So we did the Region that Utah is in this week. To me the food was ok. Not really impressed with the cuisine here. We did something called Navajo fried bread. Its what reminds me of the elephant ears at the county fair back home except there is no cinnamon and sugar on them . We put chili on ours. We also did a cake called Tres Leches. Mine exploded for some reason, so I have a picture of a classmates up. I am still trying to figure out how I exploded the cake. Tres Leches is a cake that is soaked in three different kinds of milk. Regular milk, evaporated, and condensed. It is then decorated with a sweet whipped cream and fresh fruit. We also did a few different southern dishes like stuffed chilies.
A journey down the road of cooking. Despite the discouragement from some family members that I am wasting my time. So I have decided to create a blog about it and what I cook. So enjoy the ride and the experiences with me. I am a Chef on a road to experience life through recipes and cooking.
Cream Puffs
Tuesday, May 29, 2012
Baking a Charlotte
In pastry class the assignment was to make and plate a Charlotte Ruse. I have posted pictures of other classmates final project. I was not happy with ours or the way it was done. That being said, a Charlotte is ladyfingers that surrounds Bavarian Cream usually topped with fruit. It looks very pretty when its done. Very tasty too. The other picture in here is a team mates attempt at plating Flan. I found that I am not a fan of it. It is very easily over cooked and when that happens it looks bad and taste like scrambled eggs.
The end of quarter is coming, so soon I will have more pictures to post. I have a lot of events coming up and will have some photos from that as well.
The only thing we were told is don't use a garnish unless its in the dish. The mint does not belong here.
The end of quarter is coming, so soon I will have more pictures to post. I have a lot of events coming up and will have some photos from that as well.
Chef Tom
This past weekend I spent on a film set. I got to see how "movie magic" with food happens. It was pretty cool. I got to make the food the chef was doing on camera. It was basic stuff but I still had a lot of fun doing it. The house was owned by the guys from the Spike TV shoe Flip Men. The place was huge. 3 kitchens, a basketball court and a dance studio. Pretty cool. Chef Tom was the chef doing the taping for a new I pad app that's coming out. He is a local celebrity. He appears on Channel 4 (ABC) as their food person.
Anyways, He would show them how to make something like creme brulee and I would be making the same thing in the upstairs kitchen and it was my final product that was taped. Really cool. I had two other culinary students with me too. They were fun to work with. Here are a few pictures of what we did this weekend.
Anyways, He would show them how to make something like creme brulee and I would be making the same thing in the upstairs kitchen and it was my final product that was taped. Really cool. I had two other culinary students with me too. They were fun to work with. Here are a few pictures of what we did this weekend.
This was a piece of raw salon he had used. I cooked it and served it to the crew when Chef Tom was finished.
Wednesday, May 9, 2012
Lousiana Week in American Regional
In American Regional, we were cooking food from Louisiana. It was interesting. Very spicy, but the food turned out great. Too bad, I have a stuffed nose and couldn't smell half of it. Jambalaya, and gumbo and bread pudding with whisky sauce. Yummy food. If you want any of the recipes just ask and I would be more than happy to post them.
Jambalaya
Jambalaya
Plating desserts
This week we had to plate desserts. Restaurant style. It was a good learning experience on what to do and what not to do. I had put modeling chocolate in a brush stroke on the plate. I should have used a sauce and done it that way. Modeling chocolate isn't really edible and is used more for chocolate art than eating. Fruit should always be glazed when on something to be plated. There were a lot of good points and bad points. Over all a good try for the first time having to do it.
We also were attempting to deconstruct an eclair. Not so good. Our plate was finished on time, but I would never serve it in a real setting. I thought it was sloppy, and not even close to what we were suppose to do. Some of the plates below are mine and other people in my class. The turtle cheese cake plate is mine.
Over all it was a good learning lesson. I think that in the future the plates need to be better planed out. So more pictures to come in the future when we do more plates.
We also were attempting to deconstruct an eclair. Not so good. Our plate was finished on time, but I would never serve it in a real setting. I thought it was sloppy, and not even close to what we were suppose to do. Some of the plates below are mine and other people in my class. The turtle cheese cake plate is mine.
Over all it was a good learning lesson. I think that in the future the plates need to be better planed out. So more pictures to come in the future when we do more plates.
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