"A Jedi uses the Force for knowledge and defense, never for attack."

Hi Fans ( I think there are 6 of you VIP's!),
I am feeling the need to support a culinary professional who is under attack. Paula Deen.
I am not quite sure why other professionals in this field feel it is necessary to weigh in on her health and diet.  I am not necessarily a huge fan of Ms. Deen, but her food is exceptionally good and one is allowed to eat any type of food one chooses to eat when one chooses to do so.  It is called freedom.
One is also free to speak about that food and live their life anyway they choose. That is called autonomy.
It is the elite who need to control the lives of others.
Now, I don't want to be unkind to anybody, but let us not be unkind to Ms. Deen.
I come from southern roots as does my husbands family.  That is a cultural type of food which should be valued and appreciated.  That doesn't mean it is healthy... it does mean there may be more responsibility to oneself when eating that style of cooking.
Last night I made pinto beans with ham hocks and buttermilk cornbread (see picture above).  That is good eating!  I did a quick cook of those beans then simmered them for hours with homemade chicken stock and a couple of ham hocks (which rendered flavor and very little fat), bay leaves and some parsley stems.  When they were done I ate them the way my mother taught me - with sweet pickles and sweet pickle juice - oh law, that is good stuff.  My son added Texas-style bbq sauce!
Cheese and green chili made a admirable addition to the cornbread batter... and that bread would have been healthier for me if I hadn't put so much butter on each delectable slice that entered my mouth - oh law that is good stuff too.  The men in my family add that very healthy syrup, called honey, on their cornbread. :-)
Speaking of cornbread, maybe one of the most poignant times I had this Christmas was in the kitchen with my husbands mother and sister,  trying to remember the family buttermilk cornbread recipe.  There was so much history to this recipe.  The Grandmother could tell when she got it just right based on it's consistency and that the amount of soda used was based on just how acidic the buttermilk was.  You could never just follow a recipe - you had to taste your ingredients and adjust!  I was listening and combining ingredients based on their recollections.  We were cooking for 15 so I used the cast iron skillet (that weighs about 50 lbs) and deposited that golden batter into the preheated monster skillet.  Let me just say this... We didn't make enough :-)
Live and let live... and definitely let that southern cookin' LIVE!

“A hard beginning maketh a good ending.”

It is difficult to find the appropriate title for this final culinary school blog.  Other options were:
"Every end is a new beginning"; “If you want a happy ending, that of course depends on where you stop your story.”;  "It's never over til it's over."; or, “You won't realize the distance you've walked until you look around and realize how far you've been.”  But,  I think the one I finally chose was the most appropriate (and it is short) - "A hard beginning maketh a good ending." 
After reading through a few of my earlier postings, I am reminded of the stress of those first months... WHAT AM I TALKING ABOUT?  It was really a stress from the first to the last.  At this point I can admit that it was good stress.  Mind-altering stress.  Refining, revamping, sharpening stress.  I finally made it to the end... the good ending - graduation.  
I matriculated Friday, August 12th.  A day to be entered into the annals of Gayle's life history as a defining moment.  I was soo happy.  I was ecstatic. My feet barely touched ground all day.  I smiled and was friendly to all fellow human beings - so tolerant of their driving as I traveled the California freeways;  so benevolent to all tourists crowding my little town.  I think I was perfect on August 12 - that one shining day.  Well, truthfully, I guess you can't really be perfect if the only person you are thinking about all day is yourself. :-o  
I did my hair to impeccability; I ironed my chef's coat to faultlessness; I chose the ideal pair of shoes and chose divine, yet understated earrings... and then proceeded to harass my husband, sons, and sister to get going because I was afraid we would be late.  We were 30 minutes early.  :-)
When we arrived and I caught the first glimpse of my fellow students, I cried out, (to myself) "My people!"  I couldn't really say that out loud to young people in their early 20's.  Those friends with whom I had shared the kitchen trenches.  Those associates who had competed in the culinary arena and won the battle.  We graduated together, just like we started... together.
There was only one difference... I got the President's Award.  :-)
Oh yes, I did.

"And just when you thought you were the coolest person in the room, I walked in."

Okay this Title quote is a little ridiculous, but funny.  I want to tell you about my classmate, Jack.
Jack and I are in competition... Jack wants to beat me.  I am not sure why; Jack isn't sure why.  Probably because I am just there. And now, guess what?  I want to beat Jack... badly, very badly!
Jack schools me in knife skills.  I school Jack in baking. 
Jack is a speed demon.  I am more methodical... interestingly enough.
Jack has tons of restaurant experience.  I have savvy.
Jack is always first in plating during our practical finals.  I always score the highest on written tests... except once.
As reticent to admit this fact, it is true that Jack beat me on a written test.  One time.  He was ecstatic.  He was elated.  He was annoying!
In the midst of his overblown, bombastic, extensive, celebration, I said,  "Jack, I am going to get you a T-shirt that says "I beat Gayle by one point... ONCE!'"  He told me he would wear it if it was black and the writing was white, outlined in gold.  Where did I lose control of this competition?
When we paired up as a team for the Garde Manger final, we rocked the kitchen.  :-]
I like 19 year old Jack... but not enough to ever let him beat me... again.

"Today was good. Today was fun. Tomorrow is another one."

Although I have been quite inconsistent in blogging my experiences of culinary school I have decided it is not too late to continue on...
I have finished my class work and now find myself nearly done with my "externship."  I finally found out why it is called - "extern".  It is because I am still protected and monitored by my culinary school - boy they just don't let you out of their sight for a minute! :-)  To continue, I have been working at the Italian Bed and Breakfast and enjoying the challenge of plating 8 hot breakfast plates with all manner of egg dishes, red, russet, and sweet potatoes, crepes, rolled pancakes, breakfast meats, fruit and vegetable varietals, morning "desserts", hollandaise sauce, sweet tomato/basil sauce, balsamic reductions, caramel, whipped cream - and that just scratches the surface.
Today, among other things I made an apple galette and garnished it with homemade caramel sauce and hand-whipped cream.  (Any of my chef's instructors reading this blog?  I am following the make-it-yourself imperative!)  This dish is considered the morning dessert.  It was served with scrambled eggs in puff pastry shell with hollandaise, a hash brown style potato dish with thyme, onion, and garlic, and roasted cherry tomatoes, coffee, cranberry juice, and orange juice.  Why am I suddenly so hungry??
Chef Mary let me take the reins the other day and I made ham and cheese crepes with a fried egg on top, served with cinnamon/brown sugar sweet potatoes and a lovely fruit garnish.  The breakfast dessert was lemon/blueberry scones and homemade strawberry jam.  I know if sounds like I am bragging, but I am truly surprised when it all comes together and people like the final product.  Even the couple from Scotland said I could sell my scones there! :-0
I want to move to Scotland... I like bagpipes.  I cried when I watched Braveheart.  I am Scottish... among other things.  I think I could pick up their brogue without any trouble.  Ron and I could live on what I make hawking my blueberry lemon scones on street corners.  Hmm...
One of the most delightful things about this B&B is the visitors.  We have had guests from China, Poland, The Netherlands, Sweden, Norway, Germany, England, Scotland, Canada, Knoxville Tennessee, Colorado, Illinois, South Carolina, New York, Arizona, Pennsylvania, etc., etc.  What fun to serve all these lovely folks breakfast at 9 AM en masse at the round table in the dining room!
I may have been made for this job... I feel quite sure I like the cooking and the people together!
Graduation is August 12 at 6 PM.  I had my school coat altered so the shoulders actually fit, and I found out I don't have to wear the elastic-waist, black and white striped pants.  Zipp-idy-do-dah!  I can wear plain black pants or a skirt!! 
I am proclaiming,  like Dr. Suess, "Today was good.  Today was fun.  Tomorrow is another one!"

Phyllo: "flaky, tissue-thin layers of pastry used in baked desserts and appetizers"

I have of late been obsessed with phyllo (filo) dough.  I can't sleep at night because I am thinking phyllo dough.  I find my mind wandering off into thoughts of spanakopeta and... phyllo layered desserts.  "Gayle," you ask, "why are you obsessed with this culinary product?"  "Why," I respond, "I think because I have to use it in my final practical exam... I also have to use over 30 other ingredients!"  (Have this instructors lost their minds??)  The question is valid and my answer banal... why a fancy for this particular element?  Hmm...  Maybe because it's a challenge to use... keeping it covered and moist, brushing butter on each layer without breaking the fine gossamer sheets.  Maybe it brings back memories of spanakopeta in the late 70's early 80's when I made it, with great trepidation,  for some collegiate function.  Maybe because it just tastes so dang good!  You may think I am overstating this obsession, but truly,  I am not.
I was talking to some friends the other day about people being obsessed with elements of life.  "What is that about?", said I.  "I'm not obsessed about anything."   "I am too easily distracted to become bewitched by one thing."  "I have a broad range of interests."  Clearly, some self actualization needs occupy some  my waking moments... maybe the middle of the night,  wide awake, obsessing moments too.

"Someday is not a day of the week." -Benjamin Franklin

Well today is "someday"... finally.  I haven't logged in my experiences for a month, and instead of saying someday, I am saying "today',  by gollie! 
I have finished Cuisine III and a very hairy final.  We had to present four courses of 2 identical plates to the Chef in 4 hours.  I created the most elaborate timeline which I have developed to date.  It worked well.  Once I found out what was in the "market basket" I only had a few adjustments that had to be made.  I made an asparagus soup, an appetizer... can't remember what it was; the entree was grilled lamb chops, with some kind of vegetables (I can't remember what they were either :-o),  and a panko encrusted polenta; dessert was a white chocolate panna cotta with Grand Marnier.  I have never experienced a final which everything went smoothly.  :-]  My hands were shaking so badly during the knife skills portion I wasn't sure if I could cut anything straight.  I ask myself, "why are you so stressed over these knife skills?"  Myself didn't have a good answer, but the test was survived and I managed an A-.
Last Thursday was the final for the nutrition section.  During these nutrition classes we cooked without any fat, sugar or salt... can I just say, you may be able to cook without one, but not the others.  At least not at the same time.   The best thing we made were oatmeal cookies (applesauce instead of fat).  The final was only 3 courses and it seemed like a cake walk (or a nonfat yogurt walk) compared to Cuisine III.  We were allowed to choose a nutritional focus - mine was "lowfat/ low cholesterol... not sugarfree!!   I made a delightful composed crab salad which had a orange/honey vinaigrette and an entree of sea bass and fruit salsa (pomegranate, orange, blueberries, and serrano chili's) with cilantro couscous and roasted vegetables.  The dessert I made was a fruit smoothie (served in a cute little sherry glass) with banana schnapps,  and the oatmeal cookies.
I have finally reached a point where I am feeling some confidence and freedom to experiment a little bit in class.  It has taken me a while to learn the ropes - to understand what the expectations are and how to meet them.  Eureka - free at last!!  Why is it these young adult classmates didn't seem to have these barriers I experience?   I could probably figure it out, but don't really think it would have added-value to my life,  especially since that is water under the bridge at this point. (That is a big bunch of baloney or "hooey" as my father used to say.) 
This week we start "Garde Manger" aka salads, charcuterie, etc.  We will be working in teams, as usual, but our final will be working in teams as well.  I love working in teams!  I am a youngest child - I am social! I need brainstorming! I need... people!

"Always start out with a larger pot than what you think you need."

It really hasn't taken me this long to lick my wounds, life has just encroached on this blogging thing.  I promised the Char-LOTTE story and for the sake of this journal experience, and posterity I am going to do my best to communicate that adventure in a concise manner.
Setting:  Baking Final.  Kitchen Stadium, San Diego Culinary Institute
Production:  2 Creme Brulee; 1- 8" Almond Creme Fruit Tart; 1 Raspberry Mousse Charlotte
The Narrative:  After the chef's signal we students started separately with our Biscuit Cuilliere (Lady Finger Batter), consisting of whipped egg yolk with sugar; whipped egg white with sugar; folded in to flour and corn starch.  After creating the dough from a 1/2 recipe several of us noted, upon piping it into circles and long 6" wide strips there didn't seem to be enough batter to create one charlotte.  We decided to pool our strengths and mise en place for one more recipe, pipe it out and it would act as reserve for whomever needed it.  (The brilliance of this idea will unfold with the story.)  At this point I start on my almond tart and creme brulee, but I will not digress into this endeavor, just know it was occurring simultaneously with the charlotte.  The biscuit turned out well; a couple of my circles (one for the bottom and one for the middle layer) were a little thin, but acceptable.  Time to start the mousse.  The Italian Meringue, made earlier, needed to be folded into the raspberry puree (with gelatin.)  It had lost a little volume, and was a little resistant to incorporation, but I got there.  I added the whipped cream to finish the mousse and was ready to build the charlotte.  I cut my circles to fit inside the metal mold and folded my strips of baked biscuit cuilliere around the mold creating the sides.  I brushed the bottom circle with the "fruit punch" and proceeded to measure out my mousse with a ladle so the layers would be uniform.  It didn't take long to see I was not going to have enough mousse for this charlotte, but I had already started filling the mold, so I couldn't remove what mousse I had already used.  If I was lucky it would be 2/3 full (probably a result of fallen Italian Meringue and too much work incorporating it.)  This would not do!  I can't present a charlotte 2/3 full.  This would mean failing this final and having to repeat this day all over again... NEVER!  What could I do quickly?  Add whipped cream to some puree and gelatin was my best bet - the layer would be slightly different, but it was the only option I could conjure up during the time I had and the other platings and desserts I had to give the chef.  I went in search of more puree and heavy cream - there was NONE.  NONE!  Oh gracious, I am doomed.  I could mound fruit on top - the chef would never go for that.  Ergh.  Then the reach-in refrigerator door opened and light from heaven poured forth from it's miraculous chamber and out came... yes Raspberry Mousse.  One full quart my partner and I had refrigerated (10 days prior to this day) when we were creating them in class.  I melted down that gelatinized mousse on the induction burner and went in search for (Please, God) and extra circle layer.  I found one.  In short, I had a 3 layered charlotte.  To present the desserts we had to show the whole creation minus one piece which was plated and garnished to the nines.  The chef cocked his head sideways as he judged my charlotte and said, "This charlotte has three layers."  I said, "I know."  He said with a grin, "I don't think we have ever had a three layered charlotte presented for a final."
I got an A.  God be praised.  Thank you whoever had that inspiration to make extra biscuit cuilliere. 
Do you see the hand of the kindest of Gods in this?  Boy, I do.  And I learned this lesson (which goes back to the title of this blog):  Not only use a larger pot than you think you need, make extra batter and filling or extra everything for a culinary final.