A little off topic

Hello blog world, I am back to continue to fulfill my obligations in continuing this blog process as part of my assignment for my English class at Le Cordon Bleu, College of Culinary Arts. I, without a doubt, have gotten off topic along the way,apparently my second blog was to be on my favorite meal that I have ever had. Well, with that said, I would have to say that my favorite meal, (or dish in this instance), would have to be the first time I had my grandmothers kalbi. (kalbi is marinated Korean short-ribs.) Now, to the topic at hand, my third blog post, to my understanding, is supposed to be on "Contrast". Well, I'm not quite certain what this means so I am going to continue my blog as I see fit. With that said, in my last blog post, I had mentioned that I initially fell in love with the art of culinary when I was in my youth, well, it wasn't until adulthood that I developed a true sense of passion for the art of culinary. I guess in my youth, I could not understand and value the concept of patience, patience is so required at times, especially when one partakes in the world of Culinary delights. Now that I am older, I understand the basic concept of patience, and with that understanding I am able to follow through with my passion. Till next time.

Where it began.

My love for food began the first time I could eat, as an infant, or at least that's where I believe I fell in love with food. However, I know when and where my love for the art of culinary began, it all started when I was a kid growing up in the 80's. I was fortunate enough to have lived with my grandmother whom was an extraordinarily gifted cook. She was a traditionalist in the ways of the Korean Cuisine. She could and would create dishes from the earth to the heaven's with Korean Culinary Delights. Her expertise in Korean food was limitless. Cooking, However, was simply not enough for her, she always painted our dining room table with the vast array of dishes she had created in the kitchen into a canvased masterpiece. Different size plates, different colored dishes, placed ever so meticulously as to create beauty. My love for the Art of Culinary comes from my beloved and dearly missed grandmother, Yon I. Kwok.

Welcome.

Hello, my name is James Pratt, I am an aspiring Chef. I Currently own a Certificate Diploma in Culinary Arts from Le Cordon Bleu College of Culinary Arts. However, I don't call myself Chef James because I feel there's more to being a Chef than owning a Certificate. I only know a fraction of what some of the finest Chefs have learned throughout their brilliant careers. That does not mean I don't know a thing or two, it simply means that I am a student of the craft of Culinary. So with that said, I'd like to welcome you to my blog, where all the world is the food world, so build up your appetite and lets get this food fest started.