THE BORE
General => The Superdeep Borehole => Topic started by: Rman on December 06, 2008, 03:42:00 PM
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I just completed one of many culinary school practicals. There basically tests on your individual cooking ability. Most of the recipes in culinary school are done in teams of three, but the with the practical it's all on you.
I had to make mayonnaise from scratch and a creme of broccoli soup, using a veloute base. Veloute is a classical french sauce made with white--chicken or fish--stock and thickened with a roux-a paste of butter or any other fat and flour, sauteed to a wet sand-like consistency and cooked until it develops a nutty aroma. Stock is then incorporated, while whisking vigorously, and the base is brought to a boil and then simmered. Everything must be seasoned perfectly, have the right consistency, and showcase the key flavors.
Chef gave me the highest marks for both preparations. He's a typical, straight talking, tough chef, who isn't afraid to be blunt. He knows his is stuff and is a walking library of culinary knowledge, so getting high marks from him meant a lot.
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Congratuations, but this part
He's a typical, straight talking, tough chef, who isn't afraid to be blunt.
made me :lol
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Congratuations, but this part
He's a typical, straight talking, tough chef, who isn't afraid to be blunt.
made me :lol
(http://content.answers.com/main/content/wp/en/thumb/a/ac/250px-Seagal_under_siege.jpg)
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make me a sammich
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Congrats!
Rman is Dman for the day. :bow2
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One day MAF will be in love with you.
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Awesome... do you go to the culinary school up in Poughkeepsie I think it is?
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God, I wish I'd gone to culinary school. Keep up the good work, Rman!
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God, I wish I'd gone to culinary school. Keep up the good work, Rman!
I wish I had at least one culinary class in high school. Would have been fun.
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This is the school I attend.
http://www.iceculinary.com/ (http://www.iceculinary.com/)