culinary school- week 2

This is pretty much how I am feeling after my first full week at culinary school. Wow! Things are clipping along at an intense pace, and the learning curve is enormous. We have gone from zero to fancy in 8 days, and I’m pooped! Here is a short list of some of the things we have prepared in the last five days….

Cream of Broccoli soup
Caramelized Onion Soup
Veal Broth

Veal consommé with julienne vegetables
Minestrone Soup
Corn chowder

Caesar Dressing
2 Vinaigrettes
Spinach Salad
Wreck Beach Salad
Veal Stock

Canapes #1- Shrimp Waldorf
Canapes #2- Gravlax (Smoked Salmon) With Fried Capers & Beurre Maitre D’Hotel
Court Bullion
Salmon Cakes with Papaya Salsa, Slaw, Remoulade Sauce & Fried Ginger Threads

Filleted a whole flat fish (Sole)
Fish Stock (Fumet)
Court Bullion
Bechamel Sauce
Mac & Cheese (w. bacon, shallots, smoked paprika, jalapeno, and roasted red pepper)
Steamed Sole Paupiette With Saffron Veloute Sauce.
Hand Turned Potatoes

Now it's time to rest up for week 3.

No comments: