A Culinary Interlude

noreply@blogger.com (Pat) — Sat, 28 Mar 2009 18:27:00 +0000

It's Spring Break. Finally. YAY!

Have I mentioned how SICK TO DEATH I am of attitudes? Of students being given extreme leeway on attendance, but others being hounded if they miss a class due to having an abcessed tooth pulled?

I don't CARE if you live an entire county away. I don't give CRAP if you work until 1am. It's not MY problem. You should plan your schedule accordingly. THAT is part of being an ADULT. And if your roommate/lover has cancer, I'm sorry. I truly am. But that doesn't give you carte blanche to skip every class and still expect to pass the class! If I were the instructor, not many would be LEFT at this point. And laying out drunk and coming to class hung over or not showing up at all would be enough for me to throw you completely out of the program. Either you're serious, or you're NOT.

OK - I've ranted enough. To say I'm ready for graduation is an understatement. I feel like I haven't learned anything useful in culinary school at all. Except maybe to make an omelet. That's about it.

What happens after graduation? God only knows. I think I deserve a refund from the college for the baking & pastry classes I took where we made genoise for 8 weeks in a row and never got to bake them because the damned instructor thought the ovens were inferior. And the fact that we NEVER made bread. WHAT IS THAT? Jesus, do I have any marketable skills at all?

I can't begin to say what a Mickey Mouse operation this culinary program has been. I had such high hopes when I began. Dashed and destroyed at every turn. I've learned NOTHING. I hope my instructors read this and hang their heads in shame. I hope Mr. S., the head of the business dept. grows some balls and takes charge for a change instead of being cowed by Chef Z. There are sooooooo many things wrong with the entire program. I'm not sure they can be fixed......

noreply@blogger.com (Pat) — Sun, 15 Feb 2009 14:21:00 +0000

Wow - 1/3 of the way through my final semester now. My purchasing class is going great. It will end at Spring Break (which is about a month away). I presented my project on Caviar last week and it went smashingly. Restaurant Management couldn't be any easier as it's just basically waiting tables in La Friandise. Beverage Management is a hoot as it's mostly wine tasting. We tasted a great Viognier last week which inspired me to buy a bottle at World Market last week. My Mom is scandalized as she is a teetotaler and doesn't even like having ANY kind of alcohol in the house. Practical Exam class: I missed the first exam due to having a tooth pulled. OWIE. I'll have to make it up some time (at Chef Redd's convenience). The baking exam is this week. We have to turn in a decorated cake. Mine is going to be a chocolate cake with a mocha cream filling and a coffee/chocolate ganache. Think I'll go for the simple decorations - just pipe the words "Be Mine" for Valentine's on top. Good enough...

More later......stay tuned!

The beginning of the end...

noreply@blogger.com (Pat) — Sat, 10 Jan 2009 13:35:00 +0000

Howdy! It's official - I can see the light at the end of the tunnel...

I have now begun the final semester of culinary school. This semester I have the following classes: Food Purchasing, Beverage Management, Restaurant Management (front of the house), Garde Manger (this is a repeat since I withdrew from it earlier) and Practical Exam. As you can see, I only actually have to cook one day a week now (that's on Fridays). You gotta love that!

This is the semester where I have to figure out what I'm going to do with the education I've achieved. I spoke with Chef Zombori on Thursday - he has some contacts in the world of purveyors. Food sales seems to be the best option for me - as I need the corporate benefits. It will be so great to have those again! As much as the idea of working for Disney has intrigued me, I really do not wish to move 7 hours away from Mom. After all, she's 86, and as much as I'd like for her to live forever - it's neither probable nor possible in the real world.

I'm psyched that this semester is mainly academic classes for me. I must say I did NOT enjoy cooking in a restaurant setting. It is exhausting and I'm not physically able to withstand it. It is a career for the young, as far as I'm concerned! As my background has been mainly clerical, I feel that the business side of things is where I belong and that is what I will focus on. I may even further my education with a business degree - who knows? I only need 3 math classes to get my A.A. and the possibility of getting it online exists.

But as Scarlett O'Hara once said, "I'll think about that tomorrow."

Thanks for sticking with me, dear readers & supporters. You've been a godsend!

Holy Cow! The end of the 3rd semester...

noreply@blogger.com (Pat) — Wed, 17 Dec 2008 02:39:00 +0000

Wow - time really escaped me this semester. I only posted twice!

It flew because I was as busy as a one-armed cheerleader! Four days a week in La Friandise - 3 of them in the kitchen, one in the FOH. And Fridays were Pastry classes with Sandor.

Anyway - it's over and only one more to go. Next semester will be Purchasing, Bev. Mgmt., Garde Manger (yep, I gotta repeat it as I withdrew from it before), Practical Exam and FOH two days a week. All in all, not a bad schedule and not nearly as physically taxing as the others have been.

Got....to....decide....what....I'm.....gonna.....do.....after.....I.....graduate.
No clue whatsoever. But whatever it is, it's gotta be corporate - because I've GOT to have medical benefits! I'm at a vulnerable age and require insurance! I'd really like to work at Disney in Orlando. Great bennies and retirement too! Not to mention that Erin would be ecstatic!

Enough for now, gentle readers. More when classes resume on Jan. 8th. Happy holidays till then!

1/2 way through the 3rd semester!?!

noreply@blogger.com (Pat) — Thu, 16 Oct 2008 19:50:00 +0000

I finally had Mom take a pic of me in my front-of-the-house tuxedo - here I am, in all of my 47-year-old glory!

Wow - I can't believe it's Oct. 16th already. Time is really flying. I'm so busy I think I pass myself coming & going some days.

Let's see........school........ well, I've been the Patissier, the Baker, and Potager so far. Today I was the Potager and Rachel (Garde Manger) was out, so I covered her station also. I made a fabulous creamy Carrot & Ginger soup (which I previously made last semester). For the appetizers, we had classic Cobb salad with a Dijon mustard vinaigrette, fried oysters with a coconut/mango dipping sauce, and classic Escargots with a cream sauce in vol-au-vents. Needless to say, I worked my a$$ off! With some help from my bestest buddy, Chaney, we whipped it right out! We were very proud of ourselves and almost strained our arms patting ourselves on the back after service.

Everyone - chant along with me: One more semester! One more semester! One more semester!!!

noreply@blogger.com (Pat) — Mon, 15 Sep 2008 20:05:00 +0000

We had our first service in La Friandise today and it went very well. I was "Chef of the Day" - which means I got to go out with Chef Redd and introduce the banquet-style meal to the guests. And instead of working at one station, I got to help out EVERYONE. It was really cool - sort of like being an Executive Chef. But, just so it doesn't go to my head: I am in the dish pit next week! From the top straight to the bottom! I helped George in the bakery make lemon muffins - I iced pecan cakes for Shefa'a, etc. etc. etc. Overall it went very well for a first service of the semester. Trust me when I tell you that this semester is a piece of cake compared to last semester with the evening service!

Got some really fantastic news in the mail today when I arrived home too. There was a package from Reiman Publications (which owns Taste of Home magazine). I told Mom that I hadn't ordered anything and was prepared to send it back. But I opened the attached letter which began like this: "We are delighted to inform you that you are receiving a copy of Everyday Slow Cooker & One Dish Recipes, which includes your recipe on page 66. This complimentary copy is yours to keep free of charge. It's our way of saying "Thank you!" for contributing to this one-of-a-kind cookbook".

What a great surprise, eh? The recipe I submitted is "Cranberry Apricot Pork Roast with Potatoes" - their test kitchen prepared the recipe and it has an 8 x 10 photo of it! It looks wonderful and I'm really proud!

Second Year - Second Week

noreply@blogger.com (Pat) — Fri, 05 Sep 2008 12:14:00 +0000

How nice to have a holiday in the 2nd week of class. Labor Day and the end of the summer tourist season has finally arrived in this beach town on the Redneck Riviera.

All that happened this week was more cleaning, organizing, sorting, and stowing. We did make 6 huge pots of stock - both chicken & veal, to freeze for future use.

We did a tour of the library and I actually found there are things I didn't know! Mostly about their computer system and eBooks. Valuable knowledge to have for the projects we have to do for "Cuisines of the World".

I started doing a little research last night on what I'm going to do with my Chef-AAS degree after graduation. Food research or working in a test kitchen would be my ideal job. I noticed there are teaching positions available also.

One more week until we begin service in La Friandise. I'm looking forward to being back in the swing of things!

Second year

noreply@blogger.com (Pat) — Sun, 31 Aug 2008 02:17:00 +0000

It's here. The dreaded second year of Culinary school. I'm going to be as busy as a one-legged man in an ass-kicking contest!

Monday - Cuisines of the World - 7am to 2:30pm
Tuesday - Kitchen Management (back of the house) - 7am to 2:30pm
Wednesday - Banquet Management - 8:15 - 2:30pm
Thursday - Kitchen Management (front of the house) - 7am to 2:30pm
Friday - Pastry Specialization - noon to 4:30pm

And I have an Externship class where I have to work 200 hours in a restaurant this semester. All this in addition to the part-time marketing job I already have!

Cuisines of the World: We have been assigned our final project already. We were put into pairs - my partner is Kathleen Kane, another older lady student like myself. We have to plan and execute an entire authentic Hungarian meal. Luckily we have Chef Sandor Zombori on staff (a native Hungarian). He will be aiding (and abetting!) us with this menu. Luckily we have until November before we have to actually execute the menu - lots of planning will go into this!

Kitchen Management - we picked our beginning menu this week. For the life of me I can't remember anything on it! When we get the final copy, I'll post it. My first position is Desserts. I think the desserts we decided on will be Georgia Pecan Cake, Lemon Meringue Pie, and Brownies with Caramel sauce & vanilla ice cream. Easy enough, eh?

Pastry Spec. - The instructor is none other than the world-renowned Chef Sandor Zombori. I think it's going to be a wonderful experience! We are ordering a different textbook than we were assigned previously. It is entitled "The Advanced Professional Pastry Chef" by Bo Friberg. Chef Sandor spent the summer in France where he went to school to learn about chocolate. We'll probably learn a lot from him. It's going to be incredible!

While I was thankful for the summer break - I'm also glad it's over. I'm refreshed & ready to get back in the kitchen.

Wish me luck & keep your fingers crossed that this good attitude that I have now will continue!

noreply@blogger.com (Pat) — Sat, 10 May 2008 23:43:00 +0000

Well - here it is - the end of the semester, finally.

Halfway done.

Finals are finished and summer is underway. The scope of my relief is beyond words.

I don't return to school until August 25th. I will be taking Cuisines of the World, Kitchen Management, and Intro. to Business. More on that later. Not feeling too chatty today.

This summer I'll just work at my little part-time job and be happy.

The Veggie Station

noreply@blogger.com (Pat) — Sat, 05 Apr 2008 02:01:00 +0000

Last Monday night I was on the Vegetable station in La Friandise. I made Baby Brussels sprouts with bacon & cream. To die for. I blanched them first and then shocked them in ice water. I cooked the bacon in the oven until done and then chopped it up. Then it was just a matter of sauteing the sprouts in butter and adding the bacon & cream to them. Everyone said they were excellent. Chef Ashman ate two bowls of them and took some home to his wife.

I made rice pilaf with a fine brunoise of red bell pepper in it to pretty it up. I also blanched some asparagus spears and shocked them. Then sauteed them in butter fresh garlic. I made stuffed tomatoes with fresh breadcrumbs, parmesan cheese, some fresh chopped herbs, drizzled with olive oil, and dotted with butter.

Everything was so pretty on the plate! I was very pleased with myself.

Only one more service to cook for and that is for our families the week of the 21st of April. And I'll be sous chef then!

Right now it's the beginning of spring break and I plan to do absolutely NOTHING for an entire week except work at my little job and make some money.

After Spring Break - only 3 more weeks in the semester. I'm so happy I could SCREAM!!!

Soup du Jour

noreply@blogger.com (Pat) — Tue, 18 Mar 2008 01:35:00 +0000

"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop! Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening, Beautiful, beautiful Soup"

--The Mock Turtle's Song from "Alice in Wonderland"

Tonight I was on the Soups & Sauces station in La Friandise. Tonight I made a wonderful Vichyssoise (Creamy chilled leek and Yukon Gold potato soup) and Carotte aux Gingembre Purée (Purée of Carrot and Ginger Soup). Oh my, they were beauties.
Someday I'll remember to take my camera to school!

I also prepared a wonderful Maltaise sauce for a salmon entree and a Buerre Blanc to go with a seafood appetizer.

Anyhoo - Here's the menu from La Friandise for the rest of the semester:

Les Hors d’Oeuvre

Raviolis au Pâté de Crevettes et Coquille aux Epinard
Dumplings with shrimp and scallops on wilted spinach and Buerre Blanc

Tartare de Saumon aux Concombres
Cured Salmon Tartare, with wilted cucumbers, and Spring greens mix

Roulade de Canard Froide
Duckling pâté rolled in whole boneless duck breast, with red currant sauce Chasseur and croutons

Le Potage

Carotte aux Gingembre Purée
Purée of Carrot and Ginger Soup

Vichyssoise
Creamy chilled leek and Yukon Gold potato soup

Le Salade

Salade Caesar
Caesar Cardini’s famous salad of Romaine, vinaigrette, & Parmesan cheese prepared tableside

Intermezzo

Fresh Fruit Sorbet

Les Entrèes

Escalopes de Veau en Picatta
Veal medallions sautéed with olive oil, lemon, parsley, and capers

Breast aux Poulard en Marsala au Savage
Sautéed chicken breast with mushrooms, scallions, and sweet Marsala wine sauce

Crevettes aux Crabe with Sauce Homard
Crab-stuffed Gulf Shrimp with Lobster sauce

Saumon en Croute with Mousse Epinard
Fresh Salmon with spinach mousse wrapped in puff pastry, served with Maltaise sauce

Entrées are accompanied by chef’s choice of fresh vegetables and freshly baked breads

Les Desserts

Créme Brûlée
Baked egg custard with crusted sugar crown and fresh berries

Chocolate Ducasse
Chocolate lava cake with white chocolate cream Anglaise

Fraises Romanoff
Fresh strawberries in Grand Marnier topped with Créme Chantilly

Only six more services!!! YAY! I'll be so glad when this semester is over!!! I withdrew from my Garde Manger class last Friday. I was doing okay in it, but am severely overloaded and will re-take it next semester.

Oh - and I got a job - 20 hours per week doing data entry for an industrial lock supply company. The people are WONDERFUL! I'm loving it.

I'm OK - really....

noreply@blogger.com (Pat) — Thu, 28 Feb 2008 21:11:00 +0000

For those of you who have contacted me via email to ask if I'm okay - the answer is YES.

Everyone has their 'down' days. I'm thinking I shouldn't add to my Happy Blog on those days...

I had a fabulous interview for a job this week and think I'm probably going to be hired. I won't get word until next Wednesday. It's a data entry position, the pay is decent, and I will have 20 hours a week. The best part: flexibility of schedule. I can basically set my own hours.

Much better than working in a kitchen!

Now - back to school: I was in the bakery in La Friandise on Monday night. I made fresh soft yeast rolls and a black & green olive focaccia. The focaccia was to die for. And I don't even like olives!

Here's the recipe - straight from the textbook:

FOCACCIA (ROMAN FLATBREAD)

0.4 oz. (1 Tblsp.) granulated sugar
0.4 oz. (1 Tblsp.) active dry yeast
12 fl. oz. water, lukewarm
1 lb. 2 oz. all-purpose flour
0.3 oz. (2 tsp.) kosher salt
3 oz. onion, chopped fine
0.5 fl. oz. olive oil
1/2 cup kalamata olives, chopped
1/2 cup green pimiento-stuffed olives, chopped

1. Combine the sugar, yeast, and water. Stir to dissolve the yeast. Stir in the flour, 4 oz. (120 gm) at a time.
2. Stir in 1-1/2 tsp. (7 ml) of the salt and all of the onion. Mix well, then knead on a lightly floured board or in the bowl of a mixer fitted with a dough hook until smooth.
3. Place the dough in an oiled bowl, cover, and ferment until doubled.
4. Punch down the dough, then flatten it onto an oiled sheet pan. It should be no more than 1 inch (2.5 cm) thick. Sprinkle the olives over the top of the dough, lightly pressing them into the dough. Sprinkle with the remaining 1/2 tsp. (2 ml) of salt. Let the dough proof until doubled, approximately 15 minutes.
5. Bake at 400° F. until lightly browned, approximately 20 minutes.
6. After removing from oven, brush with olive oil.

Source: On Baking, by S. R. Labensky with E. Van Damme, P. Martel, and K. Tenbergen.

Heck - since I've got a pot of vegetable beef soup simmering right now, think I'll go mix up a batch of the focaccia to go with it.

Seriously y'all - don't worry 'bout me. I'm a survivor. I'm gonna make it.

Disillusionment

noreply@blogger.com (Pat) — Mon, 25 Feb 2008 14:23:00 +0000

OK - here it is. The big confession.

I'm not loving school anymore. I've found that I HATE working in the kitchen. As much as I love cooking and mostly baking, I am not happy.

I'm disillusioned at this point and floundering. To say that I'm depressed would be a vast understatement.

I am endeavoring to keep in mind that there are so many things you can do with this type of degree. I just have to get through it.

I knew going in that this would be my toughest semester. But I am totally blown away by it.

Thoughts and prayers are needed.

The number of the day is....

noreply@blogger.com (Pat) — Tue, 12 Feb 2008 22:24:00 +0000

The number of the day is...

192 - that's right......one hundred and ninety-two.

That is the dollar amount of the plates I accidentally broke yesterday in the student restaurant.

I was going to put 24 huge dinner plates into an oven for pre-warming before service. I placed them onto a counter opposite from the oven, turned around to open the oven door and all 24 plates hit the tile floor. No one had told me not to sit anything on this particular counter, because it tilts (they all knew except for me). Out of the 24 plates, only 8 survived.

Not only that, but the plates also hit me on the back of my left foot, causing immediate bruising and swelling. Not bad enough to warrant me leaving though.

Later, some idiot placed a red-hot skillet into the dish sink and didn't tell me (it is a courtesy to inform the dishwasher before placing something hot into the pit). Whereupon, I grabbed it up by the red-hot handle and promptly burned my palm, index & 3rd fingers. After much loud cursing, I was hopping around repeating "I will not cry, I will not cry, I will not cry" like a mantra. Just picture it...It is MOST amusing now, but it was NOT at the time.

No, they will not make me pay for the plates. It was an accident and accidents will happen.

However, now I hold the record of the most plates/dishes broken by a student.

We will rotate to our new position/station next week as we had a large party in last night and Chef wanted us to stay where we were for the night. I'm not sure which station I will be on next, but he assures me I will not go straight to Sous Chef. I'll probably be in the bakery or the Pastry station. Either will be a CINCH compared to being the dishwasher!

noreply@blogger.com (Pat) — Thu, 31 Jan 2008 21:05:00 +0000

Today's baking class was great. For once, everything fell into place exactly as it should. Chef Zombori told me I did everything perfectly today. Wow - what an excellent feeling that big "atta girl" gave me.

Today I made Crème Pâtissière, Pâte a Choux (Éclair Pastry), and Crème Anglaise. No scrambled eggs this time! Wish I'd had my digital camera with me so you could see how beautiful it all was.

Which reminds me - I think I'll go make a pot of coffee and have an éclair!

La Friandise - the Student Restaurant/Culinary Classroom

noreply@blogger.com (Pat) — Thu, 31 Jan 2008 00:15:00 +0000

La Friandise opens Monday!!! My first station: dish pit. ::big sigh::

Nonetheless, I will rotate through every station this semester and I'm excited!

Here, gentle readers, is the first menu we will be preparing for our guests for the evening service in the Spring 2008 semester:

Welcome to “La Friandise”
The Culinary Classroom of Gulf Coast Community College

Les Hors d’Oeuvre
Coquilles Saint-Jacques Gratinèes a la Dieppoise
Baby Bay scallops in a delicate cream sherry sauce surrounded by duchesse potatoes

Pithiviers de Stilton au jambon et aux Noix
Puff Pastry onion pie with Stilton cheese, walnuts and Prosciutto ham

Country Pâté with Cumberland Sauce
Sliced pork pâté with red currant, port wine sauce, cornichons, croutons and Dijon mustard

Le Potage

Soup aux Huitres et Artichaut
Fresh Oysters and Artichoke hearts in rich chicken stock with cream and Cognac

Soup a l’Oignon Gratinèe
French onion soup topped with a crouton, Gruyere cheese and a hint of sherry

La Salade

Coeurs de Palmier en Salade
Hearts of palm, cucumber, tomato, and avocado in a light dressing served over a chiffonade of lettuce

Intermezzo
Fresh Fruit Sorbet

Les Entrèes

Tournedos Henry IV
Filet mignon medallions sautéed and flamed with brandy accompanied with pont-neuf potatoes, artichoke hearts, watercress, and béarnaise sauce

Gigot Roti a la Friandise
Slow roasted leg of lamb studded with garlic and rosemary and a mint demi glace accompanied with asparagus tips, braised lettuce, cauliflower florets with hollandaise, and potato croustades

Supreme de Canard Sauté, Sauce Framboise
Sautéed duck breast with crispy skin laced with a raspberry demi glace accompanied with noisette potatoes, tournéed carrot and squashes, crispy leeks

Turban de Truites la Terrine de Crevettes, Sauce Homard
Fresh grouper with a shrimp mousse topped with a lobster sauce accompanied with wilted spinach, vegetable confetti, and noisette potatoes

Les Desserts

Tarte de Pommes en Créme Patisserie
Sweet paté Brisée crust filled with pastry cream and fresh glazed apples

Gateau de la Foret-Noire
Black Forest Cake with Chantilly cream, bing cherries and shaved chocolate

Cerises Jubilee
Tableside presentation of flamed cherries with vanilla ice cream

We are pleased to have you in the “La Friandise” classroom as our students practice their skills in the kitchen and dining room management areas of their culinary education,
And wish you Bon Appétit!

Gratuities are welcomed and are applied to the Culinary Management Program Scholarship Fund for the advancement of student culinarians.

Pretty cool, eh?

noreply@blogger.com (Pat) — Tue, 22 Jan 2008 22:20:00 +0000

Here it is, the 22nd of January already. Whew!

We plunged right into baking today - but it wasn't exactly baking. We made Crème Anglaise with floating quennelles (meringue clouds) and caramel to drizzle over.

My first attempt at Crème Anglaise ended up with scrambled eggs! I didn't feel so bad, though, as it also happened to a couple of other students. We all dumped it out and started over. The second attempt went flawlessly. A beautiful presentation, but not my idea of a dessert. I'm not too fond of 'eggy' things. I don't even like custard!

I have SEVEN chapters to read before Thursday's baking class. Luckily I've already read the first five, so just have to skim back over them. We are supposed to memorize two more chapters.....guess I'd best get cracking!

More later...

Second Semester - First Day

noreply@blogger.com (Pat) — Fri, 11 Jan 2008 03:28:00 +0000

BTW, I ended up with all A's last semester! 4.0 GPA - whodathunkit???

Today was the first day of my second semester in my Culinary adventure.

0800 - Baking with Chef Sándor Zombori. A real renaissance man.

I have a difficult time believing that this man has done all he has said he has done in his lifetime. He came from Communist Hungary, where he had a degree in Petro-chemical Engineering. After immigrating, he joined the U.S. Army - and became a Green Beret in Vietnam. After the Army, he returned to college on the G.I. bill and received a degree in Computer Engineering. Went to work for the U.S. Navy building computers. Woke up one day and decided to become a chef. Enrolled in Le Cordon Bleu in Paris - became a Master Chef. Opened a restaurant in Seaside, FL - operated it for 21 years. And is now teaching at my school.

Man, I'm worn out just talking about him.

I think he's going to kick our butts this semester. He is tireless and can talk more than any human being I've ever heard. But his accent is quite thick, so you must pay attention closely. He says he will teach us the European method of baking as it is more difficult than the American way. Also, that we should take the time to learn the French language, as it would be "most useful" in our careers. Ya think?!?

His only two requirements: be on time and be dressed professionally. He says he is going to lock the door at 0800 and you will not be able to get in after that. Man, I hope I never have a flat tire!

Needless to say, after class, a couple of my classmates and I have decided that this is going to be a very interesting semester, to say the least.

The rest, as they say, remains to be seen.

The end of the first semester - Whew!

noreply@blogger.com (Pat) — Wed, 12 Dec 2007 05:14:00 +0000

Whew is right! Five final exams in two days.

I made a 106 on my Basic Food Prep. exam. A 100 on my Meat Fab. exam. An 81 on my Sanitation exam (but I still have an A average). A 96 on my Intro. to Hospitality exam. The only grade I don't know is the Algebra exam I had this evening. I'm not even sure when grades are posted!

Tomorrow - I have a job interview at Chili's for a cook position. There are about 30 people applying, so wish me luck! I also plan to go to the college bookstore and sell two of my textbooks back for cash.

As soon as my grades are posted, my academic probation from many years ago will end. And I will be able to use my Pell Grant to purchase my books & supplies for next semester. Somewhere around Dec. 17th.

Now - a month off and no job. It's gonna be a bleak Christmas. But I'll just keep moving forward!

Gifts from the Gulf

noreply@blogger.com (Pat) — Sat, 08 Dec 2007 13:47:00 +0000

Yesterday was our last Meat Fab. class!!! It was Shellfish Day. We had lots to work with: shovel-nosed lobster, bay scallops, half of a 60 lb. bag of oysters, 2 types of mussels, blue crabs, and stone crab claws.

I actually shucked about 1-1/2 dozen oysters! And I don't even eat them. We 'baked' some in the microwave for my classmates to eat. We put a drizzle of butter, freshly grated Asiago cheese, and a bit of garlic powder on them. They scarfed them up as soon as they came out of the oven.

We had about 2 dozen oysters left over, so I brought them home to Mom. I even brought her a sleeve of saltines to eat them on. She was thrilled!

The kitchens are now shut down for the semester and will remain down until January 10th when classes resume.

Finals are Monday & Tuesday for me. I'm ecstatic! This means I am now 1/4 of the way through school and am still loving it. No downside here. I'm still just as psyched as the day I started my first classes!!!

Stay with me, folks - the best is yet to be.....

The first big practical exam

noreply@blogger.com (Pat) — Tue, 27 Nov 2007 22:48:00 +0000

It's over. Thank God! And it went smashingly!

I did a dry run of my "menu" over the weekend before I had the exam. To be honest, it sucked. I mean really sucked.

My pork roast was overcooked and dry. Like sawdust. My gravy was way too salty. Inedible. The butternut squash was just so-so. The rice pilaf was sticky. And the broccoli was bland.

So I was a nervous wreck on the morning of the exam. Into the kitchen I went, fully armed with freshly sharpened knives and my sense of humor intact.

At the last minute, I decided to just improvise and make it easy.

I whipped out my red wine vinaigrette in 3 minutes and presented it for tasting. It passed, but needed some seasoning. OK.

Next - cream of broccoli soup. Chef was walking around observing and as he passed me, he commented that I was the only one to make the veloute sauce correctly. YAY ME!

Presented the broccoli soup for tasting and was told it was excellent and that I had done a great job.

On to the entree and sides.

I took the 1-1/2 inch thick piece of boneless pork loin, coated it with dijon mustard, salted & peppered it and chopped some fresh thyme and rosemary and sprinkled it on. Placed it in a small hotel pan and added some chardonnay and chicken stock and into the salamander it went. Rice pilaf in the oven. Butternut squash - I cut into a large dice after peeling and placed in a saute pan with about an inch of water, 1 oz. of clarified butter, salt, pepper, and 2 Tblsp. brown sugar. I cooked the water out and them caramelized the squash. GREAT CHOICE!

Sugar snap peas - blanched them and then sauteed them in clarified butter with freshly minced ginger and salted & peppered. Not too bad.

Garnished the plate and presented it for tasting. Chef said I had done an excellent job and congratulated me.

The highest grade in the class was a 94 - achieved by a classmate that is the kitchen manager of one of the better restaurants here in town. I made a 90 and was ecstatic!!!

Today - I registered for next semester. I will be in advanced food prep and dining room operations - night classes for next semester. Baking, garde manager, and college business math round out the schedule. 14 hours total. I'm psyched and ready!

Fish guts and other assorted sundry items

noreply@blogger.com (Pat) — Sun, 18 Nov 2007 16:00:00 +0000

Friday - Meat Fab. class. Both morning and afternoon classes were combined into one class as Chef Ashman has gone to Atlanta to take his practical exam to obtain his Executive Pastry Chef certification. Good Luck Chef!

Bleary-eyed and not used to being up this danged early! Chef Redd is quite the comedian and certainly, shall we say, "colorful". He did about an hour lecture and then turned us loose in the kitchen.

I fileted out 3 Beeliners (otherwise known as Vermilion Snapper) and one huge doormat Flounder. Others did pompano, mullet, scamp, triggerfish, and there was a 180 lb. tuna carcass (grade 3).

Got home and couldn't wait to get into the shower and get the fish funk off of me. I told Mom about knowing how to dress out fish now and she said if my Daddy were alive he'd shout "Hallelujiah!". Donnie will certainly be surprised that I can now aid him in cleaning fish!

Speaking of which - he's home. He arrived yesterday. Jet-lagged as hell, but looking oh-so-fine. I'm glad he's here. OK, maybe just a wee bit MORE than glad.

Next week: two days to do a practice run in the kitchen before the final Practical Exam in Basic Food Prep. - I'll be glad to have the chance for this as my vegetable dishes need work. Not to mention garnishing and presentation.

Onward and upward!

All I gotta do is act naturally...

noreply@blogger.com (Pat) — Wed, 14 Nov 2007 22:14:00 +0000

"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..."

The Incredible, Edible Egg

noreply@blogger.com (Pat) — Thu, 01 Nov 2007 16:07:00 +0000

Remember the egg commercials from the Egg Board in the 80's? I can still hear their jingle in my head. I think that's about the time the thought was passed around that eggs were HIGH in cholesterol and therefore very BAD for you. Uh............wrong. As the Greeks have always said throughout history: Everything in moderation, nothing to excess. (This, however, does NOT apply to some things - say for instance, chocolate!).

I'd have to say that eggs are nature's most perfect food. I believe I could begin to wax purely poetic on their virtues, but I'll save it for another day. Maybe over a good cuppa coffee.

Yesterday we learned to make the perfect French omelet. Five minutes from the refrigerator to the serving plate. How easy is that? I believe this is probably the most valuable skill I've learned in culinary school so far, other than making good stock. A French omelet is so light and fluffy - there are people who would think they are not "done" in the center, but they are. It's the butter in the middle that makes them look that way. But the curds are so fluffy (how many times have I used the word fluffy in the past two days???); it's just excellent. There's just nothing better than a perfectly made omelet, split down the middle, filled with some salsa and topped with some freshly grated Parmesan cheese. Wow. Did I say wow?!?

We also learned to make a fried egg and flip it. Using NO utensils. Pretty easy when you have the right skillet. Teflon, to be sure.

Got all my mid-term grades - all A's. I'm so self-impressed. I'll try not to injure my arm when I pat myself on the back. ;>)

A relatively easy week

noreply@blogger.com (Pat) — Sun, 28 Oct 2007 09:15:00 +0000

Yep, that's right. I said, a relatively easy week last week. And it was.

Monday - Food Prep class - Chef was out sick. Chef Redd made us clean for a while and then treated us to snacks in La Friandise. Cool.

Tuesday - Hospitality - Chef still not feeling good. But he did show up. Menus were due for our "restaurant". I turned mine in last week ('scuse me while I wipe that brown stuff off my nose) and got 2 grade points extra credit. My restaurant is tapas-style and its name is "La Bodega". If I could figure out how to attach it or link it, I would. But, dang it all, I'm technically challenged.

Wednesday - Food Prep - Chef feeling somewhat better. We cooked today. Rice pilaf and Risotto Milanese. Man, is risotto good. And so creamy. But is it worth standing over a hot stove and stirring constantly for 20 minutes. Methinks NOT. As long as Rice-a-roni is on the market, it'll be on my table. Plus, my daughter likes it (okay, I do too). Rice pilaf is one of those dishes that we'll be making constantly, so it is best learned now. I found that I prefer it made on the stovetop as opposed to the oven. Here's the difference: the stovetop method produces a creamier and stickier rice (more European style). The oven version is more fluffy (American style, but it reminds me of eating in the school cafeteria). According to Chef, we'll be making it in the oven as most people prefer it that way. (Ahem. They didn't ask ME.)

Thursday - Test in Hospitality - on the computer - was out of there in 10 minutes. Made a 96 - and only missed one question. Not bad considering I didn't even read the chapters! Mid-term test in Algebra. Think I did okay, but will know for sure when I get it back next Tuesday.

Friday - HUGE test in Meat Fab. class - and, yes, I actually studied for this one. We were tested on beef, veal, and lamb - primal, sub-primal, and fabricated cuts. I made a 100!!! Go me! Can't believe half the class FAILED. What is it with these twenty-somethings??? (Oh yeah, how soon they forget - I did the same thing in my 20's, so don't be fooled). Guess I'm older, and hopefully wiser.

I won't be in class next Monday as I have an appointment. They will be making pasta from scratch. ::big sigh::

More later........