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week 4

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I think that my group and I made a lot of great progress throughout our project. I can definitely say that my skills and abilities in the kitchen have improved a lot. I found many different recipes that I believe I will make at home often. It was also interesting to see that our best dishes came in our final two weeks, so we were able to see the progress that all four of us had made. I also believe that I was able to try different restaurants in Portland that I would have never tried, for example, the Colombian food cart downtown. It was the first time that I tried an Arepa and the first time that I realized there was Colombian food in Portland. I learnt a lot more about the South American scene of food in Portland than any other type of food we tried. I think critiquing the food became quite difficult because we had so many different things to write about in our blogs that we didn't have enough room to write a critique like the ones we read online. I think that we were all able to...
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week 3

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 For this week of the project, the theme was Asian food. This week we tried ramen and some other traditional Japanese dishes like chicken katsu and sushi.  One story that I would say stuck out from this week would be when we were trying to figure out when and where we were going to cook. We realized that none of our schedules really worked together, but there was a small amount of time that we could all cook together. I think this story stuck out to me because we were able to cook our dish in a small amount of time and it was definitely the best thing we have cooked so far, so it showed how much we were able to improve our cooking. Also how efficiently we all worked together. Something that I learned from this week was how important prepping before cooking is. Whenever we had everything ready to cook, cooking it all became a lot quicker and more efficient. When we didn't do this as well as we should've, it was a lot harder to start the cooking and it often took a lot longer....
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week 2

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 The theme for week 2 of our project was Central/South American food. We first went to a Mexican food cart where I had Fajitas and then we tried a Colombian food cart downtown that I had not tried before. I had an Arepa for the first time, which is a dish somewhat like a sandwich. I would definitely have to say that the Arepa was my favorite thing that I have tried thus far. One interesting moment from this week would have to be when we cooked Fajitas. It was interesting to see how much our cooking had improved from the first week and how we all felt more confident compared to last week.  One of the more important things that I have learned was how many different aspects there are when it comes to critiquing a restaurant or food cart. You have to not only think about the food but also very much about the service, how long it is taking for the food to come out and also the prices and if the food is worth that price. I noticed this week from both the food carts that sometimes it...
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Week 1

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For my senior project, I chose to work with four of my friends on a cooking/food critiquing project. The reason that I wanted to do this type of project was that since the pandemic and quarantine, food became a huge part of my life. My whole family was already big fans of different types of food, but it just felt more prominent at the beginning of quarantine. I wanted to try new restaurants that were specific to Portland that I had not tried before. I also didn't do as much cooking as I would have wanted during quarantine, so I saw this as a good opportunity to have that aspect as well. The reason I wanted to also do critiquing specifically was that I thought this would make trying the food a little more unique. I would be able to give my opinion on the food and compare the dishes together. It was just a different aspect of the food industry that I didn't know much about. The people I'm working with for this project are Grant Underwood, Kai Gamboa, and Rishi Alluri. We all ...
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