Did you honestly just eat that?

November is in full swing and I am suffering from my annual case of the "November Blues". There is something very interesting and strange about the eleventh month of the year (which originally was the ninth month of the year in Roman days ~ novem means nine). For years I have struggled with it. My mood is dark and I am generally more sleepy than any other time of the year. Perhaps it is the time change, maybe the realization of winter looming and then again, maybe it's just November! What ever it is, it's in full swing here and the funk in on!

Already eight days have passed in my new class, Foundations III. We will focus mainly on proteins in the class and will be graded on plating techniques with the protein, a starch & vegetable. The chefs are allowing a good deal more creativity regarding what & how we prepare the side dishes. We have only 2 written exams and 1-2 weekly graded presentations. The graded plate presentations are a hefty portion of our grade. We must be aware of color, height, simplicity & flow of the plate. We work in groups of two this rotation. This is SO MUCH better than the larger groups. Our plate for the day is to be ready to present at a set time to Chef.

So here is a picture, I wish I could say it was a plate I prepared but it's not.... It is however a great photo of something called an Airline Chicken Breast. You must remove the breast from the chicken and then take off the lower part of the wing. Remove the meat and skin from the "upper" part of the chicken wing. From that point you can cook the breast anyway you wish. Sear & bake, broil, grill.... You can also stuff the breast! Take a paring knife and insert it in the upper edge of the meat. You are basically creating a pocket in the breast. Make up a stuffing and use a pastry bag to insert that stuffing mixture into the "pocket" of the breast.

In class this week I stuffed my airline breast with the following. It was delicious!!!

Spinach

Tomatoes (Sun dried & some roasted with thyme & garlic~ then diced)

Cream Cheese

Shallots & garlic

I sauteed the shallots, added the garlic. Tossed in the spinach and wilted it. Then added the tomatoes. Finally I added the cream cheese and mixed it together until smooth. Placed that in the pastry bag and filled the chicken breasts. Then I seared the breast skin side down. Flipped it over and finished it in an oven at 350F until the internal temperature was 165F. Enjoy!!!

Army Guy and I presented our plate. We received 30/30 for our efforts.

Below is a chart of an Angus Steer. This chart shows you the main "Primal Cuts" of meat. These primal cuts can then be cut down farther into the Chuck-roast or Ribeye we are more familiar with. For a bit of terminology clarification... a Butcher is the individual who kills & dresses the meat of the animal. The Fabricator is the individual who cuts the raw meat into smaller pieces. I can see why the dude at the store would rather be called a Butcher than a Fabricator... Butcher just sounds better! But technically, he is the Fabricator. To Carve the meat refers to cutting the meat after it has been cooked. Now, when I finish this class I won't be qualified to be a Fabricator but I will be prepared & have the knowledge needed to fabricate primal cuts of meat for my own personal use.

Since the protein is the star of the plate, it is critical that we learn to prepare it properly! What is the best way to cook that roast, steak, loin, etc. Would it be best to use dry or moist cooking? For example, areas of the steer that have been worked a lot like the Chuck (shoulder), Brisket, Plate and the Round (back-end) generate cuts of meat that will require moist cooking methods to get those meats tender. They have a good deal of connective tissue and therefore are not naturally tender. Here ends your meat lesson for today!

I have shared plenty of stories with you regarding some of the knuckleheads in class. 5th Wheel made it to Foundations III but I have to share that Dr. Do-little did not. He is either taking the last class over or decided that this is not the route for him. I guess I'll just have to wonder.....

Not everyone in the class is a challenge. I have met and gotten to know a few really great young ladies! Bride-2-B is newly engaged. I think the question was popped within the first few weeks of class in August. She can only wear the ring when she is home and early on developed some sort of skin irritation on her finger. We had to tease her about the dime-store product she received from her honey & that gave us all a good laugh. At 22 she has a bachelor's degree from Univ. of Virginia and is now pursuing her passion for cooking. She is a personal chef and cooks for an elderly couple. We get some great stories about the meals she has prepared for them and from time to time we even participate in menu creation ideas. Additionally, she has her own catering business. I get the feeling it is just starting and she is picking up jobs here and there. I admire her spirit and her spunk! Every morning she arrives with a smile and warm "good morning". We have had the chance to work together a few times. This class is a bit more fluid with partner paring and I hope that B2B and I will get to work together more before we finish class. For such a young women she has an amazing pallet and can pull flavors and tastes together really well.

Then there is Chick-fil-A.... she is also young, very young. When discussing an opportunity for the three of us to get together, I mentioned meeting for a glass of wine. Well, we would have to go to a family friendly location and sit on the restaurant side because she isn't even 20! Who knew? Anyway, she is very funny and also has a keen understanding of food and flavors. She works the late shift at her job some days and the 7AM start time can be a challenge. She generally rolls in just as Chef is closing the door and jumps into line tying her apron. Just like B2B, with a smile and a great attitude she begins the day!

Thus far in class we have fabricated fish, chicken, turkey breast & duck. Because the antics of the knucklehead brigade are too good to not share.... Yesterday we fabricated duck. You basically cut the duck up just like a chicken. Ducks don't generally come WOG (without giblets) so this fine quack had all the goodies inside. Duck livers are rather tasty (so I am told!) and while this is not foie gras (fwa-gra) or specialty fattened livers, these can be prepared as pate or simply sauteed. So while Chef did the demonstration there was some banter regarding duck liver and how tasty they are. So, Motor Mouth (this dude does NOT have an off switch!) says "I'll eat one"! Another student dares him to do so ... raw. I am not 100% sure how it all happened but before we all knew it, Chef had given him a raw liver. AND this kid put it in his mouth! ARE YOU KIDDING ME??? Well, he turned about six shades of green and purple and finally spit it out. I simply don't get it....

Tomorrow is Friday and week two will come to a close. The whole process is going so quickly and by the end of this class I'll be half way through the program. The stress of "what's next" is beginning. I have to try really hard to put those thoughts on the back burner and LIVE IN THE MOMENT! I don't want to miss any of this by looking at the next step. Those old habits are REALLY hard to break!

Till next time!

Chicken Fricasse & Mystery's Solved!

The last two weeks have been really busy! I am SO sorry for missing the opportunity to update you last week! I'll do my best to fill you in on the last 8 days of class!


5th Wheel and I parted ways and I was on to a new group of 4. This time I joined up with "Dr. Do-little" (or is that Dr. Do-nothing?) and two others. Could it possibly be that I am the one with the issues?? NO! Don't believe it! DDL was in a group with Army Guy two weeks ago and he is actually the one who came up with this nick-name! We began the week preparing Coc au Vin, Chicken Fricassee & Beef Bourguignon. The big challenge with Chicken Fricassee is to sear the meat WITHOUT applying any color. WHAT? That is nearly impossible because your pan needs to be really hot to sear and generally color just happens. Anyway... we managed. Moving forward from here when we cook we must also prepare a starch and a vegetable to complete the plate. We are also being judged on that plate for balance, color & contrast, height, etc. Considering that rice, risotto & potatoes all have a similar blah color like the chicken fricassee, it was a challenge. We decide on glazed carrots.... DDL jumped on that so not to have to work on any of the meat production. 2 hours to cut and glaze carrots... hum? Tuesday we roll into roasted chicken with a pan gravy, roasted rack of lamb with a port wine reduction and roasted pork loin with ginger.

One of our team of four was absent that day so each of us needed to take hold of the proteins and complete the task. All the while being aware of the others so that we knew what was happening. And we needed to make the sides to complete the plates for presentation. I prepare the pork loin with green beans bascaise & roasted garlic mashed potatoes. The Dr. prepares the roasted chicken & the other guy (can't come up with a good name for him...) roasts the rack of lamb. During clean up there was a bit of a scuffle between the Dr. & I as he attempted to clean up our table and nearly put the grated Parmesan cheese back into the panko bread crumb container. WHAT? I stopped him and he obviously didn't like that and told me to kiss a certain part of his anatomy. At which point I responded with the childish well you can kiss mine! And tossed in that if he would use his head (and nose) if he was unsure of something I would not have had to correct him. Now... know that this altercation has been brewing for two days. He is poky and lacks initiative. UGH! Wednesday when we arrived to prepare Poeler Duck with caramelized apples & Boeuf a la Mode he apologized for his behaviour and we forged a new working relationship.....




I was nearly doing cartwheels on Thursday when Chef said we could choose our own groups of two for the Mousse & Forcemeat preparation that day and Friday. Army Guy and I partner-up and begin to prepare our Chicken Ballentine. So, here's what you do. You debone the chicken. Each of us were to use half the bird. Remove the breast & wings. Take the wing bones out and remove the skin. Set the breast aside. Working the the thigh & leg, carefully scrape the meat from the bones. You are basically turning the thigh & leg inside out as you remove those bones from the meat. Cut off the bone just below the ankle knuckle leaving that knuckle attached to the end of the chicken leg. Now you have a boneless chicken thigh & leg. Separately you take the breast meat, egg whites, heavy cream, salt & cayenne pepper & mix all that up in the food processor. This makes a chicken breast paste. You then force (Forcemeat ... get it?) the meat mixture through a sieve and create a very creamy, mousse like consistency meat paste. Add some freshly chopped sage & mix that in completely. Once you have that done you put that mousse into a pastry bag and squeeze it into the thigh & leg. Filling the space that once used to contain the bone with a creamy meat treat! Sear that thigh & leg portion to give it nice color then pop it into a 350F oven for 30-40 minutes. When you slice into it there is a wonderful surprise inside! Serve it with a chicken supreme sauce and it is DELICIOUS!!! Now, the reality is that in a restaurant setting you would need to charge a hefty price for that chicken.... it takes a great deal of time to prepare. But what a wonderful technique and a labor of love for those special people in your life!!! If you get this at my house, you'll know how you rank!! :)




So, week five was complete! The next three final days of Foundations II would consist of two practical exams and a final written exam.



I had come up with a spreadsheet to prepare for these exams. To help focus my efforts and create the plan. Monday's practical would be a little easier in that they were set menus we were to know and prepare. For example, Veal Marsala, pommes anna & carrot vichy. We would be given the menu upon arrival, have five minutes to review the recipes & then be ready to present our plates to the chefs in 1 hr. 45 minutes. My menu.... Grilled Oriental chicken breast, pommes puree (the sexy way to say mashed potatoes) & tourned roasted winter vegetables. UGH! You read that right, tourned. That means that my veggies needed to be turned out into those little football shaped seven sided treasures! I have NOT been good at practicing those little buggers the last 5 weeks. While my plate was not perfect it did earn a fair grade and I was pleased when I left class Monday.



Now for the Mystery Basket on Tuesday. Here is where my spreadsheet came in handy. The chefs will give us a protein, a starch & a vegetable.... we are to create a plate. They had shared the seven possible proteins & five possible starches. Needing to have a game plan, I laid my spreadsheet out by categories. If I get pork for example, it would be pounded, sauteed medallions with marchand de vin (red wine) sauce. If I got arborio rice, it would be risotto Parmesan. They are not testing us on how creative we can be... they are testing us on the techniques we have just spent 5 weeks learning. Basic risotto, basic pilaf, basic saute, roasting, etc. Use the recipes we have worked in class, don't get crazy!!! The whole test is complete in 2 hours. When we are given our three items we have 15 minutes to check the coolers, dry storage & spice area and prepare our menus. We must turn those menus in and that better be what you present. NO changes! My items.... rack of lamb, potato, green beans. Lamb was the ONLY meat I had not touched in class!!! Nor have I ever prepared it before in my life! Thank goodness for my spreadsheet!!! My menu.... Roasted rack of lamb with a port wine reduction, pommes puree & green bean bascaise. While my beans needed a bit more salt and my lamb a bit over done I was pleased with the results and thankful the test was over!



We take these practical tests in groups that begin in 10 minute intervals. There are five folks in my group and that is TOO BIG for the space we have to work in. This is not a new bitch and one that will likely continue as we move through this program. The only way it will improve is if 10 or so students fail to move on or quit. I work to keep focused and carve out my space. My goal is to learn all I can and get my hands on as much product as possible throughout the process. The 5th Wheels & Dr. Do-Little's need to move out of the way!!




Wednesday was our written final, 75 questions. Multiple choice & fill in the blank. I was heading into the written test with an A and wanted to keep it that way!! I am pleased to report I did in fact earn the grade I set out to. I guess this older dog can be taught a few new tricks!!! I do sometimes think I cooked better before I started school..... now I am very aware and almost paranoid that I am doing something wrong! Seems silly and likely will smooth out. I hope anyway!


We have had a mini break for the last few days and Monday begin the final Foundations class. This new round focuses on proteins, butchery & fabrication of meat. We will learn a great deal more about plating foods and portion balance. I have checked out the syllabus and see that we have a test already on Monday. We'll be tested on what we have learned in the first two classes. This will be a written test on vocabulary, techniques & equipment. No way to know how to study.... better hope I really am retaining what I have learned the last 12 weeks!


I am finding that Atlanta is a beautiful place to be in the fall!! The crisp mornings and warm afternoons remind me a great deal of the years I spent in Fort Worth, TX. My little nest receives a good cross-breeze and beautiful sunshine. George & Olive are enjoying the open windows while relaxing on the recently acquired window perches. They have squirrels, birds & lizards to see from those windows and it keeps them busy for hours! I am missing my friends and family a great deal but I can sense the love and support you are sending my way! It's strange to be without the football hoopla of Notre Dame this fall but the good news is that those Fighting Irish are on my TV here every Saturday! I have even been able to watch my Purdue Boilermakers a few times. The joys of cable TV... this is certainly a new thing from my years in Texas. NEVER did those Boilers make the TV in those days!!!


Thanks for taking the time to keep up with my adventure!! Til next time....

Wahoo!!! Week four is complete and all the pieces are coming together as we prepare for full plate creation and presentation next week.

As we do every Monday we break into new groups to begin the week. As luck would have it and likely because I struggled so in week three... 5th wheel and I got to play in the same sand box one more time. UGH!!!! How can there be 38 people in my class and again I am SO lucky!!?

Monday we completed our potato production. Gratin Dauphinois, hashed browns, duchess potatoes, rosti & cocotte potatoes and gnocchi!!! Baked potatoes work best for this delicious treat. You mash the potatoes, add eggs, flour, salt & pepper then form them into long rolls. You cut the rolls into the little gnocchi dumpling shaped treats and boil them as you would pasta. Then we sauteed in butter and served with grated Parmesan cheese. Ummm!!

Tuesday was pasta day! We made the fresh pasta dough and then cut them into Fettuccine & rolled out the balance for ravioli's. Made Alfredo sauce and Pesto; the filling for the ravioli's was a ricotta cheese & herb filling. Delicious!!!! The challenge for the day was that we had limited pasta rollers available for use. We'll come back to this...

Wednesday was an extra special day!!! We had a group reprieve and were able to choose our own groups of two for the day!! It was egg day and we were to prepare the following items:

Sunnyside up

Over easy

Poached

French Omelet

American Omelet

Hollandaise Sauce

We were on our own for everything but the hollandaise sauce. My pal, ArmyGuy, and I were able to work together. Who knew that egg preparation could be so challenging?! Here is the key... no brown edges, flip withOUT a spatula. You are to flip IN THE PAN!!! Nearly certain that I would not be able to accomplish the "over easy" egg I continued to try to master the technique. I was ready... I began the back and forth arm movement and flip! I did it!! All along I had the encouragement of ArmyGuy and Chef D!! But... Chef D was not certain I had it down... he suggested another. I believe he stated that the expression on my face was so fun to watch that he had to see it one more time!! So... I crack another egg (I think A.G. and I went through 24 eggs that morning!!)and it begins to cook; it is a beautiful sunnyside up example & ready to flip. So, I am moving the egg back and forth in the pan, I push my arm forward and quickly back to flip that egg over. Beautiful! Then it's time to do it one more time to get the presentation side back up and again.... I take form, my arm comes back toward me and the egg flies upward in the air .... the skillet comes forward under the egg as it flies through the air. Suddenly... the egg is NOT in my skillet rather in the middle of the burner and flame! I shriek!! And laugh out loud! That full face giggle and belly roll kind of laugh. How wonderful it felt!!! I passed egg day!

Thursday I was back with 5th wheel and we were full blown into meat production!! We grilled and Saute Veal, Chicken, Pork Chops, Salmon & London Broil. Young 5th Wheel resisted when asked to take our team London Broil to the grill to sear it before we were to finish it in the oven. Her reason... I don't know how to do that!.... Hummmm... is that not why we are here? Then, when the London Broil came out of the oven she was more interested in hacking off a hunk to put in her bag for the afternoon snack than slicing it on the bias and plating it to show chef. UGH!!! The maddness of it all!! Friday we completed the week by poaching shrimp, deep frying chicken (sliced in "fingers") and pan frying veal.

Our Chefs are more than willing to allow us to stay after class and work on additional items. I have taken advantage of that opportunity and it has paid off in various ways. It's one on one time with the chefs, more hands on with the food and practice time on all the techniques. I was not happy with my grilled chicken dish this week. So, Thursday I stayed after for a re-do! Because I was there I was able to assist Chef D. in preparing the meat portions for the next class. I cut veal & pork and skinned the salmon and sliced the portions on the bias. Skinning that darned fish was not so easy!! I know now why I have purchased them clean before!! That slippery skin & those scales get all over the place and my hands smelt like fish for days. The poor salmon took a beating from me and it required some extra effort to correct my mess. But, I managed to get it done and was happy with the tips shared by Chef. He certainly is a kind and patient instructor. He is a huge Notre Dame fan ... so we had football to discuss as well as tips on fish fabrication!

The after class event on Thursday gave me a chance to observe another class of students. I left that afternoon feeling grateful of the knuklehead brigade that I am part of!! One student actually whistled at the Chef as if she were a dog because he needed her attention. I thought she was going to come unglued! All I am sure of is that had I been the instructing Chef that insolent young man would have been gone for the day! I continue to be amazed at the reasons for behavior such as this. Culinary studies at Le Cordon Bleu is an elective education opportunity. It's not a required Home Economics class in the public school system! WHAT would make a person choose to learn this craft unless they really wanted to? Could it simply be that they like to eat more than cook? Is everyone like 5th Wheel ... more worried about feverishly confiscating lunch? The studies here are not horribly hard, nor are they overly easy! You have to read, you have to study, you have to practice. You have to use your brain, think things through. Take initiative, make a plan and follow it. Sort of like life..... Humm?

Til next time....

Anthocyanin & Fifth Wheels...

Anthocyanin, the Pigment that makes red vegetables red! Red beets, Red cabbage, but NOT tomatoes! The pigment is determined by the inside color of the vegetable not simply the exterior. Tomato's are actually in the yellow/orange category and that pigment is Caroteniod! Acids and Alkali's effect each vegetable pigment differently so it is important to understand what happens to the product when you add either. Acids make red vegetables more red, while adding alkali's will turn them blue. That is your science lesson for today!





It has been a VERY busy week! We have been working with Grains, Vegetables & Potatoes. All total we were to complete 22 different recipes throughout our class time this week. There were a few I didn't get to so this weekend will be reviews of those here at home.



Monday we were broken into new groups, 4 people per team. The good thing with Monday ...there were 9 people absent from class and we actually have ample room to move and work. Our class is extremely large and therefore space is tight. My frustration is that these conditions were not discussed during my application/interview process. In fact, just the opposite! I was assured that class sizes were held to a 25-30 person limit. Not sure how 38 students in my class add up to that ... fuzzy math perhaps?! When Tuesday arrived and 8 of those 9 missing students returned the mayhem began! Our 4 person "working" group became 5. This student completely fits the definition of 5th wheel! "Any thing superfluous or unnecessary" according to Webster.





On Monday the four of us divided up the mise en place and prepared all the items needed to create our various grain recipes. Chopping onions, carrots, celery, and other items. Everything was ready and then we each just grabbed what we needed to prepare each assignment. Since that had worked SO well we decided to try it again for Tuesday. The challenge with Tuesday's vegetable items were that some things needed to be cut a certain way. Batonnet or small dice or bias cut carrots for example. We gave the task of the bias cut carrots to "fifth wheel" and she did NOT know what that meant!! WHAT? You can't understand what it means to cut a carrot on the bias? Did you not just complete Foundations I? UGH! So after a demonstration she was off and "walking". The other 4 of us were attempting to complete all the tasks so we could each have a stab at roasting, grilling, sauteing, & blanching our vegetables. I came home thoroughly pissed off. Too many of us to get to each technique. And some dead weight in our group that took up space we needed to work.


Wednesday I arrived with a new attitude and decided it was each person for themselves. I'll work on what I want to work on. These are my burners, this is my space, I came here to learn damn it and that is what I am going to do!! The group also thought this was a good idea and we were moving! I prepared my roasted beets, vegetables "jardiniere", artichoke gribiche, & "spinaci alla romana" (spinach roman style). Whew! The beets were not a huge success... I was told by "fifth wheel" that Chef tasted one and spit it out. Perhaps she was simply emulating Tom Colicchio (Top Chef Las Vegas) because I can tell you they did not warrant that! While a bit lacking in salt they were fine... and I don't even like beets! Oh, and "fifth wheel"... she managed to prepare one artichoke in 2 hours!





Thursday we moved into the Legumes section of our studies. I prepared the white beans bretonne style, lentils in cream and falafels! Each of my attempts were given a thumbs up by the chefs and I left class feeling very pretty good (and questioning if the "spit out beet" incident actually happened!). Friday it was potatoes! Pommes puree (mashed potatoes), pommes Anna, pommes Daufine & pommes frittes (french fries). My best dish of the day... Pommes Daufine! These things ROCK!! Here's what you do.... cut up and boil your potatoes, drain them, dry them a bit in a warm oven, mash them. Season with butter, salt, pepper & nutmeg. They will be sort of stiff because you are not adding a lot of butter. Once the flavor is what you want you add egg yolks. Mix all that together and hold in a bowl. The next step is to prepare the Pate a choux. You boil water & butter, then add flower and mix until you form one stiff solid ball. The ingredients must be weighed and scaled perfectly to create the right consistency. Once you have the ball you move it all to a stand mixer, let it cool slightly and add one egg at a time until it is a medium consistency batter. Add 1/3 lb of the Pate a choux to 1 lb of potato mixture and mix well. Fill a pastry bag with a 3/4" opening with this mixture and squeeze & drop 3 inch sections of this potato mixture into hot fat & fry them. Remove when they are golden brown, lightly salt & enjoy! They are this light-fluffy-delectable treat!! Both Chefs just grinned ear to ear when they tried my offering. I left feeling totally vindicated after a challenging week!! Oh, and "fifth wheel" ... mashed potatoes & an Anna. All with the help of her friends from 2 other groups....





Now, all the stress of there being too many students in my class & not enough space did cause me to request a meeting with the school's big wigs. I was encouraged to do this by one of my current chef instructors; they too feel the same frustration but realize that the paying student has a bit more power to affect change. So, Thursday morning after class I met with the Executive Chef and shared my concerns & challenges regarding the overcrowding of the class. He was open to hearing what I had to say and it seems that there are plans in the works to reconfigure the space to accommodate more teaching kitchen space. Friday during class the Schools President paid a visit ... I wonder if my meeting did gain some attention? While none of the changes to the schools structure will come soon enough to fix my situation I did feel better for having voiced my frustrations. At least my dollars are at work.... humm?



My mom had been visiting from Indiana and departed this week too. Over the weekend we had a chance to see some sights. We cooked and ate & spent some good visiting time. I am missing the little elf that would prepare my uniform for me each day and keep up on the laundry, square away the house and scoop the litter box!! Oh the joys of mom's visits! We share birthday's in October so our week-long visit was our gift to each other. She was able to see first hand how lovely I look in my uniform (costume) and the mess I can make out of all those white clothes in a 3 hour period! George, Olive & I are settling back into our routine. I know that they miss having her here too. George is back to licking his tail due to separation anxiety. And Olive... well, she's just Olive.


Recipes of the week....


Barley with Wild Mushrooms & Ham


1/2 oz dried Porcini mushrooms
2 oz hot water
1/2 oz oil
2 oz onion, small dice
2 oz. celery, small dice
5 oz. barley
1 pt. brown stock
2 oz. cooked ham, small dice (could use bacon!)
salt, to taste



1) Soak the dried Porcini mushrooms in the hot water until soft. Drain & squeeze them out. Reserve the soaking liquid. Strain or decant the liquid to remove any sand or grit. Chop the mushrooms.
2) Heat the oil in a heavy pot, add the onion & celery. Saute briefly.
3) Add the barley and saute briefly ... enough to coat them with oil (similar to rice pilaf method).
4) Add the stock and mushroom liquid. Bring to a boil. Stir in the chopped mushrooms and the ham. Salt to taste.
5) Cover tightly. Cook on top of the stove until the barley is tender & liquid is absorbed, 30-45 minutes.





Spinaci alla Romana





3 lbs Spinach
3/4 oz olive oil
3/4 oz prosciutto
3/4 oz pine nuts
3/4 oz raisins
Salt, to taste
Pepper, to taste


1) Trim the spinach, cook in a small amount of boiling water until wilted. Drain, run under cool water & press out excess water.
2) Heat the oil in a pan. Add the prosciutto & render the fat.
3) Add the spinach, pine nuts, raisins & saute until hot.
4) Season with Salt & Pepper. Serve immediately.

I enjoyed nibbing on both of these recipes during class this week and hope you'll enjoy them too! Next week we finish potatoes, move to pasta & then eggs. We'll finish up the week starting to work on meats. Only 3 weeks of class left for this rotation. That means the "mystery basket" final is only 15 learning days away.... It's moving very quickly!!

The Saucier (So-see-ay)

The Saucier (So-see-ay) prepares the stews, sauces, hot hor d'oeuvres & sautes food to order... usually considered the highest of all positions in the classic kitchen brigade. While I am very far from that title I have managed to pass my Sauce Practical with flying colors this week!! Wahoo!!!

The week began with a written test on sauces. What mother sauce they come from, the key ingredients, etc. We were then divided into groups of 5 and given start times for the practical exam scheduled for Tuesday morning. Here was the drill.... We were given 1 hr 45 min to prepare two sauces. I was on at 7:15AM and needed to present my sauces to the Chefs at 9AM. At 7:15AM I was given my test sauces, Beurre Blanc (White wine butter sauce) & Espangnol (Brown Veal sauce) & 5 minutes to review the recipes... then ALL the PAPERS were put away and we were off to create our sauces from memory. The sauces were graded on 5 categories.

• Time & Sanitation
• Flavor
• Sauce Consistency
• Color
• Temperature

Very excited with my PERFECT score on the Espangnol!!! While I was unable to pull off two for two I still left with a solid "A" for the day. Keeping your nerves and your head during these practical exams will be part of the key to success for the future.

The balance of the week was intended to prepare us for the Friday soup practical. In two days we made shrimp stock, shrimp bisque, white bean soup, consomme, french onion soup & clam chowder. Each of the selections were really delicious EXCEPT the Shrimp Bisque. It tasted like DIRT! Seems the class collection of stock was not so good as nearly every groups bisque offering left something to be desired. Very disappointing because "bisque" is expensive a bit of a process. The definition of bisque ... cream soup made with shellfish. So, when you encounter Tomato Bisque, it's really just a sexy way to market Cream of Tomato! However, it is likely able to generate at least $2 more than simple cream of tomato on any menu!

Friday we had our soup Practical... Can you Consomme? Seems I can! My practice here at the house on Wednesday evening went pretty well and helped to prepare for the exam. My mom was able to observe the process as she is here from Indiana for a little fall visit. These photos are of my home practice... this is that crazy process of making the "clearmeat" meat-loaf thing and allowing it to coagulate to draw the fat out of the stock and create a clear, rich flavored, elegant soup. We were again given 1 hr & 45 minutes to complete our soup and present it to the chefs. I was scrambling at the last minute to get it served up and ensure it was hot. I pulled out another great score and was over the moon!

Next week we begin our vegetable lectures, rice & legumes discussions. There are 23 recipes on my list of production items this week. I feel a really busy week coming on! I continue to love the learning's and all of the new techniques.

Thanks for joining me on this journey! I'll check in with you soon!

Depouillage

Depouillage (Dep- oh-lahj) .... A really sexy word for "skimming fat"! This is what you do when you remove the fat that rises to the top of sauces, stocks, and such. I also think it is a verb for what will happen during this rotation of Foundation II!!

The new class rotation began on Monday & it's not going to be easy! We began Monday making brown veal stock. Tuesday we made chicken, white veal & fish stock. Wednesday it was Bechamel, Soubise, Mornay, Chicken & Veal Veloute, Allemande, Supreme & White Wine Fish sauces. Thursday it was Mayonnaise, Espangnol & Tomato sauce. Friday was Classical Demi-Glace, Robert, Chasseur, Marchand de Vin, & Aioli sauces. WOW!!!! Next Tuesday is our practical!

On stock days we were in groups of 9 people. It was absolutely like herding cats!! And as with any group there are those who know it all, those who do nothing, those who start cooking before they know what needs to be done, those who lead and those who follow instruction. The smaller groups we were adjusted to for the sauce days demonstrated similar personality tendencies. Human nature I suppose... In a conversation while washing dishes (again! with the 8 other folks that always end up doing this exciting job! Mostly because people don't understand the instruction of "wash as you go") a fellow "senior" student mentioned that he felt the classes should be broken up by age. It actually sounds like a rather good idea. And while the institution might push back saying that while working in the industry we will work with all ages, creeds, etc ...learning may be a different thing. I am a full believer that life experience brings you BACK to school with a different passion and perspective that the younger, less-life-lived kids have.

Mayonnaise.... my arm nearly fell off in class while I attempted to make it. It broke twice and finally I gave up. My Bechamel sauce was runny Wednesday & during my after class practice. So, I came home and attempted to make it again and that's time it was paste! BROTHER!! Thankfully Friday ... SUCCESS! Mayonnaise twice! In class and at home. My arm is killing me but the fact that it was not broken was well worth it. I did have a flashback of grade-school. I was excited about my Mayonnaise success and sharing the moment with a class mate. Issue... Chef was talking and I was scolded for talking... "Ms. Bilger seems to have something to share with the class"... Ooops! More frequently than I am sure my mom would like to remember is that I was ALWAYS given marks for talking when I was not supposed to be! I think that "disruptive to others" was the phrase used on my grade school report cards. Seems some thing NEVER change! :)

Hollandaise & Bearnaise were on the breakfast menu this morning.... very happy with the results but ate very little. I do believe that I need to invest in a chicken, I have gone through so many eggs attempting to master all these sauces!! I am hopeful that practice will make perfect as I roll through the process.

I'll keep you posted!

Yippe, Whaoo & Pork Butt!!

I have survived my first round of "final exams" and "practicals" at Le Cordon Bleu!! Whaoo!! And must say I am VERY pleased with the results and grades posted for my classes. I always knew I would be a better student as an adult!

Following the flood of the century here in Atlanta in the beginning of the week things began to settle down in my world so I could get to the task of studying for the exams.

Wednesday morning my senses were on high alert for the product ID and herb/spice practical. 50 kitchen items were flashed up on the screen and we were to fill in the names of those items. The slides cycled through twice. Then we were sent out of the room, broken into two groups and the "senses" part of the exam began. We had 18 minutes to identify 50 fresh, dried & ground herbs & spices as well as several oils and vinegars. I was comfortable with the differences between ground nutmeg & ground mace, I could finally get the subtleties between dried tarragon & dried savory. And fenugreek... smells a bit like chicken to me! Sherry vinegar and Malt vinegar don't really smell or taste distinctly different to me. I knew that these items would be the toughest for me and I was right!! Even with those darned vinegars I was pleased with my results.

Every now and then we are faced with moral dilemmas in life. Five students were late for class that morning. They missed the product ID portion of the exam but did take the spices section. These students were given a chance to take that first half later in the day. Here's the issue.... once everyone had finished the spices exam, the five students who missed part one were to leave the room. The Chefs wanted all of us to go through the slide show together and they were sharing the answers. One student did not leave. She stood there and watched and listened as the answers were revealed. I noticed she had remained in the room... Do I turn her in or let her slide? I hate cheaters... it really is one of my biggest peeves. However, I don't like tattle-tells either! In undergrad I would never have been so bold as to speak up! I went Chef during clean up & asked for a moment of his time and then shared what I knew. I have no idea what (if anything) happened from there. I simply knew that I could not let that slide.

Seems that morning that we had not only cheaters... but theives. Before class my pal Wayne (sits next to me) had his apron stolen from his gear outside the classroom. He had left his toolkit, backpack and apron near the kitchen lab and was reviewing some spices down the hall within eye-sight and ear-shot of the items. Since he is an Army guy, his stuff is starched and pressed better than any one's! I didn't see anyone in our class with that crisp apron during line-up so can only guess some student from another lab felt the need to borrow that item from my friend. So, he had points docked from line up that day for not having his uniform complete and some joker has a fresh starched and creased apron!

Thursday morning brought the knife skills practical exam. 1 hr 15 minutes to do the following...

2 Carrots

1 Potato

1 Tomato

1/2 Onion

Spinach leaves

Cut:

12 Julieanne Carrots

12 Batonnet Carrots

Small dice Carrots ~ enough to fill 2 Tablespoon cup

Brunoise Carrots ~ enough to fill 2 Tablespoon cup

Chiffonade Spinach ~ enough to fill 2 Tablespoon cup

Concasser Tomato

Ciseler Onion

6 Tourne Potatoes

We were graded on our cuts, the waste & organization of our station area. One by one we presented our trays and cutting boards to Chef and he graded our items and presented the grade. A really groovy thing about this...no waiting! When you leave class you know your score.

The week ended with a written final in both Foundations I & Food Safety. I was thrilled when the tests were over & ready to celebrate a bit! Wine and pizza with some friends that evening was a perfect end to a hectic week!!

Did some cooking on Saturday for the big Purdue v. Notre Dame game. I was thrilled that my meal turned out as my Boilermakers left me sad and frustrated with the loss in the last 2 minutes of the game. So... Pulled Pork! I braised my pork butt because I didn't have grill available to smoke it. The dry rub consisted of some paprika, cayenne pepper, cracked black pepper & Kosher salt. Rub that all over the pork, cover it with plastic wrap and refrigerate 2-24 hrs. I then seared it in a bit of canola oil and added some of the "mop", covered it and let it cook for 7 hours at 250 degrees (mopping it every hour). The "mop" was apple cider vinegar, Worcestershire sauce, kosher salt & cracked pepper. To add some "smoke" flavor I also dashed it with liquid smoke. Once the meat was cooked (about 6 hrs) I removed it from the pan, pulled the pork apart, discarded the fat & juices in the bottom of the pan. Returned the pulled pork to the pan, added the remaining "mop" and let it cook another hour. Served it on buns (open faced) topped with coleslaw. It was a HIT!

So, Foundations II starts in the morning. We will be cooking everyday for the next 6 weeks. I can tell by the syllabus that this class will not be easy or for any weak hearted, thin skinned folk. We begin with stocks, move into sauces and soups. We have a practical exam on stock preparation on day 6 of class. Oh, and the final on November 3rd... "Limited Mystery Basket" Prepare a plate containing a protein, sauce, vegetable & starch. I think this may be as close as I'll get to Chopped!

The flood of 2009!

I had no idea that this week of preparation for class finals would also require FLOOD preparations!! If you have not seen the news, Atlanta has been devastated by heavy downpours and flash flooding throughout the area. Seventeen of our Georgia counties are under a state of emergency. Eight individuals have lost their lives and thousands have lost homes, family mementos & family pets.

As classes begin so early, I leave my little nest at 6:15AM every morning. The rising waters behind me had to have been well on the way but since it was dark... I was clueless until I returned home at noon. My first hint that there might be an issue was when I was routed through various parking lots and back on to my road. It was closed due to water being across the road 1/8 mile from my condo. Hummm? As I made my way back on the road I could see that my community was no longer dry!!

So you can get an idea of what I see from my back door... here are some before and after (the flood) photos... Notice the pool is covered with water and the fence that covers the garbage dumpster is now under water. The dumpster is likely in Buckhead somewhere by now, it's gone and no where to be found. Those things are BIG and heavy! Just imagine that floating away!

At it's height the water was about 25 yards from my back door. Just a bit too close for me!! I did do some packing and the kitty's and I were preparing to head to a friends house on higher ground. Fortunately, we were able to stay home and be safe. The water receded and this morning the green space was back. MUCH better than the lake!!

The sun came out this morning, shining and bright! The Lord and the weather certainly work in mysterious ways!

My final exams start tomorrow morning. I am as ready as I can be for the product ID test. My nose is over whelmed with the scent of spices and herbs. The vinegars are still a bit of a challenge but if I don't know it now... I doubt that I will. Bring it on!

We have been blessed today with a dry and sunny day. My how the Lord (and the weather...) work in mysterious ways!

Consomme

Consomme... A rich favorable stock or broth that has been clarified to make it perfectly clear and transparent. In French the term literally means "completed" or "concentrated".

Basically, you take your stock (chicken, beef, fish) and you clarify it by adding a clearmeat to it. The clearmeat consists of lean ground meat (for flavor), egg whites (as binder & to clarify), an acid (to help coagulate the proteins) & mirepoix (for structure & flavor). You mix all that together and basically have meat-loaf! This whole process sounds totally counter intuitive to clarification but hang in there, it works! After you mix up the clearmeat you add it to your stock and toss in some peppercorns, a bayleaf & thyme. Stir it all together over low to med-heat. Once the clearmeat begins to coagulate and form a "raft" on top of the stock STOP stirring. The raft will act as a sort of "meat" lid to the stock. Once this meat lid or raft is formed a slight hole will need to be made in it to allow steam to escape from the cooking stock. This should all remain at a low temperature (160-180 degrees) generating little if any bubbles. After 45 min or so you have a beautiful clear Consomme! Ladle it out and strain it through a Chinois & serve. Our chicken Consomme was full of wonderful chicken flavor and delicious!!

This technique was just one of many learned this week in class. We are winding up the Foundations I class, finals are this coming week. It is UNBELIEVABLE to realize that the first round of classes is nearly over! By this time next week I will be 1/6th of the way through my program!! Now, the really scary thing is that 55% of my grade depends on my in class performance next week. Wednesday we have our Product ID test. This is a combination of 50 herbs, spices, oils & vinegars we must identify. We can use our eyes, nose & taste buds to determine the answers. We must also identify 50 kitchen tools & equipment properly. On Thursday we have our knife skills test. We'll be given a series of cuts to perform in a certain amount of time. Then Friday, the written final. While I am VERY pleased with my score going into next week ... everything could change!!

Had we taken our knife test this past Wednesday I would have failed!! Here was the assignment...

10 Batonnet Carrots

10 Julienne Carrots

10 Fine Julienne Carrots

2 oz. Brunoise Carrots

4 oz. Small Dice Carrots

8 Tournes

We were given 2 carrots and 1 potato & 45 minutes to complete this challenge.

People would have starved if they were waiting for me to cut their carrots!!! It takes a lot of carrots to make up 6 oz all cut up in 1/4" and 1/8" cubes!! For crying out loud!!! I didn't even have enough carrot to make up those cuts had I wanted to because I somehow create a lot of carrot WASTE!! Oh, and we are judged on that too!!!

So, I have stayed after class everyday to practice and on my way home yesterday I stopped and picked up carrots, potatoes, tomatoes & onions. I have set up a few challenges of my own for the weekend and am working toward time improvements. I have a blister on my right index finger from gripping the knife that needs to be a callous by Thursday!

The pressure has intensified this past week as well. My Chefs are low on tolerance for those with poor & lackadaisical attitudes. On Monday we began lining up for inspection INSIDE the class room rather than the hall. Now, for those who can't seem to be on time this posed a very difficult challenge. The doors of our kitchens lock. You can get out you just can't get back in unless the Chef opens the door. If you are late, too bad! Now, these stragglers were eventually allowed into the class after a "discussion" in the hall. Eek!

The knucklehead brigade continued even after 4 weeks of the same routine for knife cutting practice... there were still some who could not get it. A few folks can't remember from day to day to "stack the chairs on the side of the room, get cutting boards & tools out". It seems that since we were given only 4 minutes to do this task the brains left the bodies of some of my class-mates! Well, this set Chef M off! It was likely the closest we will see to his "Chef Ramsay ~ Hell's Kitchen" impersonation! (Maybe not quite that bad, but he was NOT happy!) He made it quite clear that it was unfortunate there were some who brought the rest of the class down because they can't participate positively and as a team. And apologized to those of us who do show up daily with a good attitude for the stress that creates. Personally I am surprised it took him til week 5 to get this riled up! I have been irked since week 2!

This class continues to bit of a Sociology class for me. I find it most interesting how people interact with each other. My sister reminded me of a nursery rhyme recently that works pretty well ....

Poor Tired Tim! It's sad for him.

He lags the long bright morning through,

Ever so tired of nothing to do;

He moons and mopes the live long day,

Nothing to think about, nothing to say;

Up to bed with candle to creep,

Too tired to yawn; too tired to sleep;

Poor tired Tim! It's sad for him. (Walter De la Mare)

This young lady in my class moves slower than nearly anyone I have encountered. She never takes a note, she seems so bored, she rarely smiles and when ever you greet her with a "how are you?" ~ "tired" is the immediate response. It's become a bit of a game for me. I ask her every day to just see if I get a different answer. Hummm, interesting?

Along with my Foundations I class I have also been in Food Safety. Here is were we learn about all the groovy pathogens (Biological hazards) that improper food handling can create. Like Staphylococcal Gastroenteritis, Hepatitis A, Norovirus Gastroenteritis, Cryptosporidiosis & Shigellosis. All of these fine illnesses are Oral-Fecal transmitted. YES! You read that right! PEOPLE PLEASE WASH YOUR HANDS!!! Using soap & lathering, 100 degree water & vigorous scrubbing for 15 seconds will keep everyone a little healthier!!

Physical hazards are also a challenge. Foreign objects like hair, metal staples, rubber-bands (for those of you who were at dinner with me this summer... you remember!), bandages & such. So here's one for you... while discussing the fact that jewelry can not be worn unless it is a simple wedding band, a class mate shared his confusion over an employer telling him he could not have a gold tooth. Gold teeth are not on the list as physical hazards so why would that be an issue? The Chefs response was something like "it must be that company's policy" or some such thing. Much restraint was needed on my part to not BUST out in laughter!

The rigors of Le Cordon Bleu are not for everyone. I am told that we can anticipate about 15% - 20% of our class to be gone as we move into Foundations II. While I will enjoy having a better student to Chef ratio & hopefully less horse-play, I am sad to think that there will be those who will not get to complete this wonderful program. I am drawn to wonder were they forced to choose this profession? Did they think it would be easy to learn culinary science & classic French technique? And bigger still, what will become of them? These young souls searching for their passion in life..... perhaps they will get a second chance to do this and approach it with a different and more focused frame of mind.

BETH V

Do you know BETH V? Let me introduce you!! She is the acronym for the 5 Mother Sauces!

Bechamel

Espagnole

Tomato

Hollandaise

Veloute

In my last post (over a week ago... SORRY!) I gave you the run down on Espagnole. Well, from these five wonderful sauces you can make DOZENS of small sauces. The possibilities are endless. Preparing for the quiz was a bit challenging as one never knows how deep into the list the Chefs will go. I am such a better student as an adult. Amazing!!

This week we began our Product Identification classes. Unfortunately for me I have a cold and my sense of smell and taste is just a little OFF! For the past 3 days we have had 35 - 50 items a day to identify by sight, smell &/or taste. Items include fresh herbs, dried herbs, ground spices, whole spices, vinegars & oils. I can HIGHLY recommend that you don't EVER taste Orange Oil or Mace!!! OMG! While my sinuses were suddenly cleared by both of these items there has to be a better way! During the test we must also be very specific in our descriptions...

• Whole Peppercorns Not just Peppercorns
• White Sesame Seeds Not just Sesame Seeds
• Fresh Rosemary Not just Rosemary
• Ground Cumin or Cumin Seed Not just Cumin

My biggest challenges seem to be in the ground arena. Everything begins to smell the same after awhile and there are some spices that simply smell similar! I am trying to jot down things about the smells to help me learn them. For example, it smells like dirt. Or this reminds me of my Grandma (Pickling Spice Blend). This is NOT an easy part of class!! So, I challenge you readers!! Go to your spice rack, get some small plastic 2 oz cups or a sheet of wax paper . Pour out various spices and have your friends guess. This would be a great game for date "game night"!! I have been cooking for a long time and some of the most frequently used items have stumped me. The test is two weeks away.... I have some sniffing to do!!

I have had some inquiries regarding what my class room looks like. Here are some photos that will give you an idea of the "chair" challenge I mentioned a few posts back. We also are on display everyday as our class room is one of two that if full of windows toward the lobby area. This way folks who come to visit the school can see what is happening. Not that there are many visitors at 7 AM!!

Along with the product identification this week we have begun to discuss cooking methods & the techniques that go along with each.

• Moist-Heat Methods: Poach, Simmer, Boil, Steam & Braise
• Dry-Heat Methods: Roast & Bake, Broil, Grill, Griddle & Pan-Broil
• Dry-Heat Methods Using Fat: Saute, Pan-Fry & Deep-Dry

Chef's demonstrated by Roasting and Braising Chickens this week. Then today they fed us lunch!! How wonderful! Included Mashed potatoes (all those Tourne's we have been practicing) Pasta & Tomato sauce (demonstrated Tuesday) and the chickens. What a treat!! Now... I think I mentioned the piling of food that occurred at the breakfast event a while back. Chef M. informed everyone in the line for chow that there was to be NONE of that behavior as there was plenty of food. He planned to go through the line last and if there was anything gone by the time he was passing through there was going to be some problems! So I was not the only one flabbergasted by the gluttonous displays of plate overload!! It seems some folks "ain't got no fetchin!"

I can now also admit that I have learned how to fabricate a chicken!!! While I recall trying to do this in the past I did not have much luck and the bird looked rather sad. Success is eminent and even the very sexy French Breast (or Airline Breast) with just the drummette bone left standing upright simply for presentation ... will be conquered!!

Only two weeks remain in this first class rotation! It's crazy how quickly all this is going already. Thanks for joining me on this adventure!

Espagnole

Espangnole ... Leading sauce made by combining Brown Stock with a Brown Roux & a bit more Mirepoix browned in clarified butter. Yummm!! Of the three mother sauces and two secondary sauces tried today... this was my favorite!!

Things are indeed heating up (oh the pun!) in class these days. The Chefs mean business regarding dress and timeliness for class. We are to be pressed, spit shined and in line up by 6:55am each morning. Yesterday, about nine (9) students were sent to the lounge to iron aprons and such. Today about the same.... I am overwhelmed by the seemingly difficult task this is for some people. Be on time, be dressed and pressed, be ready to learn. Now, keep in mind that the average cost of an Associate of Occupational Science degree at Le Cordon Bleu is about $40K (not including housing). This intense 15 month program is costly. It is meant to be for those ready for the rigors of learning. There seems to be something lacking in the 20-somethings I am encountering here. The young man next to me (who's mother is my age) also does not understand what it means to stand up and push in his chair!! Between the fella on the end of the row who never leaves enough room to pass behind him and this kid, I may just lose my cool... :)

We did have a nice treat at the end of class this morning. The Gard Manger class prepared a buffet breakfast. They had french toast with blueberry sauce, scrambled eggs, eggs benedict, omelets to order, bacon, sausage, biscuits & sausage bechamel (can no longer call it gravy!), shrimp & grits, sliced beef tenderloin & fruit. A few of these same 20-somethings loaded up plates as if they have never eaten!! A 12" plate piled high with food that will likely not be consumed ... I was appalled at the ridiculousness of it!! What began as a nice gesture ended with people making gluttons of themselves. What is wrong with people?

We complete our review of sauces tomorrow with a few more demonstrations. These days spent on Stocks and Sauces do solidify the importance of these techniques. Knowing them and perfecting them is the foundation (the fond) of true French cooking. And honestly... ask yourself , who doesn't like something smothered in sauce?

Chiffonade

Chiffonade, cutting leaves into fine shreds. When done correctly the shreds are like fluffy puffs of spinach, sorrel or basil. Oh how lovely!



Things are heating up in class. We are now being given an amount of time to set up our stations for knife cuts practice. So here is what happens. Our class-room is a series of tall stainless steel tables with shelves below and chairs. To get set up to cut you must stack your chair along the outside walls, gather a half-sheet pan & parchment paper for that pan used for scraps of product. A cutting board that is secured on the table with a skid resistant mat below, fill a small wash and sanitize bucket and get all your knifes out and ready for the daily "challenge". None of this sounds (nor is it) difficult. The challenge comes when you have people on the end of your row who think that their pace is fast enough at a shuffle. Or the occasional individual who FORGETS that they have a chair to move. Hummm???? Basically, if you are not set up and ready to go, you get to leave class...No more messing around! Then we are given the challenge and timed.



Today! 45 Minutes to the following...

2 Carrots

• 10 Batonnet
• 10 Julienne
• 10 Fine Julienne

1 Potato

• 8 Tournet

Spinach

• Chiffonade

Now, this may sound relatively easy and may even seem like plenty of time... however, for new students (like me) and 44 year old eyes (like mine) I felt like I needed about 3 more minutes. Measuring a Fine Julienne (1/16" x 1/16" x 2") even with these new glasses was a bit difficult. But no worries, I did complete the challenge and my Tournes even looked close to the model! The muscle memory is sticking and my hand has fewer and fewer cramps! Whaoo!

Tomorrow we begin the sauces section of chapter 8. Those five mother sauces that we need to develop the many secondary sauces that smother those steaks & vegetables we love to eat!

Oh, by the way... 20 out of 20 on my quiz today! As the smile crosses my lips....

Mirepoix (meer-pwah)

The second most important contribution of flavor to stocks is aromatic vegetables ... Mirepoix! Specifically it is a combination of onions, carrots & celery. The ratio is 50% onion to 25% carrot to 25% celery. Knowing and mastering the technique for stock making is critical in order to move onto the next phase... sauces. If you have a cruddy stock, you'll have cruddy sauces! Big quiz in the morning on White Stock, Brown Stock, Vegetable Stock & Fish Fumet! Know the cooking times, know the specific preparations for each, be prepared to write all that down. I'll hope that this quiz goes as well as the last!

Following the Stock demonstration today we had a little glimpse of what our knife cutting test might be. The quick start challenge!! We were given 25 minutes to do the following:

Choose one Potato & Cut 8 Tournes

Choose one Carrot & Cut 10 Juliennes & Cut 10 Batonnets

CRAP!! Hate to say that I did NOT finish! Only 5 Tournes and they were not the most lovely and my Batonnet's (1/4" x 1/4" x 2") were too large (closer to 3/8")!!! I have some SERIOUS cutting to do!! It didn't help that my hand (which now seems to be arthritic) began to cramp as I held that tournet knife attempting to get seven sides to that turned vegetable. The whole time the clock is ticking away and Chef is walking around reminding you of the remaining time. WOW, just a little bit of stress!

My explorations of Atlanta continue and this weekend I had a chance to visit the Dekalb Farmers Market. I must say that I have NEVER seen such a display of items under one roof! It's a 140,000 sf indoor market!! That is slightly bigger than a Sam's Club location, their typical footprint is 110,000 to 130,000 sf. This place will put you on sensory overload! They have nuts, grains, coffees. Fresh vegetables, fruits, cheeses, fresh baked breads and pastries. An extensive beer and wine section as well as a restaurant. But I have to say that the BUTCHER Shoppe and the FISH Market are wonders my eyes had not seen. If you closed your eyes you might think this fish market was in Seattle or Portland, Maine! Live fish, live lobsters and Blue crabs. They will fillet the fish for you or you can do it your self. The Butcher Shoppe has chicken, beef, pork, lamb, veal... you name it it's there. The only complaint ... it was SO COLD IN THERE I was one big goose bump!!! Thought I was outside without a coat in South Bend on a brisk January morning! Can't wait to make my next visit with a jacket and hot cocoa (even if it is 85 degrees outside!)! Check out the website and be sure to put it on your "places to see" list when you visit Atlanta. http://www.dekalbfarmersmarket.com/.

Thanks for checking in!

Concasser (con-cass-say)

I simply love saying that word!! Concasser (con-cass-say) "to chop coarsely". This is just one of the many knife cuts learned so far in class. That along with another equally fun word to say ... Ciseler (sis-il-ay). That of course is the very sexy way to cut/dice an onion!! If done correctly and quickly nearly eliminates all possibilities for crying! LOVE THAT! Now, if you have been chopping onions over your lifetime, as I have, crying generally doesn't occur anymore. For a few of my younger classmates (like the fella next to me who is 20!) the tears were flowing!! He is amazed that I am the same age as his mother and back to school. Brother!

Today we had our first official "quiz" for Foundations I. 40 questions that covered chapters 1, 5 & 7. Knowing how to narrow down that much information to 40 questions was difficult to study for. I had my flash cards memorized, re-read the chapters, felt pretty strong. The one question that I know I missed (because we reviewed in class).... What is a Chef de Partie? It's the Station Chef in the Kitchen Brigade system .. what a Knucklehead!! CRAP!!! Such an easy term and it simply left my brain. I trust the Chef Instructors did have a giggle when they read my answer. "It's NOT the Party Chef!! :) (complete with a smiley face )" because I clearly didn't know! Won't forget that one on the final!!

The Squeaky Wheel....

I am not sure that I mentioned that I will be awarded a Certificate in Culinary Arts rather than an Associate of Occupational Science (AOS) designation. This slight difference has caused a bit of a challenge for me. You see, out of the 40 students in my rotation, I am the ONLY Certificate student. Normally there are a three to four per class and because it's just me this time it's been sort of out of sync for the organization. Basically this means I have fewer classes than the other students and a different "tool" kit (fewer utensils because I don't have the catering class). All of this caused some distress for me during my first 4 days of class...

• Tool kits were presented in class on Tuesday. Mine was not handed out during class, I had to go to the Bookstore to pick it up, because it's different! While the Chef explained each item in the kit I had to look over the shoulder of the student next to me. I felt like the kid who didn't get picked for the kick-ball team!



• My Took kit did NOT contain a very critical item. The block of groovy 3 dimensional vegetables (see photo) representing each "cut" I am to learn & the ruler to measure each cut. These cuts ... 30% of my grade!



• My Tool kit (because it is not as large as the others) comes in a generic black bag... No LeCordon Bleu logo. OK... I am VERY BIG on BRANDING!!! This was a show stopper!



• My student ID photo was "missed" because they were taken during the Nutrition Class (which I don't have).... you guessed it, to the Library to be photographed. And ID delayed because the person in charge is out of the office on a family emergency! I became a "hang-on" and slid into the building with other students who HAVE their ID's.

All of these issues came boiling up the day I went to the Bookstore to inquire about the said 3-dimensional block of cuts. I was told there were none available only a ruler thingy was available for PURCHASE!! If you have been reading my blog, you know that this whole experience has been rather emotional... silly as it was this simply pushed over the edge. The bookstore manager told me to "take the ruler, no charge." I am sure that the tears welling up in my eyes were a huge clue that I was about to lose my cool. I shared the branding/logo issue, the ID picture issue and the fact that I felt like a red-headed step child!! He was very apologetic but really could do nothing beyond the free ruler gesture. I said "thanks" and went on my way. Only to cry the entire 20 minute drive back to my little nest.

Well, he made a call and the Vice President of Admissions & I had a very nice chat. The 3-dimensional block was delivered to me in class the next morning (just in time to Tourne my potato), my bag is on order & my ID card is around my neck! Whew! In all reality, it may be good that this happened. This great organization is now more aware of the missing links that occur with the Certificate students and the need for more inclusion.

Tomorrow we begin to study kitchen equipment! Then it's on to sauces! I'll keep you posted!

Hello All!!

I have made it through 4 days of class and still like it! As if that was a concern.....

Uniform pick up went relatively smooth on Saturday and I was issued 5 jackets, pants, hats, cravats & aprons along with one pair of shoes. Now, keep in mind that these shoes are steel toed (in case you drop that Chef's knife), skid resistant (including oil slicks) and they lace.

If you don't have a good visual, check out the photo! They are comfortable but not exactly the most attractive things I have ever worn.

Orientation was Monday and we were given the rules and what for's regarding our uniform and personal hygiene. Here goes...

• Nails must be no longer than 1/16" of an inch
• No jewelry, no watches, no tongue piercings!
• No perfume or lotions
• Natural colored hair... No Pink, Orange, Green (real examples by Executive Chef!)
• Pants must be hemmed to only one break over shoes (given 3 weeks to take care of this task)
• No make-up!!!! If you must, make it minimal!!
• No lipstick. Lip Balm only!
• Be sure to bathe & keep yourself clean

Our uniforms are to be ironed and clean every day. At 6:55AM we line up alphabetically to be inspected & shake hands with our Chef's every morning before class. If we are missing a hat, cravat, apron, etc... we are not allowed to participate. Extras of all of these items are available in a vending machine or the bookstore. I imagine it is a bit like being in the Army. Personally, I love it! This program teaches more than cooking. It teaches Professionalism & Respect! Respect for the profession and craft, respect for our colleagues, our instructors & ultimately the customer. I am addressed as "Ms. Bilger" & I address instructors as "Chef"... Yes Chef, No Chef. Just like on TV... but WITHOUT the kitchen language!

Our "tool" kits arrived on Tuesday full of all the needed accouterments for creating delicious treats! Today we began Knife Cuts. I have never seen a cart full of that many carrots before! And these were not your average size carrot, they were as big as a small cucumber! For inquiring minds who want to know... the Julieanne cut is 2" long x 1/8" x 1/8" square. The Batonnet cut is 2" long x 1/4" x 1/4" square. Proper respect for the Knife must be given in order to not lose a finger in the process!

There are still moments nearly everyday when I question myself and wonder. about this decision. While stating this insecurity over dinner with a friend this week a Bible verse was shared. "For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future" Jeremiah 29:11.

This journey is my life path for now and that plan gives me hope! I am thrilled you are joining me...

Weclome to Le Chef de Chat Noir

Le Chef de Chat Noir... The Black Cat Chef. That's me, well almost! I am a Chef "in training" at Le Cordon Bleu. My real name is Carolyn. My training begins on Monday, August 17th and this blog is a way for me to share my experiences with old friends and new ones along the way. I hope you'll join me for the next 12 months as I move through this process.



The inspiration for my blog's name is the iconic poster by Theophile-Alexandre Steinlen & Le Chat Noir restaurant in Paris. In its heyday it was a bustling nightclub -- part artist salon, part rowdy music hall (thank you Wikipedia!). An old friend & mentor gave this wonderful poster to me; he is an individual who believes in taking risks and following dreams. It hangs in my new little nest in Atlanta and is an inspiration to me daily.



My passion for food began many years ago. It seems that perhaps it has always been a part of who I am. My mother recently reminded me that I used to "pretend" I was cooking by "cooking" paper cupcake sheets and stirring water in a pan on the unlit range. I certainly had an imagination! Now there were some not so fond childhood cooking memories like when I licked my fingers during a 4-H demonstration while making an Ice Cream Sundae! No blue ribbon for that one! Or when I thought I would save some a step and cooked the pizza on my mom's wooden cutting board.... Oops! That one was stinky and nearly a VERY big deal inside the oven!! But hey, my brother Greg & I did create the grilled peanut butter & jelly sandwich. Now they call them Panini's and they are all the rage! Who knew?



In all sincerity if you ask my ex-husband or any old boyfriend, they would likely tell you they ate pretty good during our time together. I saved my current squeeze from a near cereal overdose during his last year of school as an Attorney in training! He has commented more than once about my obvious joy at watching others eat the food I prepare! And I do! I get the biggest thrill out of sharing food with others. It is a gift I can give and I do so with great passion and joy! Now, they may also share a few "misses"... like the VERY undercooked artichokes, or the salty spaghetti sauce. Or maybe the Thai Chicken soup that neither Stephen nor I could really discern what was wrong... we just knew that something was! But generally if you ask, he will tell you I have had very few misses!

But what brought me here? To this career change after years of success in Marketing & Sales?

Losing a job is everything one imagines it would be. It sucks! No one ever wants to be told they are not valuable enough to keep as a member of the team. And let's face it that is basically what you are being told. Now, honestly, I did not really care for my role at the company. I was underemployed and frustrated with the organization. I was bored with an industry that I had been in for over 17 years. However, it would have been much nicer to be the one who said "bye,bye!" The thing that being let go does do ... it forces you to re-evaluate YOU!! It makes you take the time to look at your career, the choices you have made, the things you like, the things you don't. It affords you the opportunity to explore new possibilities. For years I have been swirling in questions of what was next, what was I really supposed to be doing, what would make me happy? Big questions & those questions required big answers. Change is uncomfortable but change is required to grow. While I had good days and bad ones, I really tried to look at the situation as an opportunity. That a door was closing and it was because a window was going to open and a whole new basket of things would be available for me to consider. A new life path for my life was out there and I was going to be able to experience it.


I am going to borrow a phrase I recently picked up while reading 48-Days to the Work You Love by Dan Miller (ironically, I began reading this book after I had made this exciting decision & it is solidifying my desire to move down this path). I have been given the Grace of Interruption. The woman who quoted it in the book had been recently laid off and faced an uncertain future. Upon reading this phrase and then the subsequent description I believe that I knew & felt what the author meant. ...If we look at those words (Grace of Interruption), it really does imply a very positive occurrence. Grace is defined as "an attractive quality," "the condition of being favored," or even "a short prayer in which a blessing is asked." Surely any of these are to be desired. An interruption is "a break in continuity" or "an intermission." Think of a football game intermission in which players review what has happened and then plan for better results in the second half. The refreshing pause helps you become newly focused and energized. My job release (Interruption) gave me the opportunity (Grace) to seek out and explore this creative side of me!

I could have continued seeking gainful employment & found a new company and new role. However, I imagine 3 - 5 years from now I would be questioning why I didn't take the time when it was give to me to pursue this dream. This was my chance to run away from home, hone my skills and try my hand at a craft I love.


When I would dream about going to Culinary School it was always Le Cordon Bleu. It's the oldest culinary school, it's highly regarded as one of the best, it's everything French and Julia Child is one of its most notable students! I have been a very big fan of hers for MANY years! While reading her book My Years in France, I discovered she was 37 years young when she studied and tapped into her passion for food. That totally inspired me! I knew that attending culinary school was something I would do in my lifetime. Le Cordon Bleu has 11 campuses in North America (what a blessing for me as my French is not so good and Paris is just a little too far away from home for me to run!). To escape the harsh Midwest winters and be in the same zip code as a very important person in my life, I chose the Atlanta facility. The campus is beautiful! The kitchens are state-of-the-art and the professionalism shown by the Admissions Staff & Chef Instructors I have encountered has exceeded my expectations thus far. I considered Chicago, however the facility & staff did not compare. So... Atlanta, here I am!


I hope you find as I do, that life is full of blessings. This opportunity of mine is overflowing with them...

• Blessing #1 I have a charming little house in South Bend, IN. I was lucky enough to have the pieces fall into place for a dear friend to rent my house while I am off to cooking school for the next 12 months.


• Blessing #2 The government found a few extra dollars to toss my way in the form of Financial Aid (Thank you President Obama, I'll take this bit of stimulus!)


• Blessing #3 Unemployment benefits and some creative financing have made living expenses possible.


• Blessing #4 THE MOST IMPORTANT ONE!!! I have the support of my family & friends encouraging me to pursue this adventure.

In many ways I feel like I did when I left for Purdue University in the fall of 1983 for my 1st year of college. I recall crying on that drive too! Afraid of leaving things familiar yet excited for what the future held. The drive to Atlanta was a bit longer (12+ hours) and more stressful (driving the U-haul) than the 90 minute drive to Purdue when my parents took me all those years ago. But the feelings all the same.... Getting to Purdue in my Dads pick up truck was a bit easier too! To come to Atlanta I had to store a good portion of my household in a 10' x 15' storage facility & then get the needed items for the next 12 months into a 17' truck. THEN fit the items from that VERY FULL 17' truck into a 750sf condo (roughly half the size of my current home). Thank goodness for Friends who helped load the truck and get me on the road & a mom who was outstanding organizational skills!

Have you ever driven a U-haul truck across the country? My arms and hands hurt so badly from gripping the steering wheel that I didn't think they would ever feel normal again. And, the nightmare people have about having everything inside stolen.... I can relate! We left late in the afternoon and spend the night in a motel in Southern Indiana. When we pulled into the hotel there was a Frito-Lay semi parked there and I was THRILLED! I backed the old U-haul right up to the back end of that Frito-Lay Chip truck within inches so that no one could pop the lock on my truck and steal my possessions! Even with that precaution I was up twice in the night and outside to check my little truck and be sure no one had violated it. And then there was the horrendous moments through the mountains outside of Chattanooga, TN. Trust me those mountains are A LOT more fun in Stephen's sports-car... low to the ground & hugging the highway then they are with thousands of pounds PUSHING you faster and faster down the mountain!! Oh, and let's not forget that George & Olive (the cats) were in a crate on the front seat next to me howling and slapping the crap out of each other. Good Lord!! I was so ready for a cocktail when I finally arrived to the condo. Thankfully the vodka was in the trunk of the car (driven by dear friend who followed me all the way here) and easily accessible! Olive was really glad to have her paws on solid ground too (see photo).

Being a renter again after owning a home for 15 years is a very different experience. The good thing is that someone else handles the maintenance. The bad thing is it's on their timetable! The agent who handles the lease for this place is not exactly on top of what needs to be done when a new tenant moves in. I won't bore you with all the details but the refrigerator was not cooling and the place had not really been clean (although he paid someone $100 to do so! I want that job!). Just common things you thing might want to follow-up on before the new folks arrive. So on top of the movers unloading my truck and WAY too many boxes to contend with, I had 3 service guys here "fixing" the myriad of items on the list.

I managed and everything is unpacked now and in its place (another thank you to my mom for her tireless efforts and organizational magic!). I am ready to start my classes and begin to learn the proper technique for chopping onions... Or maybe cutting all my vegetables into equal sizes.... Or perhaps filleting a fish! I'll be sure to update you as it happens!

Thanks again for spending a bit of your time with me today. I am already looking forward to my next entry & sharing a little bit of Le Cordon Bleu with each of you!

Jusqu' a la fois suivante, Bonne au revoir!