-David Dunham

Well hello knife cuts from weeks ago, how have you been? They have been hanging with all the other things I did in school and didn’t post about. Six weeks go by like eating a taco. You’re all like that was the best taco (six weeks) ever, I devoured that taco (culinary information) so quickly, and savored every second of that spicy meat (class), did I just eat (take) four (20+) tacos (quizzes, tests, and practicals) that fast (that fast)?

We took one field trip down the road to a Filipino supermarket, made hollandaise, mayonnaise, an impromptu soup in 20 minutes with no meat or broth, made hollandaise, grilled salmon, had half an hour to mess around with plating non- edible food, had trussing demos, chicken butchering, squid, sole, and salmon filleting demos, made gazpacho with only brunoise cuts (which is even less satisfying when you are going to throw it all in a blender), had stock, roux, and bisque, and mother sauce demos, made a roux, oh and all the while sanitation was boring the hell out of me. A whole book of Serv Safe, and the most important thing I learned is wash your hands. Seriously, it’s the answer to most of the secrets of the universe. Oh, and terrorists are one of the saboteurs that will try and jack up your food. Terrorists, people.

Lobster Bisque

It’s a new feeling for me to look forward to going anywhere everyday. Every day. I get fidgety. Not here. The first six weeks was a lot of introduction, but also a chance for me to find out little details about things. It’s weird being in a class with people who don’t know who Anthony Bourdaine or Thomas Keller are, but then I never filleted a fish. We all have different knowledge, which I love most of the time (except for some venison butchering that came up once too much, there is a creep limit, buy a book, or google it). Of course there are a tiny few poky people, and what I like to call culinairheads, but for the most part we have a really great class. Being at the top of my class with people who are friends is pretty great too. It’s so nice to be able to talk about food and food nerd-related things, and not have to worry when you have to stop (at least I hope so).

week 2

I need to hustle more, and with zero knife skill practicing at home (I know, I know), I need to make cuts way faster. I do have less waste with my cuts. Yay me. My hand torture, I mean made mayo and hollandaise, is tops, but I look forward to you food processor mayo, my wrist does too.

week 2

This is just a fraction of the last six weeks, but just imagine the other parts being just as positive and smile inducing. Monday I start Culinary II, and no sanitation. Did I mention no sanitation?

This has been the extent of cooking since I have started school. Chicken scampi farfalle. While delicious, I miss cooking for real.

All in all it’s been a marvelous six weeks filled with pasta, fried rice, sandwiches, and breakfast for dinner. I did finally get to cook this weekend. That will have to hold me for six more weeks 🙂

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