Week 1 Part 2

January 11, 2011

Today I had Quantity Production, and Introduction to Baking and Pastry. For those that cannot guess what quantity is, it is essentially food demo but on a larger scale.

Quantity Production was pretty straight forward we covered a lot of stuff that was already covered in food demo. However we were able to go over other things like the production, Savoir Fare, and chef/shopkeeper report.

To explain in more detail... everyday we have quantity production we have a timeline in which we have to make a fairly big quantity of food. We start at o'clock in the morning and we have to meet production by 11. Why you ask? We sell our food at Savoir Fare, a kiosk at the front of our wing, and the money we make there is in turn put back in the program

In Introduction to Baking and Pastry we briefly went over oven operation (which was essentially do not touch the oven :) ) and some other safety. Also the food made in this class we also get to buy at a discount but the rest gets sold in Savoir.

I will post more updates.... but it is slow goings right now heading into first semester finals...

Stay tuned.
8=:)

RSA Animate Education Paradigms

This is not food related but I am taking a dimensions of tourism course and this was incredibly interesting and I think it is post worthy and relevant. Post comments below, discuss and grow

Pear Soup

This was a couple of months back I made a pear soup and sent it in for a competition. This was my first attempt at a competition and I did not get chosen but I figured I would share it with all of you. Feedback is most definetly helpful. Feel free to use and modify ^_^

Pear Soup w/ Brie and Pancetta                                                                                    

y=5-8 servings

Ingredients:

4-6 Pears (Bosc preferably)

500ml Vegetable Stock

1        Bayleaf

1        Clove of garlic, chopped finely

10g    Cinnamon

TT     Salt

TT     Pepper

70ml  Lemon Juice

50g    Butter

100ml Heavy Cream

30g    Brie

30g    Pancetta

Procedure:

1.     Core and slice pears into quarters and then poach in a sugar syrup

2.     Once they are poached sear the pears in a pan with butter until caramelized

3.     Puree the pears and place them in a medium sized pot and bring to a simmer

4.     Add garlic, bayleaf  and lemon juice

5.     Add vegetable stock

6.     Season with salt and pepper to taste and add cinnamon

7.     Add the heavy crean

8.     Garnish with ¼ of an inch slice of brie and pan-fried pancetta

Chef Michael Blackie

I figured I would take a break from posting because I have a lot of backtracking to do to give you this video one of my chef's showed us.  I personally think this video is funny as hell. Can you tell me what he said wrong? Please leave comments below.

8=:)

The First Day

I know what the date says I have had to backtrack a bit since i just started this 2 days ago.

January 10, 2011

So today is the first day, didn't do much today. I had Food Demonstartion I. We went over the course outline explanation, sanitation, kitchen rules, equipment, measuring devices, metric system, tools, knives, cooking equipment: stoves, pilot lights, burners, and oven operation.


I look forward to the rest of the demo classes.


8=:)


PS please follow me

The First Step

Welcome to Chef's Journey.

This site is my attempt to chronicle my learning experience, and share it with you. Whether you be an aspiring chef, or a lover of food, I look to cater to all (no pun intended). I will take you to learn with me, cook with me, and hopefully you will be with me one day when I do become a chef.

It is kind of funny this isn't exactly the first step  on my journey. I am actually about 20 km on that 1000km journey. My journey has only just begun.

Right now I am in about week 11 of my formal training. Each week is more exciting then the last. This is my first post, so later on I will provide you with some more information as to what I have done up to this point.

I will post at least 3 times a week showing what I have done so far, so long as I am in school. These posts will include:

• Photos
• Recipes
• Terms

Thank you for visiting my site and I will keep you posted.

8=:)