Write Campaign - 11 Questions (I've been tagged!)

As you know from my February 7th post I am participating in Rachel Harrie's Fourth Writers' Platform-Building Campaign. Every year some of the campaigners tend to 'tag' participants to answer and then create and again 'tag' others with 11 questions. Fellow writer Elizabeth Twist has tagged me with the following questions. Thanks, Elizabeth! These are good questions.

1. What are you reading?

Currently I'm reading Cloud Atlas by David Mitchell. It was a book club pick from my previous job.

2. What is your favourite creative activity that is not writing?

Well, if you're on this site you know my other love is baking and/or eating baked goods. Mmmm, sugar. I have the battle scars to prove it to (3 root canals, 4 if you count one redone). Also naps are pretty sweet.

3. Where or how do you get your best ideas?

Randomly. I've gotten many from walking, being on the subway, waking up in the middle of the night or not being able to go back to sleep. I got some decent ideas bike riding. They really do just smack me in the face at times and sometimes they work and sometimes they don't.

4. If you could magically and painlessly change one thing about your mind or body, what would it be, if anything?

Augh, my lack of will power when it comes to portion control. I need to eat smaller servings and not just eat because I'm bored or stressed or because food is there. It's not going to disappear, I hope. So I wish I had more will power in terms of that and to really pursue what I want and not always second guess or think of repercussions. Wouldn't hurt to be selfish every so often when it comes to my art.

5. What's the scariest movie, story, novel, or scene you can recall?

I don't know if it counts as scary but there was a cringe worthy love scene in Endless Love (Scott Spencer) that went on for awhile in that book. I won't even attempt to go into detail.

A scene that also freaked me out was in Saw 2 when the woman was thrown into the well of needles and had to find a key. That is basically my worst nightmare. Tetanus shot!

6. What's the weirdest thing you believe?

I believe in karma. What goes around comes around and all. Some people may find that to be weird or feel that the world is out to get you but I firmly believe good things happen to good people and sometimes it takes awhile. I do not believe that bad things happen for a reason though. Not all the time anyways.

7. Super strength or super intelligence?

Hard one. I'd say intelligence. Of course that has its downsides as well, but in the end knowledge is power, supposedly.

8. You're granted the ability to become invisible. Where do you go and what do you do? (Bonus question: Are you wearing clothes? I mean, what about YOUR becoming invisible makes your clothes invisible too? This has always bothered me.)

I would LOVE to be a fly on the wall in a politicians office to hear what he/she is saying without the media around. How he/she may feel about issues but what they tell the public be it because they do or don't believe it or purely from a tactical standpoint.

If invisible I would prefer to wear clothes but obviously from a scientific standpoint it may not work and all. I mean it seems that perhaps invisibility of clothes comes into play as a way to get around things in films/books, especially in retaining a PG-13 rating and all.

9. What one change do you think would have the most positive impact on the world as a whole?

Equal rights for all. I think if everyone was truly seen and treated as equals all this bulls*** strife in the world would melt away a lot of issues that we have now. Think of it, why do we have so many wars and such? Because someone is trying to maintain a power over another group. The world just doesn't change.

10. What is the crappiest advice you've ever been given?

Hmmm, I did tell a girl to tell a guy she liked him even though I knew he didn't. This was more than ten years ago when I could be a petty b****. He wasn't rude when he turned her down or anything but I could've looked out for her a bit more.

11. What's your favourite song right now?

I had a thing for Mumford & Son's 'The Cave' a month back but now I'm back into Florence & The Machines 'Dog Days are Over.' That is a great jam!

My turn for questions!

They are as follows:

1. What literary character (any genre) can you most relate to & why? 2. If you could choose between having six months to yourself to pursue your art in a great area with beautiful landscape to write and no worries on money, food, living arrangements but would not be able to have any communication with the outside world whatsoever, would you do it? 3. What do you think is more important: true love or success? 4. What is usually the first thing you do when you get up in the morning? 5. Of all the books pubbed that you have had the pleasure to read which one do you most wish you'd written? 6. Why do you write? 7. If you had to lose one of your senses which would it be? (And yes, I include taste in this.) 8. What is the best memory you have? Have you ever used it in your writing? 9. If you could travel anywhere in the world, where would it be and why? 10. What is your favorite thing to do before you write? 11. What is the food/drink item you go to most when stressed/upset/irritated? What is the food/drink item you go to most when happy/exuberant/celebratory?

And I choose to tag the follow fellow campaigners in my group(s):

Gwen Tolios, Jaye Viner, Diane Gillette, Sorcha's Blog, Lori M. Lee, & Yikici.

And feel free to answer the questions posed to me from Elizabeth or the ones I've posed in my comments section or on your own blog. Would love to read.

Happy campaigning! I look forward to hearing/reading about everyone's work.

The CIA (Culinary Institute of America) hosts the Bocuse d'Or 2012 USA

On January 29th four finalists competed in the Bocuse d'Or at the Culinary Institute of America (CIA) in Upstate New York. The winner determined from this event will go on to represent the United States, challenging teams from around the world, in the international Bocuse d'Or World Cuisine competition in France next year. The Bocuse d'Or (a literal golden statue) is named after and molded in the image of renowned chef Paul Bocuse who created this competition in the late 1980s. Bocuse was named Chef of the Century by the Culinary Institute of America for his vision and contributions to the industry. The magnificence of Bocuse's influence was illustrated with a large banner showcasing the visionary.

On a crisp day with plenty of sun bouncing off the lake smack dab in the middle of the CIA campus chefs-in-training, well-respected chefs, fans and foodies and food bloggers alike--along with some celebrities including Top Chef (season 1 contestant) Stephen Asprinio--were present to watch these culinary artists compete.

A cacophony of cowbells and clappers resounded throughout the gymnasium as the four teams raced in the several hours they had, each sectioned off within their own kitchen to create grandiose dishes based around the categories of meat and seafood. The chefs had from 8am to 2pm to present and serve. Allowing the judges about an hour or so afterwards to consider a winner after making notes and deciphering the dishes presented to them for sampling and grading. There was great anticipation from the crowd on the bleachers. Stomping and clapping rang throughout the gym. This competition was as high pressure and intriguing to onlookers in attendance as it would be for sports fans. Each new dish was met with claps and/or awes as if someone had just made a three point free-throw from an impossible distance.

During the competition VIPs could (on a rotational basis) go upstairs to the balcony to sample food made by students and instructors of the Culinary Institute of America as well as samples from sponsors/suppliers Bridor, Nespresso, and Champagne Nicolas Feuillatte and view equipment showcases from main sponsors KitchenAid and Villeroy & Boch.

While waiting in line to be allowed upstairs I appreciated that some CIA students shared samples of items provided upstairs.

As I ascended to the VIP area I could feel the fervor of the events below, fiercely. The audible enthusiasm from attendees floated upwards to the VIP section while bright lights placed a spotlight on the action going on below. Media was kept behind a red velvet rope with an up close view of every dish, every scribble by a judge, every bit of encouragement from the host. Screens sprinkled throughout the balcony in the VIP section provided a close-up view of the lush decorations and judge responses during tasting.

However, the crowd upstairs reveled in much calm viewing and taste testing of their own.

As the competition progressed I enjoyed partaking in the array of items made available by the CIA and speaking with students about their methods for making such tasty bite-sized items--from foie gras made three ways to shrimpcake burgers to bratwursts in pretzel buns to freshly made hummus and tahini to salmon spiked salsa.

A chef stopped by to offer some kind advice as my guest and I ogled the cheese table--continuously refilled--encompassing hard cheeses, smooth cheeses (brie, my favorite), bleu cheese, dried apricots and apple butter to add a level of sweetness, and sliced pieces of toasted baguettes. Everyone was quite amiable and very helpful in regards to my inquisitiveness, especially the youthful student body.

My favorite item served was the shrimpcake burger. I had to hold myself back from getting seconds so that I could try more. After having a shrimp cake at Mesa Grill earlier that week I was in seafood heaven. The CIA shrimp cake burger had the texture of a crab cake with the breaded exterior and the seafood and other items minced together into a thick patty on a sesame seed bun with a type of tangy tartar sauce. Overall it was delicious and had a bit of sweetness added to the mix. It definitely hit the umami tastebuds. Something else I was a fan of was the Nicolas Feuillatte Champagne. It had a light sweetness to it and was not as heavy, alcohol-heavy, as some champagnes I have had in the past. It was a perfect cleanser after trying various dishes that were mild in spice and high in flavor. I have a feeling the bartender started counting how many I had (three, but some glasses were more full than others). Feuillatte is definitely a brand I will look for to bring to future social events. Very tasty.

During a lull in the competition we headed to the cafe to partake in the generosity of sponsor KitchenAid in providing us lunch. I was amazed at the offerings and quickness (and again, friendliness) of the students staffing the cafe. The whole place was run as expertly as a kitchen in a fine dining restaurant. One student showed me how to use their computer order machine where you just punched in what you wanted, got a ticket, the kitchen got a ticket, and you waited. Swift and fast! Many eateries could learn a thing or two from how organized the CIA runs their eateries for students and visitors. As an aside the brisket sandwich I had was delicious. While I'm not a fan of Swiss cheese on my sandwiches the brisket itself was not too soft but a perfect consistency for a sandwich and held together well. It was dry with a bit of juice so that you could fully experience the flavor of the meat.

By the time announcements were to be made of the victor much of the VIP section had emptied. Some leaving to head back to their respective areas after a long morning and early day of competition viewing. Many attendees were steadfast in remaining to hear the final decision. In the end Jerome Bocuse (son of Paul) helped announce the winner: Chef Richard Rosendale of West Virginia. (Fellow food blogger Amy also noted her take on the competition via her blog.)

The Bocuse d'Or was fun to watch. It was nice to be up close (or closer) to see a food competition at work. Having watched many Food Network challenges it was intriguing to see how intense it could get and how invested viewers were. But, I was also amazed and in awe of the gorgeous CIA campus. Even though it was bitter out the sun illuminated the beauty of the brick buildings on campus. Colorful plaques noted what each building held and students in white coats and Crocs shuffled back and forth from the building where the Bocuse d'Or was being held to their dorms and other areas.

CIA was a homey place with greenery and a lovely backdrop of fields and mountains. The sun set as the competition came to a close, as visitors drove off, and as CIA students packed up for the night. I was glad to visit both the CIA and the Bocuse d'Or, and couldn't help but consider what my future would have held had I pursued an education in food and not writing primarily. Absorbing the vastness and recalling the kindness of those around I couldn't help but think that the Culinary Institute of America would've been a great choice to pursue my other love.

Big, huge, massive thanks to Jackie "The Diva" Gordon and Rachel Barbarotta with Digitas & KitchenAid for allowing us food bloggers to attend!

Fourth Writers' Platform Builder's Campaign!

It's 2012 and I am so psyched to be able to participate in Rachel Harrie's Write Campaign. Rachel started this to get writers together from various locales and we connect by visiting each other's blogs, networking with each other online, and providing support you may or may not already have over the course of several weeks.

I first heard about the Write Campaign via one of the writers I participated in the NYCMidnight challenge with. She had done it and I had unfortunately missed the deadline. But I kept vigil and am glad to say that I made it in time to register for this years' campaign.

I strongly suggest any emerging writers join as you can make great connections, get in some good prompts to create in case you may be stuck, and it's always good to provide and gather good vibes from other writers going through the same things you are.

Last day to register is February 15th. So make sure to visit Rachel's blog and fill in the entry form and follow the necessary steps. And don't forget to spread the word and note the hashtag #writecampaign on Twitter to connect with other entrants once it commences.

Hope to see you there!