Life of a Culinary Student (Day 6-20)

Yeah... I pretty much suck at updating. As an apology, here's a photo of an eclair I made (looks good, eh?)!

These three weeks flew by so quickly and I've been having a blast. Here's a quick run down of what we learned: stock cooking, sauces, soups, beef, chicken, vegetables, potato, fish, salads, salad dressings, and baking. Each day was a new topic and this month was basically a trial run for some of the stuff we'll be learning during the course of the program. My first month at the school is now over and my class is moving on to block 2, breakfast and lunch service in the school's cafeteria.

I'll probably post on a weekly basis now. See you next week!

Life of a Culinary Student (Day 5)

More knife cutting techniques today including julienning and dicing of carrots. We also learned a new cut called tourne, which means to turn. In my opinion, it's pretty difficult. It's basically carving a vegetable into a seven sided football shape. I'll show an example in the future, if I end up getting better at it. That's pretty much it for this day. No cooking yet until next week.

Life of a Culinary Student (Day 4)

Had a small lecture from the department head of the Culinary Arts program at the school. He talked about the qualities of a great chef and that only a few of us would actually make it far in the industry. I held on to every word he spoke and took it to heart (sounds dramatic, eh?), but I really did. Someday, I do want to be an executive chef, own a restaurant, and be on a television show like Top Chef. Every little piece of advice given to me will help me succeed and I need to keep an open, positive attitude to grow. I'm going to try my damn hardest to be successful in the culinary world.

We actually got to do a lot more today than the past three days, starting with slicing carrots and leeks into julienne strips. We also learned how to make tomato concasse. You basically take a tomato and score it with your knife (make an X) on the bottom of the tomato and blanch it (submerge it in boiling water for about 30 seconds until you see the peel come off a bit, and then take it out and dunk it in a bowl of ice water). This makes the peel easy to remove and the ice water prevents the tomato from further cooking. Once you slice your naked tomato into quarters, remove the seeds and lightly flatten the tomato wedge to create a easier surface to cut on. All you got to do now is slice and dice and you'll end up with a chopped tomato without the peel and seeds, which helps if you don't want the texture for your dish.

Chopped and minced garlic were next on the list. Pretty easy; for chopped garlic, just peel and slice your cloves and chop away until you have fine pieces. To make minced garlic, sprinkle some salt on your chopped garlic and use the side of the knife to crush it down further. The salt acts as an abrasive and helps the garlic release its oils and turn into a paste.

That's pretty much it for today. It was a lot more fun than the past few days as we got to work in the kitchen and I surprised myself a bit. At first, I was intimidated by the other students because I have zero kitchen experience, but as the day went on, my confidence went up and I did pretty well. More knife skills tomorrow!

Life of a Culinary Student (Day 3)

Didn't do much today (again). Watched more videos on knife safety and sanitation. Reviewed the brigade de cuisine (system of chefs in the kitchen), kitchen equipment, some vocabulary, and  recipe conversions. Starting on knife skills tomorrow!

Life of a Culinary Student (Day 2)

Not much happened today. More introductions, a short talk from the librarian about library resources and a tour of the different kitchens in the school took up most of the day. Passing by the other kitchens and watching other students cook got my class pretty excited. Soon we would be in their shoes and work for the school's restaurant. Working on basic knife skills tomorrow. Let's hope no one gets their finger(s) cut off.

Life of a Culinary Student (Day 1)

Today it begins! The start of my journey to become a chef! I've been waiting almost a year to get into the program and the day has finally come. All we did today was go over paperwork, scheduling, and the guidelines of the course.

Sorry about the two month disappearance (for lack of a better excuse, I was lazy), but I'll try my best to keep writing daily, or weekly if I get too busy (or lazy). For family, friends, and those who stumble and read upon my blog, I'll be writing about my time at culinary school. I've got lots to learn, and who knows, maybe you'll learn something new too. Oh, and I'll keep writing restaurant reviews as well. Stay tuned!

Trocadero Pizza & Steak House

Trocadero Pizza & Steak House is the only Greek restaurant I've been to and I've only been there for birthday dinners. That stated, I probably won't head back until next year. It's not a bad restaurant, but I'm not a huge fan.

Greek Salad 

The Greek Salad comes with any of their entrees.

Trocadero Special (Small) $14.95

I ended up getting a pizza and I was pretty happy with it. I got the house special which included pepperoni, mushrooms, ham, shrimp, olives, green peppers, cheese, tomato sauce, and onions. For a small, it actually feeds two. I couldn't finish more than half of it, so I guess the price is okay. The pizza crust was very good and it was piping hot when it came to the table. Other than that, it wasn't anything special even though it's considered the house special. You can also make your own pizza creation with the list of ingredients they offer.

Chicken Souvlakia $15.75

I had this last time I came here and I didn't like it. It was pretty expensive for only one skewer of meat and the other components (the toast, potatoes, rice, and tzatziki) are pretty cheap in terms of value. The chicken is good, but you're just filling up on plain carbs.

Spanakopita Dinner $14.95

Spanakopita is a spinach pie made with filo dough. Again, the dinner includes toast, potatoes, rice, and tzatziki.

Roast Lamb $16.45

This actually looked the best from the dishes we got. The Roast Lamb is baked slowly with a mustard and lemon sauce and is fork tender. I'll probably order this next time I come back.

Ravioli with Bolognese Sauce $11.95

Trocadero serves an assortment of pastas that come with Bolognese or Marinara sauce.

My friends like this place, so I'll probably be heading back there again someday. The food is good, and the service is friendly, but it's expensive, so it's not a place I'd go to unless it was a special occasion.