culinary arts

comeing to the end of the year

edmaley — Tue, 30 Nov 2010 16:08:32 +0000

well all that i can think about in lab is what my end product will be or what i will need to work with and how i can get it done. as of right now i think i just need to focus on a starch and veggie. i have the ideas but its all about presentation, and if they make senses with the existing dish. i hope that with today’s lab i will be able to throw allot of ideas down on the plate and hope for the best. also plan on asking for as many ideas that i can come up with for trout, before today’s lab.

well i think i missed a day

edmaley — Tue, 02 Nov 2010 01:24:27 +0000

well im sorry that i missed a day in blogging, I’m just caught up in my book work. well i have to say that i have been really enjoying lab lately, because its moving very fast. its also very neat seeing things from different instructors. one thing that impressed me was the brown butter sauce we made for are fish fillet. i didn’t have alot of hope for that but in the end i loved it, just wish that i took out the blood vain, i will make sure i do that tomorrow in lab. well what else…… i thought that fish was going to be a pain in the butt but, it wasn’t that bad at all. very easy to work with which makes it nice to work with.

day five

edmaley — Thu, 30 Sep 2010 17:05:49 +0000

well i LOVE the cutting test it was great. i knew going into it that i was going to do well because its hands on and then when i received the list of cuts that i had to do i was thinking to my self o this will be great. i loved every part to it i had a good time doing it every time chef called out the time i just smiled because i knew that i would be right on time and it was great. the only thing that i wish i could have done differently was my tourne, they were OK but after doing my second one i think i found a good way to do them so i hope that i can get another chance to re try because between those and maybe my rondels i thought i did spot on and this will help me build but for my dish that i have to prepair in oct. i will work hard until then.

fourth day

edmaley — Wed, 22 Sep 2010 18:16:50 +0000

well i am very upset with my self and my quiz grades, the reason why i am upset with my self is because i know the info and it just happens when i sit down in front of a quiz i loose all of my knowledge because of my test anxiety. i feel that i will never be on the top of my grades because of it but on the other side i never really struggle with the hands on or cooking in the lab. one thing that i found funny was when i use to work at carmines i made gnocchis i skipped over the fork so i would cut the prep time in half, i think that i could make 50 portions at one time at carmines by the time that it would take me to make 5 portions with the fork. is it wrong to make them with out a fork? o-well i will just go back to work and try to speed up my production with the fork. well i all so found my new case to be very help full because it makes walking more natural and its just easy to get out and put away knifes in the end.

third day

edmaley — Wed, 15 Sep 2010 18:22:00 +0000

well now that lab has now become very hands on now, i feel that the only thing that worries me is my quiz’s. i am extremely hands on and its hard for me to do book work or to do well on quiz’s. i am still working on my cut names but if you were to show me what you want i could do it its just the names i get some of them back words that’s all but that all comes in times for me. one thing that i would like to do more is reductions i always herd about them but i never really understood what it did but ill have to ask in class some time. another think that i have to work on is conversions but i might pick up a chef calculator so it wold make it quick and simple. that all for now just have to sit tight and wait for next week.

second day in lab

edmaley — Fri, 10 Sep 2010 00:11:30 +0000

well i now know potatoes.!!! well i feel like i did OK in breaking down the potatoes i feel that i was a little slow with my toune but still working on them. i now realize that i need to work with white pepper more often because it was very strong and I’ve never really worked with it. i now know that its a light thing when used. well i was impressed with my over all performance and am excited for next class.

start of something new

edmaley — Wed, 01 Sep 2010 21:25:23 +0000

well with just moving into collage and seeing all the different people and all the different ways of life i was pulled out of my old ways very fast. i mean i had a everyday thing up go to high school be out at 150 then be ready for work at 4 then close and get out around 10pm. now my days are spreed out and i am no longer a line cook i am at the bottom all over again and i was worried about my skills in the kitchen, because i was not in any culinary schooling that i would be really far behind. well after the last couple of day i now realized that I’m not behind at all and that i need to work on my cuts and making sure that a 1/4 inch is a 1/4 inch but it comes with time so i will leave it at that for now.

Hello world!

edmaley — Wed, 01 Sep 2010 15:32:34 +0000

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