I wish I would have started this blog at the very beginning of my culinary classes. But, never thought of it until now.. so, here we go. The first block of classes was Culinary Foundations I, Environmental Science and Safety and Sanitation (required classes by OCA, short for Orlando Culinary Academy). Foundations I was the basics and pretty much all we did is watch the Chef do demos and practice knife cuts at least once or twice a week. Little did I know you could cut vegetables in so many ways!!! 6 1/2 hours of class four nights a week for 6 weeks. Pretty tiring...
Then came Foundations II - started off the first night making four mother sauces, then continuing with small sauces... made hollandaise, mayonnaise, aioli, consumme, shrimp bisque, corn & potato chowder, leek & potato soup, vegetable dishes, potato dishes, homemade pasta!trussing poultry, fabricate a flat fish, made pork and chicken dishes and much much more....
Again, wish I would have blogged it all to read! Now it is foundations III.
Day 1 - Intro to class, chef's demo on trussing pork/meat fabrication, making stocks for the week.
Day 2 - what a crazy day! Made beef stew, cocotte potatoes, braised red cabbage, roast of pork with sage and apples and barley pilaf! And, we were timed - 1 1/2 hours to do it all.... what a night!!
Day 3 - Made fish fumet, salmon mousseline, gravlax (cured salmon) and fried leftover fish and made home made tarter sauce... YUM!
Day 4 - OK, so this class is intense, harder that the first two, as it should be. Tonight we made Fillets of Snapper Meuiere (that's short for fried fillets with a butter sauce, seasoned well), En Papillote (flounder cooked in parchment paper with Salmon Mouseline, lemons and herbs, with a side of Sauce Choron, Risotto alla Parmigiana and glazed root vegetables.
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