I am currently a student at the New School for Public Engagement in Manhattan pursuing a degree in Food Studies. All my life I have loved every aspect of food from cooking it to enjoying. Now that I am older I am becoming more aware of other aspects such as nutrition, food systems and the business of the food industry. I moved to New York to tackle my dreams of living in this fabulous city and having new life experiences. Specifically I am looking for success in the culinary world and ultimately hope to have my own restaurant. Until then I am learning all I can while trying new restaurants, searching for internships and jobs, as well as making my own culinary creations. The Yum Project is the story of my own trials, tribulations and successes as I embark on the journey to achieve my life goals. Someone once told me to make a career out of something you love or you will spend the majority of your life very unhappy. This is what brings me joy and I hope that my blog can bring a little joy to others.
Hi K-Is there a reason why your not putting the equivilents in your recipes?
Yes, I do not cook using measurements but rather by feel. I just put in as much of each ingredient as I think a dish needs and continue to season to taste.
Hey Kristina – I am really enjoying your blog and your photos! You are doing a great job with the writing *and* the photography.
Great job Kristina! Sakae and I really enjoy seeing your pictures and I love reading about how you go about cooking stuff, and stories surrounding how you come to make your dishes. We delight in the food here in Japan and the amazing ways of cooking things and ingredients that go into dishes here, many of which are just not found or used in the States or Europe, like renkon (lotus root), or gobo (burdock root), which are incredibly nutricious and can be made into different dishes. Anyway, tons of different stuff here in Japan. You HAVE to visit us soon!!!
Hi K,
Hope you’re well! Just read your blog about Jamie Oliver and it reminded me of an article in last Saturday’s Guardian magazine here in London which offered a new angle on the merits and hazards of food celebrities. I’ll try to send you the link.
Great work – and sounds like you’re enjoying it which is the main thing.
love
vivi