Last weekend, walking thorough Trader Joe's, I noticed a large amount of college students.  After I decided to stop by Whole Foods, and I noticed something very different- almost no college students. Instead, Whole Foods was filled with many families, and middle aged adults.  I decided to conduct a study, with the help of my friends, asking them what draws them to Trader Joe's over a store like Whole Foods or Publix? I interviewed 19 year old Freshman, Natalie Broidis.
"Sarah: What draws you to a store like Trader Joe's over Whole Foods?
Natalie: The quality of their food is just as good, but much cheaper.
Sarah: Would you say cost is the most important factor when choosing a store?
Natalie: If the quality isn't affected, I would choose the cheaper.  However if the quality is much worse, I will pay the higher price. 
Sarah:  What do you normally buy at Trader Joe's versus a Publix, for example?
Natalie:  The prepared foods are better quality, like salads or soups.  The value is great and so is the quality. "

This interview, and as a Trader Joe's shopper myself, prompted me to look more into the history of Trader Joe's, and how they have grown to be such a thriving company.  This is what I found directly on their website:
"“Value” is a concept we take very seriously. And by ‘Value,’ we mean great everyday prices on all of our great products — no sales, no gimmicks, no clubs to join, no special cards to swipe... How do we do it?

• We buy direct from suppliers whenever possible, we bargain hard to get the best price, and then pass the savings on to you.
  
• If an item doesn’t pull its weight in our stores, it goes away to gangway for something else.
  
• We buy in volume and contract early to get the best prices.
  
• Most grocers charge their suppliers fees for putting an item on the shelf. This results in higher prices... so we don’t do it.
  
• We keep our costs low — because every penny we save is a penny you save."
  

As someone who is going into the culinary field, I respect a company like Trader Joe's, that makes good quality food available to a wide variety of people.  I will always be a customer, and would love to work for a company like them in my future.  

 Every year, at the beginning of the year, the National Restaurant Association (NRA) puts out a list of predictions on the top food trends of the new year.  I was surprised to see the three things topping the list were- locally sourced meats and fish, locally grown produce, and environmental sustainability. Eventually in the appetizer section, vegetarian appetizers topped the list at number one.   Which leads me to wonder, what will the dinning experience be like in the future? When reading Anthony Bourdains book, he talks about the use of good meat in a restaurant and the importance of making sure what we are putting in our bodies is healthy, and that we actually know what it is (a scary thought). He has shares his fear for future dinning. If today in 2015, its $14 to get a decent cheeseburger, what will it be in the future- $20, $30? My big question is- how expensive is the average cheeseburger going to get, and more importantly who is willing to pay for the high prices? I polled a few of my friends about whats more important to them- $20 for a locally sourced burger, or $10 for a decent, non-locally sourced burger and they said all said $10, laughing at the idea of paying ten dollars more for locally sourced meat.  But, when I asked my parents, they both said, "Of course the locally sourced, I would rather pay for quality."  So I guess it largely depends upon who your average customer is.  Maybe a $20 burger place isn't the smartest idea right next to FSU, but go more into the downtown area, and it could be one of the most commonly bought items on the menu.  As someone who doesn't eat red meat, I am excited to see the locally sourced produce and vegetarian items are becoming important to everyone, and next time your out to eat, look to see if your restaurant is implementing some of these new food trends.  

Each year, Bon Appétit puts out one issue that lists The Best New Restaurants in America.  As someone who would dreams of opening my own restaurant or bakery in the future, I think its important to see what other places are doing that is making them successful, beyond simply the food.  What caught my eye immediately was the number one Best New Restaurant in America 2014- Rose's Luxury in Washington DC.  So what sets this one restaurant apart from the thousands of others? Food Writer, Andrew Knowlton explains it in his article when he writes, "Rose’s isn’t just in the restaurant business; it’s in the making-people-happy business. If that feels like a revelation in dining, it should. It did to me, and it’s why Rose’s tops our list of this year’s best new restaurants."  Chef and Owner Aaron Silverman had the idea for Rose's Luxury years before its doors first opened.  Paying homage to his grandmother, Rose, it also posses a warm, inviting feeling that keeps customers coming back.  But not only do they come back, they are prepared to wait over two hours for a restaurant that takes no reservations. Andrew even explained a thirty minute line already formed thirty minutes before its opening at 5:30.  But after reading the entire article, which I strongly advise you do! The big thing that seems to set Rose's apart from other restaurants, is the genuine care Chef Aaron has for his customers and the passion he puts into his cooking.  He understands the concept of hospitality and that it goes beyond simply pleasing the customer.  He also has a staff meal for both front and back of the house employes, as well as retreats to keep up the morale of his team. For being consistently ranked one of the top restaurants, one would expect the prices to be insane. But no, Chef Aaron prices nothing above $14 except the large family-style plates, a small price to pay for quality that does more than just deliver.  Andrew expresses even his amazement at how humbling Aaron is when he gets drinks with him after shadowing a long twelve hour shift.  He seems truly amazed at the genuine care Aaron has for his customers and restaurant.  As Andrew puts it perfectly, "People go out to eat for all kinds of reasons. Some for the dishes, some for the service, and some just because a food magazine told them to. But at the end of the day, everyone goes back to the place they enjoyed the most. The place that is actually, you know, fun. Silverman’s understanding of this is nothing short of a culinary revolution."  Chef Aaron inspires me.  I believe there is something that no culinary school can teach, but is vital to any chefs success, and that is passion. His humbling attitude and drive for the perfect comfort food and atmosphere, paired with his passion for great hospitality and a positive work environment, make Rose's Luxury an easy and clear choice as the Best New Restaurant of 2014.   

Social Media, including blogging, has completely altered the food industry.  When trying to select a landmark event that stuck out to me personally, I immediately thought of the 2014 movie, Chef.  If you watch the trailer above you can see how a Chefs life is flipped upside down through the use of twitter.  Without giving away the entire movie (because it's definitely one you want to see!)  I can say that their food truck relies heavily and almost entirely on the use of new media.  This is true for modern society, because not only food trucks but also restaurants and markets list exactly who will be where, at what time, and what they will be serving.  Blogging, Instagram, Twitter, Facebook and so much more has provided owners with a way for them to communicate with consumers. Although Chef is a fictional movie, it is something that could happen in real life and does.  If their is a restaurant or blog you like, do yourself a favor and follow them on social media because you will be amazed at the information and amazing deal or specials you can find through their posts.  A landmark event to me is something that changed an industry, and I believe Chef perfectly shows how the food service industry has done that through the use of new media.   

I can't tell you how long I've been waiting to write a new blog post, and I apologize for the long awaited post, but IT HAS FINALLY ARRIVED. I have definitely had a crazy, and very busy start to 2015.  Trying to figure out where to go to culinary school and start my career is a stressful yet exciting experience, so if you have any recommendations please feel free to comment!  I can't believe its already Mid-February (seriously where does the time go), and this past weekend I was lucky enough to have the opportunity to visit Nashville, Tennessee with my Business Fraternity. We got to tour a lot of really great corporations, but of course, I was most excited for the food!  If you have never been to Nashville (like me before this trip), there is something very unique about the layout of the city.  Let me start by saying- it's NOT a walkable city- going from Broadway to Vanderbilt, or Midtown may only be a few miles but it required a lot of driving and ubering, which can get expensive.  So beware of this when planning your trip!  But with that being said, I love how each part of town had a different, unique feel.  We personally stayed in Brentwood, which is a cute suburban town about 15 minutes outside Nashville.  If you have a car and are looking for a cheaper place to stay outside the city, I would definitely suggest Brentwood.   I knew I didn't want to go to a normal chain restaurant when in Nashville, so I made sure to ask a few locals for a good place to grab a quick breakfast!  

Many of them suggested The Puffy Muffin, which is located at 229 Franklin Road in Brentwood (it's next to Fresh Market, which is my FAVORITE store- do yourself a favor and try the chocolate covered banana chips!).  There is two sections of The Puffy Muffin, one being the bakery and the other is the restaurant side.  Being in a rush, we choose the wait in line at the bakery. I knew we made a good choice because the line was almost out the door, this place is seriously popular! There are tons of cases filled with amazing looking pastries, cookies, breads, cakes, and of course muffins.  These pictures do no justice to the amazing things that are inside those cases.  Everyone was very friendly, and we were even greeted with a sample of their Zucchini Bread when we walked through the door and it was to die for!  Take a look at their website because they have so much to offer, and sell both savory and sweet items.  Everyone in my car tried something different- a blueberry, lemon poppy seed, and banana nut muffin, as well as a bagel- and we all agreed that we would definitely be regular customers.   

We continued our day by driving Downtown to the Vanderbilt area.  After a long walk around the HUGE, and absolutely stunning campus we decided to check out the cute little area of town called Hillsboro Village. Hillsboro Village is located almost directly outside the Vanderbilt area, and consists of a few streets lined with adorable shops, bars, and restaurants.  I wanted to make sure we eat at a place that was true to the culture of the Hillsboro- young, hip, and artsy. It reminded me of a small Greenwich Village.  I asked a few locals and they all told me that their favorite place was called Fido. Fido is owned by the company Bongo, who started as one single cafe and has grown to seven! If you check their website you will see that they emphasize local, organic food, and I could tell immediately after walking in why so many people recommended it.  Open-faced brick lined the walls filled with chalk board menus.  It was one of the cutest cafes I have ever been too, because it kept the small time cafe and bakery feel but was actually a reasonably sized restaurant.  You order at the counter where you will see an array of unusual coffees, and AMAZING desserts.  There was at least ten different types of cookies, as well as brownies, and tons of cake. Cake is probably my all-time favorite thing, so I could not resist when I saw Blueberry Lavender Cake.  Needless to say I finished the entire (huge might I add) slice of cake before the food even arrived. As a table we ordered hummus, a cheeseburger, and pressed sandwich.  The food was delicious and fresh.  Our waiter was very sweet and helpful when explaining the area and what it had to offer.  I loved Nashville and my whole trip in general, but Hillsboro Village was the highlight of my trip. I was amazed at the uniqueness of Fido- everything from the food options, quality, and very reasonable prices.  I hope to own a place like Fido one day, and it will always be one of my favorite places and one I plan on revisiting whenever I am in the area.     

Over the past few months, I have let you in on some on my favorite, and most popular bloggers of the year.  But, when specifically finding a blog that embraces what I am attempting to do this semester, there was one specific blog that came to mind- My Name is Yeh.  The blog started in 2009, and over the past five years, Molly Yeh's life has changed dramatically.  She attended Julliard in New York City where she found her passion for food.  She spent a few years in Brooklyn before moving to a small farm outside North Dakota where her husband is a fifth-generation farmer.  What makes Mollys blog so different then other blogs I follow is that she has very strong Jewish and Asian roots.  This can be seen in a majority of her recipes and the stories behind them.  She also works at the local town bakery, writes for Betty Crocker, and recently won the Yahoo Blogger of the Year Award.  I would like to take the same approach as her when looking at how culture influences food and recipes.  Molly has found a way to integrate all her different experiences and heritage and give her blog a unique quality that puts her in a whole different category.  

Celebrity Chef, Anthony Bourdain, once said, "“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” To me, one of the most beautiful things in life is to cook.  There is no better feeling than watching someone enjoy a dish you slaved over, tasting dozens of times to make sure it had the perfect balance of flavors.  As I stated in the last post, the goal of my journal and what I will be covering this semester is how culture and food are dependent upon one another.  Why doesn't Anthony Bourdain want to try McDonalds or the Hard Rock Cafe when he's traveling? Because these restaurants are commonplace.  They are decent, simple, and fast, but they lack the complexity of what their specific region has to offer- that boldness and passion.  My audience is anyone who simply loves food.  Food is art and there are many people who don't appreciate and understand that, which I am hoping to change.  Lastly, and most importantly, why did I choose to blog about this topic?  It's what I love, it's what I'm passionate about.  One of my favorite quotes by Cesar Chavez states, "People who give you their food give you their heart."  The least we can do is learn to appreciate that.  

Last semester I explored the benefits of online blogging, specifically for baking and pastry, and how it can allow one to break into the industry without the high costs of culinary school.  This semester I have started a new class that focuses on writing and editing for online sources, where each week I will be posting a journal entry. 
Entry One: After this semester I will be leaving Florida State University to attend Culinary School.  Everyone has something in life that they are simply drawn to, and for me, that has always been baking. My goal is to eventually become a food writer for The Food Network or Food & Wine Magazine.  I am interested in writing about specific places around the world and how their food distinguishes them from others.  For example, I will explore various Tallahassee bakeries and compare them to ones in Miami, New York, and Seattle.  I want to show how interconnected food and culture really are.  The aspect of this class that I am most interested in is editing, because its very important that I learn to become stronger in that particular area.  I look forward to hearing peoples thoughts on my writing, because each person has their own individual style and ideas that can help shape my blog and make it better.