I just finished making notes from Chapter 7 entitled Flavors and Flavorings. It took forever.. but now I will have them for the test.. when is the test? I don't know, but it will come soon enough. Yesterday I washed and marked (with dots of pink O*P*I nail polish called "la positively hot") all my utensils and my Mac knives. Yes, I nicked my finger with the 10" chef's knife and it was still bleeding today.
At school last Tuesday we learned how to set up our stations with cutting boards and knives, bleach towels, and regular towels. Two students share salt, pepper, whisk, tongs, ladles, wooden spoons, and waste bowls.
We took a tour of the kitchen, storage units and refrigerators. We were graced with the joy of cleaning out the walk-in refrigerator and were warned not to ever let it get into that shape or there would be hell to pay. I wonder if the chef instructor tracked down the students who lapsed in their refrigerator etiquette... hmm. I don't plan on lapsing!
We spent the afternoon tasting and rating flavors - on a scale of 1-10 in acidity, balance, bitterness, sweetness, umami, richness, etc. Interesting dishes have complimentary flavors which balance the overall taste. Obviously, still not a lot happening in the kitchen, but I live in hope. Hope mixed with fear... it is amazing how all the insecurities of childhood and young adulthood come creeping back into the old psyche to create anxiety. I remind myself confidence in the kitchen is essential and I am not that child/teen/young adult who so desperately wanted to please. I am competent in my own right... I am competent in my own right... I am competent in my own right. I am almost convinced.
This week I have a kitchen mapping project due and Tuesday, I must take a pint of pico de gallo to school. Some of the students are thinking it is about being adventurous in the recipe, but I know this is about knife skills. My pico de gallo is going to be diced within an inch of it's life and hopefully my fingers will survive the experience with my new knives.
Postscript - Ron thinks I look good in my chef's uniform :-]
Saturday, November 27, 2010
Friday, November 19, 2010
"No brother of mine eats rejecta-menta in my town!"
No one can eat reject-menta in any town... according to the ServeSafe manual! After 20 plus hours of discussing Norovirus and Hepatitis A outbreaks, bio-hazards, parasites, molds, and much, much more, all I have to say is WASH YOUR HANDS. Cook things to the proper temperature and refrigerate after they have reached a temperature of 70 degrees within 2 hours. :-] You should be good. The biggest question is... how has my family not been hospitalized as a result of my cooking/cleaning?
We took 2 tests today. One was a HACCP - testing our ability to identify Critical Control Points and how to identify, monitor and record kitchen procedures. Test #2 was the ServeSafe test which I must pass or sit through 20 more hours of training and take it again. UGH. Surely I passed ! Please God I passed! I won't find out for 6 weeks.
I wish my brain wasn't fried and I had something pithy to say that would make you smile, but the brain has been challenged to a level it hasn't seen for 30 plus years. The good news is now I am FREE from the classroom and Tuesday we enter the KITCHEN!!
We took 2 tests today. One was a HACCP - testing our ability to identify Critical Control Points and how to identify, monitor and record kitchen procedures. Test #2 was the ServeSafe test which I must pass or sit through 20 more hours of training and take it again. UGH. Surely I passed ! Please God I passed! I won't find out for 6 weeks.
I wish my brain wasn't fried and I had something pithy to say that would make you smile, but the brain has been challenged to a level it hasn't seen for 30 plus years. The good news is now I am FREE from the classroom and Tuesday we enter the KITCHEN!!
Friday, November 12, 2010
"Let us toast your non-idiocy"
I am happy to say I only missed 2 out of 28 test questions regarding recipe factoring. One was a stupid mistake and the other one was... another stupid mistake. Yet I feel good about the final outcome.
Did I mention that Ron helped with my homework by by drawing a wedge of quiche, heirloom tomatoes and an arugula salad for my plate diagram? It was quite good artwork. My class and chef instructor were duly impressed.
Yesterday we learned how to calculate the Edible Portion price in relation to the As Purchased price. In other words you can't eat 100% of an onion. There is an edible portion percentage of different foods. Milk is, of course 100% consumed. I think we figured an onion was 84.9% edible. I think factoring is going to my new favorite thing! I am such a liar.
News Flash: It pays to know people in high places. Acutally, it pays to know people who know the pastry chef instructor at SDCI! My work-colleague and friend knows Chef Y at the culinary academy, who yesterday, asked me to take some fresh baked rolls and breads to her. I was delighted to, but equally delighted when he graced me my own bag of fresh rolls and croissants! "If thou tastest a crust of bread, thou tastest all the stars and all the heavens."- Robert Browning.
And in case you are wondering, I worked my road rage plan and when returning home last night and stayed out of the fast lanes. "Life in the fast lane... Surely make you lose your mind."
Next week is Safety and Sanitation! Be prepared for all manner of disgusting stories of botulism and salmonella.
Did I mention that Ron helped with my homework by by drawing a wedge of quiche, heirloom tomatoes and an arugula salad for my plate diagram? It was quite good artwork. My class and chef instructor were duly impressed.
Yesterday we learned how to calculate the Edible Portion price in relation to the As Purchased price. In other words you can't eat 100% of an onion. There is an edible portion percentage of different foods. Milk is, of course 100% consumed. I think we figured an onion was 84.9% edible. I think factoring is going to my new favorite thing! I am such a liar.
News Flash: It pays to know people in high places. Acutally, it pays to know people who know the pastry chef instructor at SDCI! My work-colleague and friend knows Chef Y at the culinary academy, who yesterday, asked me to take some fresh baked rolls and breads to her. I was delighted to, but equally delighted when he graced me my own bag of fresh rolls and croissants! "If thou tastest a crust of bread, thou tastest all the stars and all the heavens."- Robert Browning.
And in case you are wondering, I worked my road rage plan and when returning home last night and stayed out of the fast lanes. "Life in the fast lane... Surely make you lose your mind."
Next week is Safety and Sanitation! Be prepared for all manner of disgusting stories of botulism and salmonella.
Wednesday, November 10, 2010
"...and your thin for someone who likes food."
Mmm... mmm... mashed potatoes with braised short ribs, asparagus, and a yummy cote d' rhone. Dee-lightful! That was dinner tonight with friends.
But this post is about tiring Tuesday. Good gracious my brain was about to burst just trying to assimilate Tuesday's mathematical information. Writing out a recipe and figuring out it's cost isn't difficult work, until you include the words: method, unit, quotient factor, and food cost percentage. Food cost percentage is based on a working budget and each recipe should be within a certain range. Does this make sense to you? No, of course not, because I don't fully understand it, and therefore cannot explain it with any precision. And for those of you with accounting math brains, you don't count, you could probably do this figuring in your sleep... C ÷ FC%= R ... That is all I have to say. So let us talk about something more interesting than the test I am going to have on this tomorrow...
The recipe I chose to do a cost analysis on was a Quiche Lorraine (recipe from Thomas Keller's, Bouchon. Why do you have to make the custard in two batches?). I also had to do a plate diagram. The problem is I cannot draw. Ah, but Ron can, and since I was allowed to use photos, I decided having him draw what I purposed ( Quiche Lorraine with sliced heirloom tomatoes and an arugula salad) was not cheating. He did a fine job (he used colored pencils), and hopefully can pull me out of the lower echelon of my math inability for a good overall grade.
Some other things I learned Tuesday: My chef instructor helped designed Gordon Ramsey's kitchen in London (the only thing I really know about Gordon Ramsey is he needs to have his mouth washed out with soap); we culinarians had fresh croissants again and they were just as good as the ones delivered to us last week - Bravo to the commis de patisserie (!!); there is a lot of math to do if you want to open your own restaurant and have any success; I stink at math.
One more unrelated thought - my greatest challenge so far is road rage. Yes, I admit it, coming home at 5PM on the 5 after a tiring day is not a happy experience. I am trying the book on tape thing -- it's not working. Maybe I'll force myself to just stay in the right lane and travel between 55 and 60 MPH or 25 to 30 MPH depending on the flow of traffic:
"God grant me the serenity
to accept the things I cannot change;
courage to change the things I can;
and wisdom to know the difference."
I think I could work up enough courage to change the traffic jam at 5pm!! Maybe I should pray for the wisdom to know the difference. Did I mention my car isn't happy going less than 80 MPH on the freeway?
But this post is about tiring Tuesday. Good gracious my brain was about to burst just trying to assimilate Tuesday's mathematical information. Writing out a recipe and figuring out it's cost isn't difficult work, until you include the words: method, unit, quotient factor, and food cost percentage. Food cost percentage is based on a working budget and each recipe should be within a certain range. Does this make sense to you? No, of course not, because I don't fully understand it, and therefore cannot explain it with any precision. And for those of you with accounting math brains, you don't count, you could probably do this figuring in your sleep... C ÷ FC%= R ... That is all I have to say. So let us talk about something more interesting than the test I am going to have on this tomorrow...
The recipe I chose to do a cost analysis on was a Quiche Lorraine (recipe from Thomas Keller's, Bouchon. Why do you have to make the custard in two batches?). I also had to do a plate diagram. The problem is I cannot draw. Ah, but Ron can, and since I was allowed to use photos, I decided having him draw what I purposed ( Quiche Lorraine with sliced heirloom tomatoes and an arugula salad) was not cheating. He did a fine job (he used colored pencils), and hopefully can pull me out of the lower echelon of my math inability for a good overall grade.
Some other things I learned Tuesday: My chef instructor helped designed Gordon Ramsey's kitchen in London (the only thing I really know about Gordon Ramsey is he needs to have his mouth washed out with soap); we culinarians had fresh croissants again and they were just as good as the ones delivered to us last week - Bravo to the commis de patisserie (!!); there is a lot of math to do if you want to open your own restaurant and have any success; I stink at math.
One more unrelated thought - my greatest challenge so far is road rage. Yes, I admit it, coming home at 5PM on the 5 after a tiring day is not a happy experience. I am trying the book on tape thing -- it's not working. Maybe I'll force myself to just stay in the right lane and travel between 55 and 60 MPH or 25 to 30 MPH depending on the flow of traffic:
"God grant me the serenity
to accept the things I cannot change;
courage to change the things I can;
and wisdom to know the difference."
I think I could work up enough courage to change the traffic jam at 5pm!! Maybe I should pray for the wisdom to know the difference. Did I mention my car isn't happy going less than 80 MPH on the freeway?
Sunday, November 7, 2010
"If you're going to name a food, give it a name that sounds delicious"
My first test was Thursday. I passed. I missed one. The sorrow that follows that one missed question may seem ridiculous, but the test was open notebook! Honestly, how could I miss one? I practically retyped the chapter for my notes. True or False: " Escoffier's kitchen brigade is used to organize modern restaurant kitchens." Well, okay most restaurants can't afford to have 12 or so chef's and commis in the kitchen, but I thought his general plan is still in effect... and how do I know this? Maybe in the future, when I am asked a restaurant kitchen question I will base my answer on what I am taught and not what I "gather" to be true... I think my obsession with this may be a little unhealthy.
Speaking of restaurant experience, of which I have none, I think my 160 hour "externship" is going to have to take place in a restaurant kitchen. I was trying to think of a way around this dilemma. I am not sure I am up to 8 hours/day, 40 hours/week, in a high pressure kitchen situation. Oh gee, I am whining already!
This Tuesday I am to bring my calculator with me to work on business management with my co-commis. Hallelujah, my degree is Home Economics will finally come in handy! Not to cast aspersions on my degree, but my use of the economics portion of it.
I almost forgot to mention the reason for the title of this post - At my Saturday night gourmet group dinner, one male gourmand named my bone-in pork chop "Jurassic Pork", and although clever, and may be true of the chop's size, I don't want to eat that. Maybe that is a man-thing. I want to eat something named "Cotelette de Porc" or "Cochon de Lait Rôti avec des Raisins Rouges."
Speaking of restaurant experience, of which I have none, I think my 160 hour "externship" is going to have to take place in a restaurant kitchen. I was trying to think of a way around this dilemma. I am not sure I am up to 8 hours/day, 40 hours/week, in a high pressure kitchen situation. Oh gee, I am whining already!
This Tuesday I am to bring my calculator with me to work on business management with my co-commis. Hallelujah, my degree is Home Economics will finally come in handy! Not to cast aspersions on my degree, but my use of the economics portion of it.
I almost forgot to mention the reason for the title of this post - At my Saturday night gourmet group dinner, one male gourmand named my bone-in pork chop "Jurassic Pork", and although clever, and may be true of the chop's size, I don't want to eat that. Maybe that is a man-thing. I want to eat something named "Cotelette de Porc" or "Cochon de Lait Rôti avec des Raisins Rouges."
Wednesday, November 3, 2010
"You think cooking is a cute job, eh? Like Mommy in the kitchen?"
Do you have days where the words just won't come out?... Milo and Lisa know I couldn't even think of the word "bag" today... this blog entry could be in trouble.
First let me say, croisssants cooked by a French pastry chef that come straight out of the oven are absolutely heavenly! Class came to a screeching halt on Tuesday when those delightful, delectable (thank you Thesaurus.com) delicacies came wafting in. Even the chef instructor stopped to enjoy! Buttery, flaky, airy bites heaven. Speaking of heaven... there must be croissants in heaven! I do believe heaven will be full of food - An "All Day Dinner on the Ground", as sung by Reba Rambo (Denise, Jean, Cindy, if you are out there - does that ring a bell?). I digress...
Tuesday was full of book learning. Culinary leaders like Careme, Escoffier, Point, Lenotre, Waters. Culinary strategies like the kitchen brigade which include sauciers, fritturiers, potagers, and entremeiers to name a few. (I sound ridiculous trying to say those lovely words out loud- I tried to say "poissoniers" and the chef thought I said poison-ers. Not good.)
Culinary styles like grande cuisine, classic cuisine, nouvelle cuisine, new American cuisine, fusion cuisine.
Culinary technologies like... I don't like talking techy.
All these (off to the Thesaurus...) "categories" must be mastered for my test tomorrow. Which I will admit is open notebook. You will be quite proud to know that I have typed all my notes and hopefully have a very exhaustive (need a different word..."complete"?) paper to take in with me for the test. I did think it may behoove me to just retype the textbook... is that cheating?? My memory just is not what it used to be.
My ears aren't quite what they used to be either. My current chef instructor is from Switzerland and says "coffee" and "sauces" like he grew up with you, Gloria, on Long Island! Then we had the French chef's entry with the croissants... all I really understood was the word croissant (that was all that was necessary). Later in the day another chef was speaking something that sounded kind of like English... maybe he is from Poland or Katmandu?? I have now started to worry about my note taking... what if I thought my Swiss instructor said "nouvelle cuisine", but he really said New Vail cuisine. Is there a "New" Vail to go along with the old Vail? Maybe this is a type of skiing food ... my Swiss instructor was an avid skier! No worries, I have plans to brown-nose tomorrow with some Swiss garden seeds (provided by kind Jim who just visited that lovely country) and talk about food called Rosti and Tartafay. Do I sound like I have any idea what I am talking about? Maybe Chef W. won't see through my ruse!
Since I have a test tomorrow I should... you thought I was going to say "study", but those of you who know me well know I was going to say... SLEEP!
Oh P.S. Your homework is to plan the menu for your last meal on earth... mine includes Ribeye steaks, foie gras, bruschetta, Banana's Foster, Chocolate Molten Cake, Lemon Meringue Pie, and a Blonde Parisienne (a champagne cocktail). At the end of this blog we will compare your meal now with your meal then!!
First let me say, croisssants cooked by a French pastry chef that come straight out of the oven are absolutely heavenly! Class came to a screeching halt on Tuesday when those delightful, delectable (thank you Thesaurus.com) delicacies came wafting in. Even the chef instructor stopped to enjoy! Buttery, flaky, airy bites heaven. Speaking of heaven... there must be croissants in heaven! I do believe heaven will be full of food - An "All Day Dinner on the Ground", as sung by Reba Rambo (Denise, Jean, Cindy, if you are out there - does that ring a bell?). I digress...
Tuesday was full of book learning. Culinary leaders like Careme, Escoffier, Point, Lenotre, Waters. Culinary strategies like the kitchen brigade which include sauciers, fritturiers, potagers, and entremeiers to name a few. (I sound ridiculous trying to say those lovely words out loud- I tried to say "poissoniers" and the chef thought I said poison-ers. Not good.)
Culinary styles like grande cuisine, classic cuisine, nouvelle cuisine, new American cuisine, fusion cuisine.
Culinary technologies like... I don't like talking techy.
All these (off to the Thesaurus...) "categories" must be mastered for my test tomorrow. Which I will admit is open notebook. You will be quite proud to know that I have typed all my notes and hopefully have a very exhaustive (need a different word..."complete"?) paper to take in with me for the test. I did think it may behoove me to just retype the textbook... is that cheating?? My memory just is not what it used to be.
My ears aren't quite what they used to be either. My current chef instructor is from Switzerland and says "coffee" and "sauces" like he grew up with you, Gloria, on Long Island! Then we had the French chef's entry with the croissants... all I really understood was the word croissant (that was all that was necessary). Later in the day another chef was speaking something that sounded kind of like English... maybe he is from Poland or Katmandu?? I have now started to worry about my note taking... what if I thought my Swiss instructor said "nouvelle cuisine", but he really said New Vail cuisine. Is there a "New" Vail to go along with the old Vail? Maybe this is a type of skiing food ... my Swiss instructor was an avid skier! No worries, I have plans to brown-nose tomorrow with some Swiss garden seeds (provided by kind Jim who just visited that lovely country) and talk about food called Rosti and Tartafay. Do I sound like I have any idea what I am talking about? Maybe Chef W. won't see through my ruse!
Since I have a test tomorrow I should... you thought I was going to say "study", but those of you who know me well know I was going to say... SLEEP!
Oh P.S. Your homework is to plan the menu for your last meal on earth... mine includes Ribeye steaks, foie gras, bruschetta, Banana's Foster, Chocolate Molten Cake, Lemon Meringue Pie, and a Blonde Parisienne (a champagne cocktail). At the end of this blog we will compare your meal now with your meal then!!
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