12/29/2023 0 Comments Martha stewart plum tartNo Such Thing as a “Typical Day” The question I’m sure everyone wants the answer to is, “What is a typical day like?” It’s sort of hard to describe because there really is no such thing. I’ve been exposed to so many new experiences and opportunities, and been able to work in a beautiful test kitchen in Chelsea. I’ve been able to learn so much from both my bosses and the magazine team. Working for the Food Development Team at Martha Stewart Living Omnimedia (MSLO) has been so surreal. Through Experiential Education & Career Services, I was able to connect Kavita Thirupuvanam at the Martha Stewart Test Kitchen and was lucky enough to be brought in for an interview. ![]() In my search for an advanced internship for my senior year, I knew that I wanted to do test kitchen work somewhere in food media as a stepping stone into food styling and food development. While baking is still my greatest passion, I had realized over time that I also really love food styling and wanted to explore food development. I graduated JWU this past May with a degree in Baking & Pastry Arts. It was a way to express my appreciation for loved ones as well as an outlet to express my own creativity. From then on, I found baking to be more than a hobby. It was called the “Sunflower Cupcake Cake” and was made up of a tiny cake topped with blackberries to mimic the center of a sunflower and was surrounded by dozens of mini cupcakes frosted in various hues of yellows and oranges to mimic the petals. The first big baking task I ever took on was actually something I had seen in an issue of Martha Stewart Living. I slowly went from helping my mom measure out ingredients for chocolate chip cookies to finding recipes to bake all on my own. “My time at Martha Stewart Living has been nothing short of a dream and I wouldn’t trade it for the world.”Īs I got older, I found myself wanting to do more baking than cooking. My desire to help my mom with dinner all the time is likely why my earliest memory of being in the kitchen is of me standing on a step stool cutting white button mushrooms with a butter knife. When I was little I remember always watching my mom making dinner in the kitchen. Food has always been just as important to my family as it is to me and it is their shared passion and encouragement that led me to where I am today. Like most people, my love for cooking and baking started at home. Here she reflects on her time in the test kitchen and shares advice for those with the same passion for food media. She recently completed five months exploring the world of food development at the Martha Stewart Test Kitchen in Chelsea, Manhattan. Kayla Hoang '19 is a JWU Providence Baking and Pastry graduate with a deep love for all things food. She also interviews her mom, Saida Chowdhury, who shares her favorite recipe for aloo chop, a kind of fluffy potato croquette with lots of green chiles and herbs. In the first installment, Hoang discusses the ways that her Bangladeshi and Vietnamese identity was profoundly shaped by food. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.SEPTEMBER 2021 UPDATE: Kayla Hoang '19 is currently curating “At the Table,” a 5-part series for food website The Kitchn where she is asking BIPOC cooks to share personal stories of how their culture is represented (or distorted) through the lens of traditional food media. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Sprinkle the remaining crumb mixture evenly on top. Arrange the plums in concentric circles on the crust. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. ![]() Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. In a small bowl, combine the flour, cinnamon, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Butter and flour a 9-inch springform pan and place it on a sheet pan.
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