by student blogger Stephanie Kirkland
|Beef Bourguignon. Photos by: Craig Lee|
Food Styling by: Stephanie Kirkland
If you have read my other post, you already know that it took me a while to be able to hand in my first article to the team at LaPapillote. I had no idea what kind of response I would get, or if they would even consider that it get published in the next issue. I also had no idea that I wanted to be a food writer at the time, but I needed some kind of outlet that I wasn’t managing to get from my family and friends who I felt so far away from in the beginning. La Papillote catapulted me into a world I didn’t know existed, or thought I was going to be any part of.
My next step in my food media based chain of events was when I got a job in the library. I was surrounded by the largest collection of food related books in the country, and helped people search for, and find those books on anything from iced tea to veganism.
|Halibut Filet with Olive Oil Mashed Potatoes|
Because my job description was so broad during my extern, and because of the amount I have been able to take advantage of since my time at the CIA, even though my extern site is closed since, I feel as though I’m still headed in the right direction. A lot of my other peers have gone down the opposite direction and on through their education, kept in contact with their employer through extern, returning their after graduation – and now have very successful careers in the same restaurant they basically started in.
|3 Chile Sirloin Chili|
It is still unclear to me which road I will choose to go after first in this world of food media. Though I want to write primarily, I am also open to doing more food styling and recipe development. I am lucky in that all of these basically go hand-in-hand. Hopefully I will move forward, taking the steps I believe that will catapult me even further into a different, and beautiful world of food.