Advanced Cooking – Day 24

October 31, 2016 I have to say that these last couple of days have been terribly miserable. I woke up Saturday with the symptoms of a good old fashioned head cold, plus rampant headaches and nausea. Today seems to be the worst one yet but hopefully the DayQuil, dozens of peppermint tea cups and 14…

Advanced Baking – Day 5

October 28, 2016 Sugar class was spent finishing our underwater sugar pieces. We airbrushed some more shells, did sand casting like seaweed and I did little purple and red goggles for Ellie’s fish and mine; her fish looks like Elvis and mine just has lopsided eyes and a weird tail. But I think our fish piece…

Advanced Cooking – Day 23

October 27, 2016 Busy day ahead of me as I walked into the kitchen this morning. Even though the campus had the day off, it did not mean we kitchen folk did. The ACF came into morning meeting and spoke briefly of their roles in the culinary and educational world. They were here to meet…

Advanced Cooking – Day 22

October 26, 2016 I was a couple minutes late getting to class today, and Chef Gil was afraid that we weren’t going to show up (I wonder why). Collin and I started the day off with exercising our fingers with rubbing cabbage for sauerkraut. We also rolled out some pate dough and baked them in…

Advanced Cooking – Day 21

October 25, 2016 Today was an off day, I could feel it when I woke up. This always happens when I have a really good day the day before. For some reason, it always seems like after I think I do a stupendous job one day then I have to be confused, running-around-with-my-head-cut-off stumbling person…

Advanced Cooking – Day 20

October 24, 2016 I had been somewhat dreading Monday since Friday of last week hit…just because I knew that the prep list was going to be never-ending and that we had at least 22 people reserved at noon for the cafe. But fear not, I told myself, Chef Gil had come into the kitchen on…

Advanced Baking – Day 4

October 21, 2016 I was so looking forward to today because of the sugar fish that would be constructed. Pulled sugar is sort of difficult to work with, especially if you have never done sugar work before. The class is an introduction to sugar not a sugar mastery class, so it is kind of hard…

Advanced Cooking – Day 19

October 20, 2016 Lots to do with the sport auction and stuff. Today was a little hectic with setting up for lunch service and doing some other small tasks like peel leaves for candied brussel sprouts, brining game hen, and the best of all: Mole Poblano! I think that having a pretty famous chef come up…

Advanced Cooking – Day 18

October 19, 2016 I woke up this morning determined to start on my menu costing. I got into the kitchen at around 7:10, went through the inventory and opening list and then was off starting my pricing for the American Regional menu. I also found out that Collin and I would be creating a three-course…

Advanced Cooking – Day 17

October 18, 2016 The kitchen was busy today. We were all preparing for the sport auction that would be taking place on Saturday, thank god we didn’t have much prep on the cafe menu to do. So we spent the day curing lemons, making demos for the Latin American menu, making a sweet and sour…

Advanced Cooking – Day 16

October 17, 2016 My alarm went off at 6:15 this morning. It was a rainy and cloudy day, not much wind as I think the storm had passed. I had a couple of things go wrong this morning: my printer ran out of ink so I could not print my opening and closing list for…

Recipes

Thai Root Vegetable Stew thai-root-vegetable-stew I threw together this quick recipe of the thai root vegetable stew that I did last week in class. I wrote it so that it serves just one person. Hope you enjoy and if you have questions please do not hesitate to ask. 🙂