Cooking classes and expectations for food

A year ago, a good friend of mine generously gifted me a Sur la Table cooking class. I was eyeing a Middle Eastern cooking class, but it never worked out with my schedule. So I decided that in the next two weeks, I’d finally use the gift card to schedule a cooking class, and I ended up booking an eclairs baking class with them. As I’m reading the expectations of the class, one line really irked me: “You will enjoy a generous taste of every dish.”

To me, if I am going to shell out $50-150 for a cooking class, I would like to think that I’d get an actual sit-down meal if it’s a full lunch or dinner menu we are preparing, or if it’s a baking class, that I’d get to have many treats to take home. The other baking classes I’ve taken, which have included macarons and croissants, had me taking home over 15-20 macarons and over a dozen croissants to share with Chris and friends.

I’m interested to see how they are defining a “generous taste” of each dish when we are talking about eclairs here. I hope I’m not too disappointed.

Mentoring

This afternoon, I met my mentee for chai to catch up, as I realize that I hadn’t even seen her since the end of last year. In between getting sick twice (which is so embarrassing) in two months and my work travel, I just haven’t been able to make it happen.

After we caught up for an hour and she left to go to her therapy appointment, I sat a bit at the cafe and reflected on my own experience as a teen. I never had someone I could officially call a mentor, but I had two former teachers who in retrospect, I realize I did see as mentors. They were the people in my life who were always so positive, asking me questions about my life and where I was headed, and never in a judgmental way. Their positivity was like a model to me about how I wanted to view my own life and growth. Aside from both being very positive despite frustrating circumstances in their own personal and professional lives, the other thing they both had in common was that they were both constantly learning and seeking new knowledge, always seeking intellectual stimulation.

I think about this every time after I meet with my mentee. I’m not always sure what value I am providing, and I am constantly second guessing whether I am truly helping her. But what I strive to do every time I meet her is to validate her feelings, make her feel heard, and help her see the hope and possibilities of the future. I encourage her to seek new knowledge, to read and be aware of current events and politics, to contribute to society. It’s not always easy for her to do those things, but I can see that she is trying.

One thing I finally got her to do was to wake up at a regular time every single day. She used to sleep until 1 or 2 and essentially waste half her daylight hours. She’d even skip class. But now, she’s consistently waking up between 8-8:30 each morning. It’s small steps that ultimately become big ones. She is definitely going somewhere.

Pregnant at Whole Foods

I met with a customer today for coffee and monkey bread at City Bakery, a still-trendy bakery here in Manhattan where ladies who brunch still come for their nibbles, $4 cookies and monkey bread, and fancy lattes and cappuccinos. As we sat and caught up, I presented her with a baby gift for her soon-to-arrive baby boy due in just two weeks’ time. She works in the fashion industry and is always incredibly well put together, all the way down to her accessories. She’s the kind of woman who always looks like she barely even tries to look as fashionable as she does; it just seems to come naturally to her. Some of us, like myself, actually have to try.

She told me that she’s been lucky in that she’s had a relatively easy pregnancy, especially after the first trimester, when she felt nauseated all the time. But since then, she’s really enjoyed the entire experience. “Everyone is just constantly willing to give up their seat for me, help me with my bags or anything I’m carrying, or make space for me!” she exclaimed. Even at Whole Foods, if you’re pregnant or pushing around a stroller, apparently you can bypass the line and get rung up right away, she learned and shared with me. She said she’s really going to miss all these pregnancy perks after she’s given birth.

I never even though about that when I think about the concept of being pregnant. But part of me felt a little cynical in that, would I get the same preferential/deferential treatment that she gets as a relatively attractive, tall, slim white woman who is visibly pregnant? White women in general will always get treated better than any women of color. It’s a frustrating question to contemplate in my reality.

Awareness (or lack thereof) of race

When I lived in San Francisco and attended schools that had what felt like anywhere between 40-60 percent Asian students, I never really thought much about race, whether it was that of the people around me or my own. When you’re surrounded by people who look just like you, race is not an obvious thing to think about because your world is more or less homogenous. Race becomes something you think about when you are the minority, when you are the one who stands out or is different than the rest. Because of that, when I am in work meetings, whether it’s onsite with a customer or in group meetings where a lot of our leadership team is present, I’m always deathly aware of not only my race, but also my gender. Oftentimes, I am the only person of color in a room, and in addition, I am oftentimes one of very few if any women in the room. It’s not uncommon for me to be sitting at a conference table fully surrounded by white men.

I was telling this to my manager, who is leaving the organization soon for another role. He’s ethnically Chinese but born and raised in Ohio, which is obviously a very white part of the country. He was surprised. “Really? Wow. I never really think about that that much when I’m in meetings,” he said. “But to be fair, you do have a lot of customers in the South.”

While that’s true, our company is headquartered in San Francisco, which is not in the south. I work out of our New York City office, where everyone who is considered a member of the leadership team is white and male. Plus, it’s strange to me that he, as an Asian male from a very white part of this country, would not think much about race, given that he would have stuck out as a minority where he is originally from. It’s the exact opposite mindset of what I would have assumed.

It’s a luxury to never have to think about race and gender. But that luxury usually belongs to the white males of the world, doesn’t it? And I suppose in this case, it also applies to just males of the world who may have been predominantly surrounded by white males, so then he suddenly becomes race-blind, as well?

Korean BBQ and karaoke night

Tonight, we had a farewell dinner and karaoke night to send off our colleague and my boss, who is leaving us for another tech company. While stuffing my face with barbecued pork belly and ribeye and getting my throat sore once again from all the belted singing at Karaoke City, I reveled once again in what a good crew I have at work. At my last job, I was always waiting to leave. I didn’t want to spend any time outside of work to see anyone off ever. Happy hours? Forget it. You’d never see me there, and I always made up some excuse. Here, it actually is fun to spend time with colleagues outside of work and to do silly things like karaoke together. And funnily enough, as I was having these thoughts, I was reminded that the last company I was at just had a massive layoff where so many of the people I despised got let go. It’s amazing they are still even in existence as a company given how unethical, sexist, and racist they were. But I will say…. Schadenfreude. Mmmm, that tastes good.

Sales people will be sales people

A colleague who has recently joined my team is probably one of the bluntest people I’ve ever met in the workplace. She has very little filter on her, but I actually kind of appreciate it. She was venting to me the other day that all sales people are just phony and opportunistic, that they rarely do anything to help you unless they expect something from you.

While there is some grain of truth to that, it would be nice if that person proactively offered to do something beneficial for you first. I’ve felt like I can’t really have a relationship with any sales person that is just because they want to know me or stay in touch me. The case in point is a call I had today with a former colleague, also in sales, who was in a sales role here and is now doing sales at another company. Out of the blue, she texted me last week to ask how I was doing, to catch up…. and of course, that she heard I was working on a certain brand she was prospecting and wanted to get some information from me. From the outset, when you meet her, you do think she is genuinely kind and well, genuine. But there’s always something else that she wants from you other than just to “catch up.”

I’m still waiting to meet a sales person who I can say is just a truly good, well meaning, and not opportunistic person.

Scrapbooking costs

After a long hiatus from scrapbooking, I’ve recommenced the project of documenting our life and travels. I realized I had run out of 12×12 scrapbooking pages, scrapbook page protectors, and even a large enough scrapbook binder to hold everything in, so I had to order more supplies to start the project again. Without even really trying, I’d already added over $50 worth of all of the above into my Amazon cart.

“All of this?” Chris exclaimed. “Why is this stuff so expensive?”

“Scrapbooking is a billion-dollar industry, remember?” I responded. “This hobby isn’t a cheap one.”

Really, no arts and crafts projects are cheap. A single stamp at Paper Source can cost $15. A small sheet of stickers could cost $8. It sounds a little insane, and sometimes it is painful to purchase these things, but then I remember the Marie Kondo question of “Does this spark joy?” and yes, these objects do spark joy for me, so I still end up completing my purchases. In the end, it’s worth it to me to be able to have a physical way of documenting all of our travels and experiences. It always feels rewarding to look at it all, even if I don’t look at them that often.

Deep frying for the first time

Tonight, we hosted a belated Chinese-Vietnamese New Year dinner, and I made five different dishes, including something I’ve always be interested in making, but was always scared to test out: Vietnamese fried spring rolls. I grew up with my mom making them, although with flour wrappers vs. rice paper wrappers, which are actually the most traditional kind in Vietnam. After seeing how relatively straightforward the process was with frying in a shallow pan at the Vietnamese cooking class Chris got me last month, and how good the rice paper wrappers came out, I decided that I would try this out for our dinner party tonight. If I could do it in the cooking class, I had to be able to do it at home, right? And with a Costco-priced container of canola oil, the oil would not be a huge investment. So I successfully made them tonight. I made the filling out of minced pork, shrimp, mung bean noodles, wood ear and cloud ear mushrooms, carrot, shallot, cilantro, and scallion. I tested out the seasoning by pan frying a little before stuffing and rolling them in rice paper. And I made sure to toggle the heat between medium and medium-low to make sure the oil didn’t burn. They weren’t as evenly golden as they always are in the restaurants, but they came out tasty and how I expected them to look. I was pretty proud of myself in the end. Now, the only thing I regret is not doubling the recipe and storing the second batch in the freezer for quick fried spring rolls in the future.

Long line for Cuban food at the airport

I arrived at the airport this morning wondering what I’d be getting for breakfast. Lucky for me, the American Airlines terminal is actually pretty good for food at the Miami International Airport. There are a number of Cuban eateries where you can get local food at decent prices. When I arrived at the area closest to my gate, I noticed a nearly weaving line coming out of one of the eateries, and it ended up being the sole Cuban spot within reasonable walking distance without getting back on the terminal air train. Au Bon Pain, Manchu Wok, you name it — all the other spots didn’t even have one or two people getting food there. But this place had over 15 people in line, waiting for everything from a ham and cheese Cuban sandwich to guava strudels to cafe con leche. I begrudgingly got into the line, which I noticed moved pretty quickly, and ordered my Cuban breakfast sandwich, cafe con leche, and pan de bono. I think I was the only person in line who ordered in English. As I burned my tongue with my cafe con leche, I thought to myself, only in Miami would something like this ever happen, where people would only get into this particular line for food, mostly order in Spanish, and act as though no other places offered food.

I don’t usually have very much time here in Miami to explore since I come for work, but in that moment, I felt very lucky to be able to come here as often as I do and experience things just like this.

Breath of relief

After last night’s disappointing meal, I was wondering what we had in store tonight for our second customer dinner in a row. This customer chose a Peruvian place on the exact same block in Doral as last night’s dinner, so clearly in this very new suburb, the “hip” area was really all on one block. Tonight’s customer we were meeting for the very first time. I had no idea what to expect of him other than the two phone calls we’d had, plus the email exchanges that have all been to-the-point.

“Is there anything you don’t eat?” I asked him as we sat down.

“Nope, I’m not picky at all,” he said, clearly eager to start ordering and eating. “I eat and like everything!”

“Do you like spicy food?” my colleague asked. “Can we get the hot ceviche?”

“Ya, I like heat!” the customer responded.

My colleague and I both looked at each other and smiled. We already liked this guy, but now, we just liked him that much more.

It’s always a crap shoot when you’re taking customers out. You can’t be as blunt with them as you can with your own friends or colleagues where you can critique them or make fun of them for their foibles, what they like and don’t like, especially when you are all new to each other. With customers, I’ve heard everything from they don’t eat animals with more than two legs to a deep hatred of mushrooms to they only eat eggs cooked with the eggs and whites together. It’s a relief, especially when you share dishes, when you can order and eat everything you want without walking on egg shells to suggest the next thing to get.

And in the end, tonight’s meal was delicious, a far cry from last night’s.