April 2011
57 posts
March 2011
93 posts
School Day 11: 9 Finger Minimum to Graduate.
It was a day of chopping. Literally, all day we chopped, with the exception of the tomato concasse that we boiled, peeled, and then chopped. Cutting is a lot harder than I ever thought it would, but I was pleased to see a difference in my cuts from the morning session to the afternoon session because I know its possible for me to grasp. We did some Julienne, Batonnet, Allumette, Brunoise, Large...
Who We Are.
I just read a quote about life and how we say its so short, yet we spend a majority of it doing things we don’t want to do. It’s inspired me to continue doing what I do! This is the first time I’ve been happy with where I’m at in life, and I am excited to continue on this path. I love who I am and what I do and don’t intend on changing! I am a prude with a crazy side....
“His mother should have thrown him away and kept the stork.”
– Mae West
Generation 1.
Got my first clients! Yay for being a personal chef!
School Day 10: Developed Palate.
For the last week or so, we’ve been concentrating on developing our palate so we can better flavor the foods we make, and can understand the theory behind flavor. Now we are beginning to move into knife skills. We’ll focus on that for about two weeks. Very excited to start using knives in class and not just watching the chefs do everything =)
Today we tasted the salsas and dressings...
Its Hard.
It’s not easy easy transitioning into the rest of your life. I think I lost the people I’m supposed to lose already…when will I find the ones i’m supposed to keep?
School Day 9: Red'd Out.
Another tasting class. This time, we moved into proteins. I literally tasted all day. By the time I was supposed to have dinner with my family, I was already full! I tasted:
- Carrots (raw, blanched, and over cooked) - Potatos (raw, blanched, mashed and with cream) - Salmon (Smoked, Cured, Raw, Poached, Seared) - Steak - Gorgonzola Cheese paired with Pear and Walnuts - Bitter Sweet Chocolate -...
School Day 8: Building Blocks of Flavor.
Yesss!! First day in the kitchen! I final felt like I was a legit student at the school and not some newbie!
The first half of the class was very very boring. Basic stuff. Where certain things are located, the exits in case of an emergency, blah blah. Nothing note worthy.
Today was a tasting class. We talked about flavor and what each flavor actually is. I tasted everything from Dikon to Dill,...
Out of Sight, Out of Mind.
Is the way to go =) Haven’t skipped a beat!
Heirloom Tomato Salad. →
This will def be on the menu!
How exciting!
Working out details with my first clients as an amateur personal chef. It’s going to be an interesting transition into calling these types of things “gigs”. And getting used to not sending press kits but sending mock month menus instead haha. Cooking is easy and fun money, let me tell you.
School Day 7: End of an Era.
As usual, the bakeshop brought us morning goodies. This mornings treat was hand made chocolate truffles dusted in cocoa powder. Mmmmmmm!
Finished up HAACP and ServSafe stuff. We took the HAACP exam before the ServSafe and apparently the whole class dint pass but a vast majority did. Theres only 9 people in the class…is a vast majority all but one? Because in that case I’m safe because...
Lets Just Say...
By the end of the year I might be making my way to San Jose ; )
Music takes you places! Lets cross out fingers shall we?
School Day 6: Finish Line In Sight.
Today marked one of the last days in the classroom. We finished up our ServSafe program and are moving into the 2hr HAACP program. After we get through that on monday, we’ll review for our ServSafe test, take the test, and we’re outa there!
I tried seard tuna today… not much of a fan…
One of the assignments for the weekend was to write down in one column our professional...
