Hi all,
Here is brief summery of my first day.
Day 1,
Sat in one morning lectures covering Wine and some of it’s basic.
Still wines vs. sparklers
Grape varieties
Racking
Riddling
Climates, soil etc.
Dosage
Disgorge
Sugars and yeast and there roll
Fortified wines
Acids and the like.
The students then took a quiz about the points covered in the lecture, then we went on to discuss recipes we will do in production. Regional American was what the student where working on this day.
After we discussed kitchen staples, in this case they studied nut oils and there applications.
The Pacific Northwest was the region being discussed then executed in production.
Dungeness crab cakes with wild rice served with an herb remoularde
Pan seared Halibut with apple/cranberry compote
Rack of lamb with Washington state Merlot/Thyme sauce
Risotto and Oregon truffle cakes
Baby green beans with lardoons (I forget what else)
Oven roast veggies
Warm flourless cake with an espresso sauce
There were 15 students and they were broken up into pares with two designated as Sous chefs.
Half the class prepped and prepared the lamb rack while the other half prepared the halibut.
It was very exciting to observe the different levels of competence. Some students had a pretty good feel for building there recipes and cooking them in the proper techniques, while other students needed more attention and hands on assistance.
Everything came out quite nice with good textures, flavors and colors. Everything is then presented on platters and garnish with appropriate garnish and brought out to the dining room where the students eat and the food is critiqued.
That’s it for now, I’m off to the Cromwell campus to meet and sit in with some other chefs, I’ll keep you posted as often as I can, and thanks for the interest.
Here is brief summery of my first day.
Day 1,
Sat in one morning lectures covering Wine and some of it’s basic.
Still wines vs. sparklers
Grape varieties
Racking
Riddling
Climates, soil etc.
Dosage
Disgorge
Sugars and yeast and there roll
Fortified wines
Acids and the like.
The students then took a quiz about the points covered in the lecture, then we went on to discuss recipes we will do in production. Regional American was what the student where working on this day.
After we discussed kitchen staples, in this case they studied nut oils and there applications.
The Pacific Northwest was the region being discussed then executed in production.
Dungeness crab cakes with wild rice served with an herb remoularde
Pan seared Halibut with apple/cranberry compote
Rack of lamb with Washington state Merlot/Thyme sauce
Risotto and Oregon truffle cakes
Baby green beans with lardoons (I forget what else)
Oven roast veggies
Warm flourless cake with an espresso sauce
There were 15 students and they were broken up into pares with two designated as Sous chefs.
Half the class prepped and prepared the lamb rack while the other half prepared the halibut.
It was very exciting to observe the different levels of competence. Some students had a pretty good feel for building there recipes and cooking them in the proper techniques, while other students needed more attention and hands on assistance.
Everything came out quite nice with good textures, flavors and colors. Everything is then presented on platters and garnish with appropriate garnish and brought out to the dining room where the students eat and the food is critiqued.
That’s it for now, I’m off to the Cromwell campus to meet and sit in with some other chefs, I’ll keep you posted as often as I can, and thanks for the interest.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
