http://www.chef2chef.net/culinary-student-blogs Culinary Student Blogs Tue, 17 Nov 2009 19:52:36 +0000 http://backend.userland.com/rss092 en During class yesterday, I cooked bacon, for almost an hour. Nothing but bacon. And despite the long, hot shower I took last night, and this morning before work, I still smell like bacon. It's in my hair, my skin. Bacon. I'm wondering if bathing in tomato juice will help...or perhaps ... http://www.chef2chef.net/culinary-student-blogs/2009/11/17/next-day-i-still-smell-like-bacon/ Chef showed us a video in class yesterday that followed the 10-day testing phase of becoming a certified Master Chef through ACF. It was interesting to watch - scary, intense and fascinating. The statistics were astounding; I didn't write them down, but remember the ratio of executive chefs who have ... http://www.chef2chef.net/culinary-student-blogs/2009/11/10/master-chef-test/ I am finally moved into my new apartment in Denver. I left a little over a week ago from Michigan to drive out here to Colorado and into a newly remodeled apartment. Even though I rented a trailer, I still had to pack my entire Rav4 completely full ... http://www.chef2chef.net/culinary-student-blogs/2009/11/10/healthy-road-food-whats-that/ I've been reading through comments to the Chef2Chef blogs from the past year -- not only to me, but also to the other bloggers here. We get a lot of support as we make our way through culinary school and figure out our career goals, but also get a lot of flack ... http://www.chef2chef.net/culinary-student-blogs/2009/11/10/why-dont-you-get-a-kitchen-job-stupid/ It is almost at the end of the fall trimester here at Johnson and Wales, and I can't believe how fast the past three months have been going! Taking online classes is so different and a bit difficult for me. I just try to keep a positive attitude ... http://www.chef2chef.net/culinary-student-blogs/2009/11/06/no-more-taboo-talk/ 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, knife skills) Some students ... http://www.chef2chef.net/culinary-student-blogs/2009/11/03/finally-some-real-meat-i-mean-fish/ 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 ... http://www.chef2chef.net/culinary-student-blogs/2009/10/29/im-an-unemployed-food-writer/ At the end of the last block of classes, after we had finished Basic and Classical Cakes, my group of baking and pastry students took our 2nd Term Practical Exam, of which we had been terrified for many months. This is the test that evaluates the baking and pastry students' ... http://www.chef2chef.net/culinary-student-blogs/2009/10/28/baking-like-lightning-or-how-i-passed-my-practical/ 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 ... http://www.chef2chef.net/culinary-student-blogs/2009/10/28/mid-semester-slump/ I can't believe that it's almost Halloween.  Just today the neighbors set up about 8 carved pumpkins on the front door step.  The Halloween costume stores are littered about town and Target's Halloween area is slowly become sparse.  I love Halloween, passing out candy to the kids and dressing up and ... http://www.chef2chef.net/culinary-student-blogs/2009/10/23/pumpkin-chuckin/