Observed each July, National Culinary Arts Month is a time to celebrate the creativity, skill and passion of chefs, cooks and bakers. In honor of the month, Blue Yonder associates Ana Castro and Adrian Lumpp share some of their most memorable meals and what they mean to them.
Ana Castro, Support Manager – Customer Success, Mexico: During a recent trip to Japan, I tried a dish called Hitsumabushi, and it instantly became my favorite meal of the trip. What made it so special wasn't just the flavor; it was the entire experience and the artistry behind it.
Hitsumabushi is often described as four meals in one. You're invited to enjoy it in four different ways: first on its own, then with condiments like wasabi, seaweed, and green onions, next with a poached egg, and finally with a savory broth poured over the top. Each step completely transforms the dish, making every bite feel like a new experience.
I was fascinated by the attention to detail. From the traditional serving ware and beautifully arranged condiments to the thoughtful progression of flavors, everything was designed with purpose. Even before taking the first bite, it felt like I was experiencing a piece of Japanese culture and craftsmanship.
As someone who loves traveling and discovering new cultures, this dish was a perfect reminder that food can be so much more than something we eat. It can tell a story, bring traditions to life, and create memories that stay with us long after the meal is over. This was one of those experiences I'll never forget.
Adrian Lumpp, Director – Solutions Advisory, United States: This wasn’t a vegetarian friendly meal but some of the favorites I make for friends and family often. Personally, preparing a meal is not only a lot of fun, but also very rewarding. While I enjoy preparing much more extravagant meals, comfort food like this is always the most requested. This meal included brisket smoked low and slow for approximately 18 hours, creamy potato salad with dill, roasted fingerling potatoes in vinaigrette, cowboy beans, cucumber orzo salad, and blueberry bread pudding with amaretto cream sauce. I’m hoping to have the opportunity to prepare a larger meal for Blue Yonder’s Dallas office in the near future.
