3rd Day - Ventana

So, today a couple of people were absent and I was going to be sent to the grill – and just as I’m asking the person from yesterday for help, I got sent to amuse bouche. Amuse what? OMG, I do not think on the fly – I can’t, yet. Amuse Bouche, simply means, one bite, or small bite. Sounds easy enough, right? Again, my mind was not wrapping around this one bite thing! I know I asked, what is here to whip up with a concerned look on my face. Please don’t take the looks on my face as…I’m lost. I’m not; it is just me processing ideas. I’m really ok; I’m not giving you a “lost dumbass in the kitchen look”… I’ll figure it out. I know, the looks on my face have scared off a few chefs – they ran from the kitchen screaming, and none has heard from them since. I’m guessing they are sitting on a bamboo lounge sipping on a mai tai on an island far from here. I wish they’d reply to my friend request on facebook!

Today, I had to whip up an amuse bouche – so on the fly, I came up with Italian sweet sausage, goat cheese with heavy cream, sautéed red onions ( I should have pickled them…) minced parsley and zested lemon. I don’t eat sausage, so I have no firsthand experience on if they tasted as well as everyone said. But, thank you to everyone that did taste test them for me!

2nd Day - Ventana

Today we open – we what? Yep, today we open Ventana to our guest. Today I was supposed to be the roundsman/prep, but got moved to the Pantry/Garde Manger position. Oh yes, let the fun begin! And I’d be lying if I said I wasn’t flipping the heck out – unlike some of my classmates, I have NEVER worked in a restaurant. NEVER! I’m not too sure we could count Burger King as a true restaurant. I was told by the assistant manager of BK that I would never amount to him – I never wanted to be an assistant manager to BK. So, yeah, he was right! LOL

Today, I was in charge of plating the Les Escargots en Croute, Gazpacho Andalouse, Salade Maraichere, and Salade de Laitue a la Sauce de Fromage Bleu. And, yes, the amuse bouche, too!

I learned that working the Pantry/Garde Manger – was a lot about listening. Restaurants can be loud and if you’re not paying attention or are hard of hearing it can be difficult during certain times. You are the first course to your guest’s meal!

I really enjoyed this position in – Kitchen Ventana!

1st Day - Ventana

Ventana is closed on Monday's. We use this day to prep for Tuesday. Today I was in charge of prepping Cotelettes de Porc Braisees a l'Orientale and the English translation is Honey-Hoisin Glazed Baby-Back Ribs with Asian Cole Slaw.

So, today I prepped the ribs, the Honey-Hoisin Glaze and the Asian Vinaigrette - I started off all over the place, the term "Mis en Place" meant nothing to me today. No, really, it meant nothing. That term was not a part of my prep! And if it had been, it didn't matter, I had to adapt, I had a broken blender and the Honey-Hoisin Glaze leaked out everywhere...and still tasted great, but made a huge mess!

Today kicked my butt, but I loved it! I'm not a morning person, I've never been a morning person and I probably will never be one...but I do enjoy having the afternoons and evenings to spend with my kids! I will adapt! Ok, so I'll adapt as long as I have a latte or two...ok, ok, three or four - look if it keeps me awake and not grouchy...don't complain! LOL

See you tomorrow, and by the way, I always arrive at 7:15am – class starts at 8am!

Day 3 - International Cuisine

Tonight we prepared foods from the United Kingdom, to include, Ireland and England.

We produced:

Bubble and Squeak

Yorkshire Pudding

Corned Beef and Cabbage

Blancmange

I believe the Bubble and Squeak was the best food produced tonight - it was so very yummy!! I will reproduce this at home!

Yorkshire Pudding was ok - really, just ok. Nothing real special.

I'm not a huge fan of Corned Beef, but it was tasty with some Horseradish Sauce. I don't remember seeing the cabbage, I did see red potatoes and carrots.

I also put a spoonfun of the Horseradish Sauce on our Bubble and Squeak...yummy!!

The Blancmange, was tasty...not something that I'll make at home.

A few of us keep up with the score of the Saints/Vikings game - just as class was ending we heard the Saints won!

Day 2 - International Cuisine

Tonight we visited cuisine from a few Scandinavian countries -Sweden, Norway and Denmark. We were still with our same teams as last night. Our team was given Swedish Pancakes with Lingonberry Jam. We were also in charge of setting the buffet, including making name tags for the food, wrapping plasticware in a napkin, and warming plates.

We produced:

Pickled Herring Canapes

Danish Cucumber Salad

Swedish Meatballs with Potato and Anchovy Casserole

Swedish Pancakes with Lingonberry Jam

I'm not gonna lie to ya - I was not in love with the pickled herring. The skin was still on the herring - think I heard other people in the class compare it to bubble gum. I don't know about you, but bubble yum, can't be compared to pickled herring.

The Danish Cucumber Salad was pretty good - so good that I'm burping the cucumbers! I don't like raw onions - I had a second helping of cucumbers!

I ate three sweddish meatballs with gravy - yummo! But for as much as I love Swedish meatballs, I can only eat a few a year. I'll probably not have Swedish meatballs again for six months or so...but they were yummy!!

OMG - why oh why did I load my plate with the Potato and Anchovy Casserole...and why oh why didn't I stop eating when I noticed a faint fishy taste. That'll teach me not to pay more attention to what other teams are preparing! I'd make this again, but without the anchovy, does that make it any less Scandinavian? LOL!!

My team made the Swedish Pancakes with Lingonberry Jam - we also made some with cinnamon sugar and butter.

EXTRA: A lucky almond hidden in one of the porridge (rice pudding) bowls, is believed to grant good fortune to the person who finds it.

Day 1 - International Cuisine

And Tropical Storm Hermine -

It rained on my drive to school.

I parked rather close.

It rained while I was in school.

My parking spot was flooded.

I had to climb through the back door to get in the truck.

I was soaked to the bone - including shoes, socks, chef pants and coat, etc...

And it rained really hard on my drive home from school.

I had white knuckles.

Tonight we prepared foods from Russia and Eastern Europe. This class is a bit different than any other class at Le Cordon Bleu. We're in groups, each group is given a food to prepare and then we serve it family style (banquet style).

We produced:

Blini with Creme Fraiche and Salmon Caviar

Borscht

Golabki with Hungarian Potatoes

Sweet Plum Pierogi

I refused to try the Blini with Creme Fraiche and Salmon Caviar - with good reason...back when we were in our 101 class, a plate of these pretties came down and I grabbed one and tossed it in my mouth - I quickly realized what the hell it was and immediately started looking for something to spit it out in...and nicely without conflict! Dear God that was vile! So, lesson learned...LOL I'm not a fan of Salmon Caviar!

Our team produced the Borscht and I have to say, that was quite tasty. I'm not saying I'd make it again.

I'm pretty sure, I'd not make Hungarian Potatoes again, either. They were just ok.

Now, I will make Golabki again...stuffed cabbage rolls, those were really yummy!!

I didn't try the Sweet Plum Pierogi -

I did have a Meat Pierogi that was really delish!!

It is still pouring outside - weather says six inches so far

Day 14 - Final Exams - The End of Garde Manger

Tonight was our finals, they count for 25% of our grades - a written and a practical. We had to produce, Mayonnaise, Red Pepper Coulis, Vichysoisse and Caesar Salad with Garlic Croutons.

I started by roasting my peppers and sauting the onions and leeks for the vichysoisse. I peeled the potato and placed it in water. I, then started work on the mayonnaise and continued checking on the vichysoisse. I was multi-tasking - taking my bowl of mayo and my whisk over to the stove to add the diced potatoes and chicken stock - set to simmer until the potatoes are cooked. I finished up the mayonnaise and got that grade out of the way.

The vichysoisse was ready to be strained and for the cream to be added - and back to the stove to boil for a second. I poured the vichysoisse in another bowl and started the cooling process. I prepared the cream and green onion garnish and set it aside. I placed the bowl of vichysoisse in the walk in to chill.

I started on the caesar salad dressing next - mashing one anchovy with one clove of garlic, added the other ingredients - bam...dressing was done. It took me serveral minutes to find a salad spinner - every spinner I picked up was broke...four minutes later I was on my way again. I sliced up my french bread and started on the garlic croutons. I tore the romaine, placed it in the bowl with the dressing and tossed in a few garlic croutons and parm - tossed around and plated - time for a grade.

I ran back to the walk in and grabbed the chilled bowl of vichysoisse to be graded.

I now have about twenty minutes left of class and the red pepper coulis is not finished...the peppers aren't even peeled. I manage to put a rush on and got it completed barely in time - reducing the white wine and reducing the stock - and graded just in time!

So that was the practical. I didn't have time for any photos - you all know what mayonnaise looks like. Thankfully I did pretty well on this part of the final! Because for some reason, I do awful on written tests.

Day 13 - Hor D'oeuvres and Canapés

Tonight we put everything together and presented our mirror.

Smoked Salmon Mousse

Prosciutto and Melon

Goat Cheese with Peppers

Tuna Confit

Wild Mushroom Tartelettes

Smoked Whiskey Shrimp in Gougeres

Deviled Quail Eggs

Curried Chicken Salad in Bouchees