Back to school
Tuesday, January 2
School is back in session so it's back to the kitchen and classroom and three more weeks of classes until we finish. How exciting, how fast. However, we have many more miles on the chopping boards, stoves and ovens before we sleep, in addition to several assignments, practical and written exams, and of course our Friday Night Dinner this Friday. Even during the holidays, the team was working on putting the final touches on the written menu and printing it, buying things to add to the theme of the evening, fine-tuning and adjusting our recipes for 100 people (yes, the dinner is sold out and 100 is the max number the dining room/school can hold), and getting anxious about serving 100 guests, including family members, friends, teachers and staff. The founder and the president usually attend as well, sometimes with journalists and VIPs.
In the morning, we were right back in the kitchen with an experimental cooking class. Normally this would be exciting and fun, but most of us were recovering from our holidays and getting used to being back, so it took us awhile to get started and in te groove. We were separated into three teams and each team had a regional theme. We got middle eastern. There were limited ingredients available to us and we were given strict guidelines to follow in preparing our menus and the dishes such as using one grain for two dishes, using apples in all of our dishes, all dishes having to look and taste different from one another, etc. Then all the principles of texture, taste, balance, colour, etc. Our team came up with quite a nice menu, starting with a creamy vegetable soup, moving to a salad with millet, roasted garlic and almonds and greens, and the main course of collards stuffed with a millet mixture, steamed, and then with a mushroom sauce on top. The dishes looked nice and tasted quite good, and the chef thought so too. The chef said from these classes you can really see how much we've learned and progressed throughout the course as we could do this all without much planning, without recipes or research, and in very little time.
In the afternoon, we had a lecture on coronary heart disease and dietary and lifestyle stratgies for the risk factos/indicators for coronary heart disease.
School is back in session so it's back to the kitchen and classroom and three more weeks of classes until we finish. How exciting, how fast. However, we have many more miles on the chopping boards, stoves and ovens before we sleep, in addition to several assignments, practical and written exams, and of course our Friday Night Dinner this Friday. Even during the holidays, the team was working on putting the final touches on the written menu and printing it, buying things to add to the theme of the evening, fine-tuning and adjusting our recipes for 100 people (yes, the dinner is sold out and 100 is the max number the dining room/school can hold), and getting anxious about serving 100 guests, including family members, friends, teachers and staff. The founder and the president usually attend as well, sometimes with journalists and VIPs.
In the morning, we were right back in the kitchen with an experimental cooking class. Normally this would be exciting and fun, but most of us were recovering from our holidays and getting used to being back, so it took us awhile to get started and in te groove. We were separated into three teams and each team had a regional theme. We got middle eastern. There were limited ingredients available to us and we were given strict guidelines to follow in preparing our menus and the dishes such as using one grain for two dishes, using apples in all of our dishes, all dishes having to look and taste different from one another, etc. Then all the principles of texture, taste, balance, colour, etc. Our team came up with quite a nice menu, starting with a creamy vegetable soup, moving to a salad with millet, roasted garlic and almonds and greens, and the main course of collards stuffed with a millet mixture, steamed, and then with a mushroom sauce on top. The dishes looked nice and tasted quite good, and the chef thought so too. The chef said from these classes you can really see how much we've learned and progressed throughout the course as we could do this all without much planning, without recipes or research, and in very little time.
In the afternoon, we had a lecture on coronary heart disease and dietary and lifestyle stratgies for the risk factos/indicators for coronary heart disease.
posted by Caroline at 12:28 AM
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