My Culinary Journey

International Cuisine Continued…

International Cuisine:

Such an amazing class! We learned some basic Russian, Italian, and Asian cuisine as well as honing in the skills they have been drilling into our head since day one. I learned so much from our Chef who is quite rough around the edges, and walked away with a VERY strong appreciation for those who specialize in International cooking. 

My favorite week was most definitely when we focused on Asian cuisine. It is so simple in ingredients, but so complex in flavor. I found more love in learning about the history behind the Asian cuisine, and what prompts them to cook the way they do with such respect for the earth and what is surrounding them. 

This class, so far, has been one of my favorites. I absolutely love that I am able to cook a variety of cuisine, but add my own flare to it. I cannot wait for American Regional! 

Culinary school isn’t always about cooking…

Since I have been in culinary school, I have met some amazing people, and forged some even better friendships. There are some truly amazing people I have had the pleasure of meeting, and they teach me new and exciting things every single day. The differences between them range from bartenders to 18 year olds right out of high school. People who couldn’t imagine life without cooking, and others who are trying to find their way. Each and every day I learn something new from those around me, and every day I am beyond grateful for those I have met and come to love. They keep me strong and constantly remind me that passion and love are the main driving forces to a happy and prosperous life. 

Baking 210: Advanced Baking

This class was so much fun in so many way! I was originally going to try my hand at baking, because that is my actual passion, but thought that if I baked to my hearts content day in and day out, I would be sure to not love it after a few years. Well, this is how I get my baking fix! We started out with some pretty basic things, which don’t sound so basic to most people!

Frozen mousse and sheet cakes were the first few days, quickly followed by sauces, caramel, and plating designs. As we began week two, we started to learn about custards, sugar pulling, how to make out plates balanced and beautiful. By the end of week three, we were plating beautiful desserts, and making some pretty involved cakes.

The chef I had for this class was absolutely amazing in every way, and she tried to convince me to switch over to the Patisserie program by the end of our time with her, which I found to be very comical and flattering in the same sense! Needless to say, I walked away from this class with a much better understanding of how baking is a true science in nature!

Introduction of Garde Manger Cont.

This is out final buffet, and some of the pictures continued for the previous post!

Introduction to Garde Manger

Garde manger is the focus on buffet work, cold and hot sandwiches, and “finger food”. I had a brilliant instructor that I just adored. He taught us so much, and was so willing to let us pick his brain. We put up hot sandwiches, cold sandwiches, salads, and hor dourves. Our final was to set up a buffet for the rest of the classes in the surrounding area, and I took lead for my team! It was a fantastic, and intense three weeks, but I learned so much! Enjoy!

Culinary 120: Meat Fabrication

This has been a very interesting class to say the least! We have fabricated (broken down) chickens, lamb, fish, veal, beef, pork, game birds, and seafood. It has been very informational, and I’m not going to lie, very gross!

The cooking is minimal because we fabricate meat for the entire school, but when we do get to cook it is some pretty yummy stuff! Enjoy!

The Pumpkin Patch 10-30-2009

With how busy I am with school and work in LA I have very little time to come home, but when I do I love being able to spend it with my family! One of our many traditions, and my favorite to be quite honest, is our yearly adventure to the pumpkin patch!

Baking 110: Introduction to Baking

Normally I am a huge fan of baking, as it was my first love prior to actual cooking, but when baking 110 came around I was less then stoked. Having a Nazi as a teacher is never easy, but I did learn a great deal from her. She was brash and rude, but in the end I walked away with more knowledge of baking then I ever though possible!

We started with the basics, french bread and sourdough, and by the end I was making my own homemade pie dough with a beautiful blueberry filling (which my Daddy just loved!)

Culinary 130: Introduction 2

In this course we started plating complete plates