I AM!!!
I enrolled in Bartending classes starting May 17th. They are with the bartender at the school's restaurant. She has a small school out of her home. Full bar, all the materials. She gives a manual and has powerpoints and lectures and everything. Very hands on she says. It is a five day class, 2 hours long. I worked out dates and times that I am available with her. And it only costs $250 dollars!
I have always wanted to take bar classes just to have that foundation and practice because good bartenders make bank! And of course it is good to have that knowlege because it makes you that more valuable having the knowledge of mixed drinks. (And I can impress people of course)!
I'll keep you all posted as to how my classes go once I start them! SO excited!
Tuesday, April 27, 2010
Monday, April 19, 2010
Apple Cider Update: WARNING: This post contains sad news
Sooooo about that hard apple cider project I was taking part of.....it is now fermenting in the green metal compost bins of the CIA. Let's see if I can explain what happened in a scientifically correct manner:
The pulp which was being pressed for its juices was removed and taken to the trash. To quote my friend who took part in this epic removal of the pulp: "You should also know that after determining that the apple pulp was entirely eradicated of any remaining juices, we made an effort to take said pulp to the trash. Unfortunately, in this process, the bag of pulp exploded over the stairwell under which we were carrying it. This is in part an apology for the smells and residues that linger in said stairwell. It was for a good cause. Promise. "
Well after the pulp was removed, the juices were happily left to ferment and bubble away. GO YEAST!! Well, yeast needs sugar to live, so it was quite happy in that pool of delicious appley sugars. But once the yeast runs out of sugar to eat, it turns to alcohol, which is why some people add sugar to any fermenting beverage--not to raise the sugar levels, but to raise the alcohol levels. Well, what happened here was that the yeast was so hungry that it ate all of the sugars before more sugar could be added. And before more sugar could be added, it turned to alcohol. And we all know what happens to alcohol if it continues to ferment...the birth of VINEGAR!
Yes. Our hopeful apple cider turned into apple cider vinegar, horrible vinegar at that (according to the above person whom i quoted). They threw it out.
Mission Apple Cider: FAIL.
Oh well.
The pulp which was being pressed for its juices was removed and taken to the trash. To quote my friend who took part in this epic removal of the pulp: "You should also know that after determining that the apple pulp was entirely eradicated of any remaining juices, we made an effort to take said pulp to the trash. Unfortunately, in this process, the bag of pulp exploded over the stairwell under which we were carrying it. This is in part an apology for the smells and residues that linger in said stairwell. It was for a good cause. Promise. "
Well after the pulp was removed, the juices were happily left to ferment and bubble away. GO YEAST!! Well, yeast needs sugar to live, so it was quite happy in that pool of delicious appley sugars. But once the yeast runs out of sugar to eat, it turns to alcohol, which is why some people add sugar to any fermenting beverage--not to raise the sugar levels, but to raise the alcohol levels. Well, what happened here was that the yeast was so hungry that it ate all of the sugars before more sugar could be added. And before more sugar could be added, it turned to alcohol. And we all know what happens to alcohol if it continues to ferment...the birth of VINEGAR!
Yes. Our hopeful apple cider turned into apple cider vinegar, horrible vinegar at that (according to the above person whom i quoted). They threw it out.
Mission Apple Cider: FAIL.
Oh well.
Tuesday, April 13, 2010
Drum roll please.......I PASSED!!!
YAY! I passed the practical. Well, I knew I would pass, but I passed with a pretty good grade. 85. I was hoping for something in the 90's based on my performance from last year. I played it pretty safe this year and made sure not to oversalt my food (resulted in me undersalted some stuff, oh well)
Here is the menu:
Fish Course:
Seared Scallops with Beurre Blanc over spinach, pine nuts, and macerated raisins
Main Course:
Poached chicken with vin blanc sauce
Fresh Pasta tossed in herbs
Sauteed Mushrooms with Madeira and thyme
Broccolini
I cooked everything nicely, I just didnt salt it as much as I should have and by the time the food got to the chef, it had cooled down a tiny bit, so he took off a few points for that.
On the oral exam, where the chef asks questions about cooking, I got a 10/10, so yay!!
I would say it was a success, its no high pass like last year, but im still happy!
Smooth sailing till graduation!!!
Here is the menu:
Fish Course:
Seared Scallops with Beurre Blanc over spinach, pine nuts, and macerated raisins
Main Course:
Poached chicken with vin blanc sauce
Fresh Pasta tossed in herbs
Sauteed Mushrooms with Madeira and thyme
Broccolini
I cooked everything nicely, I just didnt salt it as much as I should have and by the time the food got to the chef, it had cooled down a tiny bit, so he took off a few points for that.
On the oral exam, where the chef asks questions about cooking, I got a 10/10, so yay!!
I would say it was a success, its no high pass like last year, but im still happy!
Smooth sailing till graduation!!!
Monday, April 12, 2010
5th Term Practical Tomorrow!!!!!
Hi Blog Readers,
So if you have been loyal, you have been reading this for a while. Last February, I posted about my 2nd term cooking practical where I had to cook a soup and entree (protein, starch, 2 veg) for me and the chef that was grading me in 2 1/2 hours. I did awesome! 95!!! Well, I have to do the same thing again tomorrow, but for my 5th term practical.
This is different than second term because we do not make a soup. Instead, we make a fish course. The recipes are all from food we cooked last year in our beginning classes, minus the seared scallops and beurre blanc which we practiced in Cuisines of Mediterranean. For the most part, everything I learned last year continues into what we make in the kitchens this year.
I spent all last week typing up recipes, timelines, equipment lists, etc. I know exactly how to set it up already from last year because it worked so well for me that way. It took a lot less time to make my time lines than it did last year! While most everything seemed unfamiliar at first, the more I looked at it and studied it, it all started to make sense. I am actually quite excited for my practical because I really enjoy this kind of cooking, you know, just a nice meal for me and one or two other people. Its great! This is how I LEARNED to cook (you're welcome Mom and Dad...and Steve).
WISH ME LUCK!!! I'll be sure to post about how it goes tomorrow night!! Or if you are my mom or dad, you will get a phone call from me
So if you have been loyal, you have been reading this for a while. Last February, I posted about my 2nd term cooking practical where I had to cook a soup and entree (protein, starch, 2 veg) for me and the chef that was grading me in 2 1/2 hours. I did awesome! 95!!! Well, I have to do the same thing again tomorrow, but for my 5th term practical.
This is different than second term because we do not make a soup. Instead, we make a fish course. The recipes are all from food we cooked last year in our beginning classes, minus the seared scallops and beurre blanc which we practiced in Cuisines of Mediterranean. For the most part, everything I learned last year continues into what we make in the kitchens this year.
I spent all last week typing up recipes, timelines, equipment lists, etc. I know exactly how to set it up already from last year because it worked so well for me that way. It took a lot less time to make my time lines than it did last year! While most everything seemed unfamiliar at first, the more I looked at it and studied it, it all started to make sense. I am actually quite excited for my practical because I really enjoy this kind of cooking, you know, just a nice meal for me and one or two other people. Its great! This is how I LEARNED to cook (you're welcome Mom and Dad...and Steve).
WISH ME LUCK!!! I'll be sure to post about how it goes tomorrow night!! Or if you are my mom or dad, you will get a phone call from me
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