Making the Grade-Needing more Salt!

We took our final Foundations test on Thursday, our last day. That meant we would not find out our final grade until after the weekend. Well, I got an A in Foundations and a B+ in ServSafe. The latter really isn't that important as we still have to take the certification test for ServSafe. However, in theory, I'm doing really well. And, I can make mayonnaise! Sort of a like being able to load a gun really fast, but not being able to shoot anything yet. Ok, bad analogy. But you get what I mean.

During the off week, I hope to make at least 4 of the 5 leader sauces. Last night I made Veloute, a leader sauce. That's a blond roux, this time with homemade chicken stock. That became a mushroom and white wine sauce over pan fried chicken breasts with peas and saute fingerling potatoes. Chris raved about it. She's my best, and so far, my only customer. My chef would have told me, "needs more salt". They always say that.

Can you tell I'm working on my dish descriptions? It's required in menu planning.

Man this is fun!

Break Time

A bit of a disappointment this morning as our ServSafe test did not show up from Chicago. So we get to take it when we come back in July. The final for Foundations I went well. So overall, I'm feeling good and looking forward to getting back to it next month. I got 90% on my practical exam. Without the final I'm at 97%. Who da thunk it?

Yesterday, the International class did a buffet of Oriental food. God, I love those buffets. After class today, I went in an observed the baking class do their practical exam. They were making chocolate something or other. This was the class I would have been in if I hadn't dropped out in February to go to the British Virgin Islands in April. They're finished in August. Believe me, it was the right decision to drop out. I got to go on a great trip and still get to do this. Looking forward to 11 days off and seeing my big bro Jimmy. He's coming down for a visit next week.

I want to thank those that have let me know they are reading this journal of mine. It's fun for me and I hope somewhat entertaining for you all.

I'll be back in about 11 days. Foundations II awaits me!

T

2 Down - 2 to Go

All right! That wasn't so hard. Our practical tests consisted of knife cuts of Julienne potato, Macedoine of onion , Batonnet of carrot and potato tourne. Piece of cake. Our "cooking" practical was making mayonnaise. Mine broke, (too much oil) but I made the save with one more egg yoke, in less than 12 minutes. We had 15 minutes to complete the mayo. Seasoned perfect, but not quite firm enough. I'd eat it with some tuna or egg salad. Yummy! Only forgot one thing, PRESENTATION! A zest of lemon would have made it perfect. Next time I'll remember!

Tomorrow is our written ServSafe certification test and our final foundations written exam. Then a beer to celebrate the end of our first six weeks.

Or better yet, some cheap Champagne.

Bringing it Home Part II

So if I labored under a little self lamenting, pardon me. If I never pass one of these tests, by the way I have passed every one of them to date, I'm still a long ways ahead of where I began this journey. And, I'm loving it. Besides I have the South of France in my corner. Not to mention a dozen or so other fine people. That doesn't suck!

Thanks Linda.

Bringing it Home

After yesterday, we are done with demonstrations on Les Cussions and soup demo's. No more Leader sauces, mayo making or learning more French terms. It's time to take the tests. Now I have to tell you, in high school, test taking was not my forte. I knew the stuff, but sucked taking tests. In culinary and ServSafe classes I know the stuff, but I have sucked in taking tests. I shine during test reviews. Calling out one correct answer after another. Getting ooh's and ahh's from my younger classmates. But, I suck in taking tests.

So in the last few days of week 6, I have finals. Today is final test reviews, Wednesday and Thursday are the tests. I will shut up today during review. Not wow anyone with my superior pre-test knowledge and see if I can not suck in taking the finals. Time to bring it home.

Everybody Stay Together

Field trips. Remember way back when as school kids, you would go to the museum, or visit a fire station. A teacher in front, a teacher in back to herd you along, making sure no one got lost. I mention this because as I mentioned on my last blog, we were taking a field trip to the Hollywood Roosevelt Hotel.

Now, as I get to the hotel, here stands twenty 20 culinary students, dressed in chef's garb, sans our hats, on the corner of Hollywood Blvd and Highland Ave. Across the street is the famous Graumann's Chinese Theater. Tourist every where, posing for pictures with a celebrities star on the Walk of Fame. So finally, our Chef (teacher) says it's time to go inside. Thank God! Ah, but not by way of the front entrance. Nope, we went through the Service Entrance. Seems the hotel management didn't want a parade of chef's walking thru the lobby. I had to laugh. I better get used to it I guess.

The kitchen at the hotel is small. Only 7 cooks work in the kitchen at a time. The hotel has 250 rooms, three restaurants, a pool cabana that serves food, food at the bar and lobby sitting area. They put out 500 meals (covers) a day, which includes room service, working 24/7. Not including banquets, which can include up to 600 people. All with 7 cooks and one dishwasher.

Maybe I should look into that truck driving school. Truck Master's I think it is?

Soup anyone?

That's right, we are talking about soup. A little history for you; In 1765, a Parisian named Boulanger began advertising at his stew shop that he served a thin sauce, which he called Restoratives or Restaurants. The word Restoratives which roughly translated means "to fortify" that later became Restaurant. The very first entree at his Restorative was, you guess it, sheep's feet in a cream sauce. Well, maybe you didn't guess that. However, never let the facts get in the way of a good story. He also served this thin sauce called soup. He actually had to win in court the right to serve his soup to the public because a guild of stew makers sued him for making it available at his shop. Uppity French!

We observed Chef making Shrimp Bisque and the ever popular Vichyssoise. Better than observing was tasting what Chef made. Vichyssoise, or cold soup, was first tasted hot and was excellent. Once chilled, the soup needed a bunch more salt. So if you make cold potato soup, be sure to taste it once hot and then again when it is cold. It will need more salt. Hot soup in a hot bowl, cold soup in a chilled bowl. One of the soup rules you need to know about. Friday, we get to observe the making of Consomme.

Thursday we are going on another field trip to the historic Hollywood Roosevelt Hotel. Site of the very first Academy Awards. We get to tour their kitchen. "Pretty cool stuff," as our Chef is always saying.