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Week 14 Day 2 Sweet Endings

What better way to end the year than with a whole lot of sugar, am i right? Today we had to finish up what we didn't already do last class. I began by making the cones from the mix that we had already made last class. Another team member made the chocolate sauce with a lime zest. Then another made the Kalhua coffee.

AHA Moment

I’ve learned so much from this class. With this being our last event it made me realize that i’ve learned a lot this whole year. From doing really bad on making certain food to doing really good. Throughout all this stress, i’ve realized how much it helped me in the long run. The events and the quizzes will be what i remember a lot better than doing a midterm or final that i would maybe forget about.

Week 14 Day 1 Prep Day for Sweet Endings

Today we began to make the ice cream. We began by mixing all the ingredients and then putting it in the freezer. Then another person in my group made the batter for the cones we will be making next class period. We also created our decoration plans for the next day.

AHA Moment

Details. Details are very important. You don’t realize that until you mess up because you didn't pay attention to something so little. While trying to make the ice cream, I made it too much like a custard. After this mess-up it made me realize some things.

Week 12 Day 2 cont.

It’s not good mayo unless you can put it over your head without it falling out.

Week 13 Day 2 Waldorf

Today we learned what a Waldorf Salad is and where it came from. Chef even made us the salad for us to try. We also made mayonnaise from scratch. After we made it, we got some fries to go along with it just like the Europeans do.

AHA Moment

You might find yourself asking where does the Waldorf Salad come from? It comes from the Waldorf Astoria Hotel. I have never heard of that Hotel in my life. After this class, I feel like i learned so much from it and it was one of the most iconic hotels known. The hotel name was sold for 1$ back then and is now worth millions.

Week 13 Day 1 Lets Have An Eggstastic Day

Today Chef made an omelet and showed us how it should look. Then we had to make three different types of eggs. We made poached eggs, over easy eggs, and an omelet.

AHA Moment

How many ways do you eat your eggs? I’ve only eaten mine scrambled because thats all i’ve ever known. I had no idea there were so many other kinds to experience. Continuing to learn new things everyday. I also see how much salt and cheese we utilize for our food.

Week 12 Day 1 Prep Day

Time to (almost) make some noodles! Today we began the process. We mixed the wet and dry ingredients that we had prepared from last class. We used the whisk to slowly mix them together and as it started to get thick we had to throw that dough. Then we poured the dough onto the table and kneaded it. Let me just say thats the hardest workout i’ve done in a while.

AHA Moment

Trying new things is always good for you. Never would I have thought I would make pasta from scratch. All i’ve known is pasta from a box and that always seemed to be fine to me, but now seeing that we can make it ourselves shows me that i can do this. Why not practice doing something like this every once in a while and having a cool skill to show other people?

Week 11 Day 2 I Knead That Dough

Today we were getting ready for our prep day by getting the dry ingredients and the wet ingredients that we will use for making the pasta dough. For the dry ingredients we mixed 10 oz of All purpose flour, 10 oz of semolina flour, and 2 tsp of salt mixed it with a whisk. Then we put it in a plastic container. For the wet ingredients we mixed 1 whole egg, 5 yolks, 2 tbsp of milk, 1 tbsp of olive oil, and 3/4 cups of water, then whisked it and put it in a plastic container.

AHA Moment

Did you know that you have to make pasta differently depending where you are? I had no idea that climate could affect how to cook anything. If I cook pasta in Tucson, Arizona I would have to cook it differently in San Francisco, California. It all has to do with the humidity too.

Week 11 Day 1

Duchesse Potatoes in the process of being made.

Week 11 Day 1 Surprise, Surprise

Today we came in thinking it was just another class day, little did we know we would have a “pop-up event day.” Chef showed us how to use the kitchen tools before we had to go do everything on our own. The potatoes we got to do today were the Duchesse Potatoes. He informed us that there would be about 20 people coming to taste our potatoes and that we should portion for that amount.

AHA Moment

We can do it. Its crazy to think that there are so many things we don’t think we can do unless we prepare, but we did it with such little time and didn't do too bad. Today was a day that really made me feel some type of way about myself and it was for the better. I saw that I was able to do this and i had a group who were just as capable and very easy to rely on during this event. It did get a little nerve-racking because i didn't think we would finish in time, but it was all a lie. There was nobody coming in, it was only us. The stress helped me in the end though and it was a good learning experience.

Week 10 Day 2 Sooo How Do You Like Your Carrots?

Today we cooked carrots for seven minutes and took one carrot out each minute so that we could compare how they taste and feel in texture. We also compared what acid will do to your food and what base will do. We created the acid with a half cup of vinegar and a half quart of water. We created the base with one and a half quarts of water and 4 tbsp of baking soda.

AHA Moment

The point of this exercise was to show us what happens when theres acid/base in your food. Chef told us about how cooks had to figure out what to put in the food so that it wouldn't turn a different color or get messed up. Its interesting to be reminded that we do everything for a reason and it’s because somebody messed up and then perfected it so that we wouldn’t have to worry about that.

Week 9 Day 2 Mad for Meat

Another event day success. Even though we’ve already done one, I still get nervous for the next. But after each one I feel a little better. Today we came to class and prepared everything else that we needed. We had a fresh watermelon arugula salad to make. Each food item we chose was meant to compliment the other. We had the spicy sauce for the ribs, the sweetness of the cream corn, and the freshness from the watermelon arugula salad and the lemonade.

AHA Moment

Our first guest asked us what made St. Louis style ribs different from other types. We had no idea and just assumed it was the sauce that made it stand out. He went on to inform us that it was the way the rib is cut. Our rib is cut so that their is more fat left on it compared to others. This helped us to better inform our other guests, but this was also a learning moment for us. It taught us to be more prepared with the history of our food so that we would be able to have the knowledge about it for future events.

Week 9 Day 1 Prep Day

Time for another prep day! Today we began getting ready for our event. This time it’s all about meat and we are doing St. Louis Style Ribs. Today we got the barbecue sauce ready for Wednesday, we also made the cream corn.

AHA Moment

Who knew barbecue sauce was made from a mainly ketchup? Maybe everyone except me. Anyways each time I cook in this class I learn more. This sauce was very tangy, which I wasn’t expecting from it since I don’t usually try barbecue sauces and i didn't know what to expect from it.

Week 8 Day 2 Mad For Meat

Today we got to see all the meat. The top left picture is the st. louis ribs that my group will be accenting coming up next week. We have a lot to plan for and we are ready. We also watched chef do another cooking chicken technique today.

AHA Moment

Thinking about the upcoming event/prep day gives me memories on the last one. It was very stressful and I was full of anxiety but the goal this time is to make this one better than the last. I feel good having an idea on what to expect going into this again. The only thing we are really worrying about is how to keep the meat warm.

Week 8 Day 1 Braise it

After cutting up the chicken last week we got to cook it today. We learned a few techniques and that there are certain techniques for specific muscle types. Today we used the braising technique on the chicken we had cut up last class. To braise chicken you have to let the pores in the pan open before you put the oil on it and then wait for a shimmer. Dry the meat before you put it on the pan. Make sure to brown the presentation side first. Cut up mirepoix, add aromatics, and put them into a different pan. Then put chicken in with mirepoix, add stock halfway along with salt so that it absorbs some liquid. Make a cartoosh (not quite sure how to spell it) with wax paper and put it in the pan over the chicken and let it do its thang. Then you will be ready to serve the chicken.

AHA Moment

I have never heard of the term braising before. Apparently its a pretty good thing to know about because its one of the most profitable techniques you can do to cook chicken. I did’t think that a single technique of cooking could make you more money than another, but the more you know. Am I right? Another thing I learned was that there is a correct way to cut chicken. You have to cut it with its veins and don't go against it or else it will not slice properly.

Week 7 Day 1 Chow By The Sea - Event Day

Today was event day, this was the day we’ve all been anxiously waiting for since the beginning of the semester. I showed up early with one of my other group members and we began decorating. Our restaurant name was Chow by the sea and our concept was to be as if we were in New England and we were by the ocean. We warmed up our soup and bacon was already a part of the recipe but we also used bacon as a garnish on top with our soup in a mini bread bowl. We had a drink and it was a mock mimosa which was sparkling grape juice and orange juice mixed together.

AHA Moment

After all the stress and work we put into this event, it came out pretty good. I realized that the stress and anxiety are just normal feelings that comes with working in the kitchen. It can leave you very frustrated when you hear what people thought and what you can't control. Sometimes people will say its too hot or too cold, too much of one flavor, they don’t like a certain ingredient, etc. and it gets confusing when someone compliments you on one thing but the next person that comes up to your table complains about that same thing. It helps to know you can’t control everything but you can do your best to have the best outcome.

Week 6 Day 2 PREP DAY

We came into class today with an idea of how we were going to get everything done, we had a paper with what we were going to do at each time throughout class. Little did we know that it wasn’t going to be that simple. We had different actions designated to do at different times but we didn't know where everything was due to how we don’t usually go grab a scale but then came to find that we needed a scale. We also started to get ready to do things that we didn't even consider to do for event day, such as began to slice the oranges for an event when that would just end up ruining them and should be saved for event day.

AHA Moment

Today was a very stressful day full of so many unknowns. Today taught me how sometimes things don’t make sense right away and you will mess up a couple times, but you will learn. Practice does make perfect and if you push through you will be able to get through it in the end. I’ve also decided to take notes on what I could do better and how I could be better prepared for the next time.

Week 6 Day 1 Mac and Cheesing

I was waiting for this class since last week. I saw that mac and cheese was on the schedule and i was ready. Chef made it from scratch and we watched every step of it wanting to eat it. He even shared his goop story with us. The lesson of that story is how sometimes you just need to wait, because if you don’t you may end up making a mess, wasting money and almost getting fired for it.

AHA Moment

I usually don't have a problem eating kraft mac and cheese but I do know that homemade mac and cheese is always going to be better. Today just solidified that. I can’t eat the fake mac and cheese without thinking of this one that Chef made us.

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