Rendevous in Union Square

There are some benefits living here in the city and that's convenience in the palm of your hand. I'm not complaining about my address here in New York either, I'm pretty much dead center to everything I can possibly need. Not forgetting about the abundance of take-out and how grateful I am for it too.

Just a couple of blocks south, away from home is a place we call Union Square. Every other day including Saturday the area is filled with local Greenmarket produce farmed by the farmers of NYC. I always look forward to these days as I take in the overly ripe smell of peaches bathing in the hot summer sun. Apples by the bucket load including a vast variety catering to certain preferences and tastes. As well as homemade blackenberry muffins, sourdough the size of tractor wheels, and even the chalky gluten free ones sneak their way in. It's difficult not to get aroused by everything that's going on, I find it impossible to decide what to get and usually fail to bring anything home. Or, everything I buy gets eaten in the midst of searching for the next intriguing thing, which usually is the case.

Ferme a la Table?

You're probably wondering what this whole blog is about...and what's up with the title?

Directly translating from the French language, ferme a la table means farm to table. Which is exactly the concept that I intend to deliver in the near future. Still a little dubious?...well, in a few moments you'll see what I'm getting at.

On May 17 2010, I began my culinary adventure in a class of 16:1. A melting pot of all sorts, my class in particular seemed like a UN meeting at midday. There were 6 including myself, who flew to the Big Apple just for culinary school, and clad in our crisp chef whites we sat in the kitchen wondering what we got ourselves into. Apparently we weren't there for the same reason, although we all had one thing in common, and that is we're all foodies.

New York City is more than just bright lights and Broadway folks, it's a gastronomical mecca, one that I have personally immersed myself in. Located in the heart of Chelsea, the Institute of Culinary Education has been my "home" for the past 2 months and will continue to be until the end of the year.