Journey to Success

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Today at the middle of making Hollandaise and Mayonnaise, Chef Gardner got a call from Chef Hill. We got invited to her catering class to be the guests at their banquet.

Hurray! At first we thought that we're just gonna go in the kitchen and get the food and get back to class but then I saw this long table completely set. We sat there and then they served us the Appetizer. Mixed greens salad with strawberry gastrique and balsamic vinegar, ricotta cheese mixed with honey and sugar, garnished with strawberry brunoise. It tasted so good. Everything complemented each flavor my mouth tasted. Sweet, salty and sour. Mostly sweet. :) We were gonna wait for the others to come but Chef Hill told us to eat it right away and not compromise the quality of our food xD

Then the main course.

The chicken supreme was cooked to a perfection, mashed potato, soft and fluffy, sauce, warm and goes well with the chicken. The snapper really juicy and the skin was crunchy, the noodles and sauce is having a party in my mouth.

A few minutes later we had dessert.

Angel and Devil Fruit cake. They put sugar on top of the angel cake so it would be crispy. Every thing was plated so well that I didn't want to ruin it. But I did anyway. It was so delicious, it made me say : "can I lick the plate?" out loud.

Gotta love the Culinary students. This is the 4th time in 3 weeks they fed us. When we make cakes and cookies, you guys are welcome to take a slice and free diabetes check up after you eat it. (Just kidding, diabetes is a serious matter and should not be made light of. Eat responsibly)

Ja. Mata ne~ boo-ya!

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Angel and Devil fruitcakes.

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Crispy skin snapper garnished with fried bay leaf.

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Basted airline breast served with mashed potato and gravy.

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Main course

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Appetizer.

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Appetizer from Chef Hill's culinary class.

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2nd Day

So 2nd day started off with Food Safety and Sanitation 2:15-4:40 with Chef Larry Bressler.

We discussed about food borne illnesses, outbreaks, physical, chemical, biological, cross contamination and other stuff related to food safety.

After that we went to our next class, College Success and Career Portfolio with Mr Gabriel Ybarra. One of the things I like about this program. They prepare you fully for the future. From skills to resume making.

After that our day is over. I finally get to do what I've been waiting for the whole day. To get my books and pastry kit. My classmates and I went to the 3rd floor to get our resources and supplies.

Here's a picture of what we got:

A pastry knife kit consisting of:

1 Chef's/ French knife

1 Paring knife

1 Bread knife

1 wire whisk

wooden spoon

spatula

instant thermometer

1 pastry brush

a couple of pastry bags

a set of measuring cups

a set of measuring spoons and;

dough/pastry cutters!

I can't wait to use everything! :)))

And as for the books we get new ones per term/ month. So next term we might get a new one :)) I have:

I got Student Guidebook to Proper Citation in APA Style and A Culinary Student Survival Guide for College Success and Career Portfolio, NEHA: National Environmental Health Association: Professional Food Manager 3rd Edition for Food Safety and Sanitation and A book by Gisslen for Culinary Foundations with Chef Gardner. I forgot the title. (It's the printout on the upper left corner of the pic.) It's a book made or revised by Le Cordon Bleu and Gisslen made it for them (Or something like that, I don't remember the exact words they said)

I don't have the book by Gisslen yet because the storage house where the books were got flooded. It's in the East Coast so apparently it got flushed away by Hurricane Sandy. BUT! They gave us the print outs of the first few chapters. I was surprised cos I've read these chapters on the book issued to me by The Global Culinary and Hospitality Academy which makes me even more proud to say that Global is the best Culinary and Hospitality school in the Philippines! (Yay Global!) I practically memorized the whole book so I hope they use the exact same one xD I just need some refreshing xD

Anyway, I'm excited for tomorrow! I am definitely ready for a quiz. lol

Ja! Mata ashita ne~

boo-ya!

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First Day of School.

First day as a Le Cordon Bleu Patisserie and Baking student. Fun day. Exciting day.

Again, I woke up 30 minutes early than I should. Took a shower, charged my phone, ate breakfast while watching Grey’s Anatomy and then took off at 12:30 pm. I got into the school building 10 minutes before class started. I tried to open the doors but it won’t open. I was like “Sh*t I’m gonna be late!” So I waited for a student to go in before I went in. Stupid me. I was supposed to use my ID as a key. lol! Now I know. I wont be late or stuck in a room in between locked doors anymore. And if ever I forget my ID or lose it, I won’t be able to attend class xD

I almost went into the wrong room. Good thing one of the girls who was wearing the same uniform as everybody asked where room T406 is. We went for the elevator. It’s 1:57 and the elevator sure is taking its time. Class starts in 2 minutes. When we got there, the students were still outside the room.

A few minutes later the Chef Instructor came. Chef Patty Gardner. Class started as soon as she came.

We introduced ourselves. I don’t wanna go over that cos I’m not really good at introducing myself xD

Chef Gardner discussed stuffs in the syllabus like the kitchen wares, tour of the building and the kitchen brigade. Some of which I already know. It made me proud that I still remember all of the things I learned in Global Academy. Kailangan lang hasain kumbaga. :) Perks of being a “Culinary Grad”

I know some of the answers to the questions she was asking. But the coughing started. Prevented me from speaking till the end of class! -.- I was so pissed. Today I was the weird girl sitting at the middle of the classroom who coughs every second. Hahaha anywayyyyy.

All in all it was nice. Nice being in school again. Homework on the first day. Yay! I missed homework. lol wth is wrong with me.

So excited to be in school again. Let the baking begin! :D Ja. Mata ashita ne~

boo-ya!

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Orientation Day

Orientation Day

This is it. I’ll be having an orientation at the Technique Restaurant for Le Cordon Bleu.

Normally I would blog or write or vlog about stuffs I am excited about. But this time I had to make sure that this is real before I do it.

It’s real! I am a Le Cordon Bleu Student!

I set my alarm at 6:00 am last night only to wake up 30 minutes early. Took a shower, ate put on my long sleeves and hoodie and then took off.

Commute was okay for my first time going alone. I was sick and I have no voice which is funny because on my orientation and first day of school in The Global Culinary and Hospitality Academy I was sick too.

I came in at 8:33 am with a cup of coffee from Subway in my hand.

I was really nervous and excited. Nervous because what if there are problems with the enrollment process because I just turned in my transcripts yesterday? Excited because if everything turns out good, then I’ll be going to school :P Good thing I saw a familiar face there. Leslie was the one in the check in table. Yay! She explained things to me, gave me my schedule and told me to check out the clubs. YAY LESLIE! :D After a few minutes of waiting and checking out clubs, the orientation began. The chef instructors and other staffs explained to us what to expect from the school and what they expect from us. They gave us our uniform and ID. My ID pic is just like any other ID pic. Ridiculous. My face was ridiculous in the pic. My skin’s orange and my lips were purple.

We were instructed to go home or to finish other stuff that we needed to do because we’re done for the day!

I’m gonna write about the clubs separately because they’re just too epic to fit in one blog.

Ja! Mata ashita ne~ BOO-YA!!!