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| shed a tear. |
Yesterday marked the last day of oue summer at Tutka Bay Lodge. As a cook, it was one of the most inspirational places I have worked. I served fish that had been out of the water for just 30 minutes, harvested fresh vegetables from our garden, collected mussels and oysters directly from our dock, and foraged wild land and sea plants that I've never had the chance to work with before. It was a fantastic experience and I will be forever grateful to Kirsten and Carl Dixon whom allowed me to cook expressively and creatively. We're at the end of the season and I can honestly say that we were cooking and serving food that was wholly Alaskan and Alaska, is an amazing place. It's a place that has provided me with the opportunity to cook and discuss the importance of sustainable Alaskan Seafood in Japan, which I am so thankful for and was totally unexpected.
It's been an experience that has taught me about myself and how I think as a cook. I feel so much more connected to nature and have a realized responsibility for what our profession's impact has on the environment. Food is a constant revolving cycle that effects everything on this planet and I'm so happy that I get to work so closely with it everyday. There is a much bigger picture than what is placed on the plate and I plan to be even more cognizant of this fact moving forward. Onward to new Adventures!
