A Culinary Interlude

2009-03-28T13:27:00.002-05:00

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......

2009-02-15T08:21:00.002-06:00

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...

2009-01-10T07:35:00.002-06:00

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...

2008-12-16T20:39:00.004-06:00

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!?!

2008-10-16T14:50:00.006-05:00

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!!!

2008-09-15T15:05:00.003-05:00

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

2008-09-05T07:14:00.003-05:00

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

2008-08-30T21:17:00.003-05:00

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!

2008-05-10T18:43:00.002-05:00

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

2008-04-04T21:01:00.002-05:00

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

2008-03-17T20:35:00.006-05:00

"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....

2008-02-28T15:11:00.003-06:00

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

2008-02-25T08:23:00.003-06:00

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....

2008-02-12T16:24:00.000-06:00

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!

2008-01-31T15:05:00.000-06:00

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

2008-01-30T18:15:00.000-06:00

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?

2008-01-22T16:20:00.000-06:00

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

2008-01-10T21:28:00.000-06:00

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!

2007-12-11T23:14:00.000-06:00

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

2007-12-08T07:47:00.000-06:00

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

2007-11-27T16:48:00.000-06:00

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

2007-11-18T10:00:00.000-06:00

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...

2007-11-14T16:14:00.000-06:00

"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

2007-11-01T11:07:00.000-05:00

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

2007-10-28T04:15:00.000-05:00

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........

The storm before the calm

2007-10-21T07:46:00.000-05:00

Hell week. That's what I ASSUMED last week would be. Turns out my horoscope was correct: Virgo is in Venus now (whatever the heck that means), so this is supposed to be MY lucky time.

Monday - Test in Basic Food Prep. Luckily it was online and I had studied. I made a 96.

Wednesday - I was sick all day. Never again will I eat soup that contains both cabbage and beans. I know, I know, that's way more information than anyone needs to know.

Torrential rains and thunderstorms on Wed. & Thurs. - slogging through water 6-7 inches deep in the parking lots. Wet socks do NOT make me a happy camper; however this is my absolute favorite kind of weather. It is melancholy weather, and I believe that melancholy is one of those vastly underrated emotions.

Thursday - Algebra test. Couldn't believe it - the test was so easy I was finished in 10 minutes. I even asked if I had missed a page or something. Nope, I finished it all. If I didn't make an A it will be because I made some stupid arithmetic error.

Friday - Chef's club meeting at noon. We were locked out of the classroom, so we met in the hallway. Chef didn't show up. Highly irregular. Come to find out, he and Chef Redd are interviewing someone for a new Chef Instructor position. Chef finally shows up about 12:30, huffing and puffing. He obliges us all with a few details on the fellow they interviewed: he is Hungarian/American - a former Green Beret - and a Master Chef. Most impressive. I'm sure it all boils down to $$$, but we will see.
Anyhow - during those aforementioned torrential rains, an electrical transformer blew Thurs. night, leaving the east half of the campus without power, which still wasn't fixed at class time. The morning Meat Fab. class was cancelled, therefore, Chef cancelled our class - much to our great relief! So, we get a week's reprieve - and Chef even promised a study/review period as we're all sweating this test on beef/veal/lamb.

So, here it is Sunday - I still have to take my online Sanitation test sometime today. As soon as I eat something, take some sinus medication for this danged headache, and review my notes again, I'll get right on it.

Here is the moral of this blog post: Never assume anything. We all know what that means.

It Tastes Like Chicken!

2007-10-08T16:30:00.000-05:00

Okay, okay, I admit it. I tried the sweetbreads.

They were lightly breaded and pan-fried in clarified butter. Then we made a pan sauce with the drippings, butter, capers, lemon, and some demi glace.

I gotta tell ya - it tasted just like popcorn chicken.

If Chef had made them and served them without telling us, I would've never known the difference!

The lesson: sometimes you must prepare things you don't like and do it well.

OK - lesson learned.

Afterward, we made Veal Cordon Bleu, and Veal Marsala. Yum! The Marsala is one of my personal favs anyway.

Next we start lamb. I told Chef he's going to have to make me like it. I have tried, in vain, to acquire a taste for lamb, but have failed to do so. We we'll see.....

Shades of Hannibal Lecter

2007-10-06T12:57:00.000-05:00

Is it just me, or does everyone automatically think of Hannibal Lecter when sweetbreads are mentioned? "I ate his liver with some fava beans and a nice chianti."

Yesterday, in Meat Fabrication class, we had to remove the membrane from veal sweetbreads (affectionately known as the thymus gland) and wrap them tightly in plastic wrap, then in parchment paper. We then poached them in veal stock. Next they were placed in a hotel pan and weighted down with bricks. We placed them in the cooler for use on Monday, when we will remove the wrappings, slice them and pan-fry them. Let me tell you, oh hale and hearty readers, there is no way in H-E-double-toothpicks that Chef will get me to taste THAT.

I think I'll save myself for more "normal" gustatory delights.

P.S.> another 100 on a test! I thought I bombed it - turns out I should trust my instincts after all. Who'd a thunk it?

Cookin' up a storm

2007-10-04T09:48:00.000-05:00

Yesterday we had a large time in the kitchen. Chef had thawed out all kinds of meat for us to practice different cooking methods on.

Maddy & I were assigned to make Hungarian Goulash (with beef tenderloin, no less). Easy.

Other dishes made by other students: Beef Stroganoff, Brown beef in gravy, & some kind of meatballs. We prepared some homemade noodles to eat with the aforementioned dishes. Then we each got to pound out a small tournedo of beef tenderloin and quickly sauté it and then pour in some wine and flambé it. It's soooo much fun playing with fire! Next we each got to do the same thing with a chicken cutlet and some rum. Yee haw! Chef also prepared a london broil with a dry rub that was spicy and a flatiron steak. We ate until we were almost sick! We ALL took leftovers home. Mom was mighty happy....

Today.....Algebra test #2 (can you hear the sounds of the music from the Theme of "Jaws"?).

I'm also struggling with the preparation of my menu for my Intro. to Hospitality class. I chose to do a Tapas bar as my restaurant. Unfortunately, Tapas is all appetizers, so I'm kinda clueless on what to do. Chef said he would help me with it. I uploaded what I've got so far to my page on the college webspace and will go to school a bit early so he can peruse it and give me some suggestions.

Off to hit the Algebra book!

Dreaming of Silverskin

2007-09-30T05:42:00.000-05:00

We did, indeed, make soups on Wednesday. And since the afternoon class is smaller that the morning class, we each got to make soup on our own. I got to make Cream of Broccoli. Now wouldn'tcha just know it? I HATE broccoli! But the end result was pretty good, surprisingly.

As predicted, someone make vichyssoise (now I know how to spell it correctly!) and another made French Onion. And there was Beef vegetable too. Then we all got to try them while Chef critiqued them. We had to plate the soup and garnish it too. Aesthetics are very important!

Thursday was Hospitality class. We had a test. I made a 100! YAY ME!

Friday - Meat Fab. class. A 2 hour lecture on beef - primal, subprimal and fabricated cuts. There is soooo much to memorize! A ton of information. A ton of notes. I thought my ass would fall off - I kept shifting from cheek to cheek. Bwahahahahaha! Then we got to get into the kitchen and each fabricate a beef tenderloin. Removing silverskin is NOT one of my favorite things. But I only stuck myself twice with the point of my knife this time. And no blood! YAY! This is the first time class actually ran past 4pm. It was fine by me - I had nothing to do immediately afterwards anyway. With the ends of the tenderloin, Chef cooked us some "Scooby Snacks". He sauteed the chunks of beef in olive oil with fresh garlic, salt & pepper. A nice treat for us all.

This is the coolest part about Culinary school - you actually get to eat!

I've got to take my Sanitation test before Monday. Best get cracking..... (at least it's online).

Watch her, folk - she's fairly dangerous!

2007-09-26T09:14:00.000-05:00

We made tomato sauce in Monday's class - talk about a complete mess! I had it in my hair - all over my apron - and of course on my jacket. Took four washings (with Shout gel) to get it out! But at the end of class, Chef whipped us out some linguine and we got to try the sauce. I tried the vegetarian version and really liked it. I learned that to get a finer sauce, it must be put through a food mill versus a food processor. Even though the food mill is time consuming, it is an invaluable tool.

I finally received my knife kit yesterday. It's made my F. Dick (ya just gotta love that name!) and is German. It's the Eurocut set. I'm not particularly fond of the handles, but it is the set I will be learning with. After I graduate, I will then invest in really good knives. After doing much research online, I have discovered you can spend a large fortune on good knives. I really like my F. Dick set, because it came in a briefcase with foam inserts and a magnetized strip to hold the blades on. I'm amped, because I get to use them today for the first time!!!

Today - we begin soups. Chef has told us to eat a light lunch as we will be eating almost daily in class now. I know we will be making Vicchychoise, as Chef has waxed purely poetic on its virtues. Probably French Onion too. After that, I'm not too sure what the choices will be. Be certain, however, that since soup is one of my favorite things to eat, I will probably do a lengthy post on it soon...

The Mother Sauces

2007-09-19T15:49:00.000-05:00

This week has been spent mostly in the kitchen. We've made bechamel, veloute, hollandaise - and today was spent on espagnole. It's my favorite so far. There are soooo many baby sauces you can make from it. Very versatile.

We turned in our spice charts today. I was rather shocked to see how many just insisted on putting dried herbs on their chart - even after Chef particularly named things he did NOT want to see on them. Mine was rather simple - the picture makes it look even more so. At least it was correct! Here's a pic of it:

Not easy to see - but it was neat. And I learned quite a bit - for instance, I did not know that coffee is a spice. And I now have a new favorite: cardamom. So spicy and peppery at the same time. I'm thinking of making a coffee cake and adding some.

I've got a little case of the blues this week. I miss Donnie. Iraq is a long way from home. Talked to him last night and then went to sleep and tossed & turned all night worrying about him. He'll be home for 13 days of R&R on Nov. 17th. Is it November yet???

Test this coming Fri. in Meat Fab. class. More parts of a knife, knife skills, and cutting up a chicken. Should be a cinch.

TGIF

2007-09-14T05:57:00.000-05:00

Here it is, Friday again.

Three tests in the past week - all A's! Let's hope it lasts. I'm actually proudest of the A I made in Algebra, since, well, let's just say, math isn't my forte.

This week we actually began cooking. We made veal stock on Monday. On Wednesday we made bechamel sauce. Lecture is all about the 5 mother sauces and all the "baby" sauces that are made from each one. There are WAY too many to list here - and, yes, I have to know them ALL.

Today in Meat Fabrication class (affectionately known as Meat Fab) we will learn to cut up chickens. Yee haw. I've always hated cutting up chickens, but I don't think it will be too bad. I'll never forget when I tried to cut the neck out of a turkey for Thanksgiving once. I actually got physically ill. I have to look back on that and laugh now.

Today is the 50th anniversary of Gulf Coast Community College, the school I attend. A huge celebration is taking place on the green beginning at 4pm. There will be food and activities for children. The Culinary students will be cooking the hot dogs. I plan on taking Erin. She'll love it. She's always begging to go to school with me. Now's her chance!

This morning I'm going to get my driver's license changed back to my maiden name. You all cannot begin to know how ecstatic this makes me. Once that's completed, I'll really feel like the past two years of the extreme nightmare are over. It's been a hard row that I've been hoeing and to say I'm happy that it's finally over is a vast understatement.

More later.....

First big exam

2007-09-05T14:33:00.000-05:00

Today was my first major exam. It was comprehensive for the first 3 chapters from Basic Food Prep. Mostly history (Antonin Carême, Georges Auguste Escoffier, and Fernand Point - haute cuisine, classique cuisine, and nouvelle cuisine, respectively), the classic kitchen brigade and which chef does what part in the kitchen, parts of a knife, classic knife cuts and sizes of the cuts, types of fire extinguishers and what types of fires they are used for, and for extra credit we had to do a little math by writing how many teaspoons, tablespoons, cups, ounces, and pints are in 2 quarts). Easy enough. I ACED IT!

Hurrah for me!!!

Tomorrow I have my first quiz in Introduction to Hospitality class. It will be on F & B (that's food & beverage) management principles, etc., etc. This one I'm NOT looking forward to.

Next in Basic Food Prep we begin making stocks and then on to the five Mother sauces. (Let's see if I can remember them off the top of my head: Bechamel, Veloute, Espagnole, Hollandaise, and Tomato???). Yes, by Jove, I think I've got it.

Uniforms should be in sometime this week (hopefully before Monday) - shoes and knives will arrive a little later. Can't wait to post a picture of myself in my cute little student chef outfit. You all will probably die laughing.

More later.....

Labor Day Weekend

2007-09-02T13:46:00.000-05:00

Has it really been a week since I posted? Wow - I've been so busy!

My divorce was final this past Tuesday. Let's hear it for me - YAY!!! It only took over 18 months to get it done.

School? Most of the week was spent in the kitchen practicing our knife skills.

I received the remainder of my Pell Grant in the mail yesterday, so I went to Sam's Club and bought some items I'll be needing for school. A temperature gauge, and a set of kitchen shears. At Target I purchased a set of Henckels paring knives for $16.00 - not bad, eh? My shoes are on order and my uniforms are too. I'm going to corner Chef Ashman tomorrow and inquire about buying a set of F. Dick knives that he has. I think he said they were $99 for the 7- or 9- piece starter set (I can't remember how many pieces there were exactly).

This afternoon, Erin & I are heading out to Super Wal-mart and I'm going to buy myself a fishing tackle box to keep my knives and gadgets in. Chef recommended them as an excellent way to transport your equipment. And it sounds like a good idea to me and relatively inexpensive too.

The biggest news of the week: Friday we had the first meeting of the Student Chef's Club on our campus. The decision was made to elect new officers for this year. They passed around a piece of paper and people self-nominated themselves (is that bad grammar or what???) for the position they thought best suited them if they were interested in serving. I put my name under Vice President or Secretary. Well, as it turns out, only one guy signed up for the position of President. When he introduced himself, it turns out he's only 18 years old! (I could've sworn he was about 30!). So when Chef asked if anyone else might be interested, my hand shot up. Needless to say, we will be having a vote this coming Friday during our weekly Student Chef's Club. Hey - I've always heard you could be President if you really wanted to!!!

Monday, Aug. 27th - Basic Knife Skills

2007-08-27T17:28:00.000-05:00

Today was the beginning of Basic Knife Skills that every classic Chef should know.

The basics: Battonnet, Julienne, Medium Dice, Small Dice, Brunoise, Chiffonade and Mince. Over and over and over, ad nauseum. I even attempted to do a Tourner cut, and didn't do too bad for a first timer. We have to memorize the exact dimensions and practice uniformity.

Then we got our first real taste of cleaning the kitchen too. Running the commercial dishwasher and mopping.

Wednesday we will be reviewing for our first exam. Monday is a holiday. And then the exam will be on the following Wednesday. Plenty of time to read and memorize.

More on that later.

Tonight is the first fall meeting of the local chapter of the American Culinary Federation. It's being held at a new bakery in town whose owner graduated from the program I'm in two years ago. I'm excited, as it's a great way to network (and I need a job!!!).

I have a spice chart with samples and a report due on Sept. 19th - MUST start on it!!! And get caught up on reading for my Sanitation class. It's ALWAYS something! But I'm loving it. I don't feel like it's work at all. It just makes me want to come home and cook fabulous dishes and practice.

Wasn't there a Chinese proverb that said "Do what you love and you'll never work a day in your life"? (or something along those lines). Makes perfect sense to me now.

2007-08-22T11:57:00.000-05:00

It's now Wednesday, Aug. 22nd. I attended the morning class of Basic Food Prep as I have an appt. this afternoon and Chef Ashman was kind enough to let me swap my afternoon class. Thanks Chef!

Today we covered Chapter one - History & Professionalism. Sort of boring, but when you consider that without the fellows like Carême, Escoffier, and Point (sp?) we wouldn't be where we are today in the culinary world, I guess it's a necessary evil.

That said - we moved to the kitchen and got to handle various knives and feel the fit of them in our hands. We were taught to sharpen them with coarse, medium, and fine stones and then to remove the burrs with a steel. Simple enough, but slow going. Chef Ashman assures us that speed will come with time and practice. And that we will grow sick of sharpening knives. We got to practice cutting up some carrots. Monday's class will almost be entirely in the kitchen practicing chopping various vegetables. I'm ready....

Yesterday was business math class - more like a finance class than a math class. It's been over 20 years since I've had basic algebra, so I'm behind a bit. I took home a practice quiz and am baffled by the fractions. What is it about those freaky little numbers that make my mind go numb? So, I'm going to go to school early on Thursday and go into the Success Center and see about getting some brief tutoring on fractions. Hey, it's free - so why not take advantage of it?

Yesterday I also had my first Intro. to Hospitality class - also with Chef Ashman. In this class, we learn the "business" side of things. We have a major project in this class - we have to come up with an entire menu, standardized recipes, restaurant building plans, projected earnings and losses, etc. etc. - it's going to be very interesting. For class tomorrow we are to come up with a name for our restaurant and what sort of dining establishment it will be. I have decided to name mine "Feast" and it will be a cafe/bistro type. Not sure what sort of menu I'll start with, but am thinking hard on it for now.

More later, kids. Right now I've got to blaze.

The First Day of Class

2007-08-21T08:57:00.000-05:00

I'm officially a student. Know how I know? I have homework!

I had to be at school at 0730 for orientation to the "distance learning" course on Sanitation. Funny - a meeting to teach you how to use a class offered on the internet. That took all of 30 minutes and then I didn't have my next class until noon. So I went back home and piddled around. Took myself to lunch and then off to school.

The first day was so exciting! Chef Paul Ashman went over the syllabus and then we got to tour the bakery and the kitchen. We share a kitchen with the cafeteria and we were introduced to Chef Stu who is in charge of the cafeteria. He welcomed us and then proceeded to tell us that his pet peeve is a soured mop. To please, please, please, rinse out the mop before you hang it up. Do NOT, under any circumstances, leave the mop in the bucket and let it sour because you WILL get yelled at the next day!

Chef Paul also talked about uniforms and knife sets. They have arranged with a company to get our chef outfits for a very reasonable price. The webpage should be available for ordering today. As far as knives go, he is going to bring in his personal knives on Wed. and let us handle them. They are a very expensive Japanese set and way out of my price range. He also had some websites where knife sets are inexpensive. We have until Sept. 10th to purchase all these items. I'm psyched!

Today - Tuesday - I have Business Math class and then Introduction to Hospitality (with Chef Ashman again). I have a ton of reading to do for my Basic Food Prep class (the Monday & Wed. class). I've got to buckle down and get my homework done!

The very beginning - Orientation to Culinary School

2007-08-17T08:15:00.000-05:00

I'm off and running.......

I began my Culinary experience on 16 AUG 2007 - I attended orientation at Gulf Coast Community College (hence to be known as GCCC) in Panama City, FL.

There were over 50 students in attendance. Both first and second year students. Chef Billy Redd and Chef Paul Ashman went over the basics of what will be happening and some scheduling changes that need to be made. They asked for volunteers to move out of the 8-12 classes and into the 12-4pm classes - hey! that's right up my alley. I quickly raised my hand and was the ONLY one to volunteer to change. What's not to love about taking your time to get ready in the mornings?

They stressed the importance of participation and helping others. And how we all needed to apply for scholarships and grants (there's a big DUH). And how many society events we will be aiding with each year. We toured the kitchens and classrooms and discussed chef uniforms and knives that we will purchasing soon. I can't WAIT to get a picture of myself in my uniform with my chef's toque (hat) on.

Classes actually begin on Monday, 20 AUG, at 0730. I'm sooooooooo ready.

Bear with me if I don't post each and every day. I may be pressed for time or just be out of sorts. Or busy studying (this is the most likely choice).

And thanks, dear friends, for caring enough about me to be interested in reading my daily sojourn.