Fresalina Part Deux

 

As you may have read from my previous post Fresalina Part Un , I am pursuing a wonderful career and like any other individual that it is starting, you have to pay your dues. For the past 2 weeks I have been M.I.A. from my family, my friends and even Honey Bunch and it is all for a very exciting start.

I feel very humbled, honored and very proud of the opportunity I received to do an internship with for an outstanding Chef. His name is Emeril Lagasse. I am part of a very wonderful team that makes every show possible. I have learned so much about production, taping of a show and prepping that this experience have empowered me to keep going even though I am doing long hours every day.

I have also learned a lot about food styling for TV. I never imagined myself styling 4 eggs for a show, making them look pretty, perfect and appealing for the viewer and the camera.

This is the start of a wonderful career. I couldn’t be happier that I made the right decision last year to go into Culinary. I am now a Level 5 student at The French Culinary Institute. Recipes I have prepared are being eaten at the L’ecole Restaurant. I’ll be at the Patissier station (Pastry) until next wednesday.

 

I don’t think any of this would be happening if I wouldn’t have decided to open Fresalina on March 2010. It feels like it was yesterday.

Follow your heart and let yourself be happy.

And on that note, I have another good news. On sunday May 22nd {This weekend} I will be helping Angelo Sosa from Top Chef Season 7 and Nikki Cascone from Season 4 during their challenge for The Top Chef The Tour in New York City.

Thanks to everyone who has been there for me and specially to the man in my life. HB is my rock.

Love,
Katherine Aucena