Monday, June 02, 2008

Take this SOP with a pinch of salt

An anonymous quote that I found in a cookie goes "To eat is human, but to cook is divine". This perfectly describes my attitude towards cooking. From time immemorial, my passion for cooking (and eating) has never faltered.

Throughout my early childhood and adolescence, I have always been one of the best cooks in my family. Whenever I tasted something out of the ordinary, I was always piqued, and tried my best to find out more about the dish.

By virtue of the 10,000 plus taste buds (see letter of reference from family physician for proof)on my tongue and my shark-like sense of smell, I was the official food-taster in the Balaji household. Food tasting is a rigorous task, and requires extreme mental concentration. It also taught me to take courageous and risky decisions, like deciding to be truthful when my father asked me how his Sambar tasted.

In my house I was the youngest member to be allowed access to the kitchen stove. In what proved to be a seminal experience, I prepared Maggi noodles for the first time when I was only in 3rd standard. Making Maggi at such a young age gave me significant experience in cooking, and has served as an inspiring force which has kick started my lifelong tryst with cuisine. I was completely involved in all the stages of making Maggi, right from using correct type of scissors to cut the masala packets, to arranging a fork and spoon at 120 degree angle over the finished delicacy.

What I learned from this is ability of independent thinking and research. I learnt what research really means, the importance of hard work and perseverance. While in my initial years I attacked the problem of maximizing taste, later on I moved on to the most important problem mankind is facing today : how to make a healthy meal while maximizing taste , speed of devour-ment, and looks. I never gave up, and dutifully had my parents and younger brother sample every dish I made. Considering how obstinate they can be, this speaks volumes of my leadership skills and delegation abilities.

I believe discipline, determination and ability to work hard are qualities essential in a research cook. I look forward to a fulfilling career in cooking and particular, I relish the prospect of experimenting in interdisciplinary fields. I have sizeable experience in this matter. A selected list of my most innovative and bold dishes are as follows:

1) Ice-cream –la – Tomato sauce
2) Rabid Ragullas – Rasgullas dipped in cream colored phlegm-like molasses-derivative.
3) Brown Sugar – A highly intoxicating powdered mix of Marie biscuits, cashew, pista and sugar.
4) Curd Bread – Quick snack of curd, garam masala and groundnuts sandwiched between bread.

It is my firm belief that no other university can offer the exposure, experience and multicuisinal experience that Rice university can offer. And I have to admit the name of your university carries enormous symbolic weightage. I would thus like to submit my application to your university, and hope to receive admission, fee waiver and free meals.

No comments:

Post a Comment