Hi, everyone, and welcome to my blog! My name is Jessica Siuda, and I'm a recent graduate from the French Culinary Institute in New York City. My goal in setting up this culinary blog is to share some of the knowledge that I was fortunate enough to gain during the six months that I spent at FCI, as well as to incorporate many of the interesting and entertaining encounters I had along the way. In addition, my intention is to explore new culinary techniques, cuisines, and ingredients and continue to learn right alongside everyone that reads this blog. The title of the blog, "Sous Vide Siuda," stems from the fact that I recently received a PolyScience circulator that I plan to use incessantly in all facets possible, until I learn all the ins and outs of low temperature cooking. Yes... this could take a while! I have to give due credit here and say that my fellow classmate and alum, Marc, was the one who initially coined this term. When I told him I had gotten a circulator, his response was, "Holy sh*t! Sous Vide Siuda!"
I liked it, and it stuck. Thanks, Marky Marc. Anyway, while I most certainly will blog about my trials, tribulations, and (hopefully) triumphs, with my new toy, it is not my intent to make it the main focus of this blog. I've got some ideas brewing, but you'll just have to keep reading to find out what I have in mind. So I say unto you... Enjoy! I know I will. Yours,
I liked it, and it stuck. Thanks, Marky Marc. Anyway, while I most certainly will blog about my trials, tribulations, and (hopefully) triumphs, with my new toy, it is not my intent to make it the main focus of this blog. I've got some ideas brewing, but you'll just have to keep reading to find out what I have in mind. So I say unto you... Enjoy! I know I will.
