Lo Chef del Gatto Nero

"The Black Cat Chef" in Italian!!! Just in case you wondered... this is a new photo of her too!

Ciao from Italy! I am mid-way through my third week here in Sorrento and finally working into a routine. We began our Italian speaking classes last week and I am not catching on as quickly as I would like. Italian is a beautiful language and every time I attempt to say something I just feel like I am butchering it. Those who are forced to be on the receiving end of my utterances must be thinking the same! Most of them simply smile and nod.... I often wonder what exactly those reactions might mean...... I am getting along OK if I read it. Just don't make me respond! My brother picked up this groovy hand electronic translator for me. It works well and has helped with my ability to pronounce some of the standard phrases.

Daily I rise and open my drapes to take a peek and see what the weather might hold for the day. The past few mornings have been crystal blue sky shining back at me. I clean up and head to the breakfast room. My morning meal consists to brioche, butter, cheese & thinly sliced ham or salami. The last few mornings have also included caprese salad... tomatoes, basil & mozzarella cheese. Occasionally, I'll change it up and have a medium fried egg and bacon. Caffe American & orange juice. I really love breakfast in Europe. I wonder WHY don't I prepare and have these delicious choices in my refrigerator at home in America everyday? I fell in love with these offerings during my first trip to Germany in 1993. While there my favorite meal of the day was fruhstuck.... it's prima calazione here in Italy! I am making this vow to myself. Upon my return to home I will more frequently indulge in this type of start to my day rather than the cereal, toast, oatmeal or eggs!!

As I mentioned in my last blog, I had an incident with my glasses & have been forced to wear my "cheaters". They are working OK but I am finding that I have a few headaches.... on Tuesday I was forced to tape them together!!! I wear them only here at the B&B, not out in public. Don't want to look too odd! But all of this taping of glasses recalled a story from years ago when I had my little shop (Esprit Decor) in downtown South Bend. I had a few local characters that would frequent the store and just want to hang out and visit. One such individual lived near the store in a rented apartment. He would take his afternoon meals at the local Mission or soup kitchen and then come by to visit. He wore glasses..... One Saturday morning a friend of mine was there to help me and he was at the counter while I was helping a customer. This local came in and my friend simply greeted him and said "hello, how are you today?" The response... "Well, look at me... LOOK AT ME! How do you think I am?" And here was this fella with his glasses all taped together with black electrician's tape!! My friend wanted to bust out laughing.... and we did once he left. It was NOT funny that his glasses had been taped together, he had actually been beaten up the evening before. But the reaction, the total incense that the tragedy of taped glasses had gone un-noticed!! That was what was so very funny. So, as I taped my glasses together (with clear tape) I could only chuckle at that memory ... and wonder how that fella might be doing?

I have fallen in love this Lola the resident dog! She follows me everywhere and jumps up on my lap to snuggle nearly every time I sit down. There are animals all over this town! Most have collars and assumable therefore homes. A few don't but still seem well fed. There are also kitty's.... yesterday on my way home from another trip to do laundry I met a whole slew of them! There had to be 10-12 cats living in this apartment complex and they all came out to meet me as I walked by. I have established a photo album entitled "The dogs & cats of Sorrento" on the photo link. You'll be able to see all the friends I make on my daily walks to and from town!

The solitude I have created for myself these past months is being invaded and I find that it's problematic for me! The beauty of the situation surrounding the knucklehead brigade in Atlanta was that I could go home to my little nest and escape them.... NOT the case here in Sorrento! We all live and work at Mami Camilla's and there is little ability to escape them. The way things are set up here, the internet does not work in our rooms. We must be in the common areas of the house (lobby, back and front patio) to pick-up the wireless connection. I have managed to find a little nook here and there to carve out some quiet time to read/write email, talk on skype with family and friends, search for employment in the states & write to you on my blog! It is becoming more challenging to find those places as every-time I find one... one of my fellow students also thinks it's a cool idea and location and then they all invade. UGH! The madness! It's a challenge to be an adult surrounded by 20-somethings who have the mentality of 15 year olds. Thank goodness for earphones and classical & jazz music on my computer!!!

So here is what's been happening in the kitchen. I think I mentioned that we have two different chefs ... Augustino & Biagio. They have very different teaching styles and while they both have a fiery Italian temper, Biagio's is a slower burn ... Augustino just let's you have it! Fortunately for me, I have not been on the receiving end on any of the tirades. While I am always in the kitchen when they happen, I am minding my own job! The guys have a tendency to chit-chat in the kitchen, actually they chat more than girls do! The other students who are working in town sometimes hang around while we are in the kitchen and "watch". But, this causes a distraction for the chit chatters. So, here's what happened last Friday.... one of them dropped a bowl of chopped chocolate & butter on the floor. Another didn't add enough flour to the pasta while rolling it out and it was sticky and uneven the other burnt the garlic .... I was just doing my job of frying potatoes for the potato Parmesan. Allora, this series of events simply put the chef over the edge. I am not 100% sure what he was saying as it was mostly in Italian. But, he made it clear that the chatting needed to STOP! We needed to pay attention to what we were doing and that this experience is for us, he knows how to cook! We paid money to be here and that we need to be making the most out of everything! For the first week he was pretty easy on us and now we are thinking he is an ASShole ( it's great how the Italians say this word, all the emphasis on the front half of the word & the back half just falls off) but that's too bad. Either be mentally in the kitchen when you are here or don't come back!

Please don't hear me say that I am always doing things the right way. I don't! But, I am paying attention, taking notes and asking questions. If the chef tells you how to make pasta & shows the proper way to roll it out. He does not expect to have to tell you again. As a chef we are to be responsible for writing things down, be it measurements, techniques, or hints for ourselves to recall the process. Once you are in a kitchen "working" it's expected that you come with the basic knowledge required to do the job and your own process for solidifying the new things required to work in that kitchen. It's really no different than being a Brand Manager, as Sales Executive or a Lawyer. You know how to perform the job, you simply need to understand how the new companies process work. While things are very relaxed here it doesn't mean we are to be relaxed and on holiday!

I went to Naples (Napoli) last weekend. I took in the art at the Museo Archeologico Nazionale, the National Archaeological Museum. It was amazing to see the sculptures and artifacts from Pompeii and Herculaneum, as well as other parts of Italy. For the last two weeks of April all the museums and historic sites have been free. I was able to save a few euro on admission so I rented the audio guide to make my experience more enjoyable. The only thing I didn't like about it was giving up my ID (passport) in order to rent the silly little machine. I guess that it is a hot item and this is the only way the museum had decided they can safe guard themselves from theft! TOTALLY uncomfortable with that process but when I attempted to decline the use of the machine the man behind the counter got all huffy and showed me a whole file full of the ID's and acted as if I was being unreasonable..... So, off I went without my passport to view the stone and marble statues larger than the average sized human.

Napoli.... if this is the first and only city someone sees upon arriving in Italy they will be very disappointed. In my opinion, it is the dirtiest city I have ever seen!! Before traversing to the train station here in Sant Angello that morning the folks here at the B&B made a point of telling me to be sure to mind my belongings, not to wear any jewelry, and not to buy anything from a street vendor! I understand that the architecture is fabulous but I can honestly tell you that I saw nothing beyond the museum and the train station. I will not be going back alone either. So, if I am to see any of the architecture I'll need to make some friends who will want to go with me!

One of my favorite sauces is "puttanesca". I asked Chef if we could possibly learn this sauce and he said "remember me" which is the term used frequently in Italy for "remind me"! So, this week we prepared Spaghetti alla Puttanesca. Now, there are several theories as to how this sauce came about. It origin is Campania, which is the state where Naples & Sorrento are. It reflects the common things in the market rather than the garden. Loosely translated it is called "whore's spaghetti". One story goes that the inspiration came from some people arriving at at restaurant late when the kitchen was low on ingredients. The hungry men said to "facci una puttanata qualsiasi" which means to "make any kind of garbage". Puttanata is a noun meaning something worthless or something easy to prepare. It also is a derivative of the Italian word for whore... puttana. The chef in this instance had only tomatoes, olives and capers. Another story goes that it is also known as "spaghetti alla buona donna" or "good woman's spaghetti" because it contains of ingredients found in most Italian pantrys. Personally... I like the first story because it is more colorful and Puttanesca is a fun word to say!

Spaghetti alla Puttanesca

3 Tablespoons Olive oil

1 Anchovy

4 cloves of garlic, thinly sliced

2/3 cup capers

1 cup kalamata olives (pitted)

2 - 15oz cans of peeled tomatoes

24 oz of halved cherry tomatoes

**You can use all of one kind of tomatoes if you prefer. If using just fresh cherry tomatoes you may need to add some liquid.

small handful of dried oregano

small handful of fresh parsley, chopped

black pepper (salt to taste)

Add the oil, anchovy & garlic to pan. Let the garlic begin to brown. Add the capers, olives, tomatoes, oregano & pepper. Let this cook down a bit, 20-30 minutes. Stir in the fresh parsley & season with salt if needed.

Using store bought spaghetti is OK with this dish as the flavor of the sauce is so powerful it would overwhelm the fresh pasta flavor.

Toss the sauce with the pasta. Spoon out in large ball onto plate. Sprinkle with fresh chopped parsley and serve. You don't need cheese on this sauce! It totally changes the taste and you lose the true flavor!!!

You are all just rising in the US as it is 6:10AM Friday morning when I am publishing this. Enjoy your day and your weekend. I thing that tomorrow I will head to the island of Capri and Sunday perhaps to Herculaneum. There are so many things to see and experience that I don't want to miss a thing! It's hard to believe that I am ending my third week here already!

Ciao!

Ahh Siesta!

As la Americana I have an internal struggle with the idea of the Italian Siesta. As a past business owner, I find it to be a wonderful invention in the middle of the day! A time to rest, recollect thoughts, nourish the body and prepare for the end of the day. As a part time tourist and student, it requires planning on my end to complete the things I may need to during a given day! Anytime from around 1:30PM to nearly 4:30PM daily business' and shops will close up to partake in this ritual.



I find it interesting that in so many countries around the world the "siesta" is practiced. And somewhat distressed that it is not a practice for America. I suppose it is because life moves too quickly for we Americans and there is a fear of missing something by participating in the "siesta" mindset.



The air is so incredibly fragrant right now here in Sorrento. I have l'arancio (orange) trees blooming outside my window across the courtyard. And glicine (wisteria) is simply in bloom everywhere! The fresh smell that the ocean breezes blow in are also wonderful. While I would likely never have the nerve to move to a foreign country, this lovely spot on the Mediterranean certainly provides a tempting place to let that dream ignite!

As there are students in and out of the program here we are currently running with a total of seven students right now. Three that are in the later portion of the rotation, meaning they are working in local restaurants and the four of us are working in the kitchen on site. And while the jury is out on these folks I will say that I am fascinated that no matter where you go you run into the same type of people. We have a "know it all" and "negative nelly". A "princess" and your typical "party animal". I am certain that these six individuals will generate some interesting stories as I move through my time here!

My specific rotation of Italian Cucina is shared with three young men from Le Cordon Bleu in Chicago. Like me, two of them are Certificate, the other an Associates Degree student. It has been interesting to hear their perceptions of the program and to share how things are done in Atlanta. LCB corporate has been working hard to make the programs the same from school to school but Chicago does do things differently than Atlanta. And since Chicago was my other school location of choice it was nice to hear about the program. They had the same struggles that we had regarding the knucklehead brigade and such. I don't believe my experience would have been much different had I chosen the windy city.

Today I had my first experience with doing laundry in a foreign country. I must also admit that I have never used a laundromat... ever since my under-ware were stolen from the Harrison Hall Co-ed "laundry" room while attending Purdue University I have steered away! Additionally, having an 18 year career in the major appliance industry selling/marketing laundry equipment has made me leery of trusting just any machine to wash and dry my clothing. But it turned out just fine! I'll say that having to carry dirty laundry for nearly a mile isn't so fun but I managed. Every pair of under-ware and each sock came back with me!

A tragedy DID occur upon my return from wash day to the villa however. My glasses.... those silly prescription eye adornments that I need to SEE things with... are no longer! I was wearing them in the collar of my shirt and shifted my laundry basket during the mile trek home and the right ear piece popped right off!! NO POSSIBILITY OF BEING REPAIRED!!! OMG!! Now what?? I was proactive enough to pack a pair of "Cheaters", at the last minute I tossed them into my carry one bag. They could be a bit stronger and because of that, tomorrow I am on the hunt for some stylish Italian 1.50% reading glasses.

I have decided that buying wine in the .750 liter size is really a waste! Every other day I have been stopping at the market and picking up a bottle of wine to enjoy in the evenings. This is a common and frequent process of mine. I do this at home in the states and here in Italy. I might also add that the wine here does NOT give me headaches or any ill effects... Well, one day I discovered a little wine store just up the street.... Bacchanalia ... they sell wine in 5 liter jugs!!! Now this is not "jug" wine as you might imagine .... this stuff is GOOD! And, it's only 10 euros! I figure with this little find I will save at least 8 euro a week!! SPLENDID!!

When you click on the photos link you will have a chance to enjoy my photos from Pompeii. What a marvelous experience I had last Saturday!!! I road the train from Sant'Agnnelo to Pompeii Scavi station. Hopped off and entered the ruins of Pompeii. The photos don't do the place justice, it is breath-taking & eerie all at the same time. To realize that an entire community and 100's of people (perhaps more?) perished in such an unimaginable way is overwhelming. There is evidence of civilization as early as 200BC. When Mt. Vesuvius erupted on 24 August 79AD the sudden tremor interrupted the daily routine of the residents of Pompeii. The cloud of ash and lampilii (little stones) some three meters (nearly 12 feet) deep covered the city in just a few hours, it was completely submerged. Then the pyroclastic (hot gas and fine ash) began to flow. This gas clogged the lungs of those who had survived the initial blow and literally suffocated them. Before it was all done Mt. Vesuvius dumped a total of 5-6 meters of ash and rock upon the city of Pompeii. Ceasing it's existence. Today it exists because of painstaking digging and archaeological discoveries. Go Indiana Jones!! I understand that Herculaneum is even more remarkable.... I'll let you know!

Al vapore di carciofo e patate (Steamed artichokes & potatoes)

3 T. olive oil
4 cloves garlic, peeled & smashed (to release flavor)
6-8 small artichokes, outer leaves & top removed to expose heart
2 medium sized yellow potatoes, peeled and cubed
1 cup vegetable stock (or use vegetable bullion)
1/2 cup white wine
Salt & Pepper

Heat olive oil and garlic until aroma begins. Add the artichokes & potatoes. Stir in the vegetable stock and white wine, salt & pepper. Simmer on low until vegetables are tender. Check seasonings & serve warm with drizzle of Olive oil.


Buona notta cari amici!

Ciao!!!

Buonogiorno! I have made it to Italy and am getting settled into my new time zone and the confusing world I have now entered as I don't speak any Italian! YET! My language classes begin on Monday. We'll see if I can pick up the all important phrases to get by in life here...





Dov'e la toilette? Where is the restroom?


Vorrei un bicchiere di vino rosso! I'll have a glass of red wine!


Vorrei ancora un po' di pane! I'll have more bread!


Il menu, per favore. The menu please!


Quanto costa? How much is that?


Potrebbe togliere qualcosta al prezzo? Can you come down a little?





This list goes on and on!! Most of the people here do speak English, the benefits of a country that forces students to learn a second language!!

You will notice something slightly different with my blog page. I have attempted to link slide shows and photo galleries to my page. I am hopeful that you will find these tools easy as you follow my journey in photos! Once you click on the link you'll be routed to a page showing various photo albums. It should be pretty easy from there!

So, here's whats has happened so far! My flight departed Atlanta and landed in Paris right on time. The bit over an hour to change planes in Paris was tight. I had to go through customs and then back through security in another terminal to catch the flight to Naples. All the fast walking and increase in my blood pressure was for nothing as our plane to Naples ended up being late afterall! In the process of rushing around, I neglected to take money out of an ATM to get some euros for my pocket. I had a only 6 euro remaining from my trip to France a few years ago! Once in Naples I am to catch a bus at 1:00 to Sorrento. I grab my bags and run to see if the bus is still there as it is 1:01 according to the big clock at the airport. Whew!! I see the bus and jump on. BUT... oops! my 6 euros won't cut it .... the fare is 10!!! The very nice bus driver shows pity on this poor Silly American girl and let's me ride for half fare! He drops me off at the train station in Sorrento. But now I need a taxi to get to Mami Camillas..... explaining my situation to a very nice taxi driver, he offers to stop at the bancomat where I am able to withdraw euros. We are on our way!!!

Mami Camilla's is expecting me and get me all tucked into my room. I'll have to move the end of the week as the room they place me in is a "double". It's really small and I am thinking WOW, wonder what a single room looks like? The view from my window is lovely and I am thrilled to be breathing that fresh ocean air. I unpack a few things, put on my walking shoes and take a little stroll. What an absolutely beautiful spot on this great big earth!

My classes began on Tuesday afternoon. I am in the kitchen everyday at 4:30 with one of two chefs. Biagio Longo has spent over 30 years in the culinary world throughout Europe & South America. His son, Augustino, is also a chef and follows in his fathers footsteps. The two of them run this charming cooking school here in Sorrento Italy. People come from all over the world to learn, eat & share time with the Longo family at Mami Camillas!

Daily we are learning and preparing the meals for the guests in the Bed & Breakfast. It's been a amazing few days of learning and food! I am furiously taking notes and hoping to bring some of these wonderful dishes home to the states! The students I have spoken to who claimed to have lost weight while here must have not have prepared any of the things I have so far!! I don't see where I'll be leaving ANYthing of my behind here when I leave!!!

There are 3 other students here and with me in the class. One is about 2 weeks ahead of us, the other two and I are on the same track. Not sure what to think ..... no nicknames have come to mind.... YET! There are bound to be plenty of stories!!

I moved to my new room today. It's charming and just as large as the other room. The difference is that I no longer have that view or rooftop seating area. Oh well.... some other guests can enjoy that lovely spot. I am now on the ground floor and my window opens out to the courtyard. I am all unpacked and ready for living in that little nest for 7 more weeks!

Fresh Tomato Sauce:

3 tablespoons olive oil

4 cloves garlic, sliced

2 kilos cherry tomatoes, sliced in half

salt

finely ground pepper

1 teaspoon sugar

3 tablespoons fresh basil, chopped

1.) Heat oil over high heat until hot, about 1 minute

2.) Add garlic, saute 1 minute until translucent

3.) Add tomatoes, salt, pepper, sugar and basil; stir well. Cook over medium heat 25 minutes.

It's time to jump into my chef pants and prepare for the next class! Til next time!

Ciao!

Winding it up, Preparing to travel!

It is hard to imagine that my class time at Le Cordon Bleu is complete. The past seven months have flown by! The official ended to 7AM line up came on March 24th & I felt a bit differently on my last day of class compared to my first! The eagerness to continue learning remained as well as the excitement and apprehension of "what's next". The biggest difference is in the sudden realization that I won't see many of these individuals ever again. My favorite few will be in contact as we progress through this next phase. But the knucklehead brigade that I have crafted stories of and frustrations about will no longer share my morning air!





The end of class was not without a bit of drama so here goes!





We had several papers due in this class. The grain paper, the bean paper, the pasta paper & a final one on potatoes. Our class is broken up by days. For example, if the paper was due on day 7 of class, we knew that was Tuesday of the second week. There are five (5) class days in each week (really?). All of these due dates were listed in the paper syllabus given out on day one of class as well as being online in our class student portal area. Now, papers are due at the beginning of class and as shared before Chef has us do a recap of our paper for our fellow students. On day 20 (a Friday) our pasta paper was due. Since we are adults and in a school of higher education Chef did not remind us on Thursday that the papers were due in the morning.



Meet Moe ... and his two friends.... Larriette & Curly! Moe has been an argumentative sort of know-it-all since day one (back in August). If he is by himself he is actually OK, but with his pals around he is generally difficult to take. Now this holds true for his friend Curly too! He is a very nice young man until Moe is around and they have to complete with who can be the loudest or most crude. And Larriette ... the girlfriend that goes along with the group. Moe has a chip on his shoulder a mile wide and this is reflective in his "everyone is out to get me" attitude.



So, the pasta paper is due on day 20.... and yes, only half of the class had completed the assignment and this was rather disturbing for Chef. Moe pipes up and complains that "we were not reminded that the paper was due, it's not fair", blah blah blah, I was just waiting for "and the dog ate my paper" excuse! In his very calm and commanding voice, Chef simply asks Moe if he will need to be reminded to go to work when he is in the industry too? This really got Moe going and then the others who had not completed the paper began to jump in and complain. Chef shuts it down pretty quickly and gives the class a lecture on personal responsibility and preparedness for the job. He was very angry and yet seemingly empathetic to this students plight. He reminded us that on the first day of class he shared that it took a great deal to make him angry and that the limits were being pushed. And in with his very strong accent says "or, to put it into your English slang... it takes a great deal to piss me off"!! After nearly 15 minutes of this ridiculous exchange Chef agreed to giving those students an extension 'til Tuesday to finish. And warned that if it was not done by then to not bother showing up for class.


It was on this day that I completely understood the way in which we were being evaluated in this class. The papers were an important self learning tool, the foods prepared in class were critical for mastering techniques, the text book was a resource for understanding the cultures that influence foods, but it was ATTITUDE and INTEGRITY that we were really being measured on. Now, some may argue that this is all too subjective.... but it is also a dose of real medicine. You can know how to do this or that & you can master many techniques, but if you have a poor attitude & lack the integrity to hold yourself responsible, you will not be successful. This lesson holds true no matter what your profession. Chef, Marketer, Retail store owner, Sales person, Debt collector... you choose... those who are successful always have good attitudes and take ownership of their responsibilities. Have I mentioned he was my favorite Chef instructor?





Of all the things we learned in this class one of my favorites were the various flatbreads. Flatbreads are common in nearly every culture. You have Tortillas (corn) and Tortillas de harina (wheat flour), Aloo paratha (potato-filled), Lefse (potato), Coca d'spinacs (with spinach and pine nuts), Harsha (Moroccan), Pita Bread (pocketed) and Chapatis (Indian). My favorite Flatbread... the Chapatis. Likely due to the butter! It has a rich (buttery) texture and delicious with nearly any condiment. It is often called "rotis" in Pakistan and northern India and is very common throughout the continent.



Chapatis



2 tsp. salt

16 oz. warm water

1.25 lbs Atta Flour (use 1 lb all purpose & .25 lb of whole wheat flour if unavailable) You may need to add more to get the correct consistency but start with this amount.

2 oz. melted butter (Traditionally Ghee is used, Ghee is clarified brown butter)

**Atta flour is a whole wheat flour very high in gluten & protein. Because of the high gluten it can be rolled out very thin.

• Combine the salt and water.


• Add the flour to the mixing bowl (with a dough hook). With the machine running add the water/salt mixture.


• Once the dough has formed, check it's consistency. If it sticks to the bowl, add a little more flour as it should be soft NOT sticky.


• Mix the dough until it becomes smooth and stretches easily without tearing (looking for that gluten window!) it will likely take 10-12 minutes.


• Once the dough is developed, remove if from the bowl, cover and let it rest for 30 minutes.


• After 30 minutes resting time, divide it into 12 pieces. Using a rolling pin, roll each piece about 1/4" thick.


• Using a griddle at 375 or a large Saute pan add the butter and heat. Cook the flat breads on one side for about 1 minute, then turn over to cook for 2 minutes and flip once more back to first side.


• Allow the dough to cook until done, air bubbles will form in the dough as it cooks.


• Remove from the griddle or pan and serve.

There has been a tradition at Le Cordon Bleu that until my last day of class had not been utilized for a while. Those students who have completed the classroom portion of study and are heading out to their externship ... walk the halls of the school while the remaining students stand in line-up formation and cheer them on. So at 10:15AM on March 24th I was among those who had finished class and participated in this honored tradition. I must say that it was a very nice gesture & a unique way to end my time at Le Cordon Bleu Atlanta. From there Chef had us all head outside for a photo session. There were hugs and pictures and time to reflect on the ending of another rotation of class for many and the ending of an adventure for me! The time has gone so quickly and while I have learned a great deal I have also been reminded that one never stops learning in this business of cooking, of being a Chef. I managed to end my time at LCB with the coveted "blue cravat" signifying honorary academic performance. That was a goal I set for myself and have managed to achieve. It sure feels good to know you can still teach an older dog some new tricks!



Stay tuned for more adventures.... My externship begins next week in Sorrento, Italy.

Ciao!

Beans Beans the magical fruit....

You know the rest.... So why is it that beans and some other foods (cabbage, Brussels sprouts, onions) cause uncontrolled and unwanted bursts of energy? When my sisters and I were little "fart" was a naughty word, yet it was such a funny word AND part of a natural body function! Our Granny thought it was funny too and in an attempt to sophisticate the word she began to spell it "pfart". I find it all quite ironic that my older sister would marry a man whose last name begins with "pf" and the "p" is silent!?








OK, back to beans.... Well, it seems that it's all about the sugar. Beans contain a sugar called oligosaccharide. This sugar is not normally or easily digestible by the human body. When the sugar enters the large intestine it has not been broken down properly by the earlier small intestine and the abundance of bacteria in our large intestine jump on that sugar as a source of nutrition. The bacteria consume it too quickly and it therefore multiples quickly. The gas that results from the rapid multiplication is a byproduct of the digestive process working overtime on that bean sugar. The high amounts of fiber in beans also add to gas production.








Now... here's the interesting part. The majority of any given passing of gas is unscented! Only one third of people generate somewhat offensive methane gas. Mix that with the small amounts of sulfur produced and that is where the real embarrassment happens & the dog gets blamed! Check out www.discovery.com/area/stinkyon/stinkyon970815/stinkyon.html for a colorful commentary on this subject!





The reality is that beans are very good for you and there are 100's of varieties of them to choose from! It is believed that the origin of the bean is South America. Today many types of beans are grown around the world, imported and exported globally. Soybeans is the second highest exported product in the United States.





Chef has this practice in class on days when papers are due to have each of us turn in our paper and then share a 2 minute recap of our topic and findings with the class. It is designed as a learning opportunity (for those who wish to use it as such) .... he expects us to pay attention to our fellow classmates and take notes. This is of course common sense for me but the knuckle-head brigade continues to struggle with the concept!





Since this portion of class is considered lecture, we get our chairs and sit at our tables. The tables are counter height and have shelves below for bag and toolkit storage. Your chin comes to the top of the table while sitting in the chair. This is IDEAL for those who like to snooze during class! It is also perfect for my old friend Fifth Wheel! She has a tendency to keep her head down as if looking under the table to find an answer? I believe she is on her cell phone text messaging pals all morning long. So much for that NO PHONE policy!! Well Friday as Bride2B was sharing her recap on the "Winged Bean" Chef became very curious with what Fifth Wheel might be doing under her table. He bends over and peeks under the table then walks around behind her and continues looking.... She finally realizes he is watching her curiously and sits up straight. Hilarious!





Precious got another warning about his disheveled appearance. Additionally, he was reminded to walk with knives pointing down toward the ground rather than facing forward while walking. Good grief is this not common sense and did we not LEARN that key safety point in our first class back in August? Earlier this week Precious was given the task of preparing the Cauliflower Pakoras (basically deep fried cauliflower) for his group. Using his gloved hands was dipping the vegetable into the batter and dropping it into the hot oil. He had batter ALL OVER THE PLACE!!! I know this as I observed his technique while stir frying my Teriyaki Chicken and then doing the range clean up at the end of class. His station is constantly a mess and that is a huge issue for Chef! He is constantly over there telling him to clean as he goes, to keep food on the cutting board not on the table, to have a tray or bowl for vegetable peelings and scrap. Again, all things learned in our first and second rotations!!








I would like for you to meet Thug.... this dude joined our class in Baking and Pastry, he moved from a late day rotation to our early morning rotation. Lucky us! You know the type; insolent, disrespectful, back-talks, pants down around his ass rather than his waist, the one arm strut ... all attitude. (I am told that this low pants thing is actually a signal for extracurricular activities in prison... NOT a fashion statement. I guess this generation doesn't get it!) He is all about attempting to make time with the young ladies during class. Chef has his number and spends a great deal of time counseling him during class. Lucky for Chef ...Thug and Precious are in the same group! He doesn't have to walk too far to deal with these two! Friday, not long after the Fifth Wheel's table peeking episode Chef had to tell Thug to pull up his pants, he wasn't "interested in seeing all that"!



Have I mentioned that I dig this Chef instructor? All business no messing around! He even gets after the store room responsible for sending us our daily requisitions of food for class. Here's the routine. We are to be in the hall lined up for attendance at 7AM every morning. Chef will come down the hall wheeling the cart full of goodies. Boxes and bags of fruits & vegetables, herbs and such. Dry spices, salt, cans of tomatoes, beans, jugs of soy sauce, bottles of wine, sake, boxes of fish, shrimp or meats. I think you get the picture. He stops in front of our classroom, takes attendance & gives us a look over and speaks to those who need uniform instruction and attention. He then heads back down the line and shakes every one's hand and inquires of their well being for the morning. It's genuine and appreciated. So, there has been this on going feud with Chef and the store room. There are days when they send whatever they want rather than following his syllabus and then there is a back and forth to retrieve what we need.





One day last week as we were preparing to hear lecture and our production schedule for the day he asked me if I was good at math? He handed me the two requisitions from the store room and asked me to head over to the cart and see if I agreed with the totals on the sheets vs. the items on the cart. At first I was a bit confused and then he simply asked me what the total was on the two requisition sheets.... I answered $760 and some change. He than asked me if I agreed that there was that much food on our cart. My reply.. NO! He simply closed his eyes and shook his head as if in deep thought. You see, here's how it works. Every department in the school is a "business-unit". The store room charges the classes budget for the food items used. This I understand. His point and what neither of us understand is the costs associated. He used a red marker & in big bold letters wrote $760 ?? on the paper. Laid that on the cart full of food and took a photo of it. I was absolutely laughing out loud at this!! Here's this Certified Executive Master Chef taking a photo of a bag of shrimp, 4 bass fish, a #10 can of garbanzo beans & a #10 can of tomatoes, 3 boxes of kosher salt, a box of russet potatoes, a small bag of eggplant, a small bag of lemons, and a small bag of onions. Boldly & Dramatically asking the question WHY? does this cost so much? This is just another example of why I dig this Chef!!





I am told that this class is where many students are tossed or decide to step out of the program. Unfortunately for me, I am done with my studies after this class and won't benefit from the reduced student population and loss of unenthusiastic learners! For those left behind I hope that history is true and repeats itself!





I have no regrets for pursuing my dream. Nor do I have any regrets choosing this institution. Le Cordon Bleu has a deep & rich history in the world of Culinary Arts. It is very well respected and I do believe having my degree from LCB will help me in the future. However, I am very concerned about the sustainability of that prestige given the unrestricted student acceptance policy that seems to have been instituted in the last 18 months. As one who's background is in Marketing, Branding & Sales, I am "all about the brand" and how it relates to the consumer and the market. There absolutely will be some brand degradation if this path continues to be followed. The industry will begin to realize that students are being issued diplomas who are unprepared, lack the fundamentals, and are irresponsible.





A Chef instructor recently shared with me that the doors used to be locked at five (5) minutes after class began. If you were late, you were not allowed in. Period! I remarked that I wish it still was that way and was told that the school would be "hindering a students right to an education by having such policies" (the smirk clearly visible!). While I absolutely believe that education is a RIGHT not a privilege. I don't believe it's a student's RIGHT to show when the time is RIGHT for him or her!!





And the bigger, more deeply rooted issue ... What makes people think that not having responsibility is OK? It is a students RESPONSIBILITY to be on time, prepared and ready to learn. Why is it the institutions responsibility to disrupt those who are on time by late admissions? LIFE is about responsibility. We are not doing any young person a favor by issuing a pass! When you get a job you have to be on time or you don't get paid and in many cases you lose your right to that job. Whew!





It's hard to believe that I depart for ITALY in only 35 short day!!! My list of things to pack, do and prepare keeps getting longer! I am trying to figure out how to put a link on this blog so you'll see my photos and I can share a picture blog as well! My anxiety about finding work upon my return is growing and in many ways I wish that time would simply stand still a bit longer because as ready as I am to start this new adventure... I am just as ready to let it settle a bit longer! 365 days ago the idea of this began to solidify because my position was eliminated at my employer. I was pushed off a cliff and now I must learn to soar!!





Pol Sambol (a dish in Shi Lanka)


Sambol: Condiment made from fresh chilies, onions, and other flavorful ingredients (this one being pol... coconut).

2 oz. fresh red chilies (ripe Serrano or cayenne) stems removed & chopped fine
1/2 oz chopped garlic
2 oz. shallots, chopped
1 tsp. salt
1 tsp. crushed black peppercorns
1 tsp. sugar
6 oz. fresh grated coconut
2 oz. lime juice
2 oz. vegetable oil (this is optional but adds to the smoothness)



Yield is 1.5 cups

1)In a mortar, combine the chilies, garlic, shallots, salt & pepper: crush with the pestle until the mixture resembles a coarse paste. You can also use a food processor for this step.

2)Add the sugar and grated coconut and continue to grind together until coarse paste consistency is achieved.

3)Transfer to a blender (or leave in processor) and add lime juice. If you are using the oil slowly add it now to smooth the paste.




Tomato Raisin Chutney

Chutney: From the far East Indian word chatni, this spicy condiment contains fruit, vinegar, sugar, and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.



20 oz fresh tomatoes
1 oz chopped garlic
1/2 oz chopped fresh ginger
5 oz. red wine vinegar
4 oz. sugar
1/2 tsp salt
1 Tbsp chopped hot chilies
3/4 oz golden raisins



Yield: 1 1/4 cups

1) Blanch the tomatoes in boiling water for 10 seconds to loosen the skins, peel them. Cut in quarters.

2) Combine the garlic, ginger, and 2oz of the vinegar in a blender. Mix until smooth

3) Combine tomatoes, garlic mixture, remaining 3 oz of vinegar, sugar and salt in a saucepan.

4) Bring to a boil, stirring to dissolve sugar.

5) Cook at a slow simmer, stirring occasionally, until mixture becomes thick & about 1 1/2 cups remain. Take the time with this step. Depending on how juicy your tomatoes are it could take a bit to reduce to correct consistency.

6) Add chili's and raisins. Simmer another 5-10 minutes Remove from heat & cool.

7) Taste and add additional salt if necessary.



Sources:


International Cuisine by J. MacVeigh
Professional Cooking by W. Gisslen
Food Lover's Companion by S. Herbst & R. Herbst

Crusing Across Cultures....

Well my last "classroom" class has begun! Cuisine Across Cultures is the study of foods around the world. An introduction to the many different ways foods are prepared throughout the world. It is interesting so far!

I am thrilled with our new Chef! He is a Master Chef and holds the CMC designation. There are fewer than 100 Certified Master Chefs in the United States. In fact, his jacket has more designations embroidered on it than I have ever seen! One day I will jot all of them down and do the research to completely understand his depth and breadth of study! Totally in awe of his accomplishments and level of knowledge. He has a very strong accent and I must pay very close attention to lecture to be sure I don't miss anything. He hails from Ghana, Africa and studied in Germany. His stern demeanor is welcomed as we continue to have some slackers who remain in the class! Yet while he is stern he also has a playful personality and is able to laugh at us and himself! Truly a pleasure to head to school every morning at 7am!

Many of us were thrilled to hear that they had split our class and several folks would be taking Catering & Buffet this rotation rather than Cuisine Across Cultures. The physical space of our CAC class is much smaller than any kitchen we have been in before and the thought of fewer students was exciting. Alas, it did not end up this way! We did lose a few students to the Catering & Buffet class but we gained a few more who transferred to the 7am rotation for one reason or another. We still have 34 students.... WAY TOO MANY for this small room. But, now that week two has ended we are making the best of it and finding ways to manage in the small space.

The old favorites are with me... Sarge, Bride2B, Chick-fil-A, Fifth-wheel, The Felon, Doughboy and Opie. I have some new characters to introduce to you this blog. I never get tired of sharing some of the antics !!

There has been this guy in my class since day one in August. For months I racked my brain attempting to figure out WHO he reminded me of. Then, as if a lightening bolt struck me from above ... one day in Foundations III it hit me.... Inspector Clouseau!! He is in his mid 40's, slight in height at ~5'3" tall yet stocky, pencil thin mustache, greying hair. He has an annoying way of repeating everything chef says & replying with Yes Chef...Yes Chef. I honestly think he repeats because he can't hear. Truly!! I think his hearing is really bad and he is too vain to look into some sort of hearing aid! His voice... think beach dude talk and slightly nasal. Bride2B thinks he sounds like Matthew McConaughey & I hear what she means. He'll walk by a pot on the stove and using his hand wave the smells his way. It's totally ridiculous! Now, to his credit. He has earned a seat on the competitive Hot Foods team for Georgia. One of six who tried out from our class he has managed to work hard to maintain his right to be there. They have their first competition coming up in March. However, his being on this team adds to his already arrogant attitude (or is that short-man complex?). He'll stroll around the room and look at every one's work with a snide little Inspector Clouseau look on his face.

We added a new student to our class in Baking & Pastry that has moved on with us to this new class. I must preface my following comments with the fact that I have no issue with people who choose an alternative lifestyle. My comments regarding Precious are not meant to offend or hurt anyone. What can I say... Precious is an interesting individual. I am not sure how it is that he has made it this far in the program. He can not make vinaigrette, or "dress" a salad without letting it swim in for-mentioned vinaigrette, sets a pot on the stove and walks away and rarely returns to see the progress until someone hollers that "such and such" is boiling over or boiled dry. When asked a question he stares off into space as if not hearing (or caring) that he has been asked anything and RARELY knows an answer. UNBELIEVABLE!!

His appearance is forever a mess. He is wrinkled and generally maintains a dirty apron and chef jacket. This is a BIG stickler for Chef!! More than once in the last 2 weeks he has been sent to student services lounge to iron his clothing. Yesterday in lineup Chef stood in amazement and shook his head. He then shared that he was not to return to class next week if his attire was like that again. He wears his apron high enough to nearly be a bib and often walks with his hand up high on his hip and the other limply in front of him. He has offered to share his "Blushing Cherry Blossom" pink hand lotion from Bath & Body Works (a gift from a friend) with Bride2B and wears more shiny lip gloss than I do. However, I believe the thing that has put me totally over the edge regarding Precious was the day last week when he shared with a bench mate that he was so tired because he had been up so late having SEX the night before...OMG! Not appropriate, Not interested & DEFINITELY too much information!

I have learned how to roll sushi!! We were instructed to come to class with a sushi mat during our first week of class. Not having one in my kitchen at home (I know ... it's a shock!) I had to visit the local Oriental Market to acquire one. I stopped at the "Super H" on my way home from class one day. THIS PLACE IS HUGE!!! It's about half the size of Sam's Club and completely packed with Asian foods. Everything is written in Chinese and has English subtitles. They have an indoor fish market, a huge fresh produce area with Lotus root, Lychee, Chinese Long Beans, Fuzzy Melon, Daikon Radish, Durian and Tamarind to name just a few! (search Asian produce on Google to see all these beauties). Tons of frozen ready to prepare items, seaweed wraps, sticky rice and soy sauce & hot sauces to overwhelm!! What an outstanding place!!

Originally sushi was a preservation method for fish. This method utilized vinegar rice to ferment the fish. The fish was then removed from the rice and eaten as needed. What we know today as sushi was invented by Hanaya Yohei (1799-1858) some 200 years ago. He designed it as a fast food! One that could be eaten with one hand along the road or in a theater. It used fresh fish and vinegar flavored rice.

Have you ever heard of Quinoa? I recently discovered the ancient grain while here at school! It is from South America and was a food stable of the Inca Indians until the Spanish explorers arrived in the mid 1500's. At that point the Indians were punished by death if they cultivated, harvested or consumed this grain. Damn Europeans trying to control the natives! Anyway, we know what happened to the Inca Indians and it likely could have been because they were no longer able to eat this very healthy food stable! I have committed myself to working more of this healthy food into my diet! It can be eaten cold or hot and cooks much like rice. Because of it's mild nutty flavor it can be combined with many other flavors to add variety to your meal. It aids in the prevention or lower risks of type 2 diabetes, cardiovascular health, migraines, and gallstones. It is gluten free and StarK approved so that the Jewish community now has a new food to enjoy during Passover & other leaven restricted food High Holidays. Here are the statistics!

1/4 cup of dry Quinoa... and the daily allowances it provides!

158 calories (22 from fat)

11% Protein

10% Fiber

10%Vitamin B2 (riboflavin)

10% Vitamin E

22% Magnesium

48% Manganese

All of the Amino Acids including Lysine and therefore a complete protein!

1 cup of quinoa is equal in calcium to drinking 1 quart of milk!!!

So!! Take the Quinoa Challenge!! Find it at your local health food store or organic market!! Start enjoying this ancient grain and the health benefits it provides!!! Here are a few recipes to get you going!!!

Lemony Quinoa and Asparagus with Shrimp Scampi

Serves 6

1/4 C Olive Oil

3 Tablespoons Butter

1 medium Onion, finely chopped

1 1/2 cup quinoa, rinsed

2 3/4 cup Vegetable stock (or water)

Salt & Black pepper

1/2 lb. asparagus, ends snapped off and cut into 1 1/2" lengths

1 1/2 teaspoon grated lemon zest

1/4 cup juice from 1 lemon

2 pounds large shrimp, peeled, deveined (if desired), rinsed & dried

4 garlic cloves, minced

1/2 cup dry white wine

Cayenne pepper to taste

1/4 cup minced fresh parsley

Adjust the over rack to center position, place ovenproof serving dish on rack and heat oven to 200 degrees. In a large saute pan set on medium hear, heat 2 T of oil and 1 T of butter. Add the onion and cook until soft. about 5 minutes. Add the quinoa and cook, stirring constantly, until quinoa smells toasty, about 4 minutes. Add 2 3/4 cups Chicken stock (or water) and 1 teaspoon of salt. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the quinoa is just tender, about 12 minutes. Off the heat, sprinkle the asparagus over the quinoa, replace the cover, and set the pan aside until quinoa has absorbed all the liquid and the asparagus is tender-crisp, about 12 minutes. Add the lemon zest and juice, season with black pepper and additional salt (if needed). Stir. Transfer the quinoa to the warmed serving dish, spread out and keep warm in the oven.

Wipe out saute pan and add 1 T. of oil. Set over high heat. When the oil is hot add half the shrimp and cook, without moving, until they begin to turn opaque, about 1 minute. Quickly turn the shrimp and cook until fully opaque, about 45 seconds longer. Transfer to a bowl. Add remaining 2 T of butter, place over medium heat and quickly cook the garlic until fragrant. Add the wine, cayenne to taste, stir to blend. Return the shrimp and any accumulated juices to the pan. Add the parsley, season with salt and pepper and stir. Pour the shrimp and juices over the bed of quinoa and serve immediately!

Marsala Braised Quinoa with Crimini Mushrooms in Roasted Tomato

Serves 4

1 Cup quinoa

2 cups vegetable stock (or water)

pinch of salt

2 Tablespoons Olive Oil

2 shallots, minced

1 teaspoon dried basil

1/4 cup Marsala wine

2 Tablespoons Soy Sauce

1/2 lb. Crimini mushroom caps, minced

1/2 teaspoon whole fennel, crushed

1/4 cup fresh cilantro or basil, chopped

4 roasted tomatoes

Cook quinoa, 1 cup of quinoa to 2 cups of chicken stock. Bring to a boil, reduce to simmer, cover and cook until liquid is absorbed. About 15 minutes

Saute shallots in olive oil, cook until clear. Add mushrooms, toss well and spread over pan. Stir occasionally until mushrooms are deep brown in color. Add cooked quinoa and mix well. When the grain is heated through and may slightly be sticking to the pan, add the Marsala wine to deglaze. Stir in and add the soy sauce. Cover for a few minutes. Toss with fresh herbs. Use to fill the roasted tomatoes.

*Roasting the tomatoes! Use a small knife to cut the core and center, scoop out some of the inside of the tomato. Rub the inside and outside of the tomato with Olive Oil. Lightly salt the outside with salt. Bake at 450 degrees until the skin is slightly soft, about 6 - 9 minutes.

Enjoy these tasty treats! Thank you again for joining me on my journey!

Til next time!

Sourdough...Boy!

It is hard to believe that my Baking and Pastry rotation has already ended because in many ways it seems as if it only just began! Yesterday we completed our written exam and gave the kitchen a good cleaning to prepare it for the next new group of young bakers! But before I get too far ahead of myself and look to the future (and my final class at Le Cordon Bleu) I need to share a few more stories!

We had a project assigned in this class that accounted for 20% of our grade. This Dessert Project was designed to get us thinking about all aspects of dessert design. We were to create 7 individual plates, they were to consist of 4 flavors each, no flavor repeats so basically 28 different flavors! We needed to consider all aspects and balance the desserts with taste, texture and appearance. My Papa's favorite piece of apple pie with vanilla ice cream wouldn't cut it! Oh, and then we had to draw each plate! Give Chef an idea of what the plate would look like when we set it before a customer. Those of you who know me and know why 25 years ago I changed my major from Fashion Design to Home Economics know that I am "drawing challenged"! I did manage to put a few circles, squares and squiggly lines on the page and add a dash of color with my colored pencils to complete the assignment. Whew! Here are my personal favorites....

1) Blackberry Tart in a hazelnut crust. Served with a hazelnut cookie, apricot sorbet and a warm Brandy sauce.

2) Fig & Mascarpone cannoli with a Walnut tuile, Cranberry sorbet and Cranberry sauce.

3) Pear cobbler with Ginger snaps & Coconut ice-cream with candied Mint leaves and dried pear crisp.

I am taking on the personal challenge now that the class it over ... to actually MAKE each of these desserts. To work them until they are what I imagine them in my head... flavorful and appealing to the eye. I'll have to keep you posted on that part of the process!

I LOVE Creme Brulee!!! In my years of travel with Whirlpool Corporation I used to measure a restaurant by the quality of it's Creme Brulee. If the Brulee was good, that restaurant remained on my list as one I would return to the next trip. I also used this measure as a suggestion to people who would ask me about restaurant options. My favorite still is Metropolitan Grill in Seattle! It's been years since I have been there so if you happen to be in Seattle, give it a try and let me know!!!

SO, Creme Brulee and Creme Caramel. The difference between the two... Brulee has caramelized sugar on top and remains in the dish it was baked in for service. Caramel has caramelized sugar on the bottom and is turned out of the dish for service (think flan). Caramel is sweeter and Brulee is heavier due to the Heavy cream. Honestly, you can't go wrong with either!!!

Our final exam included Creme Brulee. But as with most days in school there is always more to this story.... wait for it!

We worked with Tuile batter this week. It is a batter that typically is used to fill a template/stencil and produces a light, delicate crispy cookie. It is great for adding texture to a dessert or for making a base for an individual cheesecake or creme caramel to rest in. It requires that you spread the batter evenly with your spatula over the template then carefully remove the template and move on to the next one. Doughboy worked on the same flower shaped template for 20 minutes! He had batter ALL OVER the bench, the slop all over the outside of the batter container. It was a MESS! In order for Opie (new name for All American) and I to work the process we had to scoop up batter from the table and scrape if off the outside of the container. Honest to God it was like a 3 year old had just stuck his hand in a bowl of very sticky play dough and smeared it all over! One really cool thing about this dough is that when it comes out of the oven and is still hot, it can be molded to form a cup of sorts. You have to work quickly and carefully because they are very fragile but it can be done. Mine and Opie's turned out OK. Doughboy had some issues with his ONE cookie and "shit, shit, shit" spewed out during his Tourette Syndrome filled rant.

I am organized and move toward task completion. I don't stand around waiting to be told what to do. I like the bench wiped clean as we move through our tasks. Some of the dishes can wait as there is room below our bench for a sheet tray to contain the dirty items. Timing during the process is often more critical. As with hot food production, mis en place is essential in the bakers kitchen. When melted sugar is ready to go in with the air wiped egg yolks for French Buttercream you need to be ready to do it! When the milk & heavy cream are at a boil for the Creme Brulee you need the egg yolks ready to go! My team has struggled with this concept since day one! You also have to anticipate the steps in the process and that often requires READING the instructions and referring to notes taken during Chef's Demo. Oh!That means you had to TAKE notes!!

My friend Bride2B is on the bench across from me. She too has had a challenging six week adventure in class. Like me she is organized and methodical about the process. Ever ready to learn and asking questions to understand the techniques and how to recognize when the product is ready for the next phase of production. Chef makes both she and I nervous but in a good way, we are wanting to please and receive praise for a job well done. These traits are not always appreciated by our team mates. Her group especially! She has "Pat" and "Drive-by" as her partners and I believe that they may in fact be brother and sister separated at birth!! Now I call Pat "Pat" because from day one in class (she joined us this rotation) I was not sure of her gender? So, pulling from my memory banks of Saturday Night Live skits, Pat became her name. She has the menopause haircut, you know the one.... the underneath layer & nape of your neck hair is shaved up the head about 2 inches & then the long hair from above covers it when your hair is down. Rosie O'Donnell calls it the menopause cut because it keeps the neck cool when the hot-flashes start! Problem with Pat's... she wears her hair up in the beanie and it really just looks like she went to the nearest Army Base for a fresh shave! Drive-by is named for the felony he committed and served time for! He has been rehabilitated and now wants to be a chef.... Humh!

They both smoke and have to take numerous breaks to sneak out for a fix during class. They both KNOW everything and refuse to follow the instructions given by Chef. This causes stress and product "misses" throughout production. Bride2B has hung in there but it's been rough! They give her a hard time for bossing them, think she is just trying to be Chef's pet and even choose not to participate if things are not done the way they THINK they should be! Definitely separated at birth.... aside from Drive-by's facial hair they even LOOK alike!

We have been each others saving grace as bench mates across from each other the past six weeks! Her kinship was never more needed than Thursday of this week (during our practical!)when Doughboy went SOUR! I will never again make Creme Brulee without this event coming to mind. Doughboy is boiling the milk, heavy cream, sugar & vanilla. He had not prepared the other needed items & tools back at the bench. Opie & I were completing the other tasks of the morning. Upon realizing that he was boiling milk and the station was not ready to accommodate the completion of the Brulee we kick into action! I get the yolks and sugar blended, Opie has the strainer & pitcher ready to receive the mixture once blended. Doughboy pours in the hot liquids, I stir them together and strain.

What happens next will likely go down in the history books as one of the most disruptive events to occur in a classroom during a practical!!!! The three of us head to the front to pour our mixture into the ramekins. We have three cups to fill, they are to be filled 1/8" from the top. I am pouring in the mixture, half way for each and planning to then go back and top them off so we have an even amount by dish. Doughboy begins ranting (loudly) that I am doing it wrong, that they need to be 1/8" from the top and I need to fill them more. I stop and ask if he would like to do it?

He explodes!! His face becomes beet RED, he screams that YES I would! YOU have done everything and are such a Bitch and YOU don't know what the f**k YOU are am doing! I know the f-bomb was dropped three to four more times during the tirade but I was in such shock I don't recall the exact words surrounding it!

I believe the whole classroom froze. Refusing to engage (what I really wanted was to give him the quietus with my fist, knocking the crap out of him!!!!) I quickly turned around IN TEARS, nearly plowing over Chef who was on his way over to see what all the ruckus was about. Three Chefs observed the outburst as well as 36 of my fellow classmates. My swollen eyes were full proof of the humiliation I felt. This guy is certifiably nuts! He has gone off on someone in EVERY rotation and for some reason is still allowed to return. I filed a formal complaint with the school on Friday. This isn't Gordon Ramsey's Hell's Kitchen for crying out loud.... it's a learning environment! I don't care how DoughBALL acts when he is in a kitchen working , but here, the nonsense has got to stop!

We had to return to our bench and complete the remaining items for the practical. He started up again while back a the bench and I simply suggested he consider medication. He flew into another rage and this time Chef tossed him out until he could get a hold of himself. It was a rough and uncomfortable situation. Not that I am a profiler, he just fits the shoot-em up type if pushed too far! Oh the Drama!!

As I mentioned I have only one class to complete and then I am off to my externship! Cuisine Across Cultures begins on Monday and is designed to give us an overview of the many different types of food techniques and different types of ingredients that are used throughout the world. I'll have an opportunity to be totally immersed in a new culture in April when I begin my externship as I have decided to go to ITALY for 8 weeks!!! I will be in Sorrento at a place called Mami Camilla's. Check out the website http://www.mamicamillas.com/ to learn all about it. It is a bed and breakfast & cooking school. I'll work & live on site for 8 weeks. I'll take Italian classes and work in the kitchens there with the Master Chef. I have heard nothing but wonderful things about the experience from other students who have gone. It will be difficult to be so far away from home for so long and I'll miss George & Olive. Those nutty cats will likely not miss me at all as they will be on a vacation at Grandma Mimi's house!!

Sourdough Bread Starter

75 Grams Water

50 Grams All Purpose Flour

50 Grams Whole Wheat Flour

Combine the first three ingredients

Leave at room temperature overnight

Feed/Refresh the starter daily if left at room temperature or Feed/Refresh once a week in left in refrigerator.

To feed use the % of each ingredient as the sour grows. 12% water, 19% AP flour, 2% whole wheat flour.

When ready to bake bread use 225 Grams (or 1 cup) of starter and mix in with other bread dough ingredients.

Keep in mind that the "sour" is environmental. So, sour dough from San Francisco will taste different from that in Indiana & that from Georgia. It takes on the properties of the growing yeast around it. The Boudin Bakery in San Francisco keeps the bread consistent by flying the starter in daily to the locations outside of San Francisco because the flavor will change slightly depending on where the sour is grown. This is the only way they can remain true to the flavor of San Francisco Sourdough. That means that the Michigan Ave. location in Chicago uses the starter (that incidentally first started fermenting in the early 1900's) flown to them from California everyday to bake the bread for that $14 sandwich!!

Creme Brulee

255 grams Heavy Cream

170 grams Whole milk

35 grams Sugar

6 grams Vanilla extract or 1/2 vanilla bean, sliced with beans extracted

136 grams Egg Yolks

34 grams Granulated Sugar

Yield 3 ~ 7oz brulees

Prepare half sheet pan with brulee dishes

Bring heavy cream, milk, sugar & vanilla bean to boil

Mix together the egg yolk & granulated sugar ("Blanchir")

Temper the hot milk mixture slowly into the egg yolk mixture (you don't want to cook the eggs)

Strain the mixture to remove the bean and bubbles

Fill each dish 1/8" from the top

Bake at 325 degree oven with a water bath (half way up side of brulee dishes) until the brulees don't jiggle when pushed.

Enjoy!! And be sure to get those ramekins 1/8" from the top!!! :)