So this is really more of a rambling rant of some sorts to put thoughts on paper
More so than a "blog" I suppose but isn't that what this is for?
I'm in the culinary program at El Centro and to get into Advanced Food Prep
You have to what?
Of course graduate Basic Prep
Let's just run through a list of things that happened tonight, shall we?
One group fucked up making a roux...twice.
I've realized that girls are afraid of fire and heat and stoves...but they are totally okay with
Convection ovens of sorts for baking, yet you are afraid of frying an egg
Someone in class with me didn't understand the phrase "cook free or die"
Re-fried beans that come out of a bag and made with water taste like fucking cardboard
Add all the bacon fat and seasoning you want...it tastes like cardboard
Most of the class doesn't know how to move, importance of speed, timing, etc.
Or perhaps it's me...maybe I'm the one that's driven to move as fast as you can
With as minimal movement as possible as to not waste time and energy
It just really scares the shit out of me that people think that becoming a Chef
Is something you can learn in school while working at a fried food joint
Sure, it's all about learning techniques and not recipes
Style and finesse, accuracy and timing
We aren't there to learn new dishes
Maybe it's just me though
Sometimes I think well, my Chef is hardcore and started the way I did
Never went to any formal training and pushes me harder than anybody I have ever known
I think at times why am I spending time, energy, money to go to class
It hit me last night that I do all this to learn technique
Flavor profiles, composition, style and the list can continue
Oh look, I have an example of irritation
Next week we are doing a "sit down dinner" whatever that entails of
My group is stuck with doing sides for the entree
Old school French way of doing roasted chicken leg
Coq Au Vin
Sides I picked out...
Haricot Vert with caramelized shallots and almonds
Wild mushroom risotto
What the class voted for...
Sesame seared snap peas and green beans
Herb crusted roasted potatoes
Now, the potatoes I'm cool with but mixing classical French and Asian?
The chicken is roasted in wine, baby onions, and carrots
You want to do sesame and Asian styled food with that?
Really? I mean fucking really?
Sure we can change the recipe but only slightly
And you expect that to work out and taste well?
Some days I just have to push myself and remind myself that I'm doing this
For a greater reason, a greater cause, an improvement upon myself
More so than a "blog" I suppose but isn't that what this is for?
I'm in the culinary program at El Centro and to get into Advanced Food Prep
You have to what?
Of course graduate Basic Prep
Let's just run through a list of things that happened tonight, shall we?
One group fucked up making a roux...twice.
I've realized that girls are afraid of fire and heat and stoves...but they are totally okay with
Convection ovens of sorts for baking, yet you are afraid of frying an egg
Someone in class with me didn't understand the phrase "cook free or die"
Re-fried beans that come out of a bag and made with water taste like fucking cardboard
Add all the bacon fat and seasoning you want...it tastes like cardboard
Most of the class doesn't know how to move, importance of speed, timing, etc.
Or perhaps it's me...maybe I'm the one that's driven to move as fast as you can
With as minimal movement as possible as to not waste time and energy
It just really scares the shit out of me that people think that becoming a Chef
Is something you can learn in school while working at a fried food joint
Sure, it's all about learning techniques and not recipes
Style and finesse, accuracy and timing
We aren't there to learn new dishes
Maybe it's just me though
Sometimes I think well, my Chef is hardcore and started the way I did
Never went to any formal training and pushes me harder than anybody I have ever known
I think at times why am I spending time, energy, money to go to class
It hit me last night that I do all this to learn technique
Flavor profiles, composition, style and the list can continue
Oh look, I have an example of irritation
Next week we are doing a "sit down dinner" whatever that entails of
My group is stuck with doing sides for the entree
Old school French way of doing roasted chicken leg
Coq Au Vin
Sides I picked out...
Haricot Vert with caramelized shallots and almonds
Wild mushroom risotto
What the class voted for...
Sesame seared snap peas and green beans
Herb crusted roasted potatoes
Now, the potatoes I'm cool with but mixing classical French and Asian?
The chicken is roasted in wine, baby onions, and carrots
You want to do sesame and Asian styled food with that?
Really? I mean fucking really?
Sure we can change the recipe but only slightly
And you expect that to work out and taste well?
Some days I just have to push myself and remind myself that I'm doing this
For a greater reason, a greater cause, an improvement upon myself
