diary of an intern at americas test kitchen http://eatsomethingsexy.com/blogs/diaryofanintern Tue, 22 Sep 2009 03:05:52 +0000 http://wordpress.org/?v=2.8.5.2 en hourly 1 Test Cooking http://eatsomethingsexy.com/blogs/diaryofanintern/2009/09/21/test-cooking http://eatsomethingsexy.com/blogs/diaryofanintern/2009/09/21/test-cooking#comments Mon, 21 Sep 2009 19:57:54 +0000 kendraschussel http://eatsomethingsexy.com/blogs/diaryofanintern/?p=3 So i am about halfway through my experience as a recipe tester for America’s Test Kitchen and this has been quite the experience. I will compare recipe testing to being a baker, since everything is incredibly precise and the littlest variation of a recipe can alter the outcome. I haven’t always been a fan of baking, but being a recipe tester is amazing. Knowing that the final variation is the product of hugely numerous test runs. For example: my first two weeks there i made approximately 20 coffee cakes. Yes, that is the correct number, they are not messing around when it comes to testing. Good thing I like coffee cake. I like the precision that is involved in the tests, so when the final recipes are published, we all know that the absolute best recipe is being released for the public. It’s a great feeling to be involved in an organization that puts so much effort into creating delicious food.

More to come…

]]> http://eatsomethingsexy.com/blogs/diaryofanintern/2009/09/21/test-cooking/feed 0 the joys of being on the bottom of the totem pole http://eatsomethingsexy.com/blogs/diaryofanintern/2009/07/30/the-joys-of-being-on-the-bottom-of-the-totem-pole http://eatsomethingsexy.com/blogs/diaryofanintern/2009/07/30/the-joys-of-being-on-the-bottom-of-the-totem-pole#comments Thu, 30 Jul 2009 19:59:40 +0000 kendraschussel http://eatsomethingsexy.com/blogs/diaryofanintern/?p=5 I should preface this be saying i definately knew i wouldn’t be the top dog at this gig, and i am still enjoying my time at the test kitchen. That being said, i would like to compare being an intern to being in your first week of culinary school. Never mind that i’ve been cooking since i could drive, never mind that i did a stint for a little know chef called Wolfgang Puck, oh no, i get someone with years less experience than me explaining how i should peel a potato. Um thanks, i’m good on the potatoes. In my short time there i have also supplied a recipe variation that is going to be published, but trust me with mincing an onion? Hell no. It’s getting a little old proving myself over and over in this industry, especially to people who (even unknowingly) have far less experience than i do. It’s ironic to me that one can so easily forget they were an intern just months ago. Did they enjoy being treated as though they knew nothing? I’m going to just take a gander here and say not so much. A little respect people, that’s all i’m asking for, and i think i’ve earned it.

]]> http://eatsomethingsexy.com/blogs/diaryofanintern/2009/07/30/the-joys-of-being-on-the-bottom-of-the-totem-pole/feed 0