December 4th – Catering Prep

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

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October 5th- Cooking Midterm

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

Pumpkin Gnocchi with Sausage

Oh.  My.  Gourd. Fall is here and pumpkin is hot hot hot.  You can't go anywhere without seeing restaurants advertise it as a starring ingredient.  I've seen pumpkin shake, pumpkin mac and cheese, and of course the good ol' pumpkin latte.  But how can you blame them for taking advantage of the earthy, rich flavor? … Continue reading Pumpkin Gnocchi with Sausage

September 27th- Grilling and Risotto

Oh risotto.  More like ris-oh no.  We started today by making this rice dish, and I was a little too confident going into things.  To make risotto you have to coat short grain rice in fat and then slowly add liquid to it, waiting until it is completely absorbed before adding more.  The problem I … Continue reading September 27th- Grilling and Risotto

September 25th- Pie Dough

Cherries are red, Potatoes can be blue. Pie dough is flaky, But not Pate Choux. If only my pie skills were as honed as my poetry skills, am I right?  Or maybe I just need some practice with both!  Today we got to work on three different recipes: flaky pie dough, mealy pie dough, and … Continue reading September 25th- Pie Dough

September 21st- catering

I can't open every post on here with a food pun... can I?  Lettuce know what y'all think in the comments; you know I love hearing from everybun... I mean everyone (; Today we had a catering!  I love doing these because the classroom turns into a more realistic kitchen and everyone kinda puts their … Continue reading September 21st- catering

September 20th- Cuts and sauces

For those of you who don't know I work at a donut shop.  I get there everyday at 4 to cook and decorate.  It's a great job and I love it.  Today a gentleman came in and ordered 6 fritters.  I jokingly asked him if he was having a fritter party, to which he responded … Continue reading September 20th- Cuts and sauces

September 19th- Blueberry Muffins and Eclairs

Would choux like to hear about my eclairs today?  I'm sorry for the pun, but not enough to delete it. Today we made eclairs which comes from a dough called pate choux.  The most crucial step when making this is to know when though dough needs more eggs, or if it has had enough.  Most … Continue reading September 19th- Blueberry Muffins and Eclairs

September 18th- Pastry Cream and Whole Wheat

"Pour up, bake.  Head shot, bake.  Sit down, bake.  Stand up, bake."  Sometimes I like to imagine Kendrick Lamar is in my baking class rapping this as we put bread in the oven and whip up frosting.  Instead, all I hear is the sound of ovens beeping, dishes being washed, and "Where's this ingredient?",  "Does … Continue reading September 18th- Pastry Cream and Whole Wheat

September 14- My first complete dish!

Today validated every reason I came to culinary school.  I got to prepare my first complete dish (chicken and rice pilaf)!  I seriously learned so much and had a great time doing it. We started with a supreme sauce, which comes from veloute.  A veloute one of the five mother sauces, and it is made … Continue reading September 14- My first complete dish!