Spicy Food as a Gateway

I live by the motto, "I will try anything twice," and this is especially true when it comes to food. 

I realize this is once more than the required number of attempts according to the original saying. But in the spirit of overcoming biases or preconceived notions, I always like to give food a second taste before writing it off as not for me. This approach to eating has not only led to the need to increase my daily calories burned, but also to an appreciation for cultures and cuisines. 

I may have not always been the most adventurous eater, but from an early age, I have always loved spicy food. I'm talking extremely spicy (flashbacks to elementary school Phil enjoying his dad's "Dave's Insanity Sauce" that he himself couldn't get within five feet of the stuff). Even now, I will seek out the spiciest food in town (Dave’s Hot Chicken on Eddy Street makes you sign a waiver for their hottest offering) and make sure that my house is plenty stocked with the hottest of hot sauces available. (Hot Sauce of the Month Club was one of the best Christmas gifts I have gotten in recent years.)

This mentality served me well when I found myself teaching English in South Korea after graduating from Notre Dame in 2008. I did not know the language at the time, was still new to navigating adulthood in a different country, and was tasked with the ever-awkward goal of making friends as an introvert. However, my ability to eat spicy food — something they do very well in Korea — was the catalyst I needed to be adventurous in other aspects of my life.

Soon, I was brave enough to take intensive Korean language classes at the local university. I gained the courage to interact with both other expat English teachers and Korean nationals alike, making some lifelong friendships. When my Korean got good enough, I was able to get my black belt in traditional Korean sword fighting and appeared on two reality TV shows.

And the common theme throughout my nearly decade-long experience living and traveling around Asia was my openness to trying new food. A short list of food uncommon to my Midwestern upbringing that I have tried include: fried rat meat (in the Vietnamese countryside; yes, it does taste like chicken), silkworm larvae (typically side dish at Korean pubs), scorpion (way too crunchy, not much flavor), chicken feet and fried chicken gizzards (one of my favorite combos), and raw horse liver (with a former Yakuza member in Japan).

Being back in South Bend during the past six years has certainly limited my ability to continue expanding my palate. However, anytime there is a new restaurant opening, or a unique menu offering, I will be ready to give it a shot. Probably twice.

Phil Drendall

Associate Director of MBA Recruiting & Admissions.