Chef has been holding us accountable for our cooking skills every week, without lenience, as compared to earlier weeks, when he would implement a learning curve. We’re now automatically tested and graded on the spot — you either know it, or you don’t; you pass the day, or fail the day.
It’s rare that I’m ever nervous in class; this week was one of those rare occasions. Chef has been selecting students at random to break down a side of beef, scale and fillet a fish, or similar. This week, I was put in charge of creating a demi-glace from scratch on one day, and then turning it into Sauce Forestiere the second day, for the entire class and chef instructors.
The beef stock was made the night before by another class, and was extremely salty. Not only did I have to make a great sauce, but I had the challenge of making a great sauce from something already over-salted; not an easy task when your sauce depends on reduction, which only increases saltiness.
I had never made a demi-glace by myself before, so I was guessing and hoping my big picture idea would work. Rather than adding tons of water to level out the salt and in turn losing the incredible beef flavor in the stock, I decided to take advantage of two important stages where adding liquid wouldn’t water down the flavor: (1) making the Espagnole and (2) making the Forestiere. My hunch paid off. Although my final demi-glace was still a little bit salty on its own, once I added the cream and then mounted the Forestiere with butter, it was absolutely perfect.
I wasn’t concerned so much with what my peers thought — this sauce was for Chef. He doesn’t often give compliments, so when he repeated, “This is excellent,” over and over as he walked down the line, it meant the world to me. Fittingly, with Chef’s sense of humor, we paired the Forestiere with a NY strip and french fries; a perfect meal.
Featured Culinary Schools
- Its first location, in Paris, officially opened its doors as a culinary school in 1895.
- Teaches students by having them spend significant time in the kitchen practicing precision techniques.
- Provide hands-on training from instructors who are certified, master chefs.
- Offer flexible schedules and online programs.
- Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
- Online Courses
- Flexible Scheduling
- Financial Aid
- Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
- Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
- Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
- Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
- Online Courses
- Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
- Profiled in many publications such as The Boston Globe, Fox Business, and Inside Higher Ed.
- Nearly 25,000 graduates each year.
- Accredited by the Distance Education Accrediting Commission (DEAC).
- Founded in 1890 in Scranton, Pennsylvania
- Online Courses