Check out our New blog!
I know we have been inactive for a while, but it’s because we’ve started officially blogging for Johnson and Wales! We will move some of these posts over there and continue our blogging at blogs.jwu.edu
Check us out!
Bethany - Different types of service dishes.
SWINE AND WINE EVENT AT SOBEWFF 2012: JW COOKS UP A PIGGIE WITH A BLACK AND WHITE RUB…blood pig orange tacos!!
(via bee-sharpe)
Source: worldredeye.com
Richie: Academics
So today I started Academics and I am done with my freshman set of labs. I had Survey of College Mathematics, it wasn’t too bad and class got let out kinda early. I can already tell I’m gonna miss labs though.
Days 1 & 2 of Principals of Beverage Service: Bethany
On day one of Beverage Service with Chef Payraudeau we learned about the history, components, and brewing of beer. I enjoyed learning about beer and its varied history as well as all of the different types. One day, i’d like to try Mead, a beer made from honey. In class we tasted some lighter beers, like Coors Light, and some darker Sam Adams varieties. The raspberry lager from Sam Adams was by far my favorite.
Today, we learned about coffee in lecture but were able to attend a presentation on Port Wine! Port comes from Portugal and is classically sweet and rich. We tried three different varieties while learning about their differences and complementary food pairings. After lunch service and the presentation we tasted different blends of coffee using the French Presses, and I must say I’m growing to like coffee! Some samples were far too dark and earthy for me, though I did enjoy the lighter African Blend. The taste and quality of a cup of coffee depends heavily on the coarseness of the grind and the quality and temperature of your water. Tonight I have to study up on the history and specific facts we learned in class, as we have a quiz in class each day.
Meat Cutting: Bethany
These were taken on the days that we fabricated a whole suckling pig, and made Sweet Italian Sausage.
The second picture is the ground pork being pushed through the extruder and into the cow intestines. We then twisted the sausage into individual links and cut them so they could be frozen and packaged.
Meat Cutting: Bethany
The day we learned about and fabricated Lamb!
Lamb before and after.
Day 1 & 2 of Meat Cutting: Bethany
Out of all the classes I would get to take this year, this is one that I had been most excited about. I know next to nothing about meat and the specifics of cutting and breaking down an animal, so the oppertunity to learn about it is something I want to take advantage of. The only thing I dreaded though was the temperature of the lab, around 45 degrees F. So, pretty darn cold. Luckily I picked up a long sleeved white shirt to wear under my coat, but by the end of the day Im still super cold!
On the first day of Meat Cutting with Chef Hensley we broke down chickens and learned how to tress them as well. I did much better at breaking down the chickens this time around then I had previously done in Fundamentals and I am much more confident in my skills now. With a little practice to build up speed I should do well on that part of the final! I also tressed a Capon, which is a rooster that has been castrated in order to increase the size of its breasts. Tressing is the act of tieing together a fouls legs and tail in order to make its size uniform for better cooking.
The second day of Meat Cutting dealt with Beef, so we learned about the primal cuts of beef and even practiced finding those cuts and removing them from the bones of the cow. Chef had a 70 lb rear leg of beef which had the bottom round, eye round, sirloin, and top round, as well as some massive bones and joints! Im going to have to memorize the specifications for the primal cuts of meat annd know the sub primal cuts as well for the final, so I’ll have a lot of studying to do. So far I find it very interesting to see where the steaks and cuts of meat we eat actually come from.
Traditional European Cuisine Day 1: Richie
First off let my apologize for the lack of blogging, I had to drop my last lab due to family stuff, but I’m back and in a new lab. I have this class with Chef Barber and he is an amazing teacher, not only does he relay the information to you, he is hilarious and very personable with the student. Which is the way I plan on teaching if I ever get to join the ranks of Johnson and Wales’ Professors. The main objectives for this class are braising and stewing. Today I braised a tough piece of eye round and made it tender, I did this by doing a quick sear on the outside, then braising it in mierpoix, beef stock and demi glace, afterwards it was served with caramelized onions, and a sauce made by reducing the braising liquid and flavoring, but I can’t give away my secrets on that. Overall I am very excited for this class and I can’t wait to learn more about it.
Fundamentals Wrap Up: Bethany
Coming back from two weeks at break and launching straight into day eight and nine of Fundamentals was a bit of a shock, but I think I handled it well! Over the break I practiced my knife kits and cooked a few recipes I had been thinking about for my final exam.
Some people had their finals on Monday, day eight, while me and five other students had theirs on day nine. Day eight was a bit of a slow day for me, as I dealt solely with the Au Gratin Potatoes. And by dealt with the Au Gratin Potatoes, I mean that I alone prepped and prepared the dish as two of our group members were taking the final. After that I worked the dish pit for a good hour before service, which is not exactly exciting but still has to be done by someone. Service was great though and it was probably my favorite meal of the course.
Day nine (today) was a little bit quicker for me, as I had my final and our menu was a bit complicated. I didn’t do as well as I had hoped on my final, lets just say I really need to practice my knife cuts. Ill get more practice in other classes, and I plan on attending some knife skills sessions. All in all I learned so much from Chef La Castra and Fundamentals and I cant wait to take more labs and apply the skills I’ve learned.
Tomorrow starts day 1 of Meat Cutting!
