This class is called A La Carte Class and it is called Restaurant class. This class is where we do serve to real people in the real restaurant. It is more likely private restaurant. We served 6 courses from price range $18 to $20. Those six course is Amuse, Charcuteire, Soup, Salad, Entree, and then Desserts. Many people does enjoy the foods. This class had three days. We prepared the dishes as chopped and cook, etc on Monday and then we serve on Tuesday and Wednesday. I do enjoy this class a lot and plus it was challenge because it was due to the communication but it wasn't big deal because I had interpreter with me. I still have no idea how real world work like that but I am not too worry because I can figure it out.
Anyway, this class had two teachers, one is in charge of front of the house where you social with clients, and other teacher is in charge of back of the house which is the kitchen. The teacher in back of the house is really tough because this person can be very blunt with you and have to do their way. It was tough because every time, I suggest the idea and then this person does not like it. This person is very modern with food and make it very strange things. I am totally opposite that way, I like to make it simple with a lot of flavors in it. I don't need to decorate in strange way as I prefer to keep it simple. Here is the example of what I took in the class with those 6 courses.
Left to right, first row: Shooter - Citrus Apple with Vanilla form, Amuse - Watermelon sushi, Charcutiere - Swiss chard wrapped in cold smoked mozzarella, Drunken goat cheese, Biscuits, felino, and bacon jam.
Left to right, second row: Soup- Cherry Soup, Salad - Beet with mixed green, and beet vinaigrette, Entree - Bison with pesto orzo and fried onion with corn/peach salsa
Left to right, third row: Dessert - Sorrel (herb) gelato with beet cake, pink peppercorn crumb, and elderflower creme, Petits four - Kaffer lime, honey comb chocolate truffle
(Sound good?)
The other thing about this class, I have been learning a lot of new stuffs and taste new food. I mean, I have ate very exotic and strange things. I have ate frog leg, alligator, antelope, and new foods that I never had before. Also I have learn about how to kill alive lobster in many different ways. I do enjoy this class.
The other class that I took is called Intro to Baking Science. It is baking class where you can purpose to screw it up and figure it out why you did it wrong and how to fix it. I felt like it was start over in Intro to baking and pastry. It was the most easy class I ever took.
So that is my Summer quarter class but with this last quarter, Fall quarter which mean I am taking much more classes in order to graduate and plus will be very busy to get it done. I am taking four classes this Fall quarter. Those classes are Capstone, World Cuisine, Latin America Cuisine, and Art Culinaries. I will be more busy because of this Capstone class which is more of homework than the other three classes. But I will be doing fine because I have done this before while I was in other college. When I was in CSU, I did took Senior Capstone while I was volunteer in theatre in Denver which it was not easy thing to do. So this time, I can do it. I am ready to be done with school and hope to get career in Culinary in the future. Wish me luck!
