”We only live once, so, why wait?”

"Welcome to Staciedafoodie, here you can find my current baking 101 project, 99 lessons I have learned from nutrition degree, recipes that I really like and you should try, non the less, how could a life living in the middle of nowhere (AKA cincinnati, OH) can be splendid of. "

- xoxo your bakie, stacie ;)

What the heck is this place?

"I don't know." was the first sentence pops up my mind.

Why did I create this page?

I think it's because I really want to write something down, or just to keep the memories at some spots rather than just in my notes or album.

I want to share. and i yap a lot, in my mind.

I questioned myself a lot before starting to do anything, and somehow if the flame of urge could stay for a month long, I will tell someone I trust about my thoughts. See what they say, and I will decide if I still want to do that or not.

when I get positive response, I start my research, deep deep research, enough amount that can get me started and stay on the loop.

And here I come, Staciedafoodie, a domain name my boyfriend named for me, combined with my initial thoughts of wanting to incorporate my bakes journey, recipes, nutrition story, and most importantly, love of food that brought me all the way here.

I went to nutrition school

Reason #1: I wanted to lose weight,

Reason #2: I like food
(especially baking if we gonna talk about hands-on)

Reason #3: Understanding human body is so cool!
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End of story, you will see me talk more in the future of what are the learning outcomes, my gains and some thoughts from the 4 years studying in nutrition. Plus, studying abroad is one of the best choices I have ever made in my current life, you never know how much else funky things are out there, see ya!

from business major to science path

I am now studying
FOOD SCIENCE

Reason #1: I enjoy learning more about food, breaking it down to particles and rebuilding it to creation.

Reason #2: I am a builder. Dietitian is like a real estate agent to me, we know about the house we are promoting but we did not get to be the architech and builder who start from scarch build the brick and mortar. We just get to be the middle person (don't get me wrong, this is important). As a mindmaping person, I couldn't sell this table without knowing how to build this table, the materials and process, in order to lead bigger market.

Reason #3: This is a fascinating world.
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From a promoter to a builder.
I had a gap year 24-25, served a lot, and cook a lot. wandering in food industry gained soft skills in communication; customer needs observation to satisfaction. Hard skills in culinary arts, cook well cook good, make it tasty, then deliver.

But, can i get about more?
This cooking thing stops here with physical fatigue and my brains run so fast, I am hungry to get more about why grilling proceed smell, why brunt smell "opps" and why milk has seperation.

Then, I learn about "Food Science".

from business major to science path

What about baking?

2010 was the year, when I first got caught into "yumeiro patisserie", a 2 seasons Japanese anime that brings a primary age day-dreaming girl to pastry school and become one of the most influential pastry chef.

You know, that was was 10-yrs-old kid who was watching all day about anime baking and there are spirit fairy, who doesn't like that to be true?

i day dreamed one day i could become the main character too. Blehh, life hit you hard, a decade ago, we are too young to dream too big, my dream faded away as i grow up. But this anime planted a root of me on bakes, when i had the chances, I bake more, and here we are, building this website that we could talk all day about our dream.

Realistic enough?

Nope. but who cares.