Piper Houdini

She was pouting that I had run out of cinnamon graham crackers, but then got too quiet.  When I turned around I busted her trying to make a break for it.  Notice one of her shoulders are free from the harness.  I think if she had gotten both shoulders free she would've clobbered me with a board book.

Bakery class starting tonight

For the next three weeks, we'll be in baking class.  Three weeks ago, when my big class split into two smaller ones, half the class did proteins (us) and half did baking (them).  Today, we swap - they start chef Ernie's proteins class and we get to bake. 

This class will be the biggest threat to the waistline yet.  The other class made things like swan-shaped cream puffs, eclairs, candied fruit tarts, jelly roll, wedding cakes, madelines, biscotti, turnovers, cookies.  This means my eating schedule needs to change yet again -- for the past three weeks I've banked on some form of protein leftover (our dish after it's graded) for a late dinner.  Typically I'd eat my half of our dish and maybe some carrot or any other leftover veggie.  Still rich, because everything is whole butter this and cream that, but it's worked.  This one though, man I can't be eating eclairs for dinner for the next month.  Besides, everyone wants a piece of the bakery action; tonight we're doing basic breads and I will bring an extra bag to smuggle food out for the family.  I never brought home any proteins because I wasn't comfortable with how much time they'd have to stay unrefrigerated.  Baked goods are different, so I can bring some home provided I can get it out the door.

First impression of the chef was good; she came by on Friday night to tell us we'll be doing a completely different set of techniques and skills, no sauteeing or braising in the bakery.  In Ruhlman's book, when he gets to the bakery he experiences a total sea change in terms of chef's attitude and overall pace.  It'll be interesting to see if the same thing happens here.     

Friday/Saturday

Friday was the final for our proteins class, super fun night.  Everyone was scared to death about what dish they would yank from the toque of destiny.  There were actually two toques, one with dishes and one with presentation times - so it was possible to draw two braises (long cook time) and the first presentation time (you're screwed). 

I pulled presentation slot #11, giving me three hours.  And for food I got poached salmon a la nage, and sauteed airline chicken breast with veg tagliatelle and tarragon sauce.  I could make everything on burners, no deep fry or convection oven needed.  I stashed some extra whole butter in plastic and on ice so it could be cold for the tarragon sauce; none of my sauces have broken and I was going to lose my shit if I broke one on finals night.

I sliced my knuckle pretty decent with a mandoline while cutting tagliatelle.  A couple choice burns while basting the chicken breast.  But overall I did well, stayed organized and served two good dishes on time, both were 18 out of 20, two As.  The salmon needs to be cooked medium, which has been a wildly moving target for me and my friends.  Due to different cut sizes of salmon and varying cook times, no one has nailed the sweet spot yet.  Mine was a bit overcooked (yet for a normal salmon it was just south of fully cooked), and my friend R did his two minutes shorter than mine, but chef said his was undercooked.  This poach is elusive as hell.

Staged at Fino again last night, loved it.  Huge flavors!  We were busy, we started the night with a 45 top.  Keeps me on my toes.  The next few weekends are booked at home, so I let them know I can come back as soon as May 15th.  My school friends need to get up on a stage, this experience on the Fino line is so valuable.

Finals tonight

Last night L and I knocked out two 20s with our BBQ shrimp, dirty rice, and steamed mussels.  An awesome night, and we ate the hell out of it afterwards.  This seafood week hasn’t really produced much by way of yummy snacks, but last night’s was a good dinner for us. 

 

Tonight is our final, we have a written test and a practical test.  The written is the classic diagram of a cow and we have to label the cuts of meat, and we have to identify various birds, and roundfish, flatfish, lean meats, fatty meats.  40 questions in all, he said.  Then we have to make two of six possible dishes for grading: roast lamb, fried chicken, hanger steak, poached salmon, beef bourginon, and one other dish, I forget.  And of course, the dishes are in French so they sound better, and they have sides and sauces too.

 

Next week, we’re on to baking.  I will be able to bring home more snacks to the fam then.  For the past few weeks, I haven’t been keen on bringing these proteins home, in case they stay at an unsafe temp for too long. 

 

And tomorrow night I’m staging at FINO again!  Looking forward to it. 

 

More info on how the finals go tonight.        

 

Fish Week

We had Monday off so fish week will be a short one.  Last night we poached salmon and served it over julienned veggies and an odd cream sauce verjus.  If I had eaten much of that cream sauce, I would be in the Le Cordon Pooper all day today.  But chef seems to stomach it just fine.  We also basted/pan fried striped bass fillet and served that with yummy lentils with brunoised veggies, and a buerre rouge, a gorgeous acidic red wine sauce mounted with butter.  Of all the things we made last night the sauce was my favorite; I am finding I am decent at making sauces.  Thus far they are shiny, velvety, great texture, and do not break.  I need to practice my sauces more out of class.

We get to keep same partners, so L and I are together for another week.  He was so excited to bring home the salmon head so he could make soup today, but at the end of the night chef threw away L's salmon head.  He was crestfallen. 

Tonight are flatfish, sole and flounder.  Flounder are one of those things that religious people can use to say God has a sense of humor.  They are hysterical looking and taste delicious. 

I called James from Olivia, playing phone tag with him -- and followed up with Chef Jason from Fino to stage again this Saturday.

Marcel at Austin's Park

Yesterday before my stage Marcel and I logged in some father/son time at Austin's Park.  In this picture he is soaked from bumper boats ( I was too) and we're in line for the go carts, which he loves - he was rocking it in a car solo, racing the teenagers and getting pissed when they'd bump his car.

Stove Monkey shirts

Man I just found an awesome tshirt company that makes shirts for cooks and chefs.  I want them all.  From their website:

Stove Monkeys was established in 2007 by Matthew Mytro and Anthony Lynch. As young, energetic chefs they were proud to represent themselves as culinary professionals but were limited outside of the kitchen. Inspired to create a line of clothing that could be worn by chefs as everyday street wear, Stove Monkeys was born. Their passion continues to grow as does their clothing line…so don’t go anywhere… you might get left behind….
Stove Monkeys purpose is to provide the culinary industry apparel that will bestow a sense of camaraderie amongst culinary professionals, students, and foodies throughout the world.
As progressive chefs, we are concerned with sustainability and health. We carry these beliefs into the production of our apparel by utilizing eco friendly printing materials and recycled products where available.

Check it out: stovemonkeys.com