This week, for Basic Cookery, we made two different stocks--white and brown. Really basic stuff. (I think I have made gallons and gallons of stock in my life at home.)

Even though some of the items that we are preparing in Basic are...well...basic, I do still end up learning something new. Sometimes the material covered seems a little too elementary. But again, I really do come out of each class with some new tips/techniques that I did not know previously.

As for garde...

Stewey

Finally got into the kitchen this week.

For basic cookery, all we did was peel a few vegetables and learned some cuts. However, I do wish that we could have more time in the kitchen. We keep running out of time because the Chef's lectures go way off on tangents--which then cuts into our kitchen time. But the Chef is thoughtful and wants to see us do well and will therefore provide us with attention as needed.

However, for Garde Manger, we got straight to work...

Stewey

I decided to name my blog entries by week instead of sessions. hope you don't mind!

This past week was generally more of the same with some good exception. For our Basic Cookery class, it was just more review of sanitation and an overview of culinary history--guilds, french revolution, careme, escoffier, etc.

But as for Garde Manger, i was really exicted because we moved forward beyond the introductory material.

We were divided into teams and given...

Stewey

I am what you would call a career changer, and an intense home cook. I have my four year degree in history, and then went on to law school. I spent the last three years since graduating from law school working as a law clerk to several judges and personally dabbling in state politics. I kept trying to get away from the legal world, but as many career changers may know, your former career path has a way of sucking you back in and digging its claws in deeper. But the entire time, my heart belonged...

Stewey