Shaina Loew
My name is Shaina, and I am a foodaholic and a food addict. Ever since I can remember, I’ve loved food, and as soon as I was old enough to understand a recipe, I started cooking. Now, in college, I am still cooking, and I am figuring out how to apply my obsession for food out in the world.
No matter what I do, I will always be in the kitchen. My childhood cooking hobby grew into a passion, then an obsession, and ultimately a lifestyle. I started working at a restaurant and catering company in my home town and staged at wd~50 for a little bit, worked in some restaurants in Spain, and then at Momofuku Ssam Bar as an intern. For right now, I work in the kitchen at the Statler Hotel at Cornell University.
I am currently a student at Cornell’s Hotel School, and even with a cramped apartment kitchen, I still cook as much as I can. I have an oven and a four-burner stove, and if I get creative, that’s all I need.
I plan to work in restaurants in the future, but I also have a passion for writing about food. Hence, I set my sights on an as-of-yet undecided job in the food and beverage industry. As I get experience in different areas of the industry, my decision will get easier. For now, though, I am content to cook, eat, write, and live food!
Very entertaining. A talented foodie writer.
Fun reading and informative.
You are awesome! I love your writing style and your biscotti looks delish! What a unique blog…I look forward to reading much more!
Thanks so much! And spread the word–I love my dedicated readers!
Nice blog writing and report on Mosefund Mangalista. It was nice meeting you as well. Good luck with Cornell, work hard, and stay passionate
One of the bravest, funnest and ballsiest food bloggers out there.
CB
Thank you!
So what do you want to do or where do you want to go after school?
Immediately after I graduate, I will spend two to six months touring the breweries of the world (the time frame hinges on how much money I can save/raise by then). After the beer tour, I plan to begin my career by working in kitchens and perfecting my culinary skills. And then, finally, I will one day (hopefully) open a place of my own. Of course, life is random and throws a lot of curve balls, so I guess my plan is tentative.
beer tour sounds amazing but what about a grape tour. then staging around at different places. why don’t you just start staging now instead of hotel school?
Grape tour, also awesome, but I have a special love for beer…when forced to choose, I would choose the latter. As for staging, of course I wish I was just staging around right now, but here I am, at hotel school. With only 2 years left, 9 months of which I will spend at the Culinary Institute of America, I might as well finish.
Ah! My Chef would say otherwise about schooling. If you don’t mind staging (no $) and you are serious he’d teach you everything you would need to know and be debt free!
If you don’t mind my asking, who is your chef?
He goes by Chef EZ.
Very cool, I’ll be a regular from now on, but I have a pet bunny and your recent entry made me think of things that I couldn’t do to him!