Bright green scallions add a welcome pop of color as a simple garnish to many dishes, but this mild variety of the common onion can complement everything from vegetable fri…
The Inside Dish: Culinary School Lessons 15-24
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I’ve made it through the first of five modules in my culinary arts program mostly unscathed save for my first (and surely not last) burn. All injuries aside, I cannot believe how quickly the time has gone as I’ve graduated from learning how to hold a knife to perfectly sauteing a chicken breast and plating it with a white wine butter sauce (image #11).
Every day presents a new set of recipes and skills, which makes every day more exciting and adventurous than the previous. Module 1 came to a close this week with my first written and practical exams. I prepped for the practical by making several versions of mayonnaise and Cream of Broccoli Soup. The day of the exam proved to be stressful but hopefully also successful as I presented my soup to my Chef Instructor and was congratulated on its flavor and consistency.
Module 1 laid the basic foundation for my culinary skill set, which included learning how to make the French Mother Sauces (images #5 & #6) and contemporary sauces such as Mango Chutney (image #8) and Corn & Red Pepper Relish (image #9). I also made one of my favorite dishes, Onion Soup Gratine (image #10), and it tasted even better than what I’ve come to expect from restaurants.
Now in Module 2, I’ve begun to master the basics of sauteing and will spend the next few weeks building upon this basic dry heat cooking method. I’m still impressed by the fact that I walk away every day with a set of incredible recipes and learned skills and with an entirely new-found confidence as I continue to develop my own cooking style.
A look back: