Hi, I'm Kaitlyn.
Growing up, I was a pretty fat kid.
No, I'm not talking about the cute Asian toddler who's thick thighs guided her to and fro. I'm talking about the chubby Asian toddler who wailed when her dinner was thrown out because she was "done eating".
That being said, I love food. More so, I love to eat. Being raised in New Jersey as a first generation Filipino-American, I am fortunate to have been exposed to a multitude of different foods at such a young age. I would gladly eat pork blood stew for dinner, salivate at the thought of crab roe, and even argue with my mother over who would end up having the eyes of a whole broiled tilapia. To me, these eating habits were merely the norm.
Now grown, and only months away from graduating the Culinary Institute of America, I've learned to appreciate food and realize that it goes beyond being a source of physical nourishment. Through travel and encountering many new people along the way, I have learned so much about different places and their cultures. Food is a main factor in this learning experience which is essentially never-ending. Just when you think you've tried everything, there's always a new food discovery that is just around the corner. Introducing myself to a variety of flavors and ingredients has proved that the kitchen is the optimum classroom. This blog consists of delving into recipes (both savory and sweet), my daily happenings in this food-centric lifestyle, and much more. Regardless, I hope Tried & Chew helps to inspire confidence and creation through food and eating.
No, I'm not talking about the cute Asian toddler who's thick thighs guided her to and fro. I'm talking about the chubby Asian toddler who wailed when her dinner was thrown out because she was "done eating".
That being said, I love food. More so, I love to eat. Being raised in New Jersey as a first generation Filipino-American, I am fortunate to have been exposed to a multitude of different foods at such a young age. I would gladly eat pork blood stew for dinner, salivate at the thought of crab roe, and even argue with my mother over who would end up having the eyes of a whole broiled tilapia. To me, these eating habits were merely the norm.
Now grown, and only months away from graduating the Culinary Institute of America, I've learned to appreciate food and realize that it goes beyond being a source of physical nourishment. Through travel and encountering many new people along the way, I have learned so much about different places and their cultures. Food is a main factor in this learning experience which is essentially never-ending. Just when you think you've tried everything, there's always a new food discovery that is just around the corner. Introducing myself to a variety of flavors and ingredients has proved that the kitchen is the optimum classroom. This blog consists of delving into recipes (both savory and sweet), my daily happenings in this food-centric lifestyle, and much more. Regardless, I hope Tried & Chew helps to inspire confidence and creation through food and eating.