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| Enter ye who dare to cook: Skills I Kitchen |
SKILLS I : The Basics or Fundamentals class.
Chef Soileau has some Cajun blood pumping through his veins and was at one point a football coach. So his class is run along those lines. We were a team with a little bit of sas. We did daily knife trays, cutting small dice, medium dice, julienne, allumette, mince, tournee, and so on. All timed of course. We practiced soups and sauces. We learned starch and vegetable cookery. Not recipes mind you although we did use those. We learned ratios.
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| station set up |
With the ratios we learned to create the basic item and have the ability to transform it into any flavor profile we thought good and tasteful, while still holding to the culinary truth and principle of the ration for each item. When I had gone to school at WCI in 1990 we learned recipes. This was an amazing new way to learn cooking. I will keep these ratios forever as they have improoved my base skill set quite a bit. The basis of this class was to learn to make each item by iteself, a portion of one. 1 quart of soup, 1 order of pomme puree, 1 batch of pasta, 1 order of broccoli or cauliflower... Each cooked perfectly or not at all. A chef does not serve food that is not perfect. So practice doing it perfect every time. If you mess up start over.
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| consomme in the making |
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