I am officially in love with a cheese guru. He wore a bow tie! There is only one word for our first cheese lecture. Inspiring. The man knows his stuff! We worked our way through Greek Yoghurt, Vulscome, … Continue reading
I hate turning vegetables. I’m not kidding. HATE! Today we made Légumes tournés et glacés (glazed and turned vegetables), Fonds d’artichauts cuits á blanc (artichoke bottoms cooked in a ‘blanc’), Concassé de tomates (cooked diced tomatoes), Duxelle séche classique … Continue reading
Sauce Mayonnaise, Sauce Tartare, and Sauce Marie Rose. Yes, we used raw egg yolks. Nope! Nobody died. I’m definitely going to have to look up the history of Sauce Marie Rose. Mayo, ketchup, Worcestershire sauce, Tabasco, and brandy??? … Continue reading
Okay. This time I screwed up. Remember when I mentioned that the metric system was going to be the end of me? ML bit me today. On the very first day that we were to make something that needed to … Continue reading
Today I learned how to cut vegetables! No, really!! Today’s focus in class was on technique. In cooking, it’s incredibly important to make sure that you are absolutely precise in every detail that goes into the food that you make. … Continue reading
I I I walked in at the end of a Superior Pastry demo. Class was over, but the desserts were on the table. Oh, how I wish I knew how to do this!
My sister found this link! As a devoted addict; I felt that I had to include it. 100 Ways to Use a Stick of Bacon If you are as hopelessly in love with bacon as I am, … Continue reading
I have successfully made it through orientation!!! Knives!!! Uniforms!!! I’ve finally arrived!!! Orientation itself was pretty uneventful. I did, however, get a lecture on the proper uses of a fire blanket! For those of you who don’t know; if … Continue reading