Basic Final:

So our chef DID make it back from her surgery. But apparently they were not able to fully fix the problem with this surgery, so she will have to get another one shortly. I don't wish that pain on anyone!

For my final, I made a panko fried chicken with sage gravy; tarragon vegetables; and sauteed gnocchi (clarified butter and parmesan). It was soooooo good.

Chef gave me high praise for the gnocchi and the sage gravy. I was a little nervous...

Stewey

Week 13 was a wash because I was sick for the week. (Of course it hits right as finals approach).

Week 14:

So I missed Basic since I was still pretty down and out from being sick. Luckily, it was only a practice day for our final presentations. So I didn't miss anything.

But I tell you....Basic Cookery has been a real test for me, of sorts. I appreciate our chef instructor's desire to make sure we learn. But wow...she is heading to CA for surgery...

Stewey

Last week in basic we learned how to fabricate and make shell fish dishes. Not bad. We made Oysters Rockefeller. Another team made clams casino...which I was really interested in tasting since I saw George order it on one of the episodes of Seinfeld.

For Garde Manger last week, we made some more appetizer/hors d'oeuvre items. Our team made beef sate (beef skewers) and shrimp tempura. I don't know about you, but I have tried some pretty horrid tempura recipes in the past. In...

Stewey

This week went well, but nothing too exciting.

For basic, we fabricated and cooked fish. No exciting stories here. But I have been practicing dishes for our final. We have a choice of chicken fricasee, chicken chasseur, and pan fried chicken (but we must use crumbs or panko--or else it is not considered fried chicken. Anyone else ever heard of that rule before?)

Anyways, I tried each of the recipes this past week. I really enjoyed the flavor of the fricasee, but...

Stewey

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