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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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another hectic week of final exams in culinary school. Ugh! We had our written test yesterday. I prolly got a B. I know I missed a few. Our practical exam is in three parts. Knife cuts were Wednesay too. I'm guessing I got a B there as well (it included basic knife skills and fabrication of a chicken and a fish). Tonight was prep for Friday's fish cooking practical. Then the third part is meat on Monday (yeah, we gotta go back Monday and Tuesday :-/ ). We cook a full meal each night. Tomorrow I prepare chicken consomme, grilled mahi-mahi with ginger-lime beurre blanc and stir fried veggies appetizer, and grilled salmon with beurre rouge and pommed puree (mashed potatoes).
Class has been quite fun this term. Both our chef instructors are really cool, though one can be a bit crude sometimes. I've also been having some car problems and have been riding with Brandon. ::-) I'm getting to know him pretty well and he's much more than just another pretty face. He's really a nice kid. Perhaps the most polite 19 year old I've ever met. I met his grandmother too. She drove one night.
I let everyone know how I did.
Think good thoughts,
e
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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I gots just one question??????
What exactly do you "fabricate" a chicken out of??????
LOL
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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Like I said, I'm having the deepest respect for people who can cook, as long as the person isn't a chef that's just way too full of himself.  The Hitler-style fascist chef is just plain uncool, so you don't go develop any such tendencies okay? Hehe. No, I don't think you would... I am not even a dabbler in comparison. Anyway, all this fish and chicken and meat and pommed puree you guys make, what happens with it once you're done with it? Do you like, get doggie bags and take it home or something?  I sure hope it doesn't end up in the garbage...
And I liked that last bit... Getting to know Brandon, huh?  So the car trouble wouldn't be, hm like, self-inflicted would it?
Have you managed to sneak in a hug yet? ;-D
Take care & have fun!
Huggs:
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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For a chef to be too full of himself.... Would he have to be double jointed?
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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It does sound like you should be making a chicken, doesn't it? It's just the technical word for cutting it up (or filleting for a fish). There are several styles of finsihsed product, but the term applies to any way you want to do it. In our class, they prefer the "French" method that also includes cutting away the tips of the bones (wing, leg, and thigh) and skinning back the connective tissues to expose the end of the bone. For some reason the French seem to think this make a prettier presentation.
Think good thoughts,
e
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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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Not a chance of my becoming some sort of fascist. I don't have that kind of energy. As for the food, we can either eat it there if there's time, take it home if we bring our own doggie bag, or throw it away if it's really bad. I usually eat what I want there, then bring some home for my wife. There was a time when the school used to donate some food to a homeless shelter, but someone got sick and sued them so now they don't do that anymore.
No, the car trouble hasn't been self-inflicted, but I haven't been in any hurry to get it fixed. I'll probably do that today or tomorrow. It's been a couple of things, actually. First my daughter's car, now my wife's, so they've been taking mine. My daughter has been droping me off, but I have to get a ride home.
Brandon is one of the very few students who goes my way. No hugs. I'm not sure how he'd take it if I hugged him and he's probably too shy or unsure to initiate such a thing. But I did get to hold his hand last week. ::-) ::-) No, not the way you think. He accidentally burned himself grabbing a hot pan and I helped fix it up. Not to worry though, it wasn't serious. He had a bit of a blister on his palm but it only bothered him a couple of days.
{{HUGS}}
Think good thoughts,
e
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Goes to show no good deed goes unpunished. ::-) Anyway I was giggling hearing you recount coming to Brandon's rescue, hehe that was really cute.
Were you fatherly, or just professional in your approach? *giggle*
Going to a school for chefs must rock, with all the good food you guys cook every day. I'm getting hungry just thinking about it... I have fish fingers and fries heated in the oven to look forward to, some grilled salmon with beurre rouge and pommed puree sounds way yummier in comparison! Yes, I lurv fish... My doctor friend treated me to butterfried herring filets and homemade mashed potatoes last week. It was really nice, though we should have had lingonberry jam, and maybe rolled the fish in breadcrumbs first, but it doesn't really matter. I also enjoy salmon steaks with creamed spinach and fresh potatoes boiled with dillweed. Awesome stuffs.
Fish is great. Sushi is nice too.
Huggss!
-L
"But he that hath the steerage of my course,
direct my sail."
-William Shakespeare, Romeo and Juliet, Act One, Scene IV
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Cooking Finals 
Sued, huh? 
