We do learn everyday as you thought that you stopped learning in school. Even you are finished with school, but no, we still learn everyday by TV, Music, news, and many mores. That how I felt when I am in culinary school. I really enjoyed it everyday. I have learned a lot of new stuffs and my cooking had quite improve a lot but it is not fully there yet.
The first class that I took called Garde Manger. Garde Manger means to serve cold food and to keep. It is like making hors d'oeuver, canape, and many. It was somewhat my least favorite because I cannot stand with the chef teacher. I do enjoy learning but my chef teacher wasn't very good. I mean my chef teacher is not organized at all and it always change like every minute and seem cannot stay track of it. I mean chef teacher always change every last minute. Also my chef teacher does sometime yelled at us if we make any little mistakes. I was like why don't chef teacher teach us the right way so that we can know and learn from it. But thank god, I am done with that class. I have learned a lot of things. I believe for myself in the future, I am not that kind of person to create little fancy foods to serve that so small. I am going to share you some pictures so that you can get the ideas of what I did.
Reuben Sandwich Cherve Tarts
I chose them because it was one of my best skills that I had.
My second class that I took called American Region. American Region is the different area in USA. We started from New England to Mid-Atlantic to Southern to Floribbean to Creole/Cajun to Tex-Mex to Southwest to California to Pacific Northwest. So that is kind of different area that we learned to cook. This is somewhat of weird class because my chef teacher (different one) had Celia disease which mean allergy to wheat so have to eat gluten-free. Sometime, my chef teacher will give us gluten-free flour and some other things in the food that we can use. It is the way for us to learn when we work in restaurant. It is important for us to know it. But the one thing, sometime we don't use gluten-free and use regular as all-purpose flour, my chef teacher cannot taste it. My chef teacher would ask us, what it taste like. So that is the hardest part of it, but I still enjoyed this class a lot. I am going to share some pictures for you.
Creole Jambalaya
Sour Cream Coffee Cake
Pork Flautas with Guacamole and Salsa
I hope you enjoyed this blog. Feel free if you are interesting to know about those recipes or other one. Just let me know and I will be more happy to share with you.
