Savor It

savoring food, culture, and the moments in between

1.15.2008

Fun stuff at FOODday

Be sure to check out the FOODday section in today's Oregonian . I began my externship in the test kitchen at the paper a little over a...

1.04.2008

UPDATE: "Cloned and Medium-Rare, Please"

Update, Jan. 15: According to wire reports in today's Oregonian , the FDA came to a decision that eating meat from cloned animals is saf...

12.22.2007

It's a Wrap!

How quickly time flies? Tonight marked our last night in Bleu at Western Culinary Institute , which also marks our last night at the school...

12.04.2007

A La Cuisine!

So tonight begins the true test, shall we say? Our last three weeks at the school, my 13 classmates and I will test what we've learned o...

11.27.2007

Le View

Each day on my way to school I ride into the city on Portland's Max lightrail. I have five stops until mine on SW 10th and Yamhill. I ho...

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About

Jennifer: I eat, I write, I explore, I admire. And each day, I possess an insatiable appetite for inspiration. I'm a writer, a Le Cordon Bleu grad, and a girl who just can't seem to stay away from the food world. I took a break from corporate America a few years back, trained at Le Cordon Bleu in Portland, OR, and did a bit of food writing. That's why I went; to be trained about the culinary world and then go out and write about it, knowledgeably. I've had a few distractions throughout the last couple of years, but something always brings me back here, and to the world of food. Savor It is a labor of love for me. I don't do it to make money. I come here to post my discoveries and musings on the food world, as well as travel. The blog is, and will likely continue to be, a work in progress in terms of design. I'm always coming in and tweaking fonts or changing the header. It's just my place to play, write, and share a piece of myself with you. I hope you enjoy what you find here as it progresses, and that I keep you coming back for more.

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