By Cindy Yuong July 2016 Published in the CIA TASTE Magazine Healthful and Economical Additions to Your Plate Food trends are ever-evolving, and this year it seems the trend has landed on pulses. The Food and Agriculture Organization (FAO) of the United Nations has named 2016 the International Year of Pulses. Pulses are dried seeds… Continue reading Let the Pulses Begin
By Cindy Yuong November 15, 2016 Now that pumpkin season is over, I can finally write about it without getting outright ignored. We all have those friends that absolutely hate pumpkin, and those that try to get it at every chance. Pumpkin is quite ubiquitous once October starts and it stays all the way through to… Continue reading Why All the Pumpkin Spice?
(to be updated) https://www.ciachef.edu/cindy-yuong/ http://blog.ciachef.edu/aqua-cool-things-bean-liquid-aquafaba/ http://blog.ciachef.edu/pulses-dried-seeds-mission/ A Legend Close to Home: Betty Van Norstrand
Hello! I have not updated my website much for the last few years. I am now a graduate of the Culinary Institute of America (CIA) in Hyde Park, NY with an Associate's Degree in Baking & Pastry. After graduating from Shorewood in 2015, I left Washington for New York barely a month later. I… Continue reading Welcome Back!
So far, my posts on the blog have obviously not been consistent or high quality even in my eyes. I only tried it for a little while but blogging may not be my thing. Maybe it'll be better when I have more time and support to make everything better, but for now, I'll stick to… Continue reading A Little Break
These Chinese pastries are gorgeously layered and flaky. The filling can be either sweet or savory, and all is good. A common savory one has a turnip and pork filling? Lotus seed paste is of course a classic as with most Chinese pastries. Unique flavors and wrapped in light layers provide a great snack on the… Continue reading Chinese Flaky Pastry
Last Thursday, January 15th, 2015, was my Culinary Arts class' second Chef Dinner! We have four chef dinners each year; in the first three, we work with local chefs who create our menu and help execute the dinner, but in the last one, we take on the whole adventure together as a class. The class… Continue reading BOH! Chef Dinner
My first food post on the blog! Melon Pan is the focus this time. As a classic Japanese sweet bread, Melon pan is simply a milk bread with a layer of crisp and sweet cookie on top, similar to the craquelin found on top of cream puffs these days. The name literally means melon bread, but… Continue reading Melon Pan (Japanese Sweet Bread)
Hello! My name is Cindy Yuong and I'm so excited to be starting my own blog! I will soon get into the routine of posting on here hopefully once a week and giving you updates and recipes whether created by myself or tested from others. I am in love with baking and creating any sweets… Continue reading Brand New Blog!