tag:blogger.com,1999:blog-73930130068152853762012-02-01T04:29:02.597-08:00True stories of a culinary studentbarbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.comBlogger2121100tag:blogger.com,1999:blog-7393013006815285376.post-18502055191831546752012-01-10T14:08:00.000-08:002012-01-10T14:08:34.161-08:00

The grades are in for Fall 2011.  My 7th Quarter brings 2 more A's.  In Nutrition I finished with 112.23%  and in European I finished with a solid 96%. Next Quarter is my last kitchen class.  It is also supposed to be my last quarter in this program but this program doesn't technically exist my campus so...  I am having issues with the school and the diploma program that I am working on with the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-13241680025045389612012-01-10T14:00:00.000-08:002012-01-10T14:00:47.095-08:00

I missed week 9 because I was sick.  It was supposed to be the food of Switzerland. Week 10 was supposed to be Russian food and week 11 was supposed to be our final but since so many of my classmates were graduating this quarter they had to take their final in week 10.  They allowed all of us to take the final week 10. We made Borscht, Russian Style Green Beans and Chicken.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-90186264344891893942012-01-10T13:54:00.000-08:002012-01-10T14:11:42.453-08:00

This week was supposed to be Germany but Chef was almost 30 minutes late arriving and most of the class was about to leave when he arrived so we staged a coup and told him we refused to cook the menu for that day.  He told us that since he was late we could make whatever we wanted using the food from the Germany req. We all made something and enjoyed a family style meal.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-51640733061643974202012-01-10T13:48:00.000-08:002012-01-10T13:48:09.096-08:00

Menu: Braised Endive with Almond Cream, Consommé Brunoise, Tomato Clamart, Warm Oysters with Zucchini, Potatoes Parmentier, Chicken Sauté Marengo, Butter Lettuce Salad, Crème Brule Summary: This week is our last week in France. The food seems pretty straight forward. We are making Crème Brulé. This is one of my favorite desserts to make. I make it at home all the time because it is so easy and

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-83649150791794727142012-01-10T13:42:00.000-08:002012-01-10T13:42:10.896-08:00

Menu: French Onion Soup, Veal Kidneys, Lamb Stew, Stuffed Swiss Chard, Watercress Salad with Endive and Cucumber, Crepes stuffed with Lemon Soufflé Summary: Things went much better in the kitchens this week. A lot of people were absent so we only had 2 teams. We presented all the food from both teams together. Food: French onion soup is my most favorite type of soup. Ours was delicious. We did

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-20839299075292468022012-01-10T13:33:00.000-08:002012-01-10T13:33:56.148-08:00

Menu: Ratatouille, Soupe de Legumes aux Petite Coquillages, Le Blanc de Poisson Belle Mouginoise, Filet de Porc Farci Lyonnaise, Salade de Poire, Mousse au Chocolat Summary: This was a hard week in the kitchens. It seemed like every team struggled with timing and the food. I know my team did. It was just a very disappointing week for me. Food: Ratatouille and Filet de Porc Farci Lyonnaise – Our

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-79714263063167215972012-01-10T13:24:00.000-08:002012-01-10T14:12:12.861-08:00

Menu: Zuppa alla Pavese, Gnocchi de Patate in Salsa di Parmesan-Reggiano, Vitello Tonnato, Osso Buco Milanese, Cicorietta Saltata con Pancetta, Risotto alla Zafferano, Panna Cotta Summary: The recipes this week are fairly straight forward. Why anyone would ruin a nice piece of veal by covering it with a tuna sauce is beyond me. Food: Zuppa alla Pavese – Our soup was ok. I thought it needed

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-28419987474979881162012-01-10T13:18:00.000-08:002012-01-10T13:18:39.535-08:00

Menu: Tomato Bruschetta, Roasted Garlic Aioli, Tagliatelle al Peperoncino, Melanzane Involtino, Pollo alla Toscana, Basic Polenta, Asparagi al Parmigiano-Reggiano, Tiramisu Summary: While I don’t always agree with the recipes we are given to cook, I do follow them. This week was especially frustrating to me because we had a hard time, there was no security guard to open the door. We did not get

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-91381669812691480012012-01-10T13:09:00.000-08:002012-01-10T14:12:53.124-08:00

Menu: Peperonata, Braciole, Caponata, Pomodoro Sauce, Orechetti con Carciofi, Insalata de Seppie, Calamari e Gamberi, Tunnu a Palirmitana, Torta Caprese Summary: I love all Italian food. When I cook at home, Italian is my specialty, and Southern Italy is my favorite region. Food: Peperonata – I thought this was tasty. Chef wants us to pay more attention to equal sized portions and make sure

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-25585342736078883572012-01-10T13:04:00.000-08:002012-01-10T13:04:11.397-08:00

This is going to be an especially hard class.  Our Chef Instructor is new and has never taught before. Menu: British Isles – Roast Beef with roasted potatoes, broccolini and glazed shallots, Yorkshire pudding, Langoustine soufflé, Fennel – Onion salad, Cheese Herb Bread, Strawberry shortcake Summary: While I am not generally a fan of the food from Britain, there were things I liked about this

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-1068998447509794692012-01-10T12:55:00.000-08:002012-01-10T12:55:21.829-08:00

The Grades are in... I can go into my week off knowing that my 4.0 GPA is secure.  I got an A in both "Management, Supervision, and Career Development" and "Latin".  Next quarter I will be taking Classical European and Nutrition Science.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-10230041626322921432012-01-10T12:38:00.000-08:002012-01-10T12:39:14.123-08:00

This week there was no menu.  When we arrived in the kitchen we were given a card that had the dish we were expected to make listed on it along with our assigned presentation time.  These were the possibilities: #1 - Green Mole with Arroz Verduas #2 - Vatapa with Arroz Blanco #3 - Arroz con Pollo I was given #3 - Arroz con Pollo. We didn't get a critique on our dish.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-2509617738503077172012-01-10T12:27:00.000-08:002012-01-10T12:27:31.357-08:00

Menu: Mystery Basket Summary: This week we are working with mystery ingredients and no recipes! Food: Our menu for this week was 1 fish, 1 cup of rice, 1 cup of beans, 2 roma tomatoes, and another ingredient from the pantry. I made a roasted tomatillo salsa, frijoles negro, rice with green onions, roasted corn with cayenne pepper and cod crusted with Dijon mustard and crushed cashews. I was

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-72859758854521055802012-01-10T12:25:00.000-08:002012-01-10T12:25:07.505-08:00

Menu: Camarones Sofrito, Black Bean Soup, Hearts of Palm Salad, Curried Lamb Stew, Stuffed Dates Summary: This week we are working on Shrimp cookery, Bean Cookery, Stewing, and Emulsions. Food: First up is our Camarones Sofrito. The tomato sauce had a little kick to it. Chef said that our Shrimp was perfectly cooked. The flavors were really good and we had a nice presentation. I wish I could

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-5958885002685604972012-01-10T12:22:00.000-08:002012-01-10T12:22:03.544-08:00

Menu: Run Down, Ensalada de Aguacate y pina, Pepperpot Soup, Arroz con Pollo, Sweet Potato Cake Summary: This week we are working on poaching, simmering, pilaf method rice, baked custard. Food: Our Run down was prepared correctly. The fish was cleaned properly and turned out nice and flaky. Chef said it was very good. I tasted it but thought it was too fishy. I prefer lighter flavored fish.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-15672341715274104442012-01-10T12:18:00.000-08:002012-01-10T12:40:32.849-08:00

Menu: Jerk Chicken, Bean and Stew, Plantain Croquettes with Cilantro sauce, Polenta, Chutney, White Fish salad, Coco Quemada Summary: This week we are working on bean preparation, Pureeing, sugar work. Food: The Jerk Chicken was good. Chef said it was not as spicy as he thought it would be. The Rice was perfectly cooked. Our Plate with the Croquettes, Polenta and Chutney was nice. Chef said

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-57532224950701663482012-01-10T12:14:00.000-08:002012-01-10T12:40:57.333-08:00

I guess I missed this week 6 class and had to write a restaurant review to make up for not having a journal entry. Latin – Missed Journal Restaurant Review - Pampas, Palo Alto Pampas is a Brazillian Churascaria. I had the rodizio. That is the "meat buffet". The servers come around carrying skewers of different meats and carve you off a hunk. The rodizio is priced at $44. That includes all the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-41189863602386690252012-01-10T12:07:00.000-08:002012-01-10T12:41:30.108-08:00

Menu: Ceviche de Pescado, Tamales de Espinaca y queso, Pabellon Criollo Summary: This week we are working on steaming, tamale building, simmering and deep frying. Food: Ceviche de Pescado – The Ceviche had a good flavor but we should have drained off some of the excess liquid. The presentation was nice and the garnish was perfect. Chef said that the fish was cooked perfectly. Tamales de

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-70940698036553409582012-01-10T12:03:00.001-08:002012-01-10T12:03:28.140-08:00

i don't know what happened.  i just totally flaked out.  let me work on getting this caught up!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-84254240265380747782011-08-08T19:08:00.000-07:002011-08-08T19:08:32.365-07:00

Latin – Week 4 August 2, 2011 Menu: Sopa de Palmito, Ceviche de Championes, Vatapa de Galinha, Pirao de Arroz, Couve a’ Mineira, Ensalada de Tomate y Cebolla, Crepes con Salsa de Dulce de Leche Summary: This week we working on blanching, sautéing, stewing and sugar work. Food: Our first dish was the Sopa de Palmito. The Soup tasted good but had a little too much cayenne pepper on the top. It

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com4tag:blogger.com,1999:blog-7393013006815285376.post-64351201297039572172011-08-08T19:03:00.000-07:002011-08-08T19:03:21.048-07:00

Latin – Week 3 July 26, 2011 Menu: Guacamole, Sopa de Fideos Aguada, Chiles en Nogada, Frijoles de Olla, Corn Tortillas, Arroz con Leche Summary: This week we are practicing our roasting techniques on Chiles, Tomatoes, and Pasta. We are also working on simmering and rice cookery. Food: Guacamole and Chips: Our Guac was Delicious! Chef used the words “Very Good” and “Awesome” to describe the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-60224015388568297782011-08-08T18:59:00.000-07:002011-08-08T18:59:04.649-07:00

Latin July 25, 2011 Menu: Sopa del Ajo, Nopales en Chipotle, Arroz Blanco, Pavo al Vapor en Recado Colorado, Pico de Gallo and Salsa de jitomate cocida, Pickled Onions, Frijoles Refritos, Churros & Hot Chocolate Summary: This week we are practicing steaming, pickling, marinating, pureeing, bean cookery, dough frying and piping. Food:. Sopa del Ajo – Our soup was presented at the correct

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-48889373168960276602011-07-18T16:00:00.000-07:002011-07-18T16:00:30.836-07:00

Stephanie over at Dispensing Happiness has brought back Blogging by mail! I was excited to participate again because I have missed this fun event!  I have shipped a box of my favorite things that I go to for care and comfort to a distant land.  I hope it arrived intact! The other day I received my package from the lovely Anne of Anne's food in Sweden. Such a variety of wonderful things! 

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-71867717141348555982011-07-18T15:42:00.000-07:002011-07-18T15:42:15.179-07:00

Latin July 18, 2011 Menu: Sopa de pollo, corn tortillas, mole verde, arroz con verdure, flan naranja Summary: This is our first week in Latin. The food this week seems like good hearty food. We will be making corn tortillas from scratch. We need to learn how to use the tortilla press, practice our stewing methods and also cooking custards. Food: I thought the food this week was delicious. I

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-20035892900233860272011-07-10T17:07:00.000-07:002011-07-10T17:07:12.645-07:00

This quarter I am taking Latin (cuisine, not language!) and Management, Supervision and Career Planning.  School starts tomorrow. I have three quarters left and will be graduating in March!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-86056861836473866872011-07-10T17:00:00.000-07:002011-07-10T17:00:18.689-07:00

This week is our Final for Garde Manger.   There is a written exam and a practical. For the practical we have to made 1 sauce or chutney, 12 identical canapes, 4 identical composed salads, 1 lb of sausage and a chicken galantine. I got 105% on my written and 98 on my practical.  Caprese on Crostini   Cucumber Cups  Full Display  Galantine and Sausage   Salad 

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-37684774878017095462011-07-10T16:52:00.000-07:002011-07-10T16:52:50.157-07:00

June 6 – 7, 2011 Objectives: Practice for Final Menu: Chicken Galantine, Pork Sausage, Salad, Canapés, Sauce or Chutney Summary: This week is practice for our final. Another chance to perfect my Chicken Galantine and my sausage. Food: I have now successfully skinned and deboned two whole chickens. One more to go for this class. I have grown so much since I started school. I have cooked and

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-26753120891344732512011-07-10T16:49:00.000-07:002011-07-10T16:49:12.684-07:00

I was out sick this week so I don't have a journal entry but since we only had one day (because of the memorial day holiday) I didn't miss anything. Vocabulary Buffets action buffet: a buffet that has action stations action station: a meat carving or pasta station attended buffet/served buffet: a buffet where servers are stationed on one side and serve the guest backwards planning:

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-7183584527546734022011-05-31T14:32:00.000-07:002011-05-31T14:32:11.358-07:00

Garde Manger May 23-24, 2011 Objectives: Deli Trays, Fruit and Veggie Trays, Sauces Recipes: Meat tray, Cheese tray, Veggie tray, Fruit tray, Sauces Summary: This week we are making trays of food. This couldn’t be at a better time because our BEO project is due this week. It is giving us practice at setting up a buffet which is what the BEO project is. Food: We all worked on different

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com3tag:blogger.com,1999:blog-7393013006815285376.post-29687941477116279632011-05-24T14:13:00.000-07:002011-05-24T14:17:06.297-07:00

Vocabulary acidification: when the acid from the culture begins to coagulate and curdle aging (of cheese): the term for when the cheese is stored to gain flavor annatto: a yellow colored powder from plants artisan butter: butter with lower water content and higher milk fat bloom: what you do to gelatin before you use it. cheese vault: a special room that has the right conditions for aging

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-90136930914377401072011-05-24T14:11:00.000-07:002011-05-24T14:16:13.177-07:00

Vocabulary Week 6 attelet*: a decorative skewer ballottine*: similar to a galantine only not covered in aspic. caul fat/lace fat: a fatty membrane from pig or sheep stomach used to wrap terrines en terrine presentation*: presented in the terrine. forcemeat: a mixture of types of meat and fat, seasonings, and binders galantine*: chicken skin filled with chicken mousse, rolled and poached then

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-18259532443014002142011-05-24T14:09:00.000-07:002011-05-24T14:15:30.758-07:00

Vocabulary casing(s): animal intestine used for making sausages caul fat: the membrain from the outside of the stomach from pigs and cows certified pork: pork that has been frozen for a number of days to kill germs. cured and cold-smoked sausage: cured using nitrates and nitrites, then smoked at a temp below 100° cured and dried sausage: sausage like salami cured and hot-smoked sausage: cured

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-40120385431403889862011-05-24T14:04:00.000-07:002011-05-24T14:04:40.723-07:00

Garde Manger May 16-17, 2011 Objectives: Terrines, Aspic, Chaud-Froid, and Cheese Recipes: Confetti Vegetable Terrine, Terrine de Campagne, Classic White Chaud-Froid, Broccoli Mousse, Mozzarella, Insalata Capresse, Restaurant Style Presentation Summary: Everyone in class seemed off this week. We all seemed tired and cranky. But we did produce some nice platters of food. We worked with Aspic

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-75760532945715373552011-05-24T13:59:00.000-07:002011-05-24T13:59:31.856-07:00

Garde Manger May 9-10, 2011 Objectives: Forcemeats, Terrines, Galantine Recipes: Chicken Galantine, Duck Terrine, Vegetable Terrine, Apple Cranberry Chutney Summary: I am so proud of myself this week. After the fiasco of fundamentals in which I got sick after Chef butchered a chicken I deboned, and skinned a whole chicken in class and I was the first one done at my table! I can’t believe how

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-50967712922850603672011-05-24T13:54:00.000-07:002011-05-24T13:54:46.789-07:00

History of Garde Manger In the brigade system that was created by Auguste Escoffier, Garde Manger is Cold Pantry. The literal translation of GardeManger is “Keep to Eat” and refers to the process of preparing foods for storage by Brining, Smoking, Drying, Curing, or Canning. In today’s restaurants, Garde Manger also refers to the station that makes salads, dressings, hors d’oeuvres and

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-25725235243078438252011-05-24T13:47:00.000-07:002011-05-24T13:48:47.016-07:00

Garde Manger May 2-3, 2011 Objectives: Sausage Recipes: Fresh Mexican Chorizo, Bratwurst, Kielbasa, German Potato Salad, House Made Mustard, Chicken Apple Sausage, Sage Breakfast Sausage, Scotch eggs with aioli, Fresh Italian sausage, Artisan Sausage platter. Summary: It was sausage-palooza this week. We made six different types of sausage, as well as fresh mustard and German potato salad. I

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-13637269884855221802011-05-01T21:55:00.000-07:002011-05-01T21:55:11.300-07:00

Garde Manger April 25-26, 2011 Objectives: Hors d’oeuvres and Canapés Recipes: Crostini of Bacon Wrapped Asparagus and Brie, Rillettes en Roulade, Ham and Cornichon Canapés Summary Day 1: This week we are practicing hors d’oeuvres again. There are three types of service for things like cocktail parties. Russian Service is when a waiter carries a tray around to people that are seated and he

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-4585026153970800012011-04-24T21:57:00.001-07:002011-04-24T22:04:15.726-07:00

Vocabulary week 4 amuse-bouche*: a tiny bite, amuse bouche literally means amuse the mouth apèritif*:  a drink before a meal to stimulate the appetite blind bake:  the process of baking a pastry shell empty and then filling it after bruschetta*:  toasted bread rubbed with garlic and served with toppings buffet (hors d’oeuvre) service:  a table or several small tables with appetizers, stationary

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-85669075975256325172011-04-24T21:56:00.000-07:002011-04-24T21:56:49.846-07:00

Vocabulary week 3 leavened bread: breads that are raised with yeast crumb: the inside of the bread crust: the outside of the bread unleavened bread: bread that is made without using yeast to raise flatbread: same as unleavened bread or bread made to give it the flat appearance yeasted flatbread: breads that are made with yeast but formed to give them the look of unleavened bread sandwich

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-68452401920000211172011-04-24T19:47:00.000-07:002011-04-24T19:47:39.567-07:00

Garde Manger April 18-19, 2011 Objectives: Cold Soups and Sandwiches Recipes: Chilled Blackberry Yogurt Soup, Cured Salmon BLT, Vegetable Chips, Reuben Sandwich, Duck Prosciutto with balsamic glaze and fig jam, Southwestern Turkey Wrap, Chilled Roasted Tomato Soup with Basil Crème Fraiche and Parmesan Tuile, Lamb Pita, Vada Pav, Croque Madame, Club Sandwich Summary Day 1: This week we worked

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-5761068000244050672011-04-19T00:44:00.000-07:002011-04-19T00:52:02.268-07:00

Garde Manger April 4-5, 2011 Week 1 Objectives: Curing and Brining Recipes: Pork Rillettes, Duck Confit, Duck Prosciutto, Bacon, Canadian Bacon, Pancetta, Pickles Summary: These are our first nights in the kitchens. I have been looking forward to taking Garde Manger since I finished Fundamentals. The change to the curriculum this quarter is beating me. There is so freaking much homework. Even

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-27630327554402981312011-04-03T15:09:00.000-07:002011-04-03T15:10:13.029-07:00

The Grades are in.  I scored 98/100 on my Practical, 10/10 on my Shadow a Chef project and 105/100 on my Written exam for a total of 95.89% in the class!  I am still a 4.0 GPA student.  If I can maintain a 4.0 GPA I will graduate with the Culinary School equivalent of Summa Cum Laude! Next Quarter is Garde Manger!  I can't wait!!!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-31349223780228325672011-04-03T15:04:00.000-07:002011-04-03T15:04:40.726-07:00

American Regional –Shadow a Chef, Final Project March 20, 2011 On March 17, 2011 I arrived at Pampas Palo Alto to shadow Chef Nicole (Nikki) Baverso for the day. Pampas is a modern churrascaria style restaurant. They have a rodizio style of service with fourteen different types of meat. Chef Nikki graduated from Johnson and Wales in June 2006 with a Bachelor degree in Culinary Arts. She did

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-32548144469235566872011-04-03T14:55:00.000-07:002011-04-03T14:55:32.731-07:00

American Regional Hawaii menu FINAL Ahi Poke Spam Musubi Saimin with Teriyaki Meat Sticks Pineapple Fritter, Maui Mango Sauce Ahi Poke Spam Musubi Saimen Noodles with Teriyaki Beef Skewers Pineapple Fritters with Mango Sauce

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-32646070242320477052011-04-03T14:49:00.000-07:002011-04-03T14:49:07.513-07:00

American Regional Mar 14-15, 2011 Pacific Northwest Cuisine Day one The Menu: Red Lentil Soup with Onion Marmalade Mussels in Thai Coconut Broth Pear and Hazelnut Salad with Oregon Blue Cheese Sautéed Halibut with Apple, Dried Cherry Compote Gai Lan (Chinese Broccoli with Crispy Garlic) Creative Dessert – Apple Crumble with Rum Caramel Sauce The Food: Let’s start with the Red Lentil Soup. I

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-5688989680984709102011-04-03T14:25:00.000-07:002011-04-11T00:43:17.209-07:00

American Regional Mar 7-8, 2011 California Cuisine Day one The Menu: Chilled Avocado and Cucumber Soup Warm Scallop Salad with Tomato, Mint, and Lime Dressing Sautéed Duck Breast with a Port Wine Reduction Monterey Jack and Green Chile Polenta Fried Fennel Creamed Spinach Creative Dessert – Faux Beignets with Blackberry-port sauce The Food: The Chilled Avocado and Cucumber Soup would be

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-64213536309007461272011-03-06T21:14:00.000-08:002011-03-06T21:14:09.065-08:00

Holy Crap, it's week 8 already! Feb 28 – Mar 1, 2011 Southwest / Rocky Mountains Day one The Menu: Tortilla Chips, Salsa Fresca, and Tomatillo Salsa Poblano and Potato Soup Marinated Grilled Quail on Spinach Salad Pumpkin Seed-Crusted Trout Calabacitas Con Maize Annatto Rice and Queso Fresco Tres Leches Cake The Food: Tonight we made salsa. I make this at home all the time so I left someone

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com3tag:blogger.com,1999:blog-7393013006815285376.post-30694727343047202602011-03-01T14:55:00.000-08:002011-03-01T14:58:39.451-08:00

Feb 21-22, 2011 Tex-Mex Day one The Menu: LBJ Pedernales River Chili Crab Quesadillas Jalapeno Cornbread Green Chile Chutney Lone Star Chicken-Fried Steak with Cream Gravy Mashed Potatoes Black-eyed Peas Green Beans Mexican Wedding Cookies The Food: Chicken Fried Steak is one of my favorite things. Ours was disappointing. The Textbook called our appetizers Crab Quesadillas but they were

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com4tag:blogger.com,1999:blog-7393013006815285376.post-5560456115535363202011-02-24T16:26:00.000-08:002011-02-24T16:26:39.079-08:00

Feb 14-15, 2011 Central Plains Day one The Menu: Wisconsin Cheddar and Beer Soup Beet and Apple Salad with Horseradish Vinaigrette Planked Green Onion Whitefish Mashed Celeriac and Potatoes Pickled Pearl Onions Sautéed Green Beans and Cherry Tomatoes Brownie Pudding Cake The Food: Chef said that our soup got a little too hot. That caused the cheese to break and make the soup grainy. The

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-7479972363303206972011-02-13T22:44:00.000-08:002011-02-13T22:44:24.514-08:00

American Regional – Midterm Project February 7, 2011 Catherine “Cat” Cora was born in Jackson, Mississippi, in 1967. Her heritage is Greek-American. Both her father and her grandfather were restaurateurs in Jackson. She was raised around food and knew from an early age that she wanted to do something in the food field. When she was just 15 years old, she wrote a complete business plan for a

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-44353701073005506062011-02-13T22:43:00.000-08:002011-02-13T22:43:05.694-08:00

American Regional Feb 7-8, 2011 Cajun-Creole/Mid-term Day one Summary: My mid term paper was on Cat Cora. I admire her because she has really made a place for female chefs. I feel like I did a good job on the written exam. Most of the words were familiar to me. Day Two The Menu: Chicken and Andouille Sausage Gumbo Alligator Etoufee Boiled Rice Bread Pudding with Whiskey Sauce The Food: This

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com3tag:blogger.com,1999:blog-7393013006815285376.post-7474852451541422432011-02-10T21:51:00.000-08:002011-02-10T21:51:26.760-08:00

American Regional January 31- Feb 1, 2011 Floribbean Day one Menu: Black Bean Soup Ceviche of Gulf Scallops with Floribbean Slaw Chicken with Tamarind Ginger Sauce Stewed Pink Beans Stuffed Chayote with Tomatoes, Mushrooms, and Cheese The Food: Tonight we are in Florida with Caribbean influences. It seemed to me that there were a lot of red, green and yellow peppers used in the food

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-91521155997283128012011-01-31T13:47:00.000-08:002011-01-31T13:47:16.866-08:00

American Regional January 24-25, 2011 South Day one Menu: Hoppin John Salad Sweet Onion Tart with Roasted Tomato Sauce and Scallion-Basil oil Shrimp Perloo Carolina Pulled Pork Sandwiches, Sandwich Slaw, Potato Salad Banana Pudding The Food: Once again, the lesson is pay attention when you are cooking. Our rice for both the Hoppin John salad and the Shrimp Perloo was over cooked. This can

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com5tag:blogger.com,1999:blog-7393013006815285376.post-69620474174230615462011-01-25T00:04:00.000-08:002011-01-25T00:04:23.068-08:00

American Regional January 17-18, 2011 Mid Atlantic Menu: This week we are in the Mid-Atlantic region. Our Menus include: Vichyssoise, Scallops with Mushrooms and Asparagus, Shaker Style Turkey Cutlets, Potato Croquettes, Spaghetti Squash, Green Beans, and Ginger Pound Cake with Warm Cranberry Sauce. I really like working with this team. We all work well together. The Food: I thought the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-37998802097506830522011-01-23T22:46:00.000-08:002011-01-23T22:46:45.366-08:00

My friend and roommate Loretta had a birthday last week.  I like to cook her a special dinner to celebrate.  A few weeks ago I saw this post on Joe's blog "culinary in the country" and I knew it was going to be perfect. I cooked this on wednesday night and it was delicious.  I used Dijon Mustard from Saucy Mama.  It was perfect. I loved it and more importantly, Loretta loved it! Panko crusted

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-16121114148707718472011-01-23T22:01:00.000-08:002011-01-23T22:01:24.543-08:00

American Regional January 10-11, 2011 New England Summary: This week we will be focusing on the cuisine of New England. I am on a team with Jose, Marc and Alicia. After Chef goes over the syllabus, he appoints me to be “Chef of the day”. My team and I divide up the recipes and plan out our meal. I am responsible for making the New England Boiled Dinner. To me this is basically corned beef and

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-44450278626834180402011-01-22T14:11:00.000-08:002011-01-22T14:11:34.713-08:00

Holy cow!  It's FINALS week! For our pastry final, in addition to a written exam, we are required to make a composed dessert that must contain the following five elements: 1. A Cake 2. A Buttercream or Mousse 3. A Crunchy Element 4. A Frozen Element 5. A Fruit Sauce I chose to make a Chocolate Buche de Noel with a coffee buttercream, meringue mushrooms, vanilla ice cream and raspberry sauce.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-44326780492081251492011-01-22T13:48:00.000-08:002011-01-22T13:48:03.052-08:00

Introduction to Pastry Arts Week: 10 Day: 1 Objective: Sponge Cake Lemon Curd Italian Butter Cream Chocolate Ice Cream Lemon Basil Granita Mango Sorbet Chocolate Tuilles Coffee Rum Parfaits Additional Information: We are making granitas tonight. We need to remember to scrape them with a fork before they are all the way set. Outcome & Critique: Tonight was a smooth night in the kitchens. We had

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-21743638921829814282011-01-22T13:38:00.000-08:002011-01-22T13:38:56.402-08:00

Sadly, I don't have reports for these two weeks because I was in the hospital with Pneumonia.  There are only two weeks left of school this quarter!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-61458479085441797362011-01-22T13:35:00.000-08:002011-01-22T13:35:27.279-08:00

Introduction to Pastry Arts Week: 7 Day: 1 Objective: Petit Fours - Cherry Almond Florentines Madelines Langue du chat Gerbert Macaroons L’Opera Cake Chocolate Pecan Cakes Mixing methods: Egg Foam Outcome & Critique: Tonight we got all of our prep work done. Tomorrow night all we will have left to do is dipping in chocolate and presenting. Our L’Opera cake is ready for the ganache, which we

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-10980534284598014602011-01-22T13:29:00.000-08:002011-01-22T13:29:15.602-08:00

Introduction to Pastry Arts Daily Journal Week: 6 Day: 1 Objective: Tiramisu Napoleons Puff Pastry Lady Fingers Specialty Equipment: Pastry bag Offset spatula Mixing methods: Sponge Cake Rolled-in dough Additional Information: I was responsible for making the pastry cream for the diplomat cream for the napoleons as well as the mascarpone cream for the tiramisu. I am getting really good at the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-4689165206487871012010-12-03T17:02:00.000-08:002010-12-03T17:03:13.905-08:00

Week: 5 Day:1 Objective: Éclair paste Pastry Cream Vanilla Sponge Cake Crème Chantilly Paris Brest Cream Specialty Equipment: Piping Bag for Paris Brest Mixing methods: Sponge cake Additional Information: When mixing the éclair paste it is important to cook the mixture on top of the stove to help evaporate the extra moisture so that the mixture doesn’t stay too eggy. The éclairs won’t cook

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-48512123589259966482010-11-03T10:23:00.000-07:002010-11-03T10:26:01.536-07:00

Week: 4 Day: 1 Objective: Chocolate Pot de Crème Baked Crème Brulee Flan Panna Cotta Tres Leches Cake Chocolate Soufflé Specialty Equipment: Bain Marie Mixing methods: Egg Custards Additional Information: It is important to not over whip egg whites for the soufflés. Outcome & Critique: Pot de Crème, Crème Brulee, Flan, Panna Cotta, and Tres Leches Cakes all baked and ready for refrigeration

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com3tag:blogger.com,1999:blog-7393013006815285376.post-44776517227682106982010-11-03T10:15:00.000-07:002010-11-03T10:28:06.756-07:00

Homework Assignment Name of Meringue Procedure Ingredients Usages Swiss - Warm egg whites to 100°F with sugar then whip Egg whites and sugar Uses - Buttercream, mousse, baked French (Common) - Whip egg whites with sugar, fold in remaining sugar Egg whites and sugar Uses - Soufflé, cake ingredient Italian - Hot sugar syrup poured into whipped egg whites Egg whites, sugar, corn syrup Uses -

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-18094960914448979582010-11-03T09:46:00.000-07:002010-11-03T10:27:28.301-07:00

Introduction to Pastry Arts Vocabulary Week 2 Angel Food: A type of sponge cake Chiffon: A light fluffy cake Crumb coat: A light coating of icing to seal the crumbs on a cake Flavorings: Vanilla, chocolate, fruit. High Ratio: Cake: a creamed-fat cake that has a two-stage mixing method Moisteners: Milk, juice, water Specific Gravity: the weight of an ingredient or a mixture in relation to the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-10442512849759169752010-10-14T16:14:00.000-07:002010-10-14T16:14:15.542-07:00

MONDAY/TUESDAY CLASS Intro to Pastry Technique and Artistry Recipes: Fresh Berry Tart Sweet Tart Dough Pastry Cream Filling (Cornstarch Thickener) Tart Glaze Prepped Berries & Fruit Poached Pear & Frangipane Tart Spiced Poached Pears Frangipane Crème Anglaise Fresh Peach Puff Pastries Almond Cream On Monday night we made the dough, the pastry cream, the creme anglaise, the almond cream, and

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-67117348302869773642010-10-12T01:32:00.000-07:002010-10-12T01:32:08.530-07:00

On Sunday night a group of us went to Pampas Restaurant in Palo Alto to celebrate a birthday.    Pampas is a Brazillian Churascaria.  I had the rodizio.  That is the "meat buffet".  The servers come around carrying skewers of different meats and carve you off a hunk.  The rodizio is priced at $44. That includes all the meat you can eat, plus the unlimited side bar that consists of salads,

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-10002621552752012732010-10-03T19:22:00.000-07:002010-10-03T19:22:06.586-07:00

Here it comes!  Q3 starts tomorrow!  I am really looking forward to Intro to Pastry!  I am not sure about Food and Beverage Ops.  I haven't been able to see the course online yet so I guess I will have to by the school tomorrow and see what is gonna been needed to be ready for Thursday night.  In the mean time, I need to get busy and the 10 recipes for this week written out.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-62528789728426945472010-09-27T13:43:00.000-07:002010-09-27T13:47:10.852-07:00

Concepts and Theories of Culinary Techniques - 94.8% Total = A Fundamentals of Classical Techniques - 103.11%  Total = A So even though I am not happy about my percentage in Concepts, it is still an A and I will take it! We have this week off for break, but I will return next week for Q3 - Intro to Pastry and Food and Beverage Operations. Until next week, Ciao! P.S. Ed, the Class ass has

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com3tag:blogger.com,1999:blog-7393013006815285376.post-60202209554208710042010-09-27T13:38:00.000-07:002010-09-27T13:40:19.233-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques Well, this is it.  Finals night.  I have studied the vocab, and the slides.  I am sure that I am ready.  The 100 question multiple choice test takes me about 20 minutes to complete.  I join the kids on the patio to wait for everyone else.  We decide to go to Santana Row to celebrate.  Everyone is feeling pretty good about how they did

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-13974512979092246082010-09-27T12:54:00.000-07:002010-09-27T12:54:49.094-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques As this is week 10 we are done with Vocab!  yay! Tonight we go over slides on Fish and Shellfish.  I have seen slides almost identical to these in my Purchasing and Product ID class last quarter so I try not to zone out.  Chef is talking about poaching fish to keep it moist which gets me giggling.  When he asks whats up, all I can say

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-21183386326802872802010-09-27T12:40:00.000-07:002010-09-27T12:40:34.248-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques Still waiting for Chef to grade our sanitation quizs from last week. Tonight we go over slides on roasting and braising.  We will be making Pot Roast, Chicken pot au feu, Swiss Steak and Coq au Vin this week.  After class I went out with some of the "kids".  We went to pasta pomodoro and had a glass (or two) of wine and talked about

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-47552658888875692182010-09-08T14:08:00.000-07:002010-09-08T14:14:21.342-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques Chef has a quiz for us tonight.  It is on the Safety and Sanitation class that most of the class is taking online to get their servsafe certificate.  I took this class at Mission College two years ago and already have my certificate so I don't have to take this class here.  Unfortunately for me, it's been two years since I studied any

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com3tag:blogger.com,1999:blog-7393013006815285376.post-86016796887155643692010-09-08T13:32:00.000-07:002010-09-08T13:33:42.009-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques Tonight we have a substitute teacher.  Chef Lewis is out sick so Chef Rachael will cover for him.  She drives us hard on our poultry knowledge.  Half the class cut when they found out Chef Lew was out.  Too bad for them, they missed a good class. Week 7 Vocabulary Concepts & Theories of Culinary Techniques Vocabulary Assignment Week 7

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com4tag:blogger.com,1999:blog-7393013006815285376.post-55648733533701485022010-08-31T14:22:00.000-07:002010-08-31T14:22:46.019-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques Mid term this week.  A 100 question multiple choice quiz and an "egg" quiz. On the Egg quiz we must name all five parts of the egg correctly, then give the proper weights for the yolk and whites, and define egg grades. This is a piece of cake and we are allowed to leave when we are finished. Week 6 Vocabulary Concepts & Theories of

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-31201960917139505332010-08-31T13:42:00.000-07:002010-08-31T13:42:24.991-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques This week we looked at slides of vegetables and talked about the dishes we would be making in class on Wednesday and Thursday night. We also got a look at the mid term.  Chef decided to wait and give us the mid term in Concepts next week. Week 5 vocabulary list Concepts & Theories of Culinary Techniques Vocabulary Assignment Week 5

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-45997830477985013542010-08-16T21:20:00.000-07:002010-08-16T21:20:05.311-07:00

Chicken Waterzooi Soup Makes 16 Servings Ingredients: Chicken, whole 1 to 3 1/2 lb cold Chicken stock 1 gal Sachet d'epices, prepared 1 ea Roux, pale, prepared 3/4 lb Carrots, allumette 5 oz Celery, allumette 5 oz Turnips, allumette 3 oz Potatoes, Russets, allumette 8 oz Leeks, allumette 4 oz Egg yolks 3 ea Half and half 1 1/4 pint Salt 1 tsp White pepper 1/2 tsp Parsley, chopped 1/4 bu

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-69838951135930351572010-08-16T21:07:00.000-07:002010-09-09T12:08:18.074-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques Concepts this week was devoted to slides and talking about eggs and breakfast. We will be cooking breakfast this week in Fundamentals. Week 4 vocabulary listConcepts & Theories of Culinary Techniques Vocabulary Assignment Week 4 Boiled Eggs – eggs cooked by placing in boiling water Buttermilk – this is the product that is left

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-54643460296676459352010-08-08T15:30:00.000-07:002010-08-16T21:16:13.754-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques This week we will be making soups in Fundamentals so tonight we are going over slides about the differences in soups. The planned recipes for this week are Cream of Broccoli, Split Pea, Chicken Waterzooi, Beef Consomme, French Onion and Minestrone. Week 3 vocabulary list Concepts & Theories of Culinary Techniques Vocabulary

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-43897451089950508322010-07-31T17:15:00.000-07:002010-07-31T17:15:06.960-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques - Sauces Tonight we talked about the mother sauces and the derivative sauces. Tomorrow night we will be in the kitchens making the mother sauces. The Mother sauces are: Bechamel Veloute Espagnole Tomato Hollandaise Week 2 vocabulary list: Concepts & Theories of Culinary Techniques Vocabulary Assignment Week 2 Anglaise – an English

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-69916184113655240982010-07-20T12:02:00.000-07:002010-09-09T12:02:28.119-07:00

Tuesday Class - Concepts and Theories of Culinary Techniques:School is off to a roaring start.  In Concepts and Theories we discussed Stocks and Sauces and talked about our weekly homework assignments. We have a vocabulary list for each week that relates to whatever we are doing in Fundamentals that week.  Chef said we could do them one per week or we could do them all at once.  He doesn't care,

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com4tag:blogger.com,1999:blog-7393013006815285376.post-66390947464380326702010-07-08T18:31:00.000-07:002010-09-09T11:58:13.748-07:00

School starts next week.  I got to pick up my kit today!  I am now in possession of three chef coats, three pair of chef pants, three aprons, three neckerchiefs, three hats, a pair of new birkenstock chef clogs and my new knife and tool kit.  Yay!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-40699410735001381772010-06-20T20:35:00.001-07:002010-06-20T20:35:57.644-07:00

Well, I just got a sneek peek at my grades on both the finals and the projects for both classes. 100% on everything!  That makes me a straight A student with a perfect 4.0 GPA!  Yippee!!!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com6tag:blogger.com,1999:blog-7393013006815285376.post-35568771801210476552010-06-18T14:11:00.000-07:002010-06-18T14:11:39.295-07:00

Final Name and describe 5 MAJOR types of menus 1) A’la carte - All items are priced individually 2) Prix Fixe – One price for appetizer, entrée and dessert 3) Du Jour – This is a menu of daily specials 4) Cycle – This is a menu in which the entire menu repeats in a scheduled order such as on a cruise ship 5) California Style = This is a menu that features breakfast, lunch and Dinner all on one

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-70036515700595097132010-06-18T14:00:00.000-07:002010-06-18T14:00:44.021-07:00

Well, week 11 has come and gone.  My projects have been turned over to Chef for grading.  It's all out of my hands now.  I am hoping for two A's but I will take a passing grade.   I will get my "kit" in two weeks.  TIme enough to have the shoulders of my chefs coats taken in a little bit and my pants hemmed and then have everything cleaned and pressed for the first day of kitchen classes.  My

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-15220736037360815182010-06-15T22:21:00.000-07:002010-06-15T22:21:01.463-07:00

This week Chef let us work on our final projects in both classes.  Next week will be finals and turn in the projects.  I am so looking forward to three weeks off.  I found out today that my classes for next quarter have only 7 of the 24 spots filled so, yay!  that means we will get more 1-on-1 time with Chef in the kitchens! Until next week, Ciao!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-39858300230523972312010-06-15T13:09:00.000-07:002010-06-15T13:18:30.942-07:00

No Bones About It Breakfast Eggs (Any Style)Served with your choice of fresh hash browns or seasoned country potatoes and toastTwo Eggs - $6.95Linguica and Eggs - $8.95Ham Steak and Eggs - $8.95Bacon or Link Sausage and Eggs - $8.95Italian Sausage and Eggs - $8.95Country Sausage and Three Eggs - $8.95Diced Ham or Bacon Scramble - $7.95Chicken Fried Steak and Eggs - $10.95Steak and Eggs - $12.95

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-74212131701730145352010-06-07T18:02:00.000-07:002010-06-07T18:03:20.105-07:00

This week in Management by Menu we reviewed slides and then broke up into groups to write a dinner menu.  I already had my dinner menu ready so I shared it with my group.  Everyone in the group said they would totally eat at my place, so that was kind of cool.  I am almost finished with my menu project. I just need to finish formatting it and then print it and put it together.  It's due next

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com4tag:blogger.com,1999:blog-7393013006815285376.post-77655351401112662682010-05-28T10:41:00.000-07:002010-05-28T10:44:31.849-07:00

Good grief!  Is it week 8 already? In Management by Menu we discussed our field trip to Pezzella's. Apparently there was some issue with the bill at the end of the meal.  They claimed we were $50 short, which was kind of odd because we had enough money in the bill holder that after paying the 18% gratuity for being a large party, there was about $55 more that what was needed.  Chef dealt with

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-89385542623427246482010-05-20T10:02:00.000-07:002010-05-28T10:16:25.780-07:00

In Management by Menu this week we are meeting at Pezzella's Villa Napoli for dinner.  We are going to be discussing how well the menu descriptions match the food we order, and the layout of the menu.  As a group we ordered some appetizers.  Calamari, Capresse Salad and these little bits of heaven called Garlic knots. This are little pieces of pizza dough that are tied into knots and then fried.

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-45333602110528135272010-05-13T09:45:00.000-07:002010-05-28T10:01:12.183-07:00

It's mid-term week. The mid term in Management by Menu was easy.  Mainly because Chef let us look at it last week and some of us (read: me) wrote down the questions.  I was able to research the questions that I was unsure of the answer to.  Plus, he let us use our notes.  As soon as we were finished with the whopping 10 questions we were free to go!  I finshed transferring my answers to the

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-23239309650829495332010-05-05T21:57:00.000-07:002010-05-28T09:35:12.031-07:00

Week 5 of this quarter is review for mid-terms.  In Management by Menu we also handed in our lunch menus for our restaurants. We talked a lot about formatting and style.  Do we want to use centered or left justified? Font styles and colors. There is some belief that a serif font such as times new roman is easier to read, however, I prefer in all things a sans serif font like arial.  In

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0tag:blogger.com,1999:blog-7393013006815285376.post-19286095704804008162010-05-03T21:17:00.000-07:002010-05-03T21:17:08.933-07:00

This week was an easy week at school.  In Management by Menu we had to submit our breakfast menu.  It didn't need to be in format or menu ready and I had already written up my breakfast and lunch menus so all I needed to do was enter it into word and load it onto the doc sharing portal.  That has been done.  On Saturday while I was out running around after my massage I stopped in at Scrapbook

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-88885668078410976572010-04-28T21:00:00.000-07:002010-04-28T21:00:37.455-07:00

In Management by Menu class this week our assignment was to write an 800 word paper on "Why Restaurants Fail".  Egad, that's a lot of words!  I struggled to reach the set limit and finally gave up when I reached 782 (including my name and the titles).  I got an A on it! :)  And I don't feel bad about not reaching the 800 word count because the guy that was sitting next to me tonight in class only

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-40947410697188705072010-04-20T21:19:00.000-07:002010-04-20T21:21:05.987-07:00

This week in Management by Menu class, the teacher showed us this video (not for the faint of heart!). He said in a way, it involved food.  Our assignment for this week is to write a paper on our restaurant concept, including hours of service, and target demographics. In Purchasing and Product ID the next day we got to watch this video on the swedish super cows. These are some serious cows,

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-56249594375131700742010-04-13T20:02:00.000-07:002010-04-13T20:02:17.077-07:00

I am finally realizing the dream I have had for years.  I am attending culinary school.  I chose "The International Culinary School at the Art Institute of California - Sunnyvale". I am enrolled in two classes this quarter.  Because I am on financial aid, I won't get  my chef kit until next quarter.  Sadly, my classes this quarter are not food classes.   My First class is called

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com7tag:blogger.com,1999:blog-7393013006815285376.post-6732886492297723842010-03-15T19:19:00.000-07:002010-03-16T18:43:57.878-07:00

I was recently asked to review Spencers Orange and Mango Jerky from Jerky.com. I am a huge fan of beef jerky and consider it a mainstay of my go to proteins for on the go snacks.  I was looking forward to trying these new flavors from Spencers.  The packages are labled "sweet and spicy".   As much as it pains me to say it, these just didn't do it for me.  At first, when I opened the packages

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com1tag:blogger.com,1999:blog-7393013006815285376.post-19452978632896025982010-02-13T23:04:00.000-08:002010-05-06T21:41:38.276-07:00

My niece came over for dinner tonight.  I made my spicy chicken tacos with spanish rice and mexican corn.  For appetizers we had these delicious Mini Cooking Chorizo from La Tienda, along with some olives, Goat cheese and Naan bread. I can highly recommend these mini cooking chorizos.  In fact, I have already placed order for more!!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com2tag:blogger.com,1999:blog-7393013006815285376.post-50517496638787176402009-12-13T16:18:00.000-08:002009-12-13T16:34:19.808-08:00

The awesome Stephanie over at Dispensing Happiness has done it again. Blogging by mail has returned with the theme of "Indulge Me". I received the most wonderful package from Claudia at The Missing Flavor. My package contained some really terrific things.1. A real Norwegian cheese slicer (I've tried it and LOVE it!)2. Dark Chocolate3. Almond and dark chocolate4. Marzipan and dark chocolate5. Some

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com8tag:blogger.com,1999:blog-7393013006815285376.post-33559641986285454402009-11-26T08:00:00.000-08:002009-11-26T08:00:03.878-08:00

happy thanksgiving!

barbie2behttp://www.blogger.com/profile/00572224850124869618noreply@blogger.com0