I mean literally in the book, as will be weeks 2 and 3. We are now 1/3 done with our first and longest classroom stint, and although my little pointy brain is a bit sore, I think I'm absorbing the information pretty well. Subjects that sound dull or mundane end up being interesting when placed in the context of kitchen work and food. From the history of dining to bacteria to nutrition, I'm surprised at how often I find myself thinking (and sometimes saying aloud) "That makes sense" or "Ohhhh...THAT'S why they do that!"
I spoke with several of the more advanced students, and honestly I thought I might see a little disdain toward the new class, but they were helpful and friendly. Gabe, a young man that came to Hawaii from Portland, OR to attend this school had this to say: There are some chef instructors with giant egos and short tempers, best to concentrate, work hard, and pay attention. Sound Advice, that. He also told me that of his starting class of 11 students, only 5 remain 14 weeks into the course. Food for thought.
Well, it's the weekend, and I have 4 new chapters to go through for discussion next week. Our class time as this week has progressed has shifted more to discussion than slack-faced listening as we loosen up and get to know one another and Chef Otto. It's informative, interesting, and we even have some laughs.
We got to see some sugar sculpture that the advanced baking students made for competition, I've posted some pictures, as they were really beautiful.
Things I learned this week:
I am by far the most vocal student in my class. Shocker.
Vanilla beans are in the orchid family, and require special bees to pollinate them.
Chef Otto likes Cool Whip.
Week one is done. I'm feeling good. Bonsoir, mes Amis
Saturday, January 29, 2011
Tuesday, January 25, 2011
Day two: Flashes of what's to come
Thankful today for my very rudimentary understanding of French pronunciation. When you talk about the history of professional cooking, the french are prominent, being credited with most major cooking advances in the centuries before this one. Makes me look smarter to say it sounding french.
Today we really met our classmates for the first time, and thankfully it looks like we have a bright and diverse team. We have in our group a professional personal trainer, a personal chef, a property manager, a line cook trained in the Army, two dependent military spouses (that's me!), and a few folks with future business ambitions. Overall I believe there is a very positive attitude, good work ethic, and real interest in cooking that will allow our class to stay interested and moving forward even when the work gets hard.
Those mandatory volunteer jobs we will have to do sound really interesting. Dinners, banquets, public and private parties. Working for different chefs and helping with a large variety of food can only help. Plus we will get a chance to network and meet the people we will be working for/with in the future if we choose to continue in this industry. Just to name drop, the class before us helped with the grand opening of Iron Chef Morimoto's Honolulu restaurant. Of course these work opportunities are months in the future, after we learn to be of some help in those kitchens.
We will also be doing a number of field trips around the Island to learn the ancillary business that helps drive the food industry. The Honolulu fish market and auction, a local large-scale bakery operation, the institutional foods side of the school districts and university, and a number of cooking demonstrations at some of the best local restaurants all sound very interesting and should make a welcome change from daily class work.
Things I learned today:
Caesar Salad has nothing to do with the romans.
Hawaiian sweet bread is delicious.
In the 1800s chefs would close all the kitchen windows so the food didn't get cold. They cooked with charcoal, and often died from lung-related illness.
You can add korean kim chee to a hamburger for a little "kick"...Chef says try it. I might...someday.
I will try to keep the posts of this blog interesting, and so I may not be posting daily. But check back often and certainly add your comments or questions whenever you'd like.
Bon soir.
Today we really met our classmates for the first time, and thankfully it looks like we have a bright and diverse team. We have in our group a professional personal trainer, a personal chef, a property manager, a line cook trained in the Army, two dependent military spouses (that's me!), and a few folks with future business ambitions. Overall I believe there is a very positive attitude, good work ethic, and real interest in cooking that will allow our class to stay interested and moving forward even when the work gets hard.
Those mandatory volunteer jobs we will have to do sound really interesting. Dinners, banquets, public and private parties. Working for different chefs and helping with a large variety of food can only help. Plus we will get a chance to network and meet the people we will be working for/with in the future if we choose to continue in this industry. Just to name drop, the class before us helped with the grand opening of Iron Chef Morimoto's Honolulu restaurant. Of course these work opportunities are months in the future, after we learn to be of some help in those kitchens.
We will also be doing a number of field trips around the Island to learn the ancillary business that helps drive the food industry. The Honolulu fish market and auction, a local large-scale bakery operation, the institutional foods side of the school districts and university, and a number of cooking demonstrations at some of the best local restaurants all sound very interesting and should make a welcome change from daily class work.
Things I learned today:
Caesar Salad has nothing to do with the romans.
Hawaiian sweet bread is delicious.
In the 1800s chefs would close all the kitchen windows so the food didn't get cold. They cooked with charcoal, and often died from lung-related illness.
You can add korean kim chee to a hamburger for a little "kick"...Chef says try it. I might...someday.
I will try to keep the posts of this blog interesting, and so I may not be posting daily. But check back often and certainly add your comments or questions whenever you'd like.
Bon soir.
Day One: Insight and Insults
January 24th - Today is my first day in the Gros Bonnet Culinary Academy in Honolulu, Hawaii. This is one of the few, and according to the commercial on the Food Network, BEST cooking schools in the state. I'm sure I'll be passing judgement on that claim at some point, but on day one we got just the basic outline of the course, did a little paperwork, learned some rules, and were introduced to the man who will be our Chef Instructor for the first three weeks, Chef Otto Luther. Google him if you like, I didn't find much of interest.
That is not to say he isn't interesting, as he is personable, well-travelled, and has many, many, many, many, many years of kitchen experience in restaurants, on cruise ships, at resorts, and as a culinary arts instructor at several good schools. He has also trained cooks for the military, so if you loved your Green Eggs in 'Nam, you can thank Chef Otto. I think his no-nonsense approach and less-than-PC opinions will add flavor to what could be a long, dry three weeks of classroom work on history, professionalism, sanitation, procedures, and techniques.
Our class is composed of 10 students, 7 women and 3 men, one of whom didn't even show up. This is almost the exact opposite of the normal culinary course ratio, which is historically male-dominated. I don't see this being an issue, because Gerald (the other man that DID show up) and I are both married and are accustomed to being dominated.
Some things we learned:
YOU WILL GET BURNED AND/OR CUT
Don't panic if you get burned or cut, the only instance of a lost digit (left thumb) was able to be sewn back on, and the guy could still cook (but not turn a door knob). Also, no one has ever needed a skin graft.
YOU WILL GAIN WEIGHT
I beg to differ, I say to the world right now - I will lose weight! At least until we do desserts.
DON'T CALL YOURSELF "CHEF"
You are not a chef, even after completing the course. You don't deserve the title, you scum-sucking maggot.
(I added that last part)
SOMEONE WILL STEAL YOUR KNIVES
Someone, a classmate or outsider, is always waiting to steal your steel. Lock them up, never lend them to anyone, never leave them in the car, engrave them, keep them with you at all times. Apparently this has been a problem in the past.
THERE IS REQUIRED VOLUNTEER WORK
Yes, it IS an oxymoron, but the intention is good, as it provides opportunity to work for chefs around the city and gain experience in a variety of professional settings. Besides, if I should ever run my own kitchen, I want forced volunteers to come do my grubby work for free, too.
Tomorrow is introductions day and our first classroom subjects, "Professionalism" and "History of Professional Cooking". Until next time, Bon Soir
That is not to say he isn't interesting, as he is personable, well-travelled, and has many, many, many, many, many years of kitchen experience in restaurants, on cruise ships, at resorts, and as a culinary arts instructor at several good schools. He has also trained cooks for the military, so if you loved your Green Eggs in 'Nam, you can thank Chef Otto. I think his no-nonsense approach and less-than-PC opinions will add flavor to what could be a long, dry three weeks of classroom work on history, professionalism, sanitation, procedures, and techniques.
Our class is composed of 10 students, 7 women and 3 men, one of whom didn't even show up. This is almost the exact opposite of the normal culinary course ratio, which is historically male-dominated. I don't see this being an issue, because Gerald (the other man that DID show up) and I are both married and are accustomed to being dominated.
Some things we learned:
YOU WILL GET BURNED AND/OR CUT
Don't panic if you get burned or cut, the only instance of a lost digit (left thumb) was able to be sewn back on, and the guy could still cook (but not turn a door knob). Also, no one has ever needed a skin graft.
YOU WILL GAIN WEIGHT
I beg to differ, I say to the world right now - I will lose weight! At least until we do desserts.
DON'T CALL YOURSELF "CHEF"
You are not a chef, even after completing the course. You don't deserve the title, you scum-sucking maggot.
(I added that last part)
SOMEONE WILL STEAL YOUR KNIVES
Someone, a classmate or outsider, is always waiting to steal your steel. Lock them up, never lend them to anyone, never leave them in the car, engrave them, keep them with you at all times. Apparently this has been a problem in the past.
THERE IS REQUIRED VOLUNTEER WORK
Yes, it IS an oxymoron, but the intention is good, as it provides opportunity to work for chefs around the city and gain experience in a variety of professional settings. Besides, if I should ever run my own kitchen, I want forced volunteers to come do my grubby work for free, too.
Tomorrow is introductions day and our first classroom subjects, "Professionalism" and "History of Professional Cooking". Until next time, Bon Soir
Subscribe to:
Comments (Atom)