Finally. Eleven weeks into the semester. We did something I’ve never done before in my life. We scaled and filleted a whole fish. I was on cloud nine, ten and eleven.

The menu:
Potato and Leek Soup (pureed soup, thickening method)
Salmon en Papillote with vegetables julienne and couscous (parchment technique, filleting, knif... Read More

I was in the grocery store earlier this week, buying the usual things, and also on the lookout for fall recipe inspiration; I wanted to take some Halloween/fall photos of gourmet caramel apples, and experiment with my new candy thermometer a little bit. Next to the apples I found the most beautiful petite pears - no larger than my thumb. I pictured them drenched in ... Read More

I can’t even remember what we made in class last week - it was that uneventful. And this week, we made appetizers. Strike that. We didn’t make, but rather, rushed through appetizers. What a mess.

What I do remember is that I did not learn anything new between last week and this week, except how to turn on the gas grill, which disappoints me.

... Read More

I’ve heard restaurant chefs say it a million times during interviews: what works on the job, doesn’t always work at home. They have favorite dishes they create in the restaurant, but because of the equipment available at the restaurant, they can never duplicate the dish the same way at home.

That was true for me this week, when I tried to make pasta... Read More

Fingres crossed the stress I’ve experienced over the last few months will count towards “paying my dues” in the industry as I make my way through culinary school and figure out the next phase of my career.

To recap, culinary school is something I’ve always wanted to do. I went to art school instead, worked in marketing as a creative dir... Read More

Today was the first day I did not enjoy class. Everyone, everything was off. Classmates were cranky, four people burned themselves (one severely), and the atmosphere was full of tension.

The menu:
Coq au vin (braising)
Rice pilaf (pilaf technique)
Grilled vegetable stack (grilling)
Caesar salad in parmesan cups (plating ... Read More

This week my food allergies caught up with me in class, and I wasn’t able to eat most of what we cooked.

I found out three years ago I’m allergic to legumes (soy, vegetable oil, peas, beans, peanuts, acai, guar gum, gum arabic, carob, tamarind, etc.). I’m also allergic to a few other odds and ends, but legumes are the main culprit, contributin... Read More

For the past nine months, my supervisor has been dropping hints that my position would be dissolved. Every time this low-ball is thrown at me, I spend a few days feeling horrible, and then get back to work, full force, because there is so much to do I can’t waste time in pity-town. I’m not in culinary. I’m in marketing. And my leader has sucked every... Read More

On the menu this week:
Pasta Puttanesca (sauces and fresh pasta making)
Grilled shrimp, scallops, calamari, chicken (marinades)
Salad (emulsions)

Chef gave us an overwhelming menu to create this week (see above). I’m used to focusing on one dish, making it, and making it well. As the weeks progress, our menus are becomin... Read More

Monday marked the beginning of the new semester, and for me, my first actual cooking class. Sure, I have one semester of baking under my belt, but this class, which our school calls Quantity I, is what I had been waiting for since I was 18. Needless to say, I was a little excited and anxious to get started.

Background: When I was a senior in h... Read More