 |
| searing the brisket |
October started out very hectic this year. I had just become president over one of the more active clubs on Campus, the slower "L" blocks were ending and I was back into the kitchens.
 |
| brisket seared and braising liquid almost ready |
The club has events every weekend. "Street Food" a means of polishing up cooking skills, marketing skills and financial management of a mini restaurant. That is the Scholastic side, while the fun benefit side is we sell food to students during the weekends. It changes daily and prices range from $1 to $5 dollars. The club members get to eat free, so there are many value added perks to the club (SACE: Students for Advanced Career Experience).
 |
| Sauerbraten ready to go into the oven...overnight...mmmm |
 |
| SACE in action. The team is getting ready for "Street Food" |
We started off the month with Sauerbraten for Oktoberfest, then rolled into Falafel Madness and Italian Family Night. The we offered a Professional Development event, "Confit R &D". the student teams had to watch a short lesson on the classical preparation of Confit and then cure their duck. 48 hours later the teams entered the kitchen and cooked the duck confit style. We had 7 teams. Each team had to track their recipe, cure, main cooking time and a side garnish as well. This was used during the evaluation and tasting as a learning tool. All of the confit's turned out well, and better yet the students learned many lessons from the event. The next week We had a turnover throwdown with another club as both fundraisers and charity events. This was a success as well. The next morning was Sunday and of course we offered brunch. This was a big hit and we will be doing it most likely on a weekly basis.
 |
| Chocolate roll |
 |
| cinnamon pretzels-modern style |
My baking class was a bit odd as we had three instructors during the program each offering different views on baking but the class lacked a cohesive track. Having done a lot of baking in the past I wasn't to worried about the easy "a".
 |
| bagels |
 |
| enriched dough breads |
The next block however was "Cuisines of Europe and the Mediterranean" and I had Chef Eisenhauer for my instructor. I can look back now that class is over and say that it was one of the best classes I have had here at the CIA. However during the 3 weeks It was the most challenging experience I have had here. Not the cooking, but rather the style in which the class was taught. Game plans were taken to a new level, he students did all the ordering and if the dish was not perfect you had to "do it again". These, sadly are not words you hear often in class, usually the production kitchens are focused on getting the food out, but not Chef E. She has super high standards and it its not perfect you do it again and again and again. I have the utmost respect for this chef especially, if not all of them, but she helped me raise my game, and that is why I am here!
 |
| apple pie |
 |
| i love pie |
 |
| 6 braid Challah |
 |
| eating samples - quality control |
Next I head into the banquet kitchens. FOH first the BOH. THe club is gearing up for winter events and I hopefully will get one of the two RA positions I have been schmoozing to get.
 |
| so many attachments |
 |
| triple cream Exploratour...SO GOOD! |
 |
| pulled strudel dough....i cant believe it was that easy |
 |
| Fall apple dessert project |
