Midway

 

    Well, it seems I have made it to the middle of my second semester, and what occurs during the middle of the second semester of college? Spring break! I am so glad that I will have a week off, because so far this week has been packed with work. Most of my midterms are projects, so I do not have to study or memorize a lot of information for tests. Yet, they do require lots of time to complete. It also doesn’t help that most of them involve writing, which is what I procrastinate the worst on. Yet, the feeling of a nice long break is offering me a bit of motivation. Plus, the upcoming break is something I can use as writing material for this week’s blog. So, with one week left until break, I will be writing about how I plan on filling my time during the break. 

    When it comes to breaks, the classic way to enjoy them is by going on a vacation with friends or family. Over the years, my family has gone on multiple vacations over spring break, except for when Covid-19 occurred. Now, with my brother coming home from college, my mom did propose the idea of my family spending a night or two in Chicago. If we were to visit Chicago, an item on the bucket list is eating at a Michelin starred restaurant. I'm actually looking online right now trying to debate which restaurant I'd like to try. Looking at these options though, I am laughing over the lack of food that chefs put on each plate. Now, I am sure some of those dish’s taste amazing, but I have no clue what is appealing about small portions. Perhaps they made portions small to allow people to try multiple dishes and to encourage customers to spend more money. The smaller portions do have me wondering if some of the dishes are overpriced though. 

 

    Looking at these dishes more, I wonder how much of an impact art has on the food world. Part of what makes a dining experience enjoyable is the appearance of the food. Looking at pictures, most of these Michelin star dishes have artistic designs due to the way the chefs apply sauces and ingredients, utilize fancy plates, and incorporate other creative touches. Some designs look more appealing and make more sense than others, but I wonder if part of the quality of the food’s taste comes from its unique designs. Perhaps it may be the inclusion of different flavors and spices that allow chefs to be more creative with their unique plating ideas. Diving further into this train of thought, it does seem plausible that some chefs take art classes at some point in their lives or learn about art in some way to help them with plating designs. Since cooking is so closely knit with art, should cooking be considered a type of art or method of expressing creativity? Personally, I’d say yes based on my current thoughts. Anyways, who knows if my family will go on this mini vacation to Chicago over break. What I do know is that I’m excited for break, and I hope everyone who will also be on Spring Break has a good and relaxing week! 

Image source: Photo taken by me a few years ago in San Destin, Florida, which is where my family went the last time we planned a Spring Break vacation.