From Tasers to Truffles

“The only real stumbling block is fear of failure. In cooking you’ve got to have a ‘What the hell?’ attitude.”  – Julia Child

I am ecstatic to celebrate the official one year mark of the launch of Just a Taste. It’s amazing how much can change in a year, so I wanted to update you all on some exciting news about what’s in store for the site and where I’m headed next.

A year ago this month I was setting out to explore the beat I was assigned to cover while in journalism grad school here in New York City. I will never forget riding the 4 train for the first time and getting off on Hunts Point Avenue in the south Bronx.

I was armed with my reporter’s notebook and a pink taser as I wandered the streets for the next three months, looking for stories and truthfully, trying not to become the story. I came home every night and cooked as a way to decompress from the day. Cooking and baking became my welcome distraction each night, and Just a Taste became a way for me to share that release and love with others.

As the site has grown, so too has my passion and dedication to pursuing a career in a field that started off as a childhood hobby. This next step is one that I’ve wanted to take for the past five years, and as of tomorrow I will be living that dream – culinary school here I come!

It’s my goal to bring you along for the ride by sharing my insights from the professional world of food. I’m also happy to announce that I’m now a Featured Publisher with Foodbuzz, an online community of food blogs that promotes and organizes content from more than 10,000 blogs worldwide.

I’m looking forward to bettering my skills as a chef and as a food journalist and I’m diving headfirst into this new experience with every hope of making that happen. So grab a fork, tie on that apron tight and get ready to dig in for an exclusive look at life behind the burners.



Comments

  1. Sarah says

    Kelly Senyei! Words do not do justice to how wowed I am by your passion! I have been checking out ‘Just A Taste’ for the past couple of weeks for recipe tips (as I am attempting to experiment with new concoctions that add a little more zest to my usual go-to lunches and dinners) — with, of course, my extremely amateur cooking prowess.

    All I can say? A huge, huge, CONGRATULATIONS! Even from Chicago to NYC through blog-postings, you continue to inspire me and keep me checking in for a new great update or recipe! I of course send along updates to our dear old KAT girls, my NU roommates and Mama Lew. In sum – you’ve got quite a fan club, girl! Keep it up — I can’t wait to keep tasting! Miss and love you lots.

    Sending love and congratulations from Lincoln Park, Chicago!
    Sarah

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