Tonight's class was exactly what I imagined Culinary School to be about. We pan seared, steamed, poached, boiled, braised, deep fried, pan fried, grilled, sauteed, and chopped our way through potatoes, fish, onions, chicken, pork chops, zucchini and I know I'm leaving something out but it's 12:14 AM and I'm tired. What a wonderful night!
I arrived at school about an hour before class and since I had already completed my homework and the required reading assignment, thought I would lend a hand to Chef Katie who was getting everything ready for our class. I washed up and then asked if I could help and fortunately she said yes. Easy stuff, yes, but since she's suffering with allergies deep down I believe she appreciated the help. I was also able to set up the sinks and get a feel for what we were going to be doing tonight.
Our 'teacher' tonight was a new chef (to me, new), and after having us all go into the kitchen to chop and slice up our carrots, potatoes, onions and celery, we all swore that we would practice our chopping skills at home this week. YES, I will do that. Oh my gosh...going out of town was lovely but now it's Game On and I need to be practicing something every day.
Next up was a lecture that took 1:10 and yes, I learned so much. We were then divided into 2 groups and for the next 2 hours we practiced cooking techniques. Amazing how well I cook at home, and then I am thrown into a situation where I'm having a difficult time determining which burner goes with which knob....ugh. My pan seared chicken was over cooked (should have trusted my gut); my sauteed shrimp...overcooked. My sauteed onions could have gone a little longer; the poached fish, uhhhh...overdone. Steamed carrots, good. Steamed shrimp...over done. Good grief. Things were going downhill and fast. I've never in my life poached an egg and yes....a tad overdone. Oh my....what in the world? I'm beginning to question my cooking skills, big time!
Round 2 and I'm in the main kitchen with the braising, grilling and frying.
Our group had to braise 3 chicken legs. Okay, I am all over this because THIS type of cooking I do, and do well. I assigned myself to the braising and did a really good job, with the exception of not adding enough salt. I can live with that.
Pan fried fish...nicely done. Breading consistent all over. A little over done around the edges, but overall good. Deep fried chicken tender...perfectly cook. Needed more salt before breading but otherwise, perfect. French fries...nice. Grilled zucchini...just a tad undercooked. Grilled pork chop...'nicely seasoned.' Need to not move it once it's on the pan and press down a little on side 2 to make good sear marks. Deep fried, breaded onions...the 'best of the night.' One of the chefs wanted them to eat! Whoo Hoo! I was so happy to have done something right.
Before leaving for the night we were advised to practice all of the techniques and to look at photos of plated food. Next week will be much faster and we will have to do everything again and meet specific timelines. Wow....I'm excited!
This week also has several baking orders for me to fill and I'm looking forward to being home for a while and cooking.
I love taking trips to see Honey Girl and Mr. Squishy and my wonderful, patient and delightful son-in-law, but it makes me wish they lived closer.
Tuesday, September 21, 2010
Monday, September 13, 2010
Culinary School, Day 2 recap
Today was my second class and the topic was "Stock," which meant we were going to make stock and we clarified butter, but that was a huge second to the stock. I was grouped with two other delightful women in the class (out of 13 there are only 2 men), and when you are on a team that means that you divide and conquer, and that also means that you are the boss of you. Not the group. You. Ummm, yea. I don't think I like that.
My 45 minute drive home allowed me time to digest what transpired in class, to review what I did right/wrong, and what I would change next time. The drive allowed me a few revelations which, based on Mr. Man's reaction, are probably revelations only to me:
1.) I prefer working alone to working on a team.
2.) I am competitive.
3.) I have absolutely no idea how I am going to run my recruiting business, run my baking business, train for an Ironman distance triathlon and be successful in culinary school, much less do everything else I do at home and keep my family and friends in my life. What in the heck was I thinking?
Efficiency is going to have to become second nature to me. No more piles of Ginger stuff laying around the house. Touch something once and be done with it. Volunteering to do anything and everything is over and for one of the first times in my life I am going to have to really focus on myself.
Because my class meets only 1 time a week, a great deal of my success will be up to me. That means that everything I learn in class needs to be practiced at home. Practiced. Time set aside to chop, slice, cube, simmer, and stir. Chapters read, techniques practiced. Stock made.
This is new for me and to be honest, a little bit of a shock. But, better to realize this week 2 than week 12, right?
Three times a semester I have to participate in the Sunday brunch from 7 am to 3 pm. At the school, fed, uniformed, with my knives ready to do whatever Chef tells me to do. If I don't practice my inability will be front and center for everyone to see and hear about. Greatest fear? Getting yelled at for not making the right sized cuts of potatoes and carrots!
Now I'll try to calm down, finish my glass of wine and take comfort in the fact that Julia Child had so much to learn and learn she did. I will be fearless! Just like Julia.
My 45 minute drive home allowed me time to digest what transpired in class, to review what I did right/wrong, and what I would change next time. The drive allowed me a few revelations which, based on Mr. Man's reaction, are probably revelations only to me:
1.) I prefer working alone to working on a team.
2.) I am competitive.
3.) I have absolutely no idea how I am going to run my recruiting business, run my baking business, train for an Ironman distance triathlon and be successful in culinary school, much less do everything else I do at home and keep my family and friends in my life. What in the heck was I thinking?
Efficiency is going to have to become second nature to me. No more piles of Ginger stuff laying around the house. Touch something once and be done with it. Volunteering to do anything and everything is over and for one of the first times in my life I am going to have to really focus on myself.
Because my class meets only 1 time a week, a great deal of my success will be up to me. That means that everything I learn in class needs to be practiced at home. Practiced. Time set aside to chop, slice, cube, simmer, and stir. Chapters read, techniques practiced. Stock made.
This is new for me and to be honest, a little bit of a shock. But, better to realize this week 2 than week 12, right?
Three times a semester I have to participate in the Sunday brunch from 7 am to 3 pm. At the school, fed, uniformed, with my knives ready to do whatever Chef tells me to do. If I don't practice my inability will be front and center for everyone to see and hear about. Greatest fear? Getting yelled at for not making the right sized cuts of potatoes and carrots!
Now I'll try to calm down, finish my glass of wine and take comfort in the fact that Julia Child had so much to learn and learn she did. I will be fearless! Just like Julia.
Culinary School update
Day one was interesting, nerve wracking and what I remember the most is being so hot that I just wanted to go into the walk in and throw myself against the cold metal floor. Ugh. I'm already dreading next summer.
Class 2 is tonight - stock. Ought to be interesting and I'll regret not having had practiced my chopping skills more.
Class 2 is tonight - stock. Ought to be interesting and I'll regret not having had practiced my chopping skills more.
Tuesday, September 7, 2010
Fulfilling Dreams
What do you want to be when you grow up?
Remember being asked that as a kid and not knowing how in the world to respond? When I was little I had the cutest nurses outfit, complete with a Clara Barton cape and small nurse kit, so naturally, the idea of being a nurse was very cool, especially if I got to wear the cape.
Fast forward to high school and during my senior year, for 1 semester, I actually considered life as an Accountant. Really. Even though I had gone to Summer School for failing Freshman Algebra, the whole balance sheet thing made perfect sense to me till I failed the final and received a big F on my report card.
Okay, the restaurant business was looking better and better, especially after I earned the coveted Broiler Chef certification and then moved on to Crew Chief and ultimately Assistant Manager.
But something was still missing. My Uncle Paul, while visiting our family, opened my mind to the possibility of attending culinary school and becoming a professional chef. Encouraged, I talked my way into an apprentice chef position at a big hotel and applied for and was accepted into culinary school. I quit my job at the restaurant and felt that for the first time in my young life I knew where I was going and what I was doing.
(que the sound of screeching tires)
Not so fast. Life had other plans for me and I set aside the dream and went back to my reliable job at the steakhouse and life kept moving on.
Twenty-nine years and 3 careers later, I am now ready to fulfill my dream of becoming a chef....actually, a Pastry Chef. Last night was the first class in a 16 month program at the Culinary School of Ft. Worth and it was thrilling. I was terrified and thrilled at the same time, worried that I would get yelled at by the chef just like Gordon Ramsey does to the contestants on Hell's Kitchen.
Along with my usual posts about what I've baked, I'll be writing about my experiences at school all the while thanking my dear daughter-in-law, Jackie, for inspiring me to do what I love and to just go for it. Your courage, Jackie, in leaving your career and diving into the Frech Culinary Institute is remarkable and inspiring, and I can't wait to see you in November to trade stories with you.
I'm so thankful to all of the people along the way who've encouraged me to keep baking and to my wonderful husband for his support and encouraging words as I was pulling out of the driveway last night on my way to that first class...."Remember, Ginger...God gave you two ears and one mouth. Listen twice as much as you talk" Yes dear. My father's words are always with me.
Me and my first teacher, my MomFriday, September 3, 2010
Run Proud
About 12 years ago, through mutual friends, I met Diane Proud, one of the leading triathletes and duathletes in the DFW area. We had a number of things in common, top of which was we had been mom's early in our life and had spent a significant number of years raising our children as single moms.
She impressed me with her strength, drive and attitude.
One the top is Diane Proud.
Early in 2009 Diane was Diagnosed with ALS but is fighting, fighting and just won't give in.
Every month several of us get together to remind ourselves what life is really about. Friends, laughter and love.
Below is an article about Diane. Please help support her and all those battling ALS.
She impressed me with her strength, drive and attitude.
One the top is Diane Proud.Sandy Richard, Janice Singer, Carla Hoffman
Alma Darrensberg, Stacy Dannels, Mary Lessor, Ginger Blazek
Early in 2009 Diane was Diagnosed with ALS but is fighting, fighting and just won't give in.
Every month several of us get together to remind ourselves what life is really about. Friends, laughter and love.
Below is an article about Diane. Please help support her and all those battling ALS.
Subscribe to:
Posts (Atom)
