February 14th, 2008 by Chef Reyes
In the vastness of existence - wrapped through time - funneled into all matter the daily lives about which this blog only represents but a fraction of one. Cruising along at warp ten, issues and concerns flying past like drops of rain on the forward view-shield of our vessel. Then without notice or concern a virus hits, the body bends and the mind follows. Covered in winter coats under several covers and still chilled to the bone; feverish. Every expedition to the lavatory an accomplishment of human endurance. No solid foods and barely enough liquid to keep hydrated. And yes, I was just like a big giant infant, being cared for by my loved ones. To whom, I owe so much that I’ll have to dedicate several lifetimes to repay. In a cruel twist of irony I had been thinking to myself, how fortunate that I’ve dodged that bullet this year as I witnessed my family each fall in one way or another to the very same bug. I realized how insensitive I had been to their needs as I continued along my pace to keep working and cooking. Yes I did purchase the medication and hydrations they required but I did not allow them the same rest and recovery that my particular flavor of illness forced upon me. I will be more considerate in the future.
In all, several work and one class day lay victim. Not to mention my maintenance of this blog. I’m lumping together here in this post my cell phone photos of the latter part of last week and I’ll put yesterdays photos with tonight’s post as I am writing this on the morning of Day Twenty Two.
As far as class has been going Chef Dave thinks my cuts are great and I think the kitchen is really heating up. We are moving right along. And as it turns out my fears of having missed so much during my fever riddled night of playing hooky turned out be unfounded. There happened to be a major event that night in which the class stood at attention for several hours in a reception for a former graduate being elected president of the state restaurant association. The most I missed was a demo of the peeling a tomato using blanch and shock method and the class started with some veggie stocks.
Since being broken into our groups healthy rivalries are appearing between the groups and our group is the one to beat. Chef has taken us full swing into the heart of section one culinary arena. We find here stocks, soups, sauces, knife skills, procedures, techniques, and more French terms than you can shake a stick at. As we work one finds evidence beginning to emerge from the core of why our course work is structured they way it is and how important each foundational element relies on good quality instruction and the development of a strong skill set.
February 6th, 2008 by Chef Reyes
Uniforms are in. Again as in last post I’ll add pictures later. Chef demonstrated basic cutting techniques and ran us through our stations setups. Lots of movement in the kitchen and a little confusion with the assigned jobs, but overall everything went well. My feet are killing me and I don’t think I’m alone everyone is going to run out and get some gel inserts.
We are working on our competition cuts and precision is everything. Chef oversees everyones station and makes sure that the cuts are as close to perfect as a first time student can get. It is different than just whacking a potato in half. They want the thing to look like a perfect square while emphasizing posture position and technique; later we will add speed to the equation. I think section three students are purposefully slowing the pace of their entree production so they could see us suffer as we chop a couple hundred pounds of potatoes and about 100 pounds of onions. They cooked and cleaned for us the first few weeks so now I guess they figure a little payback is in order. Now that we are in full uniforms and we are sharing kitchen space with the more experienced class; some of them are very helpful by filling us in on all the shortcuts in the kitchen. This makes us low on the totem pole and gives a little of the experience of having to work your way up the ladder.
I keep on waiting for that feeling of “Why?” Why in the world would I or anyone be paying to torture yourself like this? I’ve already written a little about this. It is just that I’m sitting here with my feet pounding hands smelling of onion and aches and pains that are calling out to me, “Get a grip!” and start wondering, “Why?!”. I’m looking for that feeling, but it is just not there. I’m right where I want to be and I’m hoping to do more. Bring it on.
February 5th, 2008 by Chef Reyes
Last day of Sanitation and Intro to Chef Training. I have a few pictures to load, but because of the combination of equipment time and phone camera issues I’ll add those to this post later. We received our knife kits and Chef gave a demo for our first day day of cutting. Everyone did not pass the class and that is a shame because Chef was more than fair with what he required from us. I understand that these subjects are very important to working in a professional kitchen and I hope that those who did not make it for whatever reason continue to work at it. This class does not give us our sanitation license for this city of state, we will get that later. It only prepares the students to work in the kitchen environment and stresses the importance of safety and sanitation as well as give a background to skill set being developed by these new culinarians. Tomorrow we cut!
February 4th, 2008 by Chef Reyes
Fog lined the road to school today. Really beautiful but very troubling to travel in. We took apart and cleaned the kitchen. Chef made us clean parts of the kitchen that haven’t seen the light of day for years. Fact is the kitchen really wasn’t that dirty to begin with. They run a very tight ship. Our Chef is trying to get us used to cleaning and building good sanitary habits in the kitchen. We our starting to outline a routine of inspection and cleaning before, during and after each cooking session. Every Chef is different and we just happened to land in the classroom of a very driven and determined clean freak. Personally I’m glad because this routine will create a clean and safe environment for us to learn in and separate the wheat from the chaff, as far as the students are concerned.
We get our knife kits tomorrow and our uniforms on Wednesday. If all goes well we should be learning our knife skills as planned. Section three students put together some Northern Italian dishes. I missed the presentation of the dishes but I can say that there was a rolled Veal dish on a bed of Risotto, a Chicken Marsala with Roasted Potatoes, and finally a stuffed rolled pork dish with some sort of Potato Pasta. In all honesty these were not their best offerings so far. The Chicken was the star tonight along with a Chocolate Mousse Cake that the daytime Pastry Students graciously left for our class.
February 1st, 2008 by Chef Reyes
sat·is·fac·tion Function:noun
Etymology:Middle English, from Anglo-French, from Late Latin satisfaction-, satisfactio, from Latin, reparation, amends, from satisfacere to satisfy
2 a: fulfillment of a need or want b: the quality or state of being satisfied: contentment c: a source or means of enjoyment: gratification
Tonight after our finals for Sanitation and Intro to Food Service, and because the section three students do not meet to cook, Chef Dave received clearance to prepare a meal for us. He pulled a very tasty little pasta dish out of his repertoire. Grecian Chicken not exactly the one that I’m familiar with but flavor bursting from the plate. I won’t go into exact detail here but the photos should give a little indication of the flavor profile. I will say the Feta Cheese and Kalamata Olives and fresh lemon juice made this pasta leap right off the plate. I’ve never been so satisfied with a simple plate of pasta before. I’ll be making this dish at home before this weekend is done.
We will be finishing off the last two days of these intro courses on Monday and Tuesday. We’ll be getting our knife kits and uniforms then begin practicing our cutting skills. Our food recognition started today with an introduction to Herbs. We will be required to know each and be able to determine the flavor profile as well as how each pairs with their complementary protein and carbohydrate as well as how they are used during preparation. The recognition tastings will continue along through the various herbs and spices as well as grains, proteins and so on. Training our pallets and building by breaking away from the tastes that each of us have grown so accustomed.
January 31st, 2008 by Chef Reyes
Chef Dave and Chef Tim switched classes today. We experienced the teaching style of new Chef today and I must say, this instructor is every bit as passionate about cooking as Chef Dave. Chef Tim is less artistic about his approach and infuses much more science and precision into the craft. He reviewed with us on for our finals tomorrow and over all made class a pleasure. Section three students are still working in the cuisine of Northern Europe. Lemon Beef Stew with Brussel sprouts, Sauerbraten on fresh pasta , Breaded Veal Patty topped with Prosciutto and Cheese sitting on a bed of Risotto and Peas, lastly for dessert I thoroughly enjoyed the Beer Battered Apple wedges drizzled with caramel sauce.
January 24th, 2008 by Chef Reyes
If you’re keeping count with me, we are currently officially past “hump day”. Sanitation and Intro to Food Service are only 16-day classes so we are coasting past the midway mark and looking toward the light at the end of the kitchen. This means we took a couple of fairly tough test today. I was not too worried as I really worked hard to study and maintain a confident mental state.
Section three presented a Baked trout, Pork Chop, and Veal Stuffed Cabbage for dinner today. The Pork Chop was paired with a very tasty red cabbage that I’m told was dressed with a red wine vinegar and currant preserve reduction. I was especially fond of this side dish I think it really stole the show.
January 23rd, 2008 by Chef Reyes
Some who know me may considered me technically savvy, even though I’ve never considered myself as such. My inner Nerd feels the need to interject the fact that I do find learning a new computer language an endeavor of pleasure. That aside, I’ve always felt the greatest strength of my character rest squarely on the side of art. I guess computer languages as much as oil paint or a fine sauce can create an avenue for the artist’s expression.
The challenge is with the limitations of each form of expression. Computer languages are really only enjoyed by a few and their outward realization only tickle one or two senses at most. Painting and sculpture, admittedly, are far more enduring and open more senses up to stimulation and interpretation. But food, is sensory stimulation in its most primal state, affecting all the senses through its delightfully refined expression. What one must know to do it right takes years to learn and even after a lifetime one can never learn it all. The culinary art’s proper execution, in my humble opinion, is the epitome of technology and art. By controlling the essences of the earth and skillfully preparing them to be offered up for a fleeting moment in time upon our palette. What a wonderful thing.
I’m starting to get a glimmer of a glimpse at what it truly takes to become a master of the art. Know your media, study its composition, apprentice in its proper execution, imitate the masters in the application of your skills and only then can carry it any further.
Section three students really out did themselves today. I tried both the Stuffed Pork Tenderloin with vegetables (First time I ever tried whole roasted Fennel) along with Swedish Meatballs and Mashed Potatoes. I was too stuffed to give the Fried Salmon a try but I did manage to fit the rice pudding in.
January 22nd, 2008 by Chef Reyes
If you have ever been on a long road trip or if you’ve ever needed to prepare for a camping weekend you may have felt that odd sensation of anticipation. That feeling of wanting to imagine how the road is going to treat you but at the same time your trying not to forget anything that you may need for the trip. It is a weird sense of relaxed overload. Everything is important because if forgotten it may make the stay little harder but some other voice inside of you is telling you to just leave it behind and hit the road.
We continued to move through the facts; two quizzes and then we loaded up some more facts. Everything is interesting and it all relates to the real world but as we go through our safety training and we take more detailed tours of the kitchen, I sometimes allow my mind to wander. I imagine the road ahead and once in a while that voice utters the phrase “let us please hit the road.”
Dinner was fantastic tonight, I had the Danish Meat Patties with Cucumber salad (Breaded Veal Patties). The Cucumber Salad was especially tangy and fresh. The other protein presented tonight was Flounder in Mushroom sauce. I took pictures of both. Also Chef showed us the dirtiest inch in the kitchen (The can opener spike). I took a picture of that too. I can’t forget it, because Chef says it is the first place most inspectors will want to make sure is clean. The final two images are for my benefit. Safety is very big with these guys and we have to know were everything is and what to do in case of emergency. Right down to the very last detail.
