What a strange day...

What a day this was...We've been doing pastries all week...French pastries...yum.
We made some quick breads and some yeast breads...they turned out very nice. There were Challah loaves, Parker House rolls, Irish Soda bread (I made...picture attached) and so much more. That was today...earlier this week we made Pate au Choux, Pate Brisee, Pate Sucre, puff pastry, and a few other items. These things were soooo tasty! It's been a lot of fun making all these pastries. But I digress...the reason it was a strange day was Chef Adam cut the tip of his finger off! Apparently, someone bumped into him while he was cutting up some food for the classes lunch and lopped off the first half inch or so of his left index finger. They got it reattached but it may not make it...no one ever said working in a kitchen was safe. I felt so bad for him. He had a great attitude when he came back but it still bothered me he cut himself. I think part of the issue is some members in the class are a bit unruly and a bit difficult/disrespectful to the instructors and other members in the class. It bothers me partly due to paying a LOT of money to go to this school. But it also bothers me because a lack of professionalism...and I don't like to see disrespect or be disrespected. When someone jacks around in class, it disrespects me and all my other classmates not to mention the Chef Instructors. Maybe I'm just ranting a bit but it really bothers me. I plan to start to speak out more to my classmates that act up and try to help things out a bit. Peer pressure can usaully help.
Well, one last day this week for pastries and then back to the regular cooking schedule...looking forward to that.

Culinary School

Okay, so last week is (obviously) done...I was the kitchen manager for the week and it actually went pretty well. I learned how to make stocks...really well...made I think around 10-12 batches for the week; a couple veal stocks and remi's and a LOT of chicken stock.
We got the chance to do a practice practical exam on Friday. It was very cool to have that opportunity. We're the first CA class to do that. All other classes had to wait until the real practical. We worked in teams of 2 (the real PE will be a solo job) and made carrot puree, a basic salad, and an entree plate with an (airline) chicken breast, sauted zucchini and pureed potatoes. It went alright but I think it certainly could have gone better. If I was running solo I think I would have been a bit happier and could have handled it better. The problem when working with someone else is if something goes wrong, it can be difficult to blame them, get upset, and such...in other words, there were a few things that I feel went wrong and I want to do the blame thing. But I also know in this career field, one needs to take responsibility for the whole project even if only involved in one part of it. So, I take the blame and should have/could have done better.
This week will be a pastry week (one of 4 ) so I won't get the chance to work them meals again for a week, but I am looking forward to working pastries and puff pastry. It should be a lot of fun and a great experience. I have tried puff pastry before and pretty much failed miserably. This will be a chance to learn a better method and I plan to make great puff this week.

Culinary School

I played the kitchen manager today and it actually went pretty well. We completed the menu in time...barely. We started the day with a quiz (I think I missed a few) and then went to the kitchen to do Tourne cuts on potatoes and turnips...that took so much time...really threw the whole class off time-wise. It was a bit of a jumble after that, but we caught up eventually.
Because of the KM role (Sous Chef to the instructors) I was doing a lot of running to get items for the teams, made a large batch of mirepoix, and roasted 22 pounds of veal bones and started a brown stock. Tomorrow I will be completing the brown stock and make a white stock with some chicken bones and make a remi with the veal bones.
I have to say at this point in the class I am really having fun...still a little nervous about my future, but I plan to have as much fun as possible in the mean time...

Culinary School

Okay, it's been a few days since I last posted...thanks for noticing Rama...
It's been a bit busier that I expected; a lot of reading and studying.
This week should be fun; I was assigned Kitchen Manager for the week. This is the first week the Chef Instructors start assigning management roles. They put me first on the list. I think it may be because I am the oldest in the class and have a lot of management experience, albeit not in a professional kitchen so this will be interesting. I am looking forward to it but at the same time I am also a bit apprehensive. I don't like to mess up...I was originally hoping someone else would get the KM role first so I could watch and learn but no such luck. Oh well, I will do what I always try to do...my best. I just hope I learn and retain what I learn.
We also have our 2nd quiz tomorrow...hope I do well on that. I would really love to graduate with honors (95% grade level or higher).
I did get a small gig this week. I am assisting an inaugural party on Tuesday. I won't be doing much cooking, mainly set up and such. If they need it, I may prepare something. But the nice thing about this is I will get my name and face out to some affluent people. I hope that will translate to some private chef jobs.
Well, need to finish studying and get some rest before a big week.

Culinary School

Oh, BTW...pretty cool thing happened today. The school received an email from a part time instructor named Chef Deb. She is also private chef and caterer. She had a position for a party that needs someone to assists in set up, tear down and serving, some possible cooking, and similar duties...it's a one time event. I say had because I was hired for the job. She also had some other events that are coming up down the road that she is interested in using me for...this is all pretty cool because of 2 reasons; 1) the people I will be assisting are afluant people and may need a private chef or know folks that may need one and 2) Chef Deb was the person that gave me the final "push" to take this plunge into the Culinary field. She's kinda my mentor and such...pretty excited about it. Sorry Rama...you're my second mentor...

Culinary School

YEA! We took our first quiz on Monday...got a 100%! It may have just been an easy quiz but that score was certainly a moral booster. We continue to work chicken (we do salmon tomorrow) but changed up a few things. Yesterday & today we tunnel-bones legs and thighs(removed the bones and leaving a space where the bone was to replace the gap with something else) and filled with a goat cheese mixture. They were tasty... We also butterflied chicken breasts and stuffed it with a pate made of chicken meat called mousseline. We made a vegetable soup yesterday and a minestrone soup today as well. I also got the opportunity to make baguettes today. They turned out pretty well; very nice crust on the outside and moist on the inside. When the class sampled the baguettes they confirmed my opinion that they were the best baguettes thus far in the class(remember to keep the heat high and add moisture to assist in creating a great crust). That was pretty encouraging, too. I needed it because I made a vinaigrette today as well and it looked great and emulsified nicely, but broke a bit while sitting in the reach-in and made the salad taste a bit oily, not as balanced as it should have been.

Culinary School

Okay, first week is over...now it gets interesting. We have a quiz on Monday that covers what just learned in the first week. As a matter of fact, we have a quiz pretty much every Monday. That should be fun...
We tasted salts, vinegars, and oils. The oils were pretty hard to taste...left my mouth oily and kinda nasty for a while. But tasting all the salts and vinegars were pretty cool.
Next week we do some more chicken dishes and jump into some pork products as well.

Culinary School

Pretty cool day today...we made the chicken, only we broke down whole chickens (easy part...done that 100 times before) and took the breasts and seared them skin-side down and completed them in the oven...very tasty. We also did the potato puree (again), baguettes, soup, and a salad was added. A few people had to make an emulsified vinaigrette (mixing vinegar, oil, mustard, and some spices slowly until it looks thick and cloudy). We all broke down chickens, and all seared some breasts. I made the soup for my team today (my daughter made the other teams soup - see her blog which is linked on my page). We both made the carrot soup but we were allowed to add an additional flavor profile. I added a bit of fresh ginger. I cooked the carrots, leeks and onions in 1 qt chicken stock and 2 qts water ( I planned to add heavy cream at the end). It cooked down nicely. I pureed (blender)the heck out of the solids with about 75% of the remaining liquid in the pot. I then added some seasoning and it tasted pretty good (I thought). I had Chef Rebbecca check it and she said it was good consistency and flavor. I told her I was pplanning to add the cream but she felt it didn't need it, so I went with that; however, I did add some heavy whipping cream whipped with a little fresh lemon juice and some salt& pepper as a garnish along with some chopped chive. I was very happy when everyone lke my soup...not one bad comment. That was encouraging. Sams' (my daughter) was good, too. Mine had a hint of ginger that brought the sweetness of the carrots and Sams' tasted very carroty.
Oh, then Chef Rebbecca told me last minute to do some more zucchini that was small diced from the day before. That was also pretty good...a bit more salt for some in the class, but very nice al dente...

Culinary School

2nd day in a row of doing almost the same menu...chicken, pureed potatoes, and zucchini. This is on purpose as the school wants to get the basics in our heads firmly. I believe in that and really appreciate it, too. I know this is what makes a good chef a great one...there were some variations, though. Instead of doing the zucchini in medium dice, we did it julienne style. We also did a soup today. It was a carrot soup. Our team did it without cream and that made it retain the carrot flavor more...I really liked it. However, I've made carrot puree before and like carrot, but I like it better with a little fresh ginger cooked/pureed into it as well...hopefully I will do the soup tomorrow and get to add a bit more flavor profile. We'll also be adding some baguettes as well as a salad tomorrow. The teams are a bit small, so it really does give more responsibility/opportunity for all members to do more and hopefully excel.
BTW...I did the chicken and the sauted the zucchini today. The chicken was definitely better today (we were able to create a better sear on the meat and it was a bit more juicy) but everyone felt the zucchini was under seasoned...it was, but I think we had too much to try to do. It took 2 sessions to cook it all and then it sat for 15 minutes so I think it lost a bit of the seasoning to the liquid loss...oh, well, live and learn.

Culinary School

1st day of cooking...and my first cut finger...nothing too bad, no arteries hit...yet.
We made chicken (roasted), sauted zucchini, pureed potatoes (fancy French name for mashed), and a stratified sauce made with white wine and cream and some spices. I did the sauce today (was very tasty). Each team (2 total) made 3 chickens, and a pretty good pile of potatoes and zucchini. There was maybe a cup of the sauce. I actually rushed it a bit and forgot to add seasoning (salt) and forgot to have the Chef Instructors taste it. When they did, they had me fix it a bit by adding more heavy cream and some salt. After that, it was really good. If any of you have never had a stratified sauce, you have gotta try it! That stuff rocks! I've done wine and cream sauces but somehow this was so much better.
Tomorrow and Thursday we do the same menu but switch things up so everyone gets to try each item. However, we add one additional item each of those 2 days as well. We add Carrot puree tomorrow and a salad on Thursday. I'm going to be doing a chicken tomorrow and the soup on Thursday. I've done chicken a thousand times for my family, so shouldn't be too tough. Also love doing soups and have done many of those so should be pretty safe for me for the rest of the week.
So far, lovin' this...

Culinary School

YEAH!!! 1st day is done...interesting, but a bit boring. We had to go thru the required briefings about safety, sanitation, expectations and similar stuffs...anything but brief. but it is essential stuff for an accredited Culinary School. We first had introductions for for school staff, instructors and students...Other than one or two of the staff, I was the oldest in the room! All the other students range in age from 19/20ish to maybe 30...made ms feel a bit old...for those of you that know me, I still don't act my age...but no one in the room has much in the way of food service experience so I still have a good chance of being the top of the class...unless my daughter embarrasses me and beats my scores out...
We got feed for the first day (beef tenderloin grilled to perfection, oven roasted potatoes, brownies...oh, and broccoli). We then toured the facility and got familiar with the school layout.
The rest of the week we will jump into cooking and working on knife skills. Friday will be a clean up day; everyone gets to learn how to clean a professional kitchen. Since Sam & I already did quite a bit of that at the restaurant we interned at for the last 6 months, we should do pretty well.
So keep reading the blog/notes...I'll add to them at least a couple times a week.
And thanks to all for the words of encouragement and prayers...T

Culinary School

Okay...here it goes...tomorrow is the day! My first day at school in 30 years! WOW! I am excited, nervous, anxious, and stoked...The first week is mostly being read the riot act so we don't cut our fingers off and follow the correct procedures. That's a good thing...I like my fingers...more to come tomorrow...

Culinary School

Only 10 days until school starts...
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26 December, 200826 December, 2008 0 comments School School
Wow! It's almost here...I left Level 3 Communications last Friday and am now unemployed...school starts on Jan 5, 2009...culinary school, seems like a dream at this point...not really setting in yet. But I'm sure when the bills start piling up the reality will set in. I need to get a part time job...updating my resume over the weekend after Christmas. God willing there will be something out there for me...I'm going to look for restaurant work or wine store or cooking equipment store...what ever I can get for the time being. Sam & I go next Wednesday (31st) to pick up our uniforms and our kitchen kits(knives, knife bags, etc.). We need to iron our chef jackets and keep our uniforms clean...just like being back in the Army.
TagsTags: only days until school starts...
Career Change
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28 August, 200828 August, 2008 0 comments School School

Culinary School

Okay...so I'm new to blogging but an old timer...been a disciple for almost 18 years and am 46 years old (okay, not so much an old timer in that arena). I've been working in the electronics field since I was 18 years old (military). I took that role because I couldn't go into Special Forces (flat feet) and no other viable options: we couldn't afford college. It's been a great career in respect to providing for my family and allowed us to go on a mission team/church planting in the early '90's. But it's never been my desire or passion to fix electronics gear. My passions have always been space (outer) and cooking. I followed the space launches and moon landing as a child and have been cooking since I was 8 yo. Well, since I am a bit old to make a move toward being an astronaut I've decided (with my wife's and children's blessings) to go back to Culinary School and become a Chef.

This is a very scary thing for me because I was raised to provide for my family from a Dad who was raised thru the Depression and held very strongly to those values. To not be able to be the "provider" is difficult. Luckily God has blessed us tremendously; my wife has a really good job and my kids are grown (basically). We should make it, if barely, financially. But I still need to overcome my up-bringing and allow myself to not be the bread winner.

Upon graduating, I plan/hope to become a Personal Chef and do some catering on the side. I will likely also work part time at a restaraunt (or 2) on the side. That will supliment our income and give me a lot of additional knowledge; lots more people to learn from.

Now, one of the coolest things about this whole life change; my daughter is going to school with me! This is really an exciting aspect for me. Sam & I are very close (our whole family is), but to do this together with her is really special. I am so stoked to do this with her. Our schooling is an intensive 6 month program. One of those months we will spend in Avignon, France learning from special instructors, Executive Chefs from restaraunts from the area, and we will stage (internship) in a restaraunt, bakery, or the like in the area. This will mean neither of us will be there alone...we'll have that support present. That will be so helpful for both of us.

So, I plan to continue to blog somewhat regularly as the day approaches...BTW, that day is 5Jan09 - first day of school. My last day of "work" is at the end of December08. I don't have a solid date yet...working that out. I'll blog any updates, concerns that may mount, share my nerves, and the like. Then when we start school, I'll blog my experiences, what my training is all about, what foods we experience, and so on...

What I ask of any of you that read this is to pray for us...and give us your thoughts, feedback, advise, anything that can help us.

Thanks to all...and to those that created this website. It's great to be able to have the safety of God's family assisting you, watching over you, and of course, praying for you.

More to come...