I’m Sanjeetha and I’m a self-proclaimed Food Apprentice. What does that mean? It means I’m learning how to cook and I want to share my kitchen experiments with the world. I’m learning to appreciate the little things in life; things that bring simple joy, which is how I picked up cooking as a new hobby. I’ve found cooking on my own to be therapeutic and to be one of the few times my mind stays focused and doesn’t wander – you know, with all the worldly non-sensical stuff. I’ve always considered myself to be an excellent multi-tasker, but that doesn’t seem to apply while I’m cooking, lol. Besides cooking, I also love exploring and traveling, trying new dishes – provided it doesn’t fall out of my dietary restrictions (I will be including entries inspired by my travels), reading, dancing, volunteering for incredible non-profitable organizations, learning (I’m always learning something new) and spending time with my awesome family and friends.
I want to inspire people like me; people who think they’re hopeless navigators in the kitchen to learn to cook. It’s do-able you guys, we don’t always have to be the ones who are easily impressed by the most mundane and basic cooking tasks. We can impress and surprise others, but more importantly ourselves. You will notice that most of the recipes I post will be healthy, since that is what I usually tend to gravitate towards and I try my best to be health conscious – though undeniably I enjoy the occasional sweet potato fries and I love desserts. As time goes by, you will learn more and more of the relationship I have with food.
In addition to using this blog as an incentive to learn how to cook well, I’m also using it to learn and share some ancestral cooking; Jaffna Tamil Food (from Sri Lanka). The only issue I’m finding with Tamil cooking is that I find Tamil spices and ingredients confusing and overwhelming. Having said that, I’m slowly but steadily learning and I’m in the midst of identifying and learning tamil spices, hence tamil recipes will slowly be trickling in.
Do I have a cooking style? Well, I’m not too keen on following recipes because I like to cook freestyle and relatively fast. I realize for desserts precision is key, hence it’s the only time I will try my best to follow recipes to the tee. If I’m creating something completely new and out of my comfort zone, my tendency is to google a few recipes to understand the gist of how a dish is prepared, raid the refrigerator and get started. In the event I try someone else’s recipe, I will do my due diligence to give all necessary credit. And speaking of credits, if I had to list one person who has taught me the most about cooking thus far; I’d have to say it’s my sister. This news will probably not be happily embraced by my mom, but this will change in the next little while because my mom will have to enter the picture to teach me how to cook Jaffna Tamil food. Oh, and my sister has also taught me a ton about photography and kindly lets me use her extravagant DSLR to photograph my food.
I hope you enjoy my blog and I’m always open to suggestions and feedback in order to improve my artistry of cooking. I won’t just be gloating in my blog and sharing what I consider to be my masterpieces, but I’ll also be sharing my mistakes – I make a ton of those. But please be nice and keep in mind that I am a beginner cook and the results are still in the trial-n-error phase.
If you attempt any of the recipes from my blog, kindly give credit and give me a shout by leaving a comment. It makes me happy to know I’ve inspired you to try and whip up the same dishes. I will try to post a new recipe on average once every two weeks or so. And if you want to be one of the first people to know when I feature a new recipe, then please follow my facebook page: www.facebook.com/foodapprentice and follow me on Instagram, Twitter and Pinterest under my username “Food Apprentice”.
P.S. I don’t consume red meat nor pork, hence I won’t have too many entries in the red meat/pork category. However, I have friends and family who are proficient cooks who have agreed to be guest contributors. Stay tuned for some delish gourmet recipes from their end.