Thursday, August 27, 2009

Stocks....

I missed my second PCII class and first kitchen lab. I was spending the evening in the company of the sweetest 11 year old on the planet. Joshua and I had a room at Children's Mercy, where he was being treated for a severe ankle sprain. Thankfully, Chef Head allowed me to make up the class - so I went in yesterday morning at 8AM. Oh, what a long day it was.

We made Fish Fumet, Court Bouillion, and Vegetable Stock. Unfortunately, we didn't produce the exact quantity that we were supposed to, we fell a little short. But, on the bright side... Chef smiled and said, "Oh, that's tasty" when he tasted the fumet and the other stocks.

I spent a bit of time working on hospitality club fliers for both club membership and NYC. I did get quite a bit accomplished. So, despite the fact that it was a horrifically long day- it was a productive one. I was in class until 9:00. I was so exhausted by the time I finally made it home. That drive seemed to take hours!

I've got to get working on my market feasibility study, it's going to take forever.

On a side note, Joshua is in an air cast and walking on crutches. My poor guy. He's being brave, but we can all see how much pain he's in. He'll go to the pediatrician tomorrow for a follow up. The nurse called me yesterday and informed me that there is water on the ankle joint, probably a result of the trauma to his ankle, but I think we need to follow up even further. I'm going to request a referral for my orthopedic surgeon. I'm afraid he's out for most of the football season, though.

Thursday, August 20, 2009

Week 1 - Complete.

What have I gotten myself into? Holy toledo.

Yesterday's classes -
  • Seminar: Menu Planning & Design
  • Seminar: Purchasing
  • Interpersonal Communication
The menu planning class is going to be much harder than I could have ever imagined. And, it'll involve a lot more MATH. Oh, how I hate math. My first project is a market feasibility study for my "dream" restaurant. Where is it going to be? What are the demographics of the area? Who is my target consumer? Etc. Once the study is complete, I get to work on the actual planning of the menu, which then needs to be costed out. Oh. My. I think it'll be fun... but challenging.

Purchasing is going to be a great class. I've had Chef Marcellus previously and he's a great professor.

The communications class is going to be interesting. And that is all I really have to say about that. =)

On a totally awesome and positive note, last night I became a student member of the American Culinary Federation.

Tuesday, August 18, 2009

Culinary School - Year 2.

Last night I started my 3rd semester (2nd year) of Culinary School, it was my first night in the Professional Cooking II class. Chef Head lectured for the majority of the night, most of it was review but he did fill us in on his career as a Chef. Much to my delight, Chef Head is another person for whom the Culinary Arts was a second career. He was in the military for 25 years and once he was retired, he decided to become a Chef. He's incredibly passionate about his craft and inspired me quite a bit after just one night.

Again this semester I am using Professional Cooking, 6th Ed, Wayne Gisslen, John Wiley and Son.

We toured the production kitchen and I freaked out a bit seeing just how little space we have to work with. The kitchen itself is incredible. One could easily run an entire catering business with one row of equipment - steam jacket kettles, a tilt table, a Combi (convection, convention, & steam) oven, salamanders...etc. Ohhhh so much stainless steel!

Next week we'll start right out in the labs, we'll be making:
Fish Fumet
Court Bouillion
Vegetable Stock

I can hardly wait to get into that kitchen!!

Stock to cook is voice to singer. - Anonymous

Saturday, August 15, 2009

Julie & Julia

Seriously, I loved this movie. I feel a little bit sad because I didn't really care about Julie's story all that much. I love Julia Child, I always have - I always will. She was America's Escoffier and is my idol. I remember watching her on PBS when I was a little kid. I would laugh at her funny voice, but even way back then... I was learning!

I honestly did not realize that Julia Child was in her late 30s, much like myself, when she decided to go to Culinary School. All this time I've been thinking that I'm too old for such a huge career change. After learning Julia's story, I think I've changed my mind. I'm ready for this.

Thank you Julia. And, thank you Julie for writing the book that became a movie, that taught me more about Julia Child's life before she made the decision that changed her life forever. ♥