Whoo-hoo! Back from spring break and back into classes.

I gotta share my food trip over spring break. I went to Napa Valley and had a BLAST! The food...the wine...the FOOD! Heaven! Tapas at Zuzu; foie gras at Bouchon; Fish and sake at Go Fish; and a tour of the Culinary (time to transfer?!) Time of my life! (and no...couldn't get into the French Laundry in case you were wondering! )

This week for basic, we did some tasty beef dishes. Our team made beef...

Stewey

Another interesting week.

In Basic, we had a quiz, then a midterm, and then a pretty full kitchen day scheduled. Of note, is the fact that this was the first time in basic that we cooked any real dishes--so the idea of getting into the kitchen later than normal didn't seem very effective and seemed to place us all on edge. Would we get through everything AND our quiz and midterm on time? doubtful.

So far in basic, as far as cooking goes, we have only done sauces,...

Stewey

For Basic, we just broke down 2 chickens using different cuts. Nothing else. We are supposed to have a written mid term next week, but we have only really covered 5 topics--so nothing too crazy.

For Garde Manger, we made different kinds of sandwiches. I think chef and a number of us were disappointed with the results. For example, our team made a lobster salad sandwich. BUT we were literally given HOT DOG BUNS to put it on.

WHAT'S WORSE...we didn't use imitation...

Stewey