Opening my lunchbox each school day excited me. Always packed by my mom, I looked forward to the surprises that would be inside. While my friends would have the average turkey sandwich or peanut butter and jelly, my mother would spend the time to assemble a Caprese sandwich with juicy tomatoes, creamy mozzarella, fresh basil, and smoked salami layered on top of a ciabatta roll. With balsamic vinaigrette on the side to avoid soggy bread, my lunches always satisfied my sophisticated taste.
At college, the dining hall never halted my creativity. Unsatisfied by most of the options sitting on the hot plates each evening, I learned to think creativity during meal time by creating quesadillas on the panini press and pasta salads with cooked penne from the Italian bar and fresh ingredients at the salad bar. Microwave cooking became a staple and an art within my dorm room. Instead of the average stolen yogurt from the dining hall, I stocked my fridge with fresh chopped veggies and egg beaters for microwaved frittatas.
My first kitchen in my college apartment helped me develop my love for cooking. A new set of pots and pans, a stove and oven allowed me to finally create the dishes I pinned on multiple food inspiration boards and the ones I missed from home. I enjoyed throwing dinner parties for friends during the holidays and always insisted on packing up leftovers for them to heat up in their dorm for later.
Food is my passion. I love exploring with new ingredients or within different cultural cuisines.