Friday, October 30, 2009

Notes From a Burn Victim

Yes, I'm officially a burn victim :) Yesterday in a moment of sheer panic and an incredible rush, I grabbed the handle of a saucepan without using a side towel. Ouch. It's not a horrible burn, although it's blistering in a few areas, but for what it's worth, I know it will heal fine. I knew this day would come while in culinary school. I suppose it could always be worse!

This week in class I made Vichyssoise (usually cold potato leek soup, although we served it hot), Espagnole Sauce (which is half of what goes into making a Demi-Glace), and I started to make both a Mornay Sauce and a Bearnaise Sauce before I burned my hand yesterday. I had half an hour to complete both sauces, with few burners and even fewer pans and other kitchen equipment to choose from, hence my frantic state. Failure was inevitable, but I've made those sauces in the past and plan on practicing them later today to work on the specific methods that the chef showed us, and hopefully next week I'll be back on track and acing my practical exam with a mostly healed hand :)

Also this week we enjoyed lunch daily in the senior dining room. Tuesday my table ate at from the Special Functions kitchen. Although I was disappointed in the chicken I chose as my entree, the fried oyster on the salad completely made up for it! On Wednesday, we had a choice of where to dine and after perusing the show plates from each of the three kitchens I made an executive decision to dine from the Special Functions kitchen, and it was pretty amazing! We enjoyed a five-course fall-inspired tasting menu! It's almost impossible to pick a favorite dish from this meal. They were all really enjoyable! Also, on Wednesday the dining room had been decked out in a Hollywood theme, with DVD cases adorning the tables, a film projected onto a screen and popcorn served instead of bread. Finally yesterday, after my burn tragedy, my friends and I decided to dine from the Asian kitchen which had featured foods from India, Pakistan, and Sri Lanka. My favorite part I think was the Chicken Curry Soup with Noodles. I could have eaten several bowls of that!


Espagnole Sauce

Tuesday Special Functions Kitchen: Leek and Pea Soup

Salad of Field Greens with Fried Oysters and Applewood-Smoked Bacon (my starter)

Roasted Chicken Thighs with Morel Mushrooms (my entree)

Poached Salmon with Warm Clam Vinaigrette

Three-Chocolate Hazelnut Tart (my dessert)

Wednesday Special Functions Kitchen: Popcorn and DVDs

Special Functions Menu
Salad of Carrot, Beet, Valencia Orange, and Goat Cheese

Cauliflower Ginger Soup, Georges Bank Scallop, Maitake Mushroom, Scallion

House-made Pumpkin Ravioli, Duck Confit, Summer and Delicata Squash, Sweet Potato, Bacon

Domestic Rack of Lamb, Rutabega Two Ways, Mustard Greens

Pumpkin Semi Freddo, Cranberry, Cinnamon Shortbread

Thursday Asian Menu

Chicken Curry Soup with Noodles (my soup)

Skewered Chicken (my appetizer)
Curried Shrimp with Shrimp and Vegetable Fritter, Vegetable Curry and Rice (my entree)

Rice Pudding (my dessert)


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