CULINARY FOUNDATIONS, WEEK TWO

January 22, 2013

Today was an interesting and exciting day in class.  We received our tool kit and went through each item in the kit including the knifes.  That was both interesting and fun.  Also one of the students brought in a package of fried bug larvae from the South Florida State Fair, currently in town, and the Chef had all of us try it.  Yes, I actually did try it (some did not). I can honestly say I did not like it, but I think it was more the seasoning they put on the larvae than the larvae itself.  It had a taste like rice cakes or pork rinds. Neither one a fan favorite with me.

Jungle George's Exotic Meats and Bug Menu

January 23, 2013

Nothing too exciting in class. We reviewed measurements, resume writing, and had another knife demo by a company called Dexter, ironically nothing to do with the TV series, which those who watch it will find this as humorous as I do. They had a van that they performed a demo in showing the manufacturing process involved in the production of their knifes.  

The gentleman giving the demo was a man by the name of David Leathers who you can watch on YouTube breaking his record at carving a watermelon into a flower. http://www.youtube.com/watch?v=i-QsMYHaqbY

January 24, 2013

 

We were in the kitchen actually doing hands on knife work! We were shown how to properly sharpen a knife using a whetstone. Then the Chef asked us to try using our knives on a carrot so he could see how many bad habits he needed to break.  All you could hear in the kitchen was Chop, Chop, Chop, which it should have been more like swish, swish, swish, LOL.  We were then shown how to properly hold the knife and how to julienne and brunoise (broo-nwaz) a carrot.  

Julienee

Brunoise

No these are not pictures of my Julienne or Brunoise techniques. 

During our practicing of the newly learned techniques, camera crews came into the Kitchen and started filming for a show on the Lifetime Network called All Mixed Up.  I have never seen this show, but apparently it is like Chopped for culinary students.  This will be their 3rd season. Auditions were held earlier in January and students from the school had auditioned.  During their filming they did have interaction with some of the students from my class and they filmed me practicing my new techniques on a carrot.  It was so unnerving I just focused on the carrot and did not look up at the camera.  Who knows,  maybe they will show a little clip on the show intro.  That would really be a good laugh!

CULINARY FOUNDATIONS, WEEK ONE

Wow, I actually made it through the first week.  It felt more like two weeks.  So much information is crammed in my head already.  I have to say that going to school is much harder than work.  Here are the highlights of the week:

January 14, 2013

Day one was a "getting to know" day. It started with meeting the  other students in the class and hearing a bit about them. We had already met the Chef at orientation. We did a fire drill and learned the meeting place in case of a fire, a tree in the middle of a parking lot at the next building over.  It was a nice day for a stroll.  We took a tour of the campus and then reviewed the syllabus for the next 6 weeks.  

        
After class, I volunteered to be part of the Boy's Scout Benefit Pastry Team. We discussed what we would be making and assigned teams of two for each pastry item. I am a bit nervous since I have had no actual knowledge related to baking through the school yet.  I will be making 2 kinds of mousse along with assisting with other items. It will be a lot of work for the benefit but I will get the experience of learning to make items in the kitchen before I learn them in class.  Very exciting!

January 15, 2013

Day two we started off at full speed with the professional code of conduct and defining a Chef.  We went into the kitchen for the first time and reviewed safety measures. In class the Chef ask me of all people to start up a food processor that I had never used before in front of the whole class.  Of course he knew I had no experience with this and I failed terribly due to my several safety mistakes, which was the point he was trying to make to the class.  I know that I will always remember this lesson. We then attended a knife demonstration by a Japanese company called Kikuichi who now make professional knifes but used to manufacture Samurai swords.

  

January 16, 2013

Day three we discussed organization in the kitchen (mise en place "meez ahn plahs"), parts of a knife, different kinds of knives, and started discussing recipes. We also talked about the orchid plant that produces vanilla beans. The school has one growing on campus.  We got to see where the orchid is located and the flowers that it blooms. We also learned how it is pollinated to produced vanilla bean. This year was the first time the flowers bloomed on their orchid. Our Chef has been trying different methods to pollinate the orchid flowers and showed us how he has pollinated the blooms so far. Mexico is the only location that the orchid is naturally pollinated by bees. All other locations that the orchid is grown hand pollinate the orchid to produce the beans, making them more expensive to purchase. The word vanilla is derived from a Spanish word meaning little pod.  I guess we will see if the orchid on campus actually starts to produce vanilla beans. 

January 17, 2013

Day four, the last day of class for the week, we were back in the kitchen discussing weights and measurements.  From this lesson I found that I will need to really learn and memorize conversions of different volumes and weights.  I was a little freaked out during this discussion. The Chef assured me that as I use and practice these conversions in the kitchen, these will become second nature.  I, on the other hand, am not quite convinced so I guess we will see if I can actually get a handle on this within the next several weeks.  

One of the materials the Chef was utilizing to demonstrate weights and volume was honey. I asked if he knew what the difference was between bottles labeled "Honey" versus "Clove Honey."  Interestingly enough, it is based on the plant nectar the bee is obtaining. I also learned how the bees collect the nectar and make the honey.  This however will not dissuade me from eating honey as it tastes too good to care.

Orientation

Orientation finally! I thought orientation would be quick and easy, meet your instructors, get your books, get excited to start learning, and be on your way. Three hours later I left feeling a bit anxious.

Line Waiting Game

So the first step in orientation involved being corraled from one station to the next . . . go to Station 1, wait in line, check your school paperwork is in place, next.  Go to Station 2, wait in long line, check your financial aid paperwork is in place, next. Go to Station 3, wait in really long line, business department check, etc.  I thought they would have a better system in place like having already checked your individual status and when you check in for orientation, only send you to the departments that actually required something from you.  Obviously I have been away from school too long and my years of experience in the workplace have put me in the mind set of problem solving for solutions and efficiency.  Of course, my problem solving was for a better experience on behalf of the student, however, I am sure their system is in place for the benefit of the school/staff.  

Cheer Leading

After the line waiting game and all my checks were in place, I was sent to the orientation room for more waiting but I finally did meet my instructors and other members of the school staff.  They spent a lot of time on emphasizing if you have issues or problems you should communication with the school to help you through it, mostly about dropping from the school.  This left me with the feeling that it is a difficult program for people to actually complete program but this could have been just be for the benefit of the mostly "younger than me" student base. Although I am now envisioning an episode of "Hell's Kitchen" in my future. This portion of orientation had a lot of clapping of hands and shouting out in response to their repeated question of what your goal is "Graduation!"

Uniformity

So after the pep rally, they got down to business where I learned that they are apparently very strict on the dress code, especially on the culinary uniform.  They went through each detail of the uniform and what is required to be worn and not worn.  This is where orientation prior to 3 days before starting would have come in handy.  After receiving our schedule and assigned classrooms and instructor information, we were sent down to the book store to obtain our culinary books and gear. I walked into the book store ready to hand in my forms in exchange for my gear only to find that I was not up next and in fact the longest line yet was across the hallway waiting, so back of the line for me! Good thing I brought my Kindle. Once it was finally my turn, I found that the one size category fits all, doesn't fit so well . . . alterations required. Unfortunately I have a short waist so although I can adjust the hem line up 5" (not exaggerating), I am destined to wear the waistband rolled down 2" for the next year.  Not that alterations cannot be done to the waistband as well, but it requires removing and replacing the belt loops, 6 rows of stitching of the elastic on the waistband, removing and altering the pockets and removing and replacing the "not of any use to women" zipper they have sewn into the pants, not to mention the sewn in draw string.  If alterations are done, it will  not be done by me but a tailor.  In addition to the pants alterations who knew that finding a plain white T-shirt and plain black, non-slip, no holes, no mesh, no other color shoes for women would be so difficult?  On-line shopping may have to be my new best friend. Also destined in my future for the next year I will be wearing my hair in a ponytail 4 days a week because whether we are in class room or the kitchen, we are required to conform with the dress code policy at all times.  Yeah for me!  It is either that or I go military haircut.  This secondary option may be revisited at a later time.  At least the hats will only be required on days in the actual kitchen.   

Well we already received  home work so off to get started.  Class starts Monday morning.

Patience is a Virtue

As with many events in life, things don't always go as planned and my determination and patients is tested (only ever so slightly).  I turn in notice at work and patiently wait three months to begin my journey to become a pastry chef.  Just as I am on the brink of starting, I was notified that the orientation and start dates were change . . . ugh.  Not the end of the world here, but I am again patiently waiting for my orientation day.  Now just one more week, very excited and can hardly wait!

Every great dream begins with a dreamer.  Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.

Harriet Tubman