Today we had to do some prep work for a SOUP event. I helped my friend prepare for the vegan dishes, which included marinating mushrooms and preparing a veggie broth. The night went pretty smoothly, but I did learn how important it is to be careful when making food for specialty diets. It is very … Continue reading December 6th- catering prep
Today was great. I got the opportunity to spend four hours in the cooler at school. I scrubbed rust, mold, and food off the shelves and walls. By the end I smelled like bleach and I think I'm still cold from it. In all honesty it wasn't that bad it was a good reminder that … Continue reading December 5th- Cleaning the cooler
Today we had to do some catering prep. My job was to help flatten and dip chocolate cookies in sprinkles. It took us about four hours to do them all. I was struck by how similar this assembly-line set up was to what I do at work every day. The good thing about caterings is … Continue reading December 4th – Catering Prep
So today was pretty cool because my group got to cater for the Sons of Utah Pioneers. We got to help create the menu, which was exciting. I spent like three hours picking caterpillars out of brussel sprouts, which was less exciting. One thing I learned is the prep is such a huge part of … Continue reading October 19th- Catering
So news flash, biscotti is friggin' delicious! Especially when you add lots of orange zest and hazelnuts. One problem I learned to avoid with this crunchy cookie is getting them too dark. It is important to make sure that your biscotti cooks enough in the first bake or it will get super dark during it's … Continue reading October 17th- Biscotti and Brownies
Today we learned how to make the perfect chocolate chip cookie (or try to at least). The thing that was hard about it was trying to be opened minded. I've made CC cookies dozens of times. However, baking at home versus at school is different, and I had to accept new techniques in order to … Continue reading October 16th – Cookies
Today we prepped for the scholarship ball as well as another catering. I was in charge of salads. I learned how to make couscous which was fun, it is different than any other grain I have ever cooked. I had to substitute a lot of veggies because we were out of traditional ones (cucumber for … Continue reading October 12th- Catering Prep
What is it about deep fat frying that is such a novelty? Is it the crunchy, fatty, greasy food that it produces? Could it be that fact that you can deep fry almost any food and it will taste good? Who knows? Does anyone? Today we made cordon bleu, chicken legs and drumsticks, onion rings, … Continue reading October 11th- The Deep Fat Fry
Today was insane! I went in to class expecting to make two pies and came out making 4, not to mention the caramel sauce, pastry cream, and 6 fruit tarts! The deal was that if we could get everything done that we needed to today as well as tomorrow, we could cancel class the next … Continue reading October 9th- Pies (Again)
Oh cooking midterm how you tease me. Something I should be getting done in an hour or two is taking me three-four because you make me shaky and nervous. Today we have to julienne, roast, fabricate, saute, etc. I started with my pilaf because I knew that would take the longest. It turned out really … Continue reading October 5th- Cooking Midterm
