culinary school

I left the desk behind and went to culinary school. 2009/2010.

Mid-Atlantic Cuisine

02/13/2009 | 3 Comments | Topics: culinary school

As you may know, one of my current culinary classes is called American Cuisine. Each week we take quick look at varying regions across the country. Part of diving in means putting together summaries of the regions, so we can begin to wrap our mind around the diverse cuisines and heritage across this vast country. Recently we covered Mid-Atlantic cuisine. Now, New England comprises the states in the northeast quadrant… [more]

How to make Chicken Stock

02/09/2009 | 7 Comments | Topics: culinary school, food spotlight, freezer

I did say I preferred to use the whole bird. And I am beginning to appreciate the value of homemade chicken stock. In culinary school, DAY 1 of class it is all about making stock. The Chef goes on about the importance of stock: it is the base for every sauce. And why do people keep going back to restaurants? What really is the difference between a top-notch restaurant… [more]

New England Cuisine

02/05/2009 | 6 Comments | Topics: culinary school

In American Cuisine—one of my culinary classes—we are learning about cuisines of varying regions across the country. Our first exposure to regional cuisine was New England; it includes Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.* 1620 brought pilgrims to the shores of New England; they settled Plymouth Colony and were taught by Native Americans how to fish, what to farm, and how to preserve foods for the harsh… [more]

Potatoes [Pommes] Anna

02/01/2009 | 3 Comments | Topics: culinary school, starch

A little disclaimer, I had written this just after Christmas (when, apparently I was still in the holiday spirit). Then I forgot to post it… but Christmas dizziness aside this is a fun take on potatoes when you are in the mood for something different yet with the same ole ingredients. My kids love these potatoes—all sauteed and crisped—and when cut into wedges they look… almost professional. Without further… [more]

American Cuisine

01/24/2009 | 7 Comments | Topics: culinary school

I have done it before, but it has been many years: taken too many credits for a given quarter. It will be a full Winter Quarter but I am jazzed. And one of my classes is called American Cuisine. This class is meant to give an upcoming chef a broad stroke perspective of American cuisine, by region. From Native Americans to colonists and a regular flow of new immigrants,… [more]

for my exam: Chicken Chardonnay

12/14/2008 | 18 Comments | Topics: culinary school, entree

Chicken, 165, chicken, 165… it is at 165 Fahrenheit when your chicken is cooked/safe: no longer pink, but still moist and tender. I love when I finally commit key facts to my brain; it is empowering in the kitchen to know benchmark temperatures for all kinds of meat, seafood and poultry. In our cooking fundamentals class, we learned to fabricate a chicken. Not news to some of you, but to… [more]

Carrot Risotto

12/10/2008 | 5 Comments | Topics: culinary school

And a starch. Make any starch of your choice. And so it has begun. Where they start to lengthen the leash, push you out of the nest and watch you stumble and stutter and hopefully fly. No more recipe excuses. Recipes might be wrong… now you must start to exercise methodology, use your brain and [gulp] put your new knowledge to use. Go ahead and figure out timing: present… [more]

All I want for Christmas is a Bain Marie

12/05/2008 | 2 Comments | Topics: culinary school

…to hold my clarified butter, of course. And my rice pilaf and mushroom soup and, and… It was bound to happen. Sooner or later, the habits I am forming and the methodologies I am learning in culinary school are bound to trickle into my home kitchen. Translated, that means some kitchen gadgets—or glaring utility items—are missing. Which is why for Christmas, I want a Bain Marie. AND a stack of… [more]

They eat MAYONNAISE with their fries.

12/02/2008 | 12 Comments | Topics: culinary school, dip, sauce & syrup, places to go

I adore how each country has its own condiment for fries. In the states we are ketchup central (though I am a bit jealous that our neighbors to the north, aka Canada, have ketchup without corn syrup. Did you know that? Due to laws that protect consumers their Coca-cola, Heinz ketchup, etc. are made without corn syrup. But those same items in the states come with the nasty stuff). Note… [more]

Is that turmeric in your eye?

11/02/2008 | 3 Comments | Topics: culinary school

If you throw turmeric in your eye, place a few flakes of dried red pepper on your tongue and inhale the hay and citrus notes of coriander, then you will have a moment commensurate with mine from my first day of fall semester. I did take Intro to Baking in Spring, and an online Safety & Sanitation class during summer; but it is fall and finally, here comes the cooking.… [more]