Week 1; Semester 2
Posted 08-27-2008 at 03:01 PM by Stewey
I was trying to arrange my schedule in such a way that I would be more easily available for any jobs that come available. so I decided to place my classes on a single day. Fortunately, the two classes I wanted were actually available at non-conflicting hours. So......
This semester, I am taking a class called Aromatics, as well as Butchery.
The Aromatics class is actually a restaurant experience class where we will rotate through various stations for live service in the school's restaurant--the focus being proper use of herbs, spices, seasonings, etc. Our instructor has not explained too much yet as to how we will be paired up and how the stations work, but I am looking forward to actual live cooking.
The chef for the Aromatics class seems really on the ball. He is a graduate of the CIA NY. He is very organized, professional, and knowledgeable. I am looking forward to learning from him.
The Butchery class is exactly what it sounds like, with the additional topic of charcuterie being covered. The instructor for this class, however, has implied that we will likely not go over charcuterie in much detail since our class only meets once a week--i.e. a number of items/dishes require sitting for 24-48 hours, but will not last a full week of sitting. This is the same problem that we experienced in Garde Manger--awesome charcuterie topic available, but practical application impossible. Oh well. I have a few books that I have used on my own for charcuterie. I guess I will just have to keep it up!
The chef for this class seems a little unpolished, but looks like he will be an adequate instructor. There is more that I will say on this subject later, I am sure. But I believe that his conduct will provide a number of entertaining (if not intriguing) stories as the semester progresses. Want a sampler? While introducing himself, he took the time to slightly belittle his daughter (very slightly) by showing disdain for her desire to teach English in foreign countries. This is in contrast to his almost glowing pride for his son who is in town gambling underage--and winning!
If those circumstances do not provide some enthralling stories, then I don't know what will!
Back to the classes: For Aromatics, all we are doing is reading for next week and we will get a lecture. For Butchery, thank god, we will actually start in the kitchen next week! Basic chicken knowledge--trussing, breaking down, etc. But at least we will not have to wait for 3 weeks like last semester. Whoohoo!
And for those who are interested about the career change part of my story...yes. Money is tight and almost daily I am tempted to return to my old line of work. Especially lately. But I know that the culinary field is broad and that there are countless opportunities to make a living in the industry. It is just a matter of finding the right opportunity, locally. But here is the counter-point to that: I am also starting to reexamine (subconsciously) the equally broad career field that I came from and opportunities that I had not previously considered.
But again...the clincher will be finding the right opportunity, locally...and soon! Here's to the stresses of life!
This semester, I am taking a class called Aromatics, as well as Butchery.
The Aromatics class is actually a restaurant experience class where we will rotate through various stations for live service in the school's restaurant--the focus being proper use of herbs, spices, seasonings, etc. Our instructor has not explained too much yet as to how we will be paired up and how the stations work, but I am looking forward to actual live cooking.
The chef for the Aromatics class seems really on the ball. He is a graduate of the CIA NY. He is very organized, professional, and knowledgeable. I am looking forward to learning from him.
The Butchery class is exactly what it sounds like, with the additional topic of charcuterie being covered. The instructor for this class, however, has implied that we will likely not go over charcuterie in much detail since our class only meets once a week--i.e. a number of items/dishes require sitting for 24-48 hours, but will not last a full week of sitting. This is the same problem that we experienced in Garde Manger--awesome charcuterie topic available, but practical application impossible. Oh well. I have a few books that I have used on my own for charcuterie. I guess I will just have to keep it up!
The chef for this class seems a little unpolished, but looks like he will be an adequate instructor. There is more that I will say on this subject later, I am sure. But I believe that his conduct will provide a number of entertaining (if not intriguing) stories as the semester progresses. Want a sampler? While introducing himself, he took the time to slightly belittle his daughter (very slightly) by showing disdain for her desire to teach English in foreign countries. This is in contrast to his almost glowing pride for his son who is in town gambling underage--and winning!
If those circumstances do not provide some enthralling stories, then I don't know what will!
Back to the classes: For Aromatics, all we are doing is reading for next week and we will get a lecture. For Butchery, thank god, we will actually start in the kitchen next week! Basic chicken knowledge--trussing, breaking down, etc. But at least we will not have to wait for 3 weeks like last semester. Whoohoo!
And for those who are interested about the career change part of my story...yes. Money is tight and almost daily I am tempted to return to my old line of work. Especially lately. But I know that the culinary field is broad and that there are countless opportunities to make a living in the industry. It is just a matter of finding the right opportunity, locally. But here is the counter-point to that: I am also starting to reexamine (subconsciously) the equally broad career field that I came from and opportunities that I had not previously considered.
But again...the clincher will be finding the right opportunity, locally...and soon! Here's to the stresses of life!
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