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Open For Business

Today, Wednesday Oct. 28th, we open for business in the school restaurant. We did a trial run for staff and other culinary students and things went well considering we had no idea what we were doing. Each day we rotate stations, I was at the deep fryer making chicken for chicken and waffles and polenta […]

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Colorful Vegetarian Chili

Don’t worry, I know most people agree that chili MUST have meat in it, but I don’t. It is easy to just fry up some hamburger and mix it in. However, a side note: I have had stubborn meat chili eaters enjoy this particular dish. A lot of the measurements are done “to taste”. Some […]

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Almost Done.

We have done the bit with chowders, our team made corn chowder and it turned out wonderful. The last type of soup to do is bean. We were to do that today, but chef is sick and he called off class for today. Monday you could tell he was suffering with sinus and respiratory stuff, […]

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Chocolate Sponge Roll

This is of my own creation and I have nothing better to call it than “Chocolate Sponge Roll”. Think of a jelly roll with sponge cake, but instead of putting jelly or fruit inside, put chocolate mousse. But… not only chocolate mousse, you can’t stop there, smother it with whipped cream and caramel sauce. Roll […]

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Catching Up

It has now been 7 weeks since my classes have started.  I have almost completed both Basic Culinary 1 and 2 and will be moving on to the restaurant. My class will be serving breakfast to real, live customers. Since it is an evening class, Chef calls what we do, “breakfast on steroids”; very hearty […]

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Butternut Squash and Black Beans

For our “vegetable fest” each student prepared a vegetable dish and we laid it all out as a buffet. Lots of good things were there, and others I didn’t like: braised cabbage, spaetzle, spinach souffle, some things had a sour cream taste (yuck!) and others were just too spicy for me. I made Butternut Squash […]

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Risotto

I had risotto for the first time ever in class yesterday. I was incredible! Chef added portabella mushrooms, rosemary and thyme, and of course onion was part of it. It was a tough day, we ate Chef’s risotto, then made some one our own, then some rice pilaf. We practiced flipping things in the saute […]