Throughout my education, both in undergraduate and in more primary institutions, I feel that I have constantly struggled with the notion that many chefs of the western cuisine seem to hold that a ginger is not a useful ingredient in all but the most clichéd recipes. While more well-established spices, such as cinnamon and nutmeg, enjoy free admission in many diverse recipes, sweet and savory alike, it is difficult for a ginger to find use in any form factors more prestigious than the lowly breads or snaps. During my study abroad year in the Orient, I found more ready acceptance among the chefs there than I ever did in American or European kitchens. This experience reformed my perceptions of the usefulness of a ginger in recipes of all sorts, and since then I have been striving to establish more respectable reputations, not just for myself, but for all of my friends who are also a ginger. With the recent advent of "fusion" cuisine, I feel that a ginger has gained higher standing in the western culinary world, and I have high hopes for this continuing to improve in the future of all people who are a ginger.
do you think this will get me in? please proofread & give feedback
do you think this will get me in? please proofread & give feedback
Reply
Reply
Reply
Leave a comment