Culinary School - Day One
May 16, 2011 3:31 pm
Updated: May 24, 2011 1:09 pm
First of all, let me say that I look SOOOO awesome in my school issued uniform...NOT.
The skull cap (under which my hair does not fit) really clashes with the cravat and those checked pants do absolutely nothing for my girlish figure. Ok Ok, a nearing middle aged girl, but a girl nonetheless. But the worst thing about the uniform HAS to be
the shoes! My mother would have called them "sensible" when I was much younger, but there are only two words that can be used to describe them:
For a person who would likely be considered by some to be a "shoe snob", this is a very difficult transition. Gone are the days of wearing those totally rocking peep toe leopard platforms with the four inch heels. I am ushering in a new era where fashion
is not a consideration when getting ready in the morning. The good news is that I never have to figure out what I'm going to wear today and absolutely everyone at the school is wearing the exact same thing. Taking any poetic license (or making any kind of
stylish alteration) is strictly prohibited so everyone looks nearly as ridiculous as I do. Except of course those who are young...and thin...and look good in anything. Well, to be truthful, they don't look all that great in their uniforms either.
Given that today was the first day of classes, we spent time getting to know our classmates and our chef instructor who will be guiding us thru the next 6 weeks. We learned how to tie our cravats (its a single Windsor knot with the ends tucked in), got our
syllabus and received our first few homework assignments. Textbooks and Toolkits will be issued later in the week. The first six week session, we will concentrate our studies on knife skills, mother sauces (BETHV - remind me later to explain) and soups.
We will be slicing, dicing and julienning our way thru the next six weeks and we've been warned that we may never want to see another potato again after this session is complete. Apparently, most of the knife skills practice sessions are performed on potatoes.
Because I chose to attend the early morning session, my classs size is pretty small (12). Apparently, there were supposed to be 19 people in the class, but only 12 showed up for the frst day. I'm not sure if they changed to a later in the day session or if
last Friday's orientation scared them away or ??? I am hoping that the class size stays small because there will be more individualized attention in a small class. Tomorrow, we also start Food Safety and Sanitation. I feel like its jr high biology all over
As for BETHV - the five Mother Sauces -
Bechamel, Espangnole, Tomato,
Hollandaise and Veloute. There, I just saved each of you $135.71 on a day's worth of Culinary School...plus you didn't even have to don that super attractive uniform!
On another topic, THE Vegas Shindig! MauiGirl outdid herself hosting a number of the AR members at her home here in Las Vegas on Saturday. The food totally rocked and she is one heck of a hostess. She thought of
absolutely everything and made everyone (including me as the newbie) feel totally welcomed. I have not been an active member on "the buzz" so lots of the ladies were unknown to me but everyone was so nice and made me feel a part of the group. Its amazing
how food can bring so many people from such disparate backgounds together with a common interest. Many of the group got together Sunday morning for the Buffet Brunch at the Bellagio which was also a very fun event.
Under "normal" circumstances, I would avoid the buffet lines altogether due to my slight phobia about other people touching things and germs, but I decided to set all that aside for a few hours to enjoy time with some really great people. Plus, I figured that
I had been fortified by Candice's Oregon Hazelnut Shortbreads and
Cute As A Button Sugar Cookies for dessert the night before so what could possibly go wrong? I don't know if she has posted those recipes on AR or not, I will make sure to look them up and update this post if I find them. I would post a photo
of them for you, but somehow they were consumed immediately upon my arrival home on Saturday night and there was no time for photos before they disappeared.
I had the "night off" from cooking last night, my partner in crime did NY Steaks and Asparagus on the grill (Olive Oil, Salt and Pepper) and I enjoyed EVERY SINGLE BITE. No photos of that either...must have been too hungry to snap a few pics! Perhaps I can
manage a few photos tonight. On the menu: Chicken breast and ??? with a Tomato/Mozzerella Salad. We've both been craving the Tom/Motz salad and I will figure something out with the chicken. It'll probably be Picatta, but I will have to see how quickly
the chicken thaws. Its cool here in Vegas today. No...really...it is cool...Like 70 degrees or something...I swear.