Veal Sweetbreads
I’ve been remiss here. I’m finding that work and school and life are such a juggling act, that on the scale of priority, blogging tends to fall somewhere between flossing my teeth and organizing my sock drawer. But while I have minutes to spare, I had some thoughts on school. One culinary course down, a second course begun. I am officially in love. It doesn't hurt that I did very well in Stocks, Soups and Sauces, which bolstered my confidence immensely. But I'm also getting into the rhythm of things now and I realize I wouldn't trade this experience for the world.
First, I want to once again thank everyone who offered their insight for my food trends paper. The assignment was to pick a topic and find magazine articles supporting your topic, and make an argument either way. The chef said that mine was an excellent paper. She said I was the only one who took the time to think outside the box of the articles. I got a 100. So, to Joe, Bun and Matt: thank you!
After we received our papers last week, we took our final exam and completed our practical. In the morning: knife cuts and a soup. Our team chose vichyssoise and my soup turned out quite nice, thank you very much. After lunch, it was 2 sauces. I was assigned hollandaise and mornay. I was so happy I could have cried. The white sauces I knew, and felt fairly confident about. The brown sauces, well...
Chef was pleased with my hollandaise, especially after my Week 2 debacle, where I kept attempting hollandaise and inadvertently making scrambled eggs. Yuck. This time, I did it just right. The texture and viscosity were perfect. I went a little heavy on the lemon juice, but it wasn't detrimental to the overall flavor. The mornay was a success as well – for the most part. Chef said that again, the texture and viscosity were perfect. But I didn’t cook my roux for long enough, and as a result, the mornay had a slightly chalky taste. But I’m still pleased with the results of my practical!
Course #2: Essentials of Dining Room. This is where we learn front of the house. I have to confess, I was a bit apprehensive about this. I have never waitressed a day in my life, I’m a little bit uncoordinated, and oh yeah – I’m deaf in one ear. But the surprise of a lifetime: I loved it! I love the ettiquette and protocol. I love making people feel warm and welcomed. I love expressing myself through food. This Sunday, I’ll do my best to take some photos in the dining room.
Until then folks!
Sometimes Bad Things Happen to Good Chickens
After we received our papers last week, we took our final exam and completed our practical. In the morning: knife cuts and a soup. Our team chose vichyssoise and my soup turned out quite nice, thank you very much. After lunch, it was 2 sauces. I was assigned hollandaise and mornay. I was so happy I could have cried. The white sauces I knew, and felt fairly confident about. The brown sauces, well...
Oyster Rockefeller
Chef was pleased with my hollandaise, especially after my Week 2 debacle, where I kept attempting hollandaise and inadvertently making scrambled eggs. Yuck. This time, I did it just right. The texture and viscosity were perfect. I went a little heavy on the lemon juice, but it wasn't detrimental to the overall flavor. The mornay was a success as well – for the most part. Chef said that again, the texture and viscosity were perfect. But I didn’t cook my roux for long enough, and as a result, the mornay had a slightly chalky taste. But I’m still pleased with the results of my practical!
Course #2: Essentials of Dining Room. This is where we learn front of the house. I have to confess, I was a bit apprehensive about this. I have never waitressed a day in my life, I’m a little bit uncoordinated, and oh yeah – I’m deaf in one ear. But the surprise of a lifetime: I loved it! I love the ettiquette and protocol. I love making people feel warm and welcomed. I love expressing myself through food. This Sunday, I’ll do my best to take some photos in the dining room.
Until then folks!
5 comments:
Very impressive, Kate. I envy what you're doing. My favorite roux timing trick is to have a drink while making the roux. The time it takes to finish is good whisking time. I learned it in the South, so maybe it's not French. :) I've heard Emeril cook the color of his roux based on the number of beers: 1 beer blonde roux, 3 beers brick roux . . .
Congrats Kate,
I am so excited for this journey you are on!
I'm also really happy that I get to taste test. Happy Tummy :)
I am so proud of you, Kate!!
Stacey Doyle
ps. my verification word was: comyle
bwahahaha
cereal!
I've been waiting to hear how you are doing- some day perhaps we'll see you on Top Chef! It all sounds so exciting - good for you!
Lisa
Thank you all! David, I'm loving your roux making tips. And they're convenient because I do make it a point to always cook with drink in hand!
I don't even like Oysters but that last pic makes it look yummy - which I am sure it was! Congrats Kate, I am glad you began waitressing with a bang!! And despite the teasing I knew you'd be awesome!
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