Today was our first day of production in Soups, Stocks, and Sauces. My group of three focused on making a Vegetable Soup, Asti Style as well as a White Veal Stock or Fond Blanc de Veau in our fancy French lingo. I mostly worked on the soup, and I must say it tasted really good once it was done, even with the small taste I got. I had to render a piece of pork fat, which took forever it seemed, but then once I finally managed to get enough fat out of it, I cooked my veggies in it, then added stock, and eventually cooked potatoes and beans. Cooked pasta will be added to each serving so it doesn't swell up and get mushy. It's nice to focus on the simplicity and the basics that are required in creating more complex dishes later in the scheme of things. You must walk before you can run. Here are some photos from class today as well as some appetizing photos from the dining room for today's lunch (from the Special Events class and the Asian class).
Vegetable Soup, Asti Style