"I'm Dorothy Gale from Kansas"
Lint Roller? I Barely Know Her
NASA
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Cosmic Funnies
Monterey Bay Aquarium
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Sade Olutola
Claire Keane
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cherry valley forever
Game of Thrones Daily
PUT YOUR BEARD IN MY MOUTH
blake kathryn
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let's talk about Bridgerton tea, my ask is open
hello vonnie
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d e v o n
JVL
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@foodieengineer
Telling My Story
Recently I logged into my Instagram page and to my surprise, there was an invitation to tell my story on a podcast.
Podcasts That Inspire
On my commute to work, and really anywhere in the car or in a plane I listen to podcasts. Some of the podcasts are about leadership, some are about health, but most are about chefs telling their stories. Everyone wants to learn about their dreams and passion,…
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Final Lessons of Culinary School
Final Lessons of Culinary School
I know it has been a bit of a hiatus, but I have been in reflection of the final lessons of culinary school and post culinary school. In the past months after school, I have been in the Union Square Events prep kitchen every weekend. More to come on that awesome experience.
The final weeks at ICE (Institute of Culinary Education) included our lesson on fermentation, curing, charcuterie, and…
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Wow, Who Knew? Pastry is My Jam
Wow, Who Knew? Pastry is My Jam
It has been a long time since my last post, my 8:59:59 job has been very demanding. What is an 8:59:59 job, I’ve mentioned it before, but I get the term from Sunny Anderson, she said it in a 2015 VIBE article that I think about often. It refers to the procrastination of going into a job you don’t want to go to every morning, and waiting until the very last minute to go in. So that job has…
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Cooking Italian Cuisine
We spent a few weeks cooking Italian Cuisine. Pasta, and heavy meals for days.
Hand made pasta with fresh pesto, so simple, but so delicious.
Fluffy gnocchi was so good, that will be a game changer for a dinner party
This was squid with a shrimp stuffing, another entertaining option for the adventurous eaters
Though this is not as photogenic, it was one of the best dishes we had. Polenta…
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Cooking Through France
Last week we began cooking through France. But before we did that we had more lecture on our Externships. We discussed a few key topics regarding the Externship. We discussed:
What to Bring and wear
What a typical trail includes
Why you should always taste
The highlight of the lecture was that we were able to have the dialog with a chef that has decades of experience of owning a restaurant and…
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"Oh The Places You Will Go" to Follow Your Dream
“Oh The Places You Will Go” to Follow Your Dream
I am at the stage in my class work that I have to begin thinking more about the future. I remember getting a book by Dr. Seuss from a teacher when I was graduating called “Oh The Places You Will Go”, but who knew I would be deciding on what restaurant to go to, to get my kitchen experience in order to complete my dream of earning a culinary certification? So I lost a lot of sleep researching…
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Foodie Engineer: Gratins, Soufflés, Grains and Legumes
Foodie Engineer: Gratins, Soufflés, Grains and Legumes
This week was all about gratins, souffles, grains, and legumes. We started the weekend, with finishing up the poaching lesson. We made Papiettes of Sole, yup, another french word that I had no idea what it was. I now know that a papiette is a piece of meat or fish rolled up and stuffed with a savory filling, not to be confused with a papillote, which is the parchment paper envelope that steams…
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Foodie Engineer: Something is Stewing Week 9
Foodie Engineer: Something is Stewing Week 9
This week, something is stewing, and we finished our braising lesson. The difference between the 2 is not super significant, but in a nut shell, stewing has small pieces of protein, and braising requires less liquid.
Braising Lesson
We braised lamb shanks initially. But this week we braised fish and a few more classics.
Simple basic steps for braising fish:
Rub a marinade on the scored fish, we…
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Foodie Engineer: Week 8 Slow it Down with a Braise
Foodie Engineer: Week 8 Slow it Down with a Braise
After much agony, I completed the 5 page paper about 2 dry heat methods and the fats that can be used for them. I didn’t think I had 5 pages in me to write about frying and sautéing, but I pulled it off. My first research paper since before 2002. Also, we had an exam for the dry heat methods and there were 5 questions that asked the process to make things like french fries, and pan fried…
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Foodie Engineer: Week 7 All Things Fried
Foodie Engineer: Week 7 All Things Fried
This week was mostly about “All Things Fried”. You name it we fried it, or else we will fry it soon. After last weeks sautéing, we finished up with a little bit more sautéing with fish. I broke down the sole and cooked it with a lemon brown butter sauce. We had the chance to cook a tranche of salmon. Turns out tranche just basically means a piece of a whole, so a piece of sautéed salmon. …
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Foodie Engineer: Week 6, Now We Cook
Foodie Engineer: Week 6, Now We Cook
The weekend started with completing our first Practical Exam. The exam that I had to cook broccoli soup, make mayonnaise by hand, and dice potatoes to get 20 pieces as perfect as possible 1/2inch x1/2inch cubes. The Verdict (The Practical) Well, I didn’t get a perfect score, but I was proud of what I did get, a strong 91. I had a perfect 10 on my diced potatoes, and the mayonnaise was great. …
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Soup to Nuts
Week 5 was awesome. We got the results of the 2 exams that we took, and I got a 98% and 95%. We focused on making modern sauces, and a delicious broccoli soup. We started with practicing our dicing of course, but we also got to make mayonnaise again, to prepare for our practical exam, more to come on that. Modern Sauces We played with agar agar, and xanthum gum. Agar agar is a plant based…
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Week 5 Soup to Nuts
Week 5 Soup to Nuts
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Week 4 Let’s Get Saucy
Week 4 Let’s Get Saucy
Week 4 was lit! From the exam, to the rabbit fabrication to FINALLY cooking something for real. I mean we each were cooking in our own pot on our own burner. Exam 2 So, can I just say, I know I killed that exam? I mean I’m pretty sure. We were tested on making stocks, and meat and fish fabrication. The next test will be our first practical. The practical is the exam that we have to execute hands…
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Week 3 Fish and Meat Fabrication
Week 3 Fish and Meat Fabrication
Wow week 3, fish and meat fabrication was so much fun. I can see how each week is building on each other. We started with cutting medium diced vegetables, and then making those vegetables into a vegetable fumet, or vegetable stock. Now we learn to clean meat and fish to portions for service. And we use what is not used in the portions of protein, in the fumet to make chicken stock and fish…
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Week 2 Stock or Broth
Week 2 Stock or Broth
Week 2 started with a drive back into the city. I love to get in early and walk thru the empty halls of this awesome facility. Setting up my station and the even the dish washing station gives me a thrill. Call me corny, but what I realize is that each time I learn something, I get so excited, even if I am struggling with it, I am smiling thru every bit of it. I was able to get a lot of…
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Culinary School - Week 1
Culinary School – Week 1
The Night Before I could barely sleep the night before. I spent what seemed like hours figuring out my train ride, only to decide I would drive. I laid out my jacket, pants, hat, ugly/comfy shoes, and apron. I put my tool kit in front of the door, I was not going to forget it. I woke up for my 9:00AM class like I was going to work to be there at 7:00AM. I arrived at 7:30AM. I was googling…
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