New class, new chef. We actually get to cook in this class. Hallelujah.
Each week we'll have a menu assigned to us. This week the menu includes braised short ribs, roasted pumpkin soup, roasted garlic mashed potatoes, rice pilaf, vegetable medley, and turkey fricassee. Each student has his/her own station in the kitchen though and works independently.
The biggest challenge so far is gathering the ingredients. As new students, we don't really know where to find anything. "Have you seen the onions?" "Where can I find a lemon?" "Bay leaves? Anyone?"
Being prepared to cook is a Big Thing. Or in chef speak: "Mise en place!" Yesterday we chopped onions, carrots, and celery, roasted the pumpkin, and measured out wine, stock, and butter. Today we'll cook soup, ribs, and veggies and prep for tomorrow's menu items.
My new techniques are definitely spilling over into home life. After a dinner of leftovers last night, I prepped food for tonight's dinner--roasted chicken with fennel and apple hash.
Instead of feeling exhausted after class, I felt exhilarated. No more butchery. I saw the new butchery students across the hall yesterday. I took a second and felt sorry for those poor souls. And then I skipped back to my station with a big smile on my face to roast my pumpkin.
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