"Well, I hope you come and see me in the movie
Then I'll know that you will plainly see
The biggest fool that ever hit the big time
And all I have to do is act naturally..."
Today we assisted in filming some segments for a local TV station's morning show for the week of Thanksgiving. We demo'ed how to deep fry a turkey, a duck, and a hen. Chef Redd even deep-fried a fresh ham.
Then we moved down to the school bakery and did a couple of other segments featuring our class (the afternoon bunch). Rachel made carrot soufflés, Ray made corn pudding, Craig made lemon muffins, Corey made jalapeño cornbread, Madeleine & I made piecrusts, Jeremy & Justin made sweet potato/pecan pies out of our piecrusts. I'm gonna be on TV!!!
Friday in Meat Fab: both classes will meet in the a.m. since Chef Ashman is going to do his practical exam for his Executive Pastry Chef certification in Atlanta. We will be doing fish. Oh joy. I've always wanted to de-head and gut a fish. NOT.
Next week: two practice runs for our practical exam. I have mine on the 26th at noon. I'm already planning my menu. We have to make a vinaigrette, a cream of something soup, a pork entree, two veggies, classic rice pilaf, and a sauce for the pork. I'm nervous.....
Everbody sing (in your best Buck Owens voice):
"Well, I hope you come and see me in the movie
Then I'll know that you will plainly see
The biggest fool that ever hit the big time
And all I have to do is act naturally..."
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1 comment:
Deep fries everything, does he?
I love all those things but don't want them deep fried ............well unless it's Chinese Pressed Duck.
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