Ah! So I have been terrible at keeping up this blog. So much has happened. I am in my second term now, and all my production stations are the same, so I think I will post about those as I go through them this term.
Big things from last term:
Showcase:
So, Showcase happens for every new freshmen and it's an opportunity for parents and friends to see the school and what we do. For pastry, this wasn't a very trying experience. Everything was prepared during production and we were there just to make it an actual event. I was in the bread room. So we baked off doughs, cut them up and serve. We'd also explain what things were and how things worked. It was a pretty fun night. I learned all about things in the kitchen being "sexy", which was pretty entertaining. Mostly it is just making everything look nice and appealing (no half empty bins of ingredients, etc.) but it was much more entertaining to have these things described in terms of sex appeal.
Finals was the next big thing. I had a knife skills test, which I got an A on, and a quiz that i also got an A on despite completely forgetting about it, for Intro to Culinary for Hospitality Professionals. I had a written final for Intro to Pastry Arts, and for my practical in Pastry Techniques I had to make Paté Briseé (Pie dough) and Pastry Cream.
And now I am in term 2! I am a Freshman 2!
This term I am taking Appetizing Starts, Production, Bar tending, math, sanitation and bread. Very excited for bread.
I've only had Appetizing Starts and Production so far this term, but both have gone well. I have Chef Ferratti for Appetizing Starts and we made soups yesterday. Emma and I made Manhattan Clam Chowder. Chef was really nice and told us that all our soups were really good, and not just for pastry students. So that was awesome.
Anyway, that's everything so far!
Beki
Tuesday, April 24, 2012
Tuesday, February 28, 2012
School!
So, my long delayed school post.
So my schedule is this: I have Culinary for the Hospitality Professional on Monday 12-3 and then Etiquette from 3:15 to 5:15. Tuesday I start with Production at 6 am, and that goes to 11, then I have pastry techniques from 12 - 3 and then Intro to Pastry Arts from 3:30 to 5:30. I'm off Wed and Thurs and have Production again on Friday.
So what I actually do in these classes. In Culinary, I am learning basic culinary techniques. Basically, I am learning about half of the "intro to culinary" course. We did a couple of weeks on knife skills (I have a test in 2 weeks) and we have made stock. Now that we have learned stocks, we will learn sauces. But that will be a later post.
Etiquette is mostly business etiquette. How to write a resume, etc. A class that would've been more useful if I hadn't already had a job and therefore learned how to write a resume out of necessity... But it's not so bad. Apparently we will do some dining etiquette things and that might be useful.
Production: So this is a big part of the program and it's awesome. There is a bakery connected with the school so production is making stuff for the bakery, and it is full scale, really what it is like working in a big bakery. Production takes up two kitchens and there are about 4 stations in each kitchen. I don't know what all the stations are yet, as I have only been in the one kitchen. Each person is at a station for 2 weeks. So I was on Pantry station for my first 2 weeks, and now I am on my second week on Restaurant Station.
On Pantry Station you make the big batch recipes of things that other people will need for the recipes in the bakery. These are things like, chocolate mousse, butter cream icing, pastry cream, sticky bun goo, etc. This also includes sorbets, ice creams, etc and re spinning these as needed. It is hard to hate a day that starts with eating ice cream (sampling needed to check that they are still good!)
Now I am on restaurant station. This means I plate out things for the dining hall people and prepare the desserts for the Restaurant that night. This has been fun because I have gotten to do things by myself. I made a Marscapone Roulade, chocolate mousse bombes, pineapple tarts and frangipan strudel things.
Next week, I am on bread station. I am very excited.
In Pastry Techniques, we actually learn how to make things (this doesn't really happen in Production, you just follow the recipe and hope it works). Class usually goes like this: Chef Andress explains what we are going to make, he then makes it and then we do. Hands on Learning is cool. So far we have made pie crusts, pies, tart crusts and tarts (thereby learning how to make pastry cream - yum)
Intro to Pastry Arts is basically baking science. It's all really interesting! This class is useful because now i can understand why certain recipes haven't worked in the past and can avoid mistakes in the future. I can also tell you (or at least, i definitely can by the end of the term) why something went wrong with your recipe and what you should avoid doing! Just ask me!
That's the basic run down, but ask me questions if you have them!
Beki
So my schedule is this: I have Culinary for the Hospitality Professional on Monday 12-3 and then Etiquette from 3:15 to 5:15. Tuesday I start with Production at 6 am, and that goes to 11, then I have pastry techniques from 12 - 3 and then Intro to Pastry Arts from 3:30 to 5:30. I'm off Wed and Thurs and have Production again on Friday.
So what I actually do in these classes. In Culinary, I am learning basic culinary techniques. Basically, I am learning about half of the "intro to culinary" course. We did a couple of weeks on knife skills (I have a test in 2 weeks) and we have made stock. Now that we have learned stocks, we will learn sauces. But that will be a later post.
Etiquette is mostly business etiquette. How to write a resume, etc. A class that would've been more useful if I hadn't already had a job and therefore learned how to write a resume out of necessity... But it's not so bad. Apparently we will do some dining etiquette things and that might be useful.
Production: So this is a big part of the program and it's awesome. There is a bakery connected with the school so production is making stuff for the bakery, and it is full scale, really what it is like working in a big bakery. Production takes up two kitchens and there are about 4 stations in each kitchen. I don't know what all the stations are yet, as I have only been in the one kitchen. Each person is at a station for 2 weeks. So I was on Pantry station for my first 2 weeks, and now I am on my second week on Restaurant Station.
On Pantry Station you make the big batch recipes of things that other people will need for the recipes in the bakery. These are things like, chocolate mousse, butter cream icing, pastry cream, sticky bun goo, etc. This also includes sorbets, ice creams, etc and re spinning these as needed. It is hard to hate a day that starts with eating ice cream (sampling needed to check that they are still good!)
Now I am on restaurant station. This means I plate out things for the dining hall people and prepare the desserts for the Restaurant that night. This has been fun because I have gotten to do things by myself. I made a Marscapone Roulade, chocolate mousse bombes, pineapple tarts and frangipan strudel things.
Next week, I am on bread station. I am very excited.
In Pastry Techniques, we actually learn how to make things (this doesn't really happen in Production, you just follow the recipe and hope it works). Class usually goes like this: Chef Andress explains what we are going to make, he then makes it and then we do. Hands on Learning is cool. So far we have made pie crusts, pies, tart crusts and tarts (thereby learning how to make pastry cream - yum)
Intro to Pastry Arts is basically baking science. It's all really interesting! This class is useful because now i can understand why certain recipes haven't worked in the past and can avoid mistakes in the future. I can also tell you (or at least, i definitely can by the end of the term) why something went wrong with your recipe and what you should avoid doing! Just ask me!
That's the basic run down, but ask me questions if you have them!
Beki
Wednesday, February 1, 2012
SCHOOL!
My orientation is tomorrow! I am very excited, and kind of nervous. Classes start Monday. I will probably be updating this more frequently now that school is starting up.
Tuesday, January 3, 2012
Dinner tonight
Uel and I made a delicious pasta tonight. Here's what you need:
1/2 an onion
4 cloves garlic
1 cup artichoke hearts (chopped)
2 tblsp roasted red pepper (chopped)
5 sun dried tomatoes
2 tblsp olive oil
2 tblsp artichoke heart liquid
2 Tblsp tomato paste
2 Tblsp Hot Pepper Paste (I used the Amore brand one, but I think any hot sauce would probably do.)
oregano
basil
cumin
salt
.75 pound pasta
0) Boil water for pasta
1) Chop onion, garlic, artichoke hearts, red peppers, sun dried tomatoes.
2) Sweat onion and garlic with the salt
3) Add some oregano
4) Add artichokes, peppers, tomatoes
5) Add the two pastes
6) Add some basil, cumin and more oregano
7) Add the extra artichoke liquid
8) Stir everything together and then stir occasionally.
9) Once water has boiled, cook pasta according to box instructions.
10) Combine pasta and sauce and serve with parmesan cheese.
I was very pleased with this meal. It was really simple, and delicious. I didn't have any, but I think adding a little feta cheese would be yummy too.
I hope you try it and find it delicious!
Beki
1/2 an onion
4 cloves garlic
1 cup artichoke hearts (chopped)
2 tblsp roasted red pepper (chopped)
5 sun dried tomatoes
2 tblsp olive oil
2 tblsp artichoke heart liquid
2 Tblsp tomato paste
2 Tblsp Hot Pepper Paste (I used the Amore brand one, but I think any hot sauce would probably do.)
oregano
basil
cumin
salt
.75 pound pasta
0) Boil water for pasta
1) Chop onion, garlic, artichoke hearts, red peppers, sun dried tomatoes.
2) Sweat onion and garlic with the salt
3) Add some oregano
4) Add artichokes, peppers, tomatoes
5) Add the two pastes
6) Add some basil, cumin and more oregano
7) Add the extra artichoke liquid
8) Stir everything together and then stir occasionally.
9) Once water has boiled, cook pasta according to box instructions.
10) Combine pasta and sauce and serve with parmesan cheese.
I was very pleased with this meal. It was really simple, and delicious. I didn't have any, but I think adding a little feta cheese would be yummy too.
I hope you try it and find it delicious!
Beki
Tuesday, December 6, 2011
Thanksgiving
So I know Thanksgiving and even left overs are long gone, but after all of that cooking it took a little while to summon the energy to write about it. Which, considering that most of this post is probably going to be links, might sound a little silly.
I started Monday night by making pie dough. The recipe I chose to use was for only a single crust pie, so I essentially made a sixtuple recipe. I needed 4 and my dad 2. Really, all dough recipes are very similar and the reason i used this one was because the cookbook was out. So, use any recipe you want, but I would make it in a food processor. I know sounds sacrilegious (maybe even especially since it's coming from me) and I avoided making crust this way for ages. But it's better.
Tuesday Uel did a lot of cooking while I was at work. After work I came home and made a pumpkin pecan pie (Here), Sweet potato Pie (here) and apple ginger (here).
All in all here's what we ate:
Turkey, prep here
Stuffing: here
Green bean casserole: here
Sweet potato casserole
Corn casserole ( These are full texts, that I have in an email, so if interested I will forward them on)
Mashed Potatoes
Gravy
Cranberry sauces
Another Sweet Potato dish
A rice salad with apples
Corn bread
Sadly, I don't have all of the recipes, but if you're interested, I can get them for you!
Remember next time you make a turkey to make stock!
I started Monday night by making pie dough. The recipe I chose to use was for only a single crust pie, so I essentially made a sixtuple recipe. I needed 4 and my dad 2. Really, all dough recipes are very similar and the reason i used this one was because the cookbook was out. So, use any recipe you want, but I would make it in a food processor. I know sounds sacrilegious (maybe even especially since it's coming from me) and I avoided making crust this way for ages. But it's better.
Tuesday Uel did a lot of cooking while I was at work. After work I came home and made a pumpkin pecan pie (Here), Sweet potato Pie (here) and apple ginger (here).
All in all here's what we ate:
Turkey, prep here
Stuffing: here
Green bean casserole: here
Sweet potato casserole
Corn casserole ( These are full texts, that I have in an email, so if interested I will forward them on)
Mashed Potatoes
Gravy
Cranberry sauces
Another Sweet Potato dish
A rice salad with apples
Corn bread
Sadly, I don't have all of the recipes, but if you're interested, I can get them for you!
Remember next time you make a turkey to make stock!
Friday, November 11, 2011
Vegetables!
So I had been wanting to make lentil soup, but was finding this difficult as I had no vegetable stock. Eventually I bought some stock, and made the Moosewood Cookbook lentil soup recipe.
Directions:
Simmer 3 cups of lentils in 7 cups of stock or water and 2 tblsp salt. (I did 4 cups stock and 3 cups water, because that was how much stock was in the container i bought) for at least 4 hours.
Then add 1 cup each of celery, carrots and onion as well as 2 tblsp garlic and 1 can diced tomatoes (the real recipe calls for 3 chopped tomatoes, i believe - but it's winter, there aren't tomatoes anymore.)
Simmer for at least another 4 hours.
Half an hour before serving add: 2 tblsp lemon juice, 1.5 tbls wine vinegar (I used red), 2 tblsp dry red wine, 1.5 tblsp brown sugar.
Serve and enjoy. I don't know how many it serves - a lot. If you aren't feeding at least 4 people, be prepared to eat a lot of soup, or freeze left overs.
Part 2: As my original dilemma was lack of stock, clearly making my own stock was something that needed to be done. Here is what I did. I put in 2 pieces each of my left over carrots and celery. Then I found all the vegetables in my fridge and I put them in my crockpot. (If you don't a crock pot, the largest pot you have will work fine) Also, add any left over herbs you might have in your fridge/house.
* I use stock as a way to not throw things out. I don't use total scraps - these I compost, however there are always vegetables in your fridge that are just a little past their prime. These are what I use for stock, in addition to fresh vegetables that I have a lot of/ I'm not really going to use past a given recipe (like celery. I don't like celery)*
Cover all vegetables with water as best you can (some may float) and let simmer for several hours. Here is where the crock pot is awesome because you can put it on whenever, and go about your day or night. However if you keep the stock at an actual simmer on an actual stove, you're probably fine. (But it probably isn't that great to leave the house/apt, especially if you have a gas stove.) After several hours (I'd say at least 6, but 12 is probably best) you can take out all the use up vegetation and compost it. Then store your stock. There will probably be a fair amount of it, so again, make sure there is room in your freezer!
Happy Eating!
Beki
Directions:
Simmer 3 cups of lentils in 7 cups of stock or water and 2 tblsp salt. (I did 4 cups stock and 3 cups water, because that was how much stock was in the container i bought) for at least 4 hours.
Then add 1 cup each of celery, carrots and onion as well as 2 tblsp garlic and 1 can diced tomatoes (the real recipe calls for 3 chopped tomatoes, i believe - but it's winter, there aren't tomatoes anymore.)
Simmer for at least another 4 hours.
Half an hour before serving add: 2 tblsp lemon juice, 1.5 tbls wine vinegar (I used red), 2 tblsp dry red wine, 1.5 tblsp brown sugar.
Serve and enjoy. I don't know how many it serves - a lot. If you aren't feeding at least 4 people, be prepared to eat a lot of soup, or freeze left overs.
Part 2: As my original dilemma was lack of stock, clearly making my own stock was something that needed to be done. Here is what I did. I put in 2 pieces each of my left over carrots and celery. Then I found all the vegetables in my fridge and I put them in my crockpot. (If you don't a crock pot, the largest pot you have will work fine) Also, add any left over herbs you might have in your fridge/house.
* I use stock as a way to not throw things out. I don't use total scraps - these I compost, however there are always vegetables in your fridge that are just a little past their prime. These are what I use for stock, in addition to fresh vegetables that I have a lot of/ I'm not really going to use past a given recipe (like celery. I don't like celery)*
Cover all vegetables with water as best you can (some may float) and let simmer for several hours. Here is where the crock pot is awesome because you can put it on whenever, and go about your day or night. However if you keep the stock at an actual simmer on an actual stove, you're probably fine. (But it probably isn't that great to leave the house/apt, especially if you have a gas stove.) After several hours (I'd say at least 6, but 12 is probably best) you can take out all the use up vegetation and compost it. Then store your stock. There will probably be a fair amount of it, so again, make sure there is room in your freezer!
Happy Eating!
Beki
Saturday, October 29, 2011
Pizza!
Uel and I made our first attempt into pizza making. We got a pizza stone about a month ago and it was time to give it a shot. We used the Alton Brown method. Recipe Here. With some adaptations of course. We didn't actually do the dough the way it says in the recipe. Pizza part 2 (when I write it) will compare the dough making methods. We made ours Friday morning and left it sitting out on the counter (and room temperature at our place is a bit chill) for a few hours. So, once we make it the way it is in the recipe, I'll post about which is better. Another change we made was they types of cheeses used. We used some Mozzarella, Cheddar and Parmesan. We also made a couple (we made 4 personal sized pizza) with the 3 cheeses, peppers, roasted garlic and artichoke.
Roasting Garlic:
Here is what Uel did: He took our popover pan (easier to find in my house than a muffin tin, which will also work) and put water in all the cups but the ones you are roasting (put some oil in that one). Cut the top off of the bulb (Not the root end) and put it in the oil cup. Then roast for about 20 minutes in the oven at 400 degrees.
The only other tip I can think of is to make sure you flour your peel in between pizzas, it is much easier to get the pizza into the oven this way.
Happy pizza!
Beki
Roasting Garlic:
Here is what Uel did: He took our popover pan (easier to find in my house than a muffin tin, which will also work) and put water in all the cups but the ones you are roasting (put some oil in that one). Cut the top off of the bulb (Not the root end) and put it in the oil cup. Then roast for about 20 minutes in the oven at 400 degrees.
The only other tip I can think of is to make sure you flour your peel in between pizzas, it is much easier to get the pizza into the oven this way.
Happy pizza!
Beki
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