Baking. Frying. Saute’ing. Braising. Grilling. Roasting. Puree’ing. Techniques and methods we’ve learned so far this year in Culinary Arts school. Maybe you’re a home cook, cooking for your family and loved ones at the holidays. Perhaps you already work in a kitchen and need that “paper” to boost your career. There is a lot of reasons people attend a Culinary Arts Program. Me? I love to cook, always have. I thought of it as a backup plan to my current career. It seems to be fitting for me as I am acing it. So just food for thought, have you had an interest in Culinary Arts or becoming a Chef? If so, please let me know so I can get you in touch with my school. They have an online program that you can do from home. It must fit in your weekly schedule though as you will have to devote at least 12-15 hours a week, and two nights for online live sessions. I have learned so much and am still learning. It’s exciting week to week. You not only learn the practical part of cooking, but the business side of restaurants as well that will make you a good manager or owner or Executive Chef. See you on Chopped or Beat Bobby Flay?? Maybe! Have a great day and just food for thought today. Is your future in the Culinary Arts?
We resumed classes last night after the winter break from school. For twelve weeks, we will learn about baking. For six weeks we will learn about designing a restaurant both front of house and back of house. Sounds fun? I’m sure it will be. Our first project is a biscotti, a hard biscuit, a cookie bar. Sounds simple? I hope so. I have everything on hand except the almonds. As I continue culinary classes, I may not have as much time to write as I like. I’m doing this over a cup of coffee this morning before I head out to secret shop. Then I have class tonight. So I hope my readers will take time to write me and share some thoughts, ideas, recipes or just feedback on my site. I’m in my third month now, and it’s been fun and a little release as I have always wanted a way to write. This has given me a blank page, a fresh start each day to say what’s on my mind and just lay it out for my readers what’s up. I guess maybe just a journal for me as well.
Supporting Food Bloggers is easy. Being a Good Food Blogger is not. You can buy me a cup of coffee so I can keep up the energy to bring you good tips, recipes, ideas, suggestions, tools and more to my site simply by clicking on some suggestive items throughout my site and blog (usually linked in green or a product pic like below). No purchase necessary but go ahead if you’d like. I only suggest items I think my readers could use or is relevant to the topic being blogged about at the time. For example: (click on it)
For six months now we’ve had competitions at school monthly. I’ve been busy or just uninspired but now with Christmas and New Years approaching I’m finally inspired. Here’s my first holiday creation. What do you think? It was a savory sweetness sauce for my meatloaf and mashed potatoes last night. Meet my Dr. Pepper BBQ Sauce.
As we wrap up Thanksgiving, whether it be with cling wrap, foil, or storage bags, it’s time to look forward to almost everyone’s “Most Favorite Time of the Year”: Christmas. As you put away those leftovers or repurpose them, always remember food safety including labeling especially if you’re freezing anything. My favorite leftover repurposing is turkey salad, pretty much using my chicken salad recipe, only using the turkey. Please comment or share your favorite use of leftover food from Thanksgiving.
Again, as we look forward to Christmas, more cooking, baking, roasting, marinating, stewing, and decorating including “wrapping”.
Sometimes after losing a loved one, you’re fed all kinds of foods and desserts. Me, I could hardly eat, my husband had to remind me to eat sometimes. Once all was accomplished out of state to celebrate the life of my dad, I have immersed myself in cooking and my classes again. I also decided to join the DOOR DASH group who delivers food from restaurants to homes. It’s only been about a few days and I have enjoyed it and made a little holiday money so far. I work my own schedule and if I’m busy with schoolwork or family time, I just start “dashing” when I’m available. I thought it was cute with the holidays approaching that I’m a “Dasher” is what they call their employees. One day I’m going to show up at the restaurants with my Chef Coat and hat and Door Dash insulated bag and one day I will be noticed that I’m in culinary school (it’s on my jacket) and maybe get an offer after graduation. Lately I’ve just thrown on some jeans, shirt and ball cap and comfortable shoes and hit the road.
Today our assignment is about quick and long BRAISING. In this class we get to choose our ingredients as long as they are braised. Oh, and it’s got to be vegetables. So to start, I am going to use this recipe that I actually have made before and as I’m not a big radicchio or red cabbage or purple cabbage fan, found it amazingly delicious. So it doesn’t bother me to make it again and get graded on it this time.
So for the quick braise assignment, I will do mushrooms. Quick braising, I learned is done for tender vegetables such as mushrooms, peas, spinach, corn.