A Saucy Love Affair
I'm currently teaching a class at Le Cordon Bleu Chicago that focuses for the first week on teaching students how to prepare the classic repertoire of French sauces. We begin with sauces thickened with a roux made from flour and butter, then we move into the family of sauces that use butter as their main ingredient, and then we focus on the one classic sauce preparation that inspires so much passion in me, that I can truly say that I'm madly, crazily in love with it. You guessed it...Mayonnaise!
Stage magicians may know some slight of hand tricks that look amazing at first glance, but nothing can compete with the very real magic involved in the preparation of a lovely, rich, tangy, savory, sweet bowl of fluffy mayonnaise. It's the magic (and science) of emulsions that I'm referring to, of course. For those of you unfamiliar with this essential kitchen technique, we're talking about combining in a suspension, by way of vigorous agitation, two liquids that really don't want to be mixed together. In the kitchen, these two liquids are very often an oil or fat of some sort, and a watery acid such as vinegar or citrus juice. Some emulsions, like a simple vinaigrette, are "temporary", and separate back into their component parts after a period of inactivity. Other emulsions, like mayonnaise, are "permanent" because we use ingredients in their preparation called emulsifiers, which help to more firmly hold the normally repellent liquids' molecules in a fine suspension that won't easily separate.
While there is certainly some real magic involved in breaking up an emulsions' component liquids into microscopic droplets and trapping them in a suspension, the core of my passion and love of mayonnaise lays mainly in its taste, texture, and versatility. Basic mayonnaise is obviously wonderful on cold roasted poultry (what would the turkey sandwich at midnight on Thanksgiving be without mayo?), but I'll bet you've never tried a peanut butter and mayonnaise sandwich on soft whole wheat bread with a glass of cold milk. Try it first, then see what you have to say about it. Lastly, you can pretty much mix anything into a basic mayonnaise and create your own delicious sauce to accompany any number of main dishes. More on the wonders of mayonnaise to follow!
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- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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- Over 50 campus locations nationwide.
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- Transferable Credits
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
- Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
- Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
- Accredited by the Accrediting Council of Independent Colleges and Schools.
- Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
- Financial Aid
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.