Profile

Jenny Lee-Adrian

  • Location: New York

Kitchen Apprentice: K.I.S.S.

@sarar I think it's obvious why Chris P. Beycon is apprenticing in a restaurant. She wants to learn how to cook. The thing about working in a restaurant is eventually you improve no matter how much you suck in the beginning. As for confidence-> not everyone gains confidence at the same pace. I understand how Chris feels because I remember being a scared intern in a restaurant.

Behind The Scenes At Chimney Cake in Long Island City

Oh my gosh! I first had chimney cakes from a food truck out of Davenport, Iowa. Now I can just go to Long Island City!

New Column: Meet the Kitchen Apprentice

@Chris P. Beycon There are so many things I want to say, but I'm going to wait to see how this column plays out.

New Column: Meet the Kitchen Apprentice

Hi Chris P. Beycon. This brings back memories of my kitchen internships. I'm guessing you're in culinary school or a recent grad. I remember being scared of everything. It takes time to build confidence. You'll eventually get there. You'll develop a wicked sense of urgency, and find you can mince a quart of shallots in no time at all. Today's debut column was entertaining and funny. As a former newspaper reporter turned line cook, I think some people might wonder did you intend to write about your kitchen experience before you got hired? Is your goal to be a food writer? But as someone who writes, I understand sometimes the experience is so compelling that you can't help but write about it. That said, I want to read the next installment.

Snapshots from Korea: The O-Il Jang (Five Day Market) on Jeju Island

Awesome photos! I miss Korea. I definitely want to explore more of the peninsula.

A Look At New York Mart, The Best New Supermarket In Town

Thanks for writing the post! I definitely want to check it out!

In a Pickle: Pickled Red Tomatoes

Thanks for the idea! I have never pickled tomatoes before.

Serious Reads: Four Kitchens, by Lauren Shockey

As a former newspaper reporter who went to The French Culinary Institute, I can relate to Lauren Shockey's career path. But as a line cook, I was disappointed in the premise of the book. Yes, it's great that she went to different places and worked at famous restaurants, but she only worked at each restaurant for 3 months, AND she was merely a stage/unpaid intern. Although she was a dedicated worker, each situation was temporary. If Shockey had worked a year at each restaurant going from appetizers to grill to fish station, then I would have gotten a better picture of what it's really like to work at these restaurants.

Served: How to be a Stellar Server

I really love your column. Each post is its own entity, a saga that was doled out in perfect portions every week. I wouldn't be surprised if your next career is being a writer.

A Sandwich a Day: Antipasto Focaccia at People's Food Co-op in La Crosse, WI

@Brianne L. You're welcome! We're from the same town! I love going to the People's Food Co-op and Hackberry's when I'm visiting my folks.

Raisin Bread: Way or No Way?

I had never tried the VandeRueben on Raisin until last weekend. I was actually surprised by how good it was. Somehow the combination works. It's why it's a local favorite in the Quad-Cities.

Preserved: Raspberry Rhubarb Jell-O Jam

I've been wondering what to do with all the rhubarb I see at farmers' markets. Thanks for the idea!

What's your opinion on Alton Brown?

I liked Alton Brown's show because he explained why something cooked the way it did. He's been doing Good Eats for a very long time. It's not surprising that he wants to move on. I don't think everyone thinks Alton is a culinary god. But he definitely knows his stuff.

Served: What Is My Restaurant All About Anyway?

Hannah, your post makes me really want to visit Philly and eat at your restaurant!

In Season: Asparagus

Hi Kayla, I'm not sure how often you check your blog's email address, but I sent you an email. I used to be an intern for SE and I compiled a list of all past "In Season" topics, which would probably help you (unless you already have a list.

Kids Welcome: New Leaf

Thanks for reminding me to go to New Leaf! I've been meaning to go.

The Complete Guide to Ribs of the World

Thanks for the guide!

James Beard Foundation Launching Pop-Up April 12

@serasyl No. The cost is $75-$100 plus service.

Serious Reads: 'My Korean Deli,' by Ben Ryder Howe

P.S. Thanks for reviewing the book! It reminds me that I should pick it up.

Serious Reads: 'My Korean Deli,' by Ben Ryder Howe

I have not read the book. But Ben Ryder Howe's mother-in-law is probably very much like my Korean father. My husband, who is Caucasian, could probably relate to Howe because my husband also had to get used to my father's stubbornness and irrational logic. But we do not live with my parents.

Taste Test: Cabbage Kimchi

@Katie Potato; Sunja's uses green cabbage instead of Napa cabbage.

@piccola Vegetarian kimchi isn't as hard to find as you think. I was surprised a few brands were vegetarian after looking at the ingredients on the packaging. Chongga, King's Spicy Kimchi and Sunja's are vegetarian.

Cook the Book: Yogurt with Pineapple

That sounds really good right now.

Taste Test: Cabbage Kimchi

@Kanger Sometimes I've gone into Han Ah Reum (H mart) in K-town and seen "No MSG" stickers on Tobagi Whole Cabbage Head Kimchi that is sold in large containers. But you're right, the already cut cabbage kimchi that is sold in jars does contain MSG.

I'm thinking about going to the CIA...

@vavinco I really think you should read SE's column by Leslie Kelly called "Critic turned Cook." She used to be a restaurant critic who lost her job and began working at restaurants. After a while, she admitted that age was one of her reasons for quitting the restaurant life. Here's her last column:
http://www.seriouseats.com/2010/09/closing-the-book-on-critic-turned-cook.html

There are so many pros and cons to going to culinary school or going straight to work in a restaurant. If you go to culinary school like I'm doing now, you get to learn the basics all in one place in a short period of time, and you can take advantage of all the career connections the school offers. The downside is the cost. It might take you a very long time to pay off your loans.

If you work at a restaurant, you don't have to pay the high tuition, but you have to be willing to work for very little pay. Even if you work at a restaurant right away, it doesn't mean you'll learn how to cook a medium-rare steak; you might be stuck making sandwiches. You need to find places that are willing to teach you. I met a pastry chef who didn't go to culinary school and learned a lot from chefs in Paris. Her desserts were amazing.

For someone like me, I knew I would combine writing and food, and I don't regret my decision to pay a lot of money to go to school. I'm pretty happy interning at Serious Eats, while I'm going to The French Culinary Institute. I have classmates who have worked in restaurants for many years, but are now at culinary school because they believe a degree will help them move up. However, they are between 22 and 30 years old.

I agree with others that you should stage or trail at a restaurant before you enroll in school. But before you do that, you need to get a good set of knives, learn basic knife skills from how-to videos and learn how to sharpen your new knives. If you come to a restaurant with dull knives, you are toast. Be hard on yourself. How realistic are your dreams to become a world-class chef? What do you really want to get out of culinary school, and what other culinary careers would you consider doing?

Sugar Rush: Ice Cream Sandwiches at Melt Bakery

I had the Melt Bakery Thick Mint at a restaurant in my neighborhood, which has the ice cream sandwiches on the menu. It was lovely.

My mother's kimchi

When I asked my mom for her recipe for cabbage kimchi, she e-mailed a link to a website. I asked again and she e-mailed ingredient amounts, letting me figure out the rest. After a few tries, I made kimchi I wouldn't mind smelling for a long time.

The Food Lab, Ramen Edition: How to Make Chashu Pork Belly

Japanese chashu gets its name from the bright red Chinese barbecued pork known as char siu—you know, the stuff you see hanging in windows or stuffed into steamed bao?—and it probably came to Japan from China around the same time that ramen itself did. But like ramen, it's undergone some major alterations over the centuries. Unlike char siu, which is made by painting slices of pork shoulder with a thick, sweet marinade and roasting it, Japanese chashu is a simmered dish made with pork belly. The question: What separates the bad chashu from the good, the good chashu from the great, and how do we recreate the best at home? More

Behind The Scenes At Chimney Cake in Long Island City

Kürtőskalács, or chimney cakes, are traditional Hungarian pastries that originated in Transylvania. Anna, chef and owner of Chimney Cake, has brought this tasty treat to Long Island City in New York's Queens, with a store that opened in late 2011. The cakes are made with long strips of dough that are then wrapped around wooden molds; originally, the chimney cakes were cooked in a fireplace, but at Anna's cafe they are place inside a vertical oven that slowly turns each cake 'til it's done. More

The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes

Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!), looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes. More

A Look At New York Mart, The Best New Supermarket In Town

The newly opened New York Mart on Mott Street is like the Eataly of Chinatown. Okay, maybe that's a slight exaggeration. But it's a crazily impressive food destination. Inside this mega-supermarket, there's a huge array of Chinese and Asian goods, along with American products—along with butchers and fish and live frogs, a bakery and steam tables and a rotisserie, a huge produce selection and a bigger frozen section. More

In a Pickle: Pickled Red Tomatoes

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy. More

Looking For the Best Hand-Pulled Noodles in Chinatown, NYC

Hand-pulled noodles are dramatic to watch being made. Starting with one cylindrical rope of dough, a noodle maker pulls and tug on that rope and folds it over his fingers, weaving his hands back and forth as if playing an accordion, each time stretching out the dough so that before long all ten of his fingers hold up progressively thinner strands of one singular, unbroken string of dough. The chewy texture and slightly irregular shape of a hand-pulled noodles keeps each strand interesting and fun to eat. So we checked out five hand-pulled noodle joints in Manhattan's Chinatown, looking for the best the neighborhood had to offer. More

Ebe Ye Yie, Ghanaian Food in The Bronx

There are less than a handful of reasons to hang around Jerome Avenue at the low 180s any time of day—that is, unless you've got a hankering for spicy stews. Home to an exploding population of Ghanaians that is the largest in the States, the Bronx has, in recent years, started to gain traction as a destination for honest, cheap West African food. Though the community is centered on the Melrose-Webster Avenue track, Ebe Ye Yie, just steps from the 183rd 4-train stop, is not far off the beaten track of plantains and palm oil. And it's very much worth the diversion. More

Preserved: Raspberry Rhubarb Jell-O Jam

Rhubarb season is finally here! I don't know about you, but I can never get enough of its sweet-tart flavor and gorgeous rosy hue. This raspberry-rhubarb jam is incredibly easy to make thanks to a secret ingredient: a packet of raspberry Jell-O. Best of all, it's a freezer jam, which means you don't have to bother with sterilizing the jars or processing them in a hot water bath. More

Kids Welcome: Himalayan Yak

The Himalayan Yak's staff was very attentive to my daughter and smilingly guided us through the long menu. The restaurant is large and comfortable (they also have live music Friday through Monday) and a good place to introduce kids to Himalayan fare at very reasonable prices (the highest priced item on the menu are prawns at $12.99). More

My Top 10 Bakery Sweets in NYC

In honor of Serious Eats New York Bakery Week, I've rounded up ten of my current favorite bakery desserts in the city. It's a mix of old and new—some of that have only recently made an appearance on our city's wonderful bakery scene, and others that I've Sugar Rush'ed in the past. You'll find classic uptown pastry shops, standout sweets from tea parlors, and much more. More

Zabb Elee: East Village Newcomer is Best Thai in Manhattan

I'm not one for suspense, so I'll give it up right away: Zabb Elee has easily the best Isan Thai food in Manhattan. A couple weeks back, Serious Eats Drinks editor Maggie mentioned that Le Da Nang, the East village Thai spot, had just been converted to a Manhattan branch of Zabb Elee, a popular Queens Isan Thai restaurant. Preliminary reports of takeout seemed promising. About a week later, I received a hastily written email from Harold Dieterle, Chef at Kin Shop, and authority on Thai cuisine—and his recommendation meant that we just had to visit. More

The Food Lab: How to Make Scallion Pancakes

When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab. More

Chinese Appetizer Recipe Week: Fried Dumplings

Of all the foods off the A1 through A24 section of your local Chinese takeout menu, fried dumplings (that's Peking ravioli to you Bostonians) are perhaps the ones that benefit most from some home treatment. Unless you're really lucky, takeout dumplings are thick-skinned and greasy, any crunch having left them in the long steamy bike ride from the kitchen to your door. More

The Complete Guide to Ribs of the World

Ribs are central to barbecue, but they're also part of cuisine traditions all over the globe. The SE team wanted to stop and appreciate all the ribs out there, from Pinnekjøtt in Norway to Cantonese char siu spare ribs to baby-backs (I want my...). Here are the international highlights. As it turns out, the world is boned. More

Court Street Grocers in Carroll Gardens: Amazing Sandwiches and Hard-to-Find Regional Foods

Opened back in November, Court Street Grocers is making some of the best sandwiches we've had recently (and we are sandwich crazies)—plus you can wash them down with tough-to-find-in-NYC regional sodas. Like Cheerwine, for which they drive down to North Carolina to pick up crates of the real cane-sugar version. The fridge also stocks cans of Vernors ginger ale, glass bottles of Bubble Up, and Kombucha. More

The Nasty Bits: Pig's Foot

A pig's foot is so well-composed. Think about all those little bones in the foot, all that cartilage, all those tendons and all that meat bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. A pig's foot is so well-composed. Think about all those little bones in the foot and all that cartilage in the joints. Not to mention the tendons and the meat, and everything bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. More

Serious Eats City Guide: Chicago

We asked Michael Nagrant, our normal Chicago go-to guy, to handle this week's Serious Eats City Guide. From deep-dish pizza to the best taqueria and meatiest Eastern European butcher, Michael tells how a missionary of the delicious should visit Chicago. As always, chime in with agreement, or feel free to alert us to any Chicago eats we've overlooked. More