegetable intake and to select locally-grown produce.



VOLUNTEER



Washington Restaurant Association ProStart Mentor Sep – Dec 2010

• Gave nutrition presentations to supplement culinary instruction

• Discussed ways to incorporate nutrition health with culinary creations with students



Pike Place Market Senior Center and Food Bank Oct 2009 – Present

 Prepared lunch for 70-100 seniors each week

 Conducted nutrition health classes with seniors



Stevens Hospital Nutrition and Food Services Department Jan 2010 – Present

 Created patient educational material and marketing documents for Food Services department.

 Shadowed dietetics professionals to become familiar with clinical nutrition

How did I get here? Where do I want to go?

I have a passion for food. I am interested in the preparation, research, and development of food service items. I also enjoy understanding nutrition – both from the consumer and the educator’s side. These passions and interests have kept me close to food and have directed my career so far. I have worked a variety of positions, and they have helped me hone my interests. I am currently enrolled in the Seattle Culinary Academy at Seattle Central Community College, and I have been interning at Kathy Casey Studios as well as participating in special events at SCA. In the summer of 2010, I also apprenticed for Chef Hal Decker, owner of Master’s Touch Kitchen, in Bellevue. I am seeking employment to gain more experience and begin building a long-term career, and I would like to take those first steps with your business. I am looking for a company with whom I can work while as a student and transition into a career upon graduation.

I began my food career working for a French bakery in Colorado Springs, CO, La Baguette. When I started college, I worked for Sodexho when it provided dining services for Pepperdine University.

I later commissioned in the United States Air Force, serving as the Food Service Officer for the Longhorn Dining Facility at Dyess Air Force Base, Texas. I proposed and defended budgets and contracts and oversaw the training, staffing, and deployment of 45 personnel. With my management team, we provided food service for the 3,000-person base, serving four meals per day.

In 2006, I returned to Colorado and obtained my certification as a Nutrition Consultant and opened Thrive Lifestyles, a nutrition consulting business. In addition, I taught three classes regarding nutrition and health care for the Pueblo Community College. I also worked for Wireworks, doing food preparation, for Solar Roast Coffee, serving espresso drinks, and the Pueblo Athletic Club and Perky Tea and Coffee, catering special events.

After moving to Seattle, I contracted with Day by Day Gourmet to continue Graham Kerr’s work to develop nutritional menu items for the World Café and for their frozen home meal replacement program. In addition, I worked as a maitre d’hôtel for Seastar Restaurant and Raw Bar. While working at Seastar, I contracted with Seattle Community College, and I have taught three stand-alone classes. I have also obtained my ServSafe certification and my Washington Food Handler’s Card, and I am a certified ServSafe Instructor and Exam Proctor.

In 2006, I started as a writer for That’s Natural Marketing and Publishing. I submitted articles, edited submissions, and assisted in marketing the company. Additionally, the publisher and I partnered to write a grant for the USDA Sustainable Agriculture Research and Education. We were awarded the $48,000 grant in November 2008 to create an after-school program inviting farmers to teach schoolchildren about agriculture. Currently, I write nutrition articles for Livestrong, and I published an article about Chef Ethan Stowell’s Staple and Fancy Mercantile in the Washington Magazine, based in Spokane.

As you can see, my experiences and interests are varied but focused on food. I am eager to learn more about the back of house and about the development of recipes, the creation of new food products and the marketing of those products and events that surround them. I enjoy being challenged to rise to an occasion, to stretch, and to succeed. I work well independently, but I thrive when I am given a task that benefits a team. I enjoy traveling, and I am a confident presenter, but I love tinkering and working hard, too. Although I appear to juggle many activities, I am seeking a business into which I could throw all of my passion and interest to focus and develop a career.

Snacks are Important!

Researchers at the School of Exercise and Nutritional Sciences at San Diego State University have found that eating dried plums instead of low fat cookies has better results on health, even if the overall caloric intake remains the same. The reason is that these plums provide more fiber, potassium, riboflavin, niacin, and calcium than the cookies. They also found that the plums promoted softer stool consitency and resulted in more favorable plasma triglyceride responses, improved overall dietary quality, and slightly improved bowel function.

When you reach for a snack, reach for dried fruit to satisfy your sweet craving and get the added benefit of vitamins and minerals. Better yet, reach for fresh fruit, and you won't get the added sugar and preservatives that are often added to dry fruit.

Snack healthfully! Save those extra calories for something gloriously indulgent.

Keeping My Blog Going

One of the interesting things about being a freelance writer is that every day is sort of day-to-day with regard to being paid. I'm fortunate that I have been able to piece together a semblance of an income by writing for Demand Studios. I also receive some fun opportunities to review products for CSN, an online shopping business that has everything from cookware to modern dining furniture. I've bought a few items from the site, and a few readers have also had the opportunity to win $40 gift cards from them.

This month, I'm in the market for tea and coffee service items, so I hope to find something. Maybe a creamer and sugar set? Or maybe a grown up cordless tea kettle to boil my water? Go to their site and make a suggestion for me.  What do you think?

The teapot I have

What do you think of this?

or this?

Thin Chefs *Response to Chicago Tribune's John Kass' article "Waif-like super chefs wear thin"

My mom cut an article from the Denver Post written by the Chicago Tribune's John Kass. It is basically a rant about skinny chefs versus shapely chefs and how the "waif-like" chefs are overrated.

So what is Kass' beef with super chefs? He doesn't like that these chefs on television are often skinnier than the average male or female and certainly thinner than most culinary professionals. He says, "Honey, everybody knows you can't trust a skinny chef... When I think of a chef I can trust, I think of cooks with gravitas... women who clearly are no strangers to the knife and fork." All right, Mr. Kass. You want chefs to look like they enjoy good food.

I want to point out something that is probably forgotten in the rush to examine the lives and food of television chefs. Most of them cook for television, and they need to look good for television. That means they need to be about 10% underweight in order to look normal. (Don't get me started on Hollywood Healthy) The other chefs on television who might not be as "adorable" as Giada (Kass' words, not mine) look more like chefs, you know, softer around the middle. Chef Mario isn't getting any more svelt, and he definitely enjoys good food. Paula Deen definitely made her fame by enjoying butter, not staring at it through glass. Their food is definitely good, but I don't think adorable would be an adjective attached to their television personas, either. Pleasantly plump has never been an endearing term.

So what's a healthy chef supposed to do? Should I avoid samples (not gonna happen) or should I run more? Or should I embrace the new, slightly softer me? Maybe all of those?

Healthy weight isn't about a number or a shape. It's about how you feel and how healthy you really are. Extra weight can increase your risk of chronic diseases, such as type 1 diabetes, elevated blood pressure, or high blood cholesterol. Being underweight can also increase your risk of osteoporosis and slow wound healing. Only you know how your body feels. If you're not sure if you're close to a healthy weight, then get your BMI measured. You can use a BMI chart to figure out what your BMI number is. As long as you're between 18.5 and 24.9, you're within your healthy weight.

I like to try samples, but I also only try one spoon of something (or one forkful). I know that I can only enjoy the item while I'm eating it, so I try to linger on the one bite that I have. I try to restrict my calories and portions on a normal basis so that I have some "discretionary calories" when I want to eat something indulgent. Finally, you can always eat less of an indulgent food. Split dessert with a friend or pack it into a box to take home. Don't get the extra snacky items at movie theaters. Don't reach for the ever-present snack bowl at the office. Drink more water than soda pop or sweetened lattes. Eat a balanced breakfast so you're not blindly hungry throughout the day. Or if all else fails, add some cardio to your exercise routine to help you burn those delicious calories from last night's dinner.

BMI Charts
CDC Overweight Risks
DSHS Underweight Risks

WillaKenzie Estate easily challenges Robert Mondavi Pinot Noir

Is there a better way to bond with new friends than by enjoying a wine tasting, fine food, and fun conversation? Probably not, so when our friends Anne and Bill invited us over for a wine tasting party, who could possibly refuse?

Anne's friend works for a winery in Oregon, and she helped Anne create a fine menu of stuffed dates, Green Goddess Shrimp Cocktail, a cheese platter, and other delectable selections that complemented the wine and played up their naturally rich, berry flavors that helped us usher in the winter season.

The WillaKenzie Estate specializes in Pinot grapes, and the pinot noir samples we tasted were exquisite. Pinot Noir from the Jory Hills Vineyard was rich, ruby colored and complex. It was sweet with hints of lychee and peach. It was also spicy and bright.  It complemented the dates stuffed with chevre so well that I almost got too full going back and forth between the wine and the dates.

The Pierre Leon Pinot Noir had a more floral, earthy taste, contrasting with the berry flavors from the Jory Hills Pinot. We loved the strong raspberry and black cherry nose that finished with spice and cinnamon. It was more robust than the Jory Hills, but it had a sweeter finish than head, which made it pleasant and satisfying.

Compared to the WillaKenzie Estate wines, the Robert Mondavi Pinot Noir was more peppery and had a very strong, dark head. It had a more woodsy taste that seemed to overwhelm the dates but stood up to the strong cheeses from the cheese platter. It was definitely a worthy wine to bring to a party, but compared to the estate wines, it sat a bit lonely in its wine bucket.

You can order WillaKenzie wines from their website.

Point of Purchase Nutrition Information Helps College Students with Food Purchases

The August 2010 issue of the American Dietetic Association journal published a study from San Jose State University that examined the purchasing habits of college students. The reason the college students were studied is that this population has high obesity rates and poor eating habits.

Oftentimes, students discover that they cannot eat the same way as they used to, and they might gain considerable amounts of weight when they find themselves eating in cafeterias, grab-n-go shops, and restaurants more than they may have before. They also find that alcohol is more easily accessible, and they may find that alcohol packs some serious calories.

from Jim Hill Media

Researchers found that simply labeling certain selections of foods in various shopping aisles led to a small increase in sales of those items, as measured as a percentage of total sales. The cost of the products were not changed in the marketing of the healthful items. It seems that simply labeling foods to help buyers make healthful decisions helps.. but how much of that will just be taken up by brands to market their products?

If you walk through the grocery store aisles, you'll notice that some food brands now carry special "nutrition" information on the front of their packages. They may show calorie information, nutrient content, or nutritional benefit of the food. It is important to note that this information has been available for the consumer to read on the nutrition facts panels for years; the consumer just has to turn the box to read the panel. I wonder if brands find that their sales increase simply by relabeling themselves as healthful.

How about you, consumer? Do you buy products more now because they're labeled as more healthful, or do you make the same purchases as before? What would inspire you to buy a "healthful food" over a favorite product? Or would you simply add it to your cart and not replace a different item?

Uninsured Restaurant Workers

Courtesy of Sarah Wong

The International Examiner wrote an interesting article about the struggles of getting insurance. Many of us freelance earners - or low wage earners - know that it's challenging to obtain affordable insurance. I'm fortunate that Josh's insurance can cover me while I'm in school and freelance writing (thus not really making money). Restaurant employees are hit particularly hard, because restaurant owners often only pay minimal wages as it is, and they have high overhead costs with perishable food, facilities, and labor.

In the International District, Seattle's neighborhood that boasts immigrants from all sorts of regions, including many Asian countries, you can find some of the most ethnically diverse and cheapest food. Unfortunately, that can also mean you can find some of the lowest wages, too.



Most restaurants, according to Dean Wong, the author of "Uninsured Restaurant Workers," never provide insurance because the businesses are so small. This presents a problem, because workers can become injured. The International Community Health Services office provides assistance for uninsured or underinsured patience to obtain health care. Although records aren't kept, it's possible that many of the patients are food service workers who do not have insurnace plans through their employers.

As a student in culinary arts and a potential future business owner, it makes me wonder about how a business can survive when the business must incur multiple costs. Labor costs are high in any business, and it is important that we entrepreneurs pay our staff fair wages (an element of building a sustainable business that contributes to its community). It's also necessary for the business to be profitable in order to be in business.

How do businesses do it? Are corners cut somewhere else? Or are their prices set so that they can cover those costs, too? How much of an insurance premium should the business cover, and how much should be the employee's responsibility? I suppose if we really knew the answer, employees wouldn't strike as much, and businesses would be happier. Business owners, I'd love to know what solutions you've developed for your employees.



Favorite Asian Cuisine Packs Calories



Picture from http://www.maybusher.com/Bests.aspx



The International Examiner, a free publication in the International District, published an examination of popular Asian dishes and the nutrients they provide. It's not really a disheartening article - we all know that restaurant food is a bit indulgent. But at the same time, when the writers show how much exercise would be needed to burn off those calories, it can cause me to think twice before ordering my favorite dish. But then I order it and plan on exercising the next day.

So, in no particular order, here are some excerpts of the chart of popular foods and why it's not the healthiest choice on the menu.

Honey Walnut Prawns - high fructose syrup is the problem here. It provides 582 calories and requires 41 minutes of walking, according to the chart.

Pho - the sodium will catch you. One large bowl packs in 449 calories and will cost you 24 minutes of walking.

Phad Thai is packed with noodles fried in oil and doesn't usually provide too many vegetables. It gives you 750 calories and will require about 206 minutes of walking. I guess we could walk from Downtown to the U District and back for dinner.

Bubble tea is packed with sugar - both in the sweet boba tapioca balls and in the drink itself. At 340 calories, you should proably split it with a close friend. Or walk for nearly an hour to burn off those calories.

Well, I guess I should sell my car, since I intend to feature these foods on my plate occasionally!

Food Trends 2011

Happy New Year!

I’m a member of the American Dietetic Association’s Food and Culinary Professionals Working Group. Basically, we discuss nutrition with a food service bent, such as finding out the nutritional value of obscure foods, celebrating new publications, or examining the newest foods on the market. One of the members sent the 2011 Food Trends, and I want to share some excerpts with you. These trends are based on the National Restaurant Association’s surveys of chefs in the American Culinary Federation. You can get your copy at the National Restaurant Association website.



Top Three Appetizer Trends:

1) Ethnic/Street Food-inspired appetizers (like tempura or taquitos)

2) Amuse bouche or bite-sized hors d’oeuvres

3) Warm appetizer salads



Top Sides and Starches

1) Black or forbidden rice

2) Quinoa

3) Red Rice



Top Main Dishes

1) Locally-sourced meats and seafood

2) Sustainable seafood

3) Half-portions or smaller portions for a smaller price



Top Ethnic Cuisines or Flavors

1) Regional ethnic cuisine

2) Ethnic fusion cuisine

3) Southeast Asian (Thai, Vietnamese, Burmese, Malay)



Top Kids Meals

1) Nutritionally balanced children’s dishes

2) Fruit/Vegetable children’s side items

3) Kid cuisine or gourmet children’s dishes



Top 10 of the Top Twenty Trends Overall

1) Locally sourced meats and seafood

2) Locally grown produce

3) Sustainability

4) Nutritionally-balanced children’s dishes

5) Hyper-local food (restaurant gardens and do-you-own-butchering)

6) Children’s nutrition

7) Sustainable seafood

8) Gluten-free or food allergy conscious

9) Simplicity or Back to the Basics

10) Farm or Estate-branded food and ingredients