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“Gaby Melian tells so many stories through her relationship with food—about love, about loss, about hard work, and about finding her passion. The pages are dripping with delicious smells and tastes, and will give you a new way to look at both cooking and what it means to have a plan.” —Molly Birnbaum, editor in chief, America’s Test Kitchen Kids In this moving, personal account, chef and activist Gaby Melian shares her journey with food and how creating a relationship with food — however simple or complicated — is a form of activism in its own right. Pocket Change Collective was born out of a need for space. Space to think. Space to connect. Space to be yourself. And this is your invitation to join us. This is a series of small books with big ideas from today's leading activists and artists. "Food rescued me so many other times — not only because I sold food to survive. I cook to entertain; I cook to be liked; I cook to be loved." In this installment, chef and activist Gaby Melian shares her personal journey with food — from growing up in Argentina to her time as a Jersey City street vendor and later, as Bon Appetit's test kitchen manager. Powerful and full of heart, here, Melian explores how we can develop a relationship with food that's healthy, sustainable, and thoughtful.
“Gaby Melian tells so many stories through her relationship with food—about love, about loss, about hard work, and about finding her passion. The pages are dripping with delicious smells and tastes, and will give you a new way to look at both cooking and what it means to have a plan.” —Molly Birnbaum, editor in chief, America’s Test Kitchen Kids In this moving, personal account, chef and activist Gaby Melian shares her journey with food and how creating a relationship with food — however simple or complicated — is a form of activism in its own right. Pocket Change Collective was born out of a need for space. Space to think. Space to connect. Space to be yourself. And this is your invitation to join us. This is a series of small books with big ideas from today's leading activists and artists. "Food rescued me so many other times — not only because I sold food to survive. I cook to entertain; I cook to be liked; I cook to be loved." In this installment, chef and activist Gaby Melian shares her personal journey with food — from growing up in Argentina to her time as a Jersey City street vendor and later, as Bon Appetit's test kitchen manager. Powerful and full of heart, here, Melian explores how we can develop a relationship with food that's healthy, sustainable, and thoughtful.
En raison de restrictions imposées par l'éditeur, la bibliothèque n'est pas en mesure d'acheter des exemplaires supplémentaires de ce titre et nous vous présentons toutes nos excuses si la liste d'attente est longue. N'oubliez pas de regarder s'il existe d'autres exemplaires, car d'autres éditions sont peut-être disponibles.
En raison de restrictions imposées par l'éditeur, la bibliothèque n'est pas en mesure d'acheter des exemplaires supplémentaires de ce titre et nous vous présentons toutes nos excuses si la liste d'attente est longue. N'oubliez pas de regarder s'il existe d'autres exemplaires, car d'autres éditions sont peut-être disponibles.
My younger brother, Gonzalo, and I had not seen each other for at least seven years. For reasons that are hard to explain, I stopped traveling to Argentina in 2009 and hadn’t seen him much since. As he stepped off the plane to a cold, bitter winter in New Jersey, I wished our reunion was under different circumstances. It was 2016, a few days before Martin Luther King Jr. weekend and the biggest nor’easter we’d seen in decades. And we had to do the unthinkable: We were saying goodbye to our mother.
The last day our mother was conscious was on that Saturday. She spoke softly with my brother and me, chit-chatting here and there with what little voice she had left—as you do when you’re trying to avoid the monstrous, glaring elephant in the room. At one point, Gonzalo stared out the window and asked if it was really going to snow. He really wanted to see snow. “Don’t worry, you are going to see tons of it,” Mom whispered, faintly smiling.
She died that Monday, January 18, as the snow quietly started to lie on the ground and lasted for what felt like ages. One of the many times my mom kept her word no matter what.
Everything afterward felt rushed. Goodbyes usually feel that way. They come too soon and rarely do you want to say them. The day after she died, we decided to go to her apartment. She lived in a senior citizen building in Jersey City, and we managed to get to her place, even though the snow made it almost impossible to walk the six blocks that separated my apartment from hers.
So there we were, alone in her studio that she had proudly decorated and filled up to the brim with plants and pillows and her huge collection of owls. The apartment was small and had that very unique scent of a senior citizen’s home. You know the one. Even my mother knew the one. She often joked that it smelled “viejo.” Then again, her studio also had the faint scent of incense and cigarettes, the latter of which is what killed her in the end.
It was hard to be confronted with her memories and the dust that began to form around them. Having to pack up her place proved even harder. While my brother was trying to comprehend how our mom spent her last months, and how she lived in such a tiny place, I was trying to figure out how in the world I was going to empty it. He wanted to save everything and wait. I wanted all of this to be done yesterday. I was too close to it.
We started going through her things without a clear idea how we were going to do it. We weren’t even sure where to properly start. So I went for what I knew best: I started with the fridge. After all, her fridge was my domain, and I had been organizing it for months. I knew my mission as I stepped into the kitchen.
Up until the day she was hospitalized for the last time, I went to her place daily with food. I made sure to fill up her fridge with things that brought her joy during the course of her cancer treatment. I knew what she liked to eat and what she did not. I bought everything from strawberry ice cream to vanilla yogurt to watermelon. In fact, I used to make tiny melon balls and fill up two- or three-quart containers so she always had something fresquito to eat.
It was the first time in a little bit that I had checked her freezer. It held many things: pints of ice cream toppling over each other, Ziploc bags with bread for her morning toast, coffee, ice cube trays, and, of course, the one leftover meal—her fish.
My mom only ever cooked for a crowd, which...
Critiques-
October 1, 2021 Melian, a chef, activist, and former Test Kitchen Manager at Bon App�tit, begins this brief memoir by recounting clearing out the freezer and finding and eating one last helping of her mother's signature fish dish following her death. Sharing this precious meal with her brother connected them emotionally and physically with their mother one last time. In other vignettes, she ties her love of food to her happy childhood in Argentina; memories of cooking with her cousins at her abuela's house and, in particular, her abuela's ravioles de seso; the revelation of a sidewalk vendor's hot pretzel that she ate following her arrival in New York City to explore a new path after studying journalism in Buenos Aires; and the physical and mental strength she developed after going into business to sell her empanadas. Melian briefly alludes to her work bringing free food education to inner-city public schools, but the stories she shares here are overall more personal and primal--food as sustenance, not as a vehicle for social justice--which feels like a missed opportunity. She also references in passing the difficulties of being a woman in a male-dominated industry where being Latina and speaking English with an accent affected how she was treated. Each of the individual anecdotes stands alone, without a narrative arc connecting them, but the descriptions of food are rich in sensory detail. Clearly written, with heart and integrity, but lacking in substance: tasty but not very filling. (Memoir. 12-18)
COPYRIGHT(2021) Kirkus Reviews, ALL RIGHTS RESERVED.
October 15, 2021 Grades 7-12 Melian's memoir of how she became a chef and food activist joins other titles in the Pocket Change Collective series, such as Beyond the Gender Binary (2020) and Skate for Your Life (2021), and as with those, its short, lively chapters and bright cover, featuring Melian's portrait, will appeal to teen readers. Appropriately for these food stories, the cover is a mustard yellow, a nod to the Argentine immigrant's love of the condiment, which she fondly remembers brightening her first taste of New York City street-food pretzels. Melian--who, never intending to pursue a career in food, eventually became a street vendor and then a Food Revolution Ambassador and test-kitchen manager for Bon App�tit--is a positive advocate for teens who may want to be chefs themselves, as well as those who simply love food. She tells of her Buenos Aires childhood, her plans to be a journalist, and her time in New York as her plans evolved. "I wish someone had told me that changing your mind is fine," she advises. A positive addition to all young-adult collections.
COPYRIGHT(2021) Booklist, ALL RIGHTS RESERVED.
January 1, 2022
Gr 7-10-In this short but sincere memoir, chef Melian presents a reflective look at her past by connecting her life experiences to cooking and food. With a clear, warm voice, Melian leads readers through moments of her growth in the culinary industry, from her childhood baking experiments in her abuela's backyard in Buenos Aires to her work as a street vendor to her pursuit to educate others about cooking. Melian's writing clearly reveals her joys and struggles as her passion for the culinary arts, gratitude for family, and strength to pursue her dreams comes to the fore in her book. With fluid, descriptive phrases interspersed throughout, Melian portrays food as an opportunity for shared moments with others. She takes time at the close of each section to explain why cooking has long been, to her, a valuable element sewn into the fabric of life, culture, and memories. Even as the memoir closes on an allegorical note, Melian openly conveys her meaningful discoveries about her personal truth, so the stories easily are shaped into lessons about perseverance to pursue a dream, dedication to one's craft, and the value of creating these "food-related" moments. VERDICT Melian's short but expressive memoir about her life experiences and working with food will inspire readers to savor all of the ingredients of happiness in life.-Rachel Mulligan
Copyright 2022 School Library Journal, LLC Used with permission.
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