Stocks You Will Never Trade

Class does not resume until July 5^th, but I am already busy with homework for Foundations II – reading and filling out blank recipe forms -- sometimes converting to the yield that will be prepared in class. This is a hands-on course that will build on the techniques and skills I learned in Culinary Foundations I. Classical knife cuts as well as French culinary cuisine terminology will be expounded upon. The proper use of commercial equipment, understanding measurements, formulas and recipe conversions are part of our curriculum. We will be learning stocks, mother sauces, soups, vegetables, grains, egg cookery, speed and accuracy.

On day 1 we will be preparing a Brown Stock made from veal bones, and getting our mise en place (everything in it’s place) for Espagnole Sauce on day 2. Also on day 2 we will prepare a Fish Fumet and a Chicken Stock. 

Stocks are typically clear, thin liquids flavored by soluble substances extracted from poultry, fish, meat, and their bones and from vegetables and seasoning. Our stocks will serve as the foundation for many dishes including soups and sauces.

So the journey continues, as I will be learning more basics, more “musical scales”, with the goal of creating culinary art.

Cheers

So what next?

Yesterday marked the end of Foundations I. Six intense weeks and I loved every minute. I will definitely miss Chef Ron. He is a superb instructor and has the unique ability to combine teaching with a sense of humor, albeit twisted at times, which is probably why I enjoyed it so much.

Foundations II starts on July 5^th. We had an introduction to this class from our next instructor, Chef Dianne Winter on Wednesday. I hear that she is an excellent teacher. For me the most exciting part of this class, is that we will be cooking every day. And as Chef Ron said, you will never go hungry in Foundations II.

I was honored this week when Chef Ron wrote a letter of recommendation for me to be a Student Ambassador. Helping out the Le Cordon Bleu Culinary College and my fellow students is a great privilege and something that I will really enjoy.

Having a couple of days to inhale, I will be posting some recipes that were demonstrated by Chef Ron. With the posted recipes, I will link instructional videos that are pertinent to the recipe. Also, I will list the specific Classic Technique that we are using with these recipes -- something to help keep this information deeply embedded in my memory.

Can’t wait for Foundations II!

Cheers

Am I a Better Cook?

Only 6 more days of Foundations I. The first 5 weeks of school have flown by. As I reflect back, I asked myself, so am I a better cook than when I started, and secondly, is Le Cordon Bleu, going to help me achieve my long term goals?

The answer to the second question is easy; Le Cordon Bleu Culinary College provides a fabulous, albeit intense education for anyone looking to make a career in the food service industry. With over 100 years, Le Cordon Bleu provides a solid foundation in Gastronomy, and gives you the credentials to compete in an extremely demanding environment.

The answer to the first question is a bit complicated. My knife skills are much better, definitely important if you are planning to cook professionally, I have learned 7 classic French cooking techniques, necessary so you can properly cook any food that you are presented. I know how to convert a recipe that serves 4 people, 6-ounce portions, to a recipe that will feed a group of 150, 8-ounce portions. I understand what you need to do to protect your customers from food-born illnesses that could result from your mishandling of food. And I have a new found appreciation for the role the French have made to the culinary world.

So yes, I am a better cook, but I still have a long journey ahead. Like any art from you have to learn the basics first so you can build from there. Foundations I has taught me a lot of the fundamentals. I have been learning the music scales so I can play beautiful music later. I have learned a common language that can be shared and understood in any professional kitchen.

Foundations II, which starts after the Fourth of July, will be where I start building on these fundamentals. This is where I expect an immense jump in my ability to create culinary art.

Cheers!

Do We Eat First With Our Eyes?

Yesterday we had an introduction to plating food. What Chef Ron called, “letting us play in the sandbox.” Items in our sandbox included:

Julienne zucchini, red peppers, yellow squash, and green peppers

Brunoise (small dice that is 3 mm square) red peppers

Demilune turnips – shaped like a crescent moon

Rice

Grilled chicken breasts

Turned zucchini - a classic turned vegetable has seven sides and is evenly pointed at both ends. The French term for the method of turning vegetables is tournés

Then we got to play. Trying to create a visually appealing meal. Using our plates as the canvas and the food as our paint, we started creating our masterpieces. Well not yet a Rembrandt, at least for me, it was fun, and a great introduction to the importance of presentation. When you work hard to make a great meal, why not spend some time learning how to display it? After all, we do eat first with our eyes.

There is a great lesson on The Basics of Plating at the Roubxe Online Cooking School. I partnered with Rouxbe to give you a free, full-access, no-videos-barred, 14-day pass to their site. Check out the lesson on plating and you will be presenting food like a pro.

Rouxbe Online Cooking School & Video Recipes

Cheers!

Why The Charitable Chef?

I have been asked, why The Charitable Chef? Cooking for a cause has roots that go back many years and are tied to one of my closest and most cherished friends, Woody. He has been a business partner, friend and mentor. I have learned a lot from Woody -- integrity, generosity, being true to your word, the meaning of being focused, hard work, loyalty, the keys to raising children (and he has 7 extraordinary examples), the importance of being positive and friendship. A few years ago, Woody was diagnosed with ALS. He still maintains an incredible attitude and outlook, always being an example. His indelible stamp on my life will forever be appreciated and will continue to influence how I conduct my personal and professional affairs.

In an attempt to show my gratitude for the significance of Woody to me, a little over a year ago, I decided that I was going to pursue something that I truly love to do, cooking, but do it in a way that helps charitable causes. After transitioning from student to owning my own private chef and catering business, I will donate a portion of my net profits primarily to ALS research.

Woody recently said in an email, “it’s ironic that I can’t eat one bite of food and it turns out that food will play such an important role in your life”. While food is and will continue to be significant, it is more essential knowing that my passion will be serving others.

Cheers!