Playing Catch-Up

Even though the past several weeks have gone by in a blur, they have at least been fun and productive.

 I tried out the tart pans CC gave me. They had belonged to her mom, Jane, so they are very special to me.

 A friend order 2 dozen cookies for a baby shower....Teddy Bears and

  ducks.

 And, I made a Strawberry cake, 4 layers high, for a dear friend's birthday...

 which provided a great learning experience...soft cake, like strawberry, begins to lean after a short time.

Diane enjoying her girlfriends singing Happy Birthday to her.

Throw in school, work, training and life and you get the picture. However, everyone is busy these days and my schedule does not get any sympathy from friends or family.  And their right...everyone is over-scheduled and over committed, so quit whining.

Last weeks class was the most terrifying to date. We were told, before leaving class Number 3, that we would be preparing all of the same 'proteins' (aka meat...chicken, pork, fish, shrimp, etc.), as we had been taught the week before, but this time we were going to have to "plate" the food.  That means not only would we be responsible for thoroughly cooking the chicken, etc., but we would have to take care with the presentation of the food and also prepare additional dishes to accompany the protein.  WHAT?!

I was so not prepared for that curve ball.  The class was split into three groups (tables), and expected to work together to prepare the 'menu', prepare the dishes and we would have 2 windows of time in which we would, as a team, take the food to chef Loy to be evaluated, and tasted.  Are you kidding me? 

It felt as if I woke up smack dab in the middle of a movie and had to figure out the beginning from just a few snapshots.  Gone was the hand holding and the kid gloves. We were out there on our own.

Our table did well. We presented all of our dishes, although they weren't all wonderful. We did get complimented on our braised chicken leg and the seasoning of our pork, but our plating and use of additional color and seasoning needs work.  I'm figuring out that risk taking is a good thing and that once we get really comfortable in the kitchen things may go much smoother.

This past Sunday I earned 8 lab hours by prepping for and working the Brunch that is held every other weekend while class is in session. Yesterday was the first Brunch of the semester and it went off without a hitch.  I awoke to the alarm clock screaming at 5 am and by 6:05 AM was driving down the street, on my way to school. Could not be late.

When I arrived, a few minutes before 7 am, the entire kitchen and dining room were a buzz with activity and I quickly threw on my hat and apron, washed my hands and checked in with Chef. Soon three of my classmates showed up and I was immediately at ease, cutting board in front of me and knife in hand, Dayna and Laura sharing the prep table with me.

All of the tasks were written out on two enormous white boards that are hung on the wall and I saw Chef  crossing tasks off as they were accomplished.  I was assigned to make the 'signature' Lemon Thyme Vinaigrette and Ranch Dressing. Then I cracked and emulsified 9 dozen eggs.  As I as cracking the eggs, two at a time, mind you, I was beginning to pity the poor soul who would be assigned to the omelet station.  You know how, at every brunch, there is a long line of guests waiting for their 'made to order' omelet, with anything and everything they want in it?  That was my worst nightmare. From the day I signed up to participate at the brunch I silently recited a little prayer..."Dear God, please, I am asking you, please do not put me on the omelet station. Thank you." 

As the morning wore on I tried to make myself relevant...I emptied trash cans, swept the floor, asked Chef what else I could do and tried to be as efficient as possible.  Soon Chef Ann was coming around with the assignments.  "What's your name?" she asked.  "Ginger," I answered.  "You are on omelets."  "Really?  Are you sure?"

Oh my gosh. Are you kidding me?  I honestly had to laugh at the irony.  There I was, cracking eggs for the sorry son of a gun who was going to make the omelets and all along, it was me.  Life is funny that way.

Later on Chef W. had me follow him out to the front and showed me how to make omelets using only the pan and lots of wrist action.  "You know why people love our omelets?" he asked.  Wisely I just looked at him.  "Butter. They love us because of the clarified butter."  Okay then.

I can report that it all went well, No burnt omelets, nothing brought back to me, no screaming or crying and the line was never out of control.  My life line was Jeff, a CP2 which means he has one more semester of experience than I do, although I don't think he had ever been on the omelet station. During the post-brunch meeting we did find out that three very large parties (20, 13 and 10), were all no-shows, so it could have been much busier.  And, one of the comment cards said "very fluffy omelets," and then entire group of students clapped and cheered.

I survived, learned a ton, and was reminded of why I love the food industry.

Week 3 and other stuff

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.

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.

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.

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 Mom

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.

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.

5K to raise funds for standout triathlete Proud, an ALS sufferer Running News Sports News News for Dallas, Texas Dallas Morning News

The Pillowcast Project

Often I wonder if what I'm doing with my life really matters or if it really makes a difference? When I'm out on my bike or running, I have lots of time to think and assess how I spend my time and resources and really start to thinking about what my legacy will be once I'm gone. Will my being here for x number of years make a difference?
Last August a group of people from Cross Timber's Church in Keller went to Kampala, Uganda for 9 days and while there spent time with the founders of God Cares School and the many children and orphans who attend or live at the school. My life was blessed and changed because I was fortunate enough to accompany them on that trip. Those children are in my prayers every day.

One of the women on the trip was Andrea Schmid and the children really touched her. Earlier this year she started something that has taken off like wildfire - the Pillowcase Project. Andrea saw first hand how little the children of Uganda have and she thought, what can I do to make each of these little children feel loved and special? She researched and discovered that a dress could be made with a simple pillowcase and she launched The Pillowcase Project. Several weeks ago she organized a fundraiser and hundreds of dresses from around the country were shipped to her and displayed at the event.
Imagine the love that has gone into making these dresses. The mothers, grandmothers, daughters, aunts and friends who have gathered to give of themselves so these children would have something to call their own.

There were stacks and stacks of dresses in every color imaginable. One could 'sponsor' a dress for a small donation, write a note to the child who would receive the dress and know that with that simple act a child would feel loved.

The Cross Timbers Team left this past Thursday for Uganda and to spend another week with the children at a Bible Camp they have every year. At some point during the week Andrea will distribute dresses to the girls and t-shirts to the boys and I can only imagine the tears that will be shed. My heart will be with all of them.

Imagine, if you will, the little girl who will bring home this darling dress.

My friend, Dave Schmille, shows me one of the dresses he 'sponsored.' Dave has such a loving and generous heart.

Andrea, with the dresses. Please think of my friends this week as they travel throughout Uganda and as they bring love to the children. Hearts will be happy, lives will be forever changed.