It seems like we've had tests and more tests, culminating in the test to end all tests: our Level 1 Comprehensive and Practical. In fact, it won’t actually put any sort of end to the tests. We started Level 2 today and have our first test next Tuesday. No rest for the weary!
After salads, potatoes and fish we had a tasty shellfish unit. We got to make mussels, scallops and OMG LOBSTER. It was amazing and wonderful, my favorite foods but oh sooooo rich. Butter in eeeeeverything. The French just do not mess around.
I made the stupidest mistake ever on our unit 14 test. I didn’t even read the first question! I just *assumed* what was being asked, and responded accordingly. Instead of identifying the three types of mollusks that we had studied, I blithely recorded the three shellfish categories. Chef generously gave me 2 points credit anyway. I sure wouldn’t have. Instead of improving my score from the previous test I managed to get my worst score yet. My only consolation was that for whatever reason, no one in the class did particularly well on that test.
We wrapped up Level 1 with poultry & game birds, beef, pork, and lamb. We cooked the traditional “Duck à l’Orange” two ways: a full roasted bird as a joint effort, and individual breasts and legs on our own. Personally, I prefer a more savory and less sweet preparation, but I was glad to learn how to do a proper job with this dish when too many recipes just call for orange marmalade.
Beef day was rough. We cooked filet mignon medallions AND grilled a massive NY strip. Needless to say, I didn’t manage to eat it all for lunch. I have to admit, even though I didn’t mind having filet mignon for lunch, it wasn’t a terribly exciting preparation.
Pork was more interesting, with an Asian-inspired marinade and something of a sweet & sour sauce that I might actually make again. I was skeptical of the other pork recipe that we made, but it turned out pretty ok as well. The sauce was described as a “charcutiere” sauce, because it had mustard and diced cornichons in it. Sounded strange, but tasted pretty good on the gianormous pork chop. I think I managed to eat about half of it for lunch.
Our last day before the Big Exam Day was lamb. We marinated and roasted a whole leg and BOY was it ever tasty! No mint jelly needed here, instead we enjoyed it with the most amazing jus that really brought out the natural deliciousness of the lamb. We also made lamb chops with the same ratatouille that we had made back in the early days with Chef Marc. He’s from Nice, so had very strong opinions about how to make a PROPER ratatouille. Seriously, one of the best things about this school is how amazing the chefs are. The fact that we get to learn from chefs who started their apprenticeships in France when they were 15 working under the likes of Paul Bocuse and Alain Ducasse, is just more than I could have ever hoped for.
Finally, we prepared a lamb stew using techniques I’ve never even considered. Of course, we started with butchering the meat and cutting our perfect stew pieces. Then we browned the meat, removed it, and sautéed the mirepoix. When we returned the meat to the pan, we “singer” with flour, added some tomato paste, and covered it all with liquid. Not so far off my regular method… until the meat was finished. Then we reserved the meat AGAIN, strained the sauce, and reduced it to concentrated levels of deliciousness. The vegetables, instead of being incorporated into the cooking process with the meat, were prepared completely separately: we tournéed carrots, turnips, and potatoes into cocotte. The potatoes were prepared à l’anglaise (basically just boiled) as were the peas and haricots vert, pearl onions were prepared glacer à brun (nicely carmelized), and the carrots and turnips were glacer à blond (a very light glaze). When everything was ready, we placed the meat in the dish, “napped” the sauce over, then very precisely placed the vegetables. The most effort and the most complicated stew I’ve ever made.
More tests. I would have done ok on our last unit exam, except I messed up the primal/subprimal beef cuts identification. The diagram in our book is a bit awkward, which isn’t really an excuse considering the mistake I made. Somehow, I confused the short loin and the flank. Right section of cow, but messing up the top and bottom of the cow is pretty unforgivable. It was yet another stupid mistake that could have been avoided if I’d slow down and think.
I managed to pull my head out and redeem myself on the final. We began the day prepping for our practical. We were assigned stations in alphabetical order (to make it easier on our Chef). We were allowed to set up our knives and utensils, bowls, buckets, water, sanitation, and mis en place the produce we’d have to use. We were NOT allowed to peel or prep anything.
At 9am sharp, we went into the demo classroom for our written exams. We had one comprehensive exam covering every unit since the beginning of time, as well as our ServSafe certification exam. I’m please to report that I nailed both without breaking a sweat, and for once, did NOT make any stupid mistakes.
Our first practical was taillage. We had to peel an onion, emincer one half, then ciseler the other half. We had to peel and ciseler a whole shallot (which would later be used in our cooking practical). We had to peel a whole carrot, then julienne the entire thing into perfectly uniform 7cm x 1mm x 1mm matchsticks. Then for the turnip, we had to peel and jardiniere into perfectly uniform 5cm x .5cm x .5cm sticks. All in 20 minutes. When I practiced this at home, my best time was 30 minutes. I realized I was going to have to move faster, and likely sacrifice accuracy for speed.
After 20 minutes, we were kicked out of the room while Chef graded us. Then we went back in one at a time to receive our evaluation from the Chef. We weren’t just graded on our cuts, but also on organizational skills, sanitation and safety, and material management (how much of the product we wasted). I had settled for a drop in precision in favor of speed, and had enough time to peel my potato for the tournage (chef said it was ok to use remaining time to prep for the next test).
Back in the kitchen for part two of knife skills, we had a generous 30 minutes for tournage. This time we “only” had to turn one artichoke and one potato. I went for the artichoke first, and did a pretty decent job of turning it into a little artichoke bowl ready for poaching dans á blanc. The potato had to be cut into 8 pieces, then each piece turned into evenly sized, 7-sided footballs. I finished again in record time, and was able to fine tune my tournage to where I was pretty satisfied with the results.
After knife skills, we broke for lunch. Between time spent on written exams and time spent waiting for results on the practical, we were sitting more than I have at any point since leaving Google. It was weird to re-acquaint myself with the chair. Not so sure I’m a fan anymore.
Our cooking practical was pretty easy to execute, but difficult to get perfect. We had to take the artichoke that we had turned, and poach it in a white solution with a tender, perfectly seasoned result with no oxidation. While doing that, we had to prepare a “tomato fondu”. The tomato fondu has nothing to do with cheese but is instead a simple tomato sauce with shallot, garlic, and some herbs. The tomatoes have to be peeled and de-seeded. The sauce has to cook enough to completely break down the tomatoes, and be finished within our allotted 30 minutes. While the sauce cooks, it’s covered with a parchment cartouche to keep in heat while allowing a measured level of evaporation. And of course, it has to be seasoned in the end, which means predicting precisely how much salt will earn a nod from the chef.
Same drill after the cooking practical, where we were all sent out of the room and called back for our evaluations. This time we also received our overall level assessment on Technical and Professional skills. I was devastated to learn that I was marked down on the Professional side for an inexcusable transgression. It seems that while trying to set the best possible example for the rest of the students, in spite of showing up every day to help guide the rotation for sous chef, in spite of spending 2 ½ hours before the final tutoring the guy who nearly failed the previous exam, I was setting a particularly BAD example during the Chef’s demos. My ADD had snuck up and bit me in the ass in spite of my best efforts to perform as a model student. Every day, while Chef was trying to show the class new techniques and recipes, I was the last to arrive at his station and frequently walked away to check on whatever I had cooking. I was disrespecting the chef, and instigating other students to do the same. And I had no idea I was even doing it. I’m glad I was marked down, because I learned a very valuable lesson. Level 2 is a new opportunity to refine and perfect what we’ve learned as we tackle new and different things. And pastry. Hmmmm.
...and, that’s a wrap!
After salads, potatoes and fish we had a tasty shellfish unit. We got to make mussels, scallops and OMG LOBSTER. It was amazing and wonderful, my favorite foods but oh sooooo rich. Butter in eeeeeverything. The French just do not mess around.
I made the stupidest mistake ever on our unit 14 test. I didn’t even read the first question! I just *assumed* what was being asked, and responded accordingly. Instead of identifying the three types of mollusks that we had studied, I blithely recorded the three shellfish categories. Chef generously gave me 2 points credit anyway. I sure wouldn’t have. Instead of improving my score from the previous test I managed to get my worst score yet. My only consolation was that for whatever reason, no one in the class did particularly well on that test.
We wrapped up Level 1 with poultry & game birds, beef, pork, and lamb. We cooked the traditional “Duck à l’Orange” two ways: a full roasted bird as a joint effort, and individual breasts and legs on our own. Personally, I prefer a more savory and less sweet preparation, but I was glad to learn how to do a proper job with this dish when too many recipes just call for orange marmalade.
Beef day was rough. We cooked filet mignon medallions AND grilled a massive NY strip. Needless to say, I didn’t manage to eat it all for lunch. I have to admit, even though I didn’t mind having filet mignon for lunch, it wasn’t a terribly exciting preparation.
Pork was more interesting, with an Asian-inspired marinade and something of a sweet & sour sauce that I might actually make again. I was skeptical of the other pork recipe that we made, but it turned out pretty ok as well. The sauce was described as a “charcutiere” sauce, because it had mustard and diced cornichons in it. Sounded strange, but tasted pretty good on the gianormous pork chop. I think I managed to eat about half of it for lunch.
Our last day before the Big Exam Day was lamb. We marinated and roasted a whole leg and BOY was it ever tasty! No mint jelly needed here, instead we enjoyed it with the most amazing jus that really brought out the natural deliciousness of the lamb. We also made lamb chops with the same ratatouille that we had made back in the early days with Chef Marc. He’s from Nice, so had very strong opinions about how to make a PROPER ratatouille. Seriously, one of the best things about this school is how amazing the chefs are. The fact that we get to learn from chefs who started their apprenticeships in France when they were 15 working under the likes of Paul Bocuse and Alain Ducasse, is just more than I could have ever hoped for.
Finally, we prepared a lamb stew using techniques I’ve never even considered. Of course, we started with butchering the meat and cutting our perfect stew pieces. Then we browned the meat, removed it, and sautéed the mirepoix. When we returned the meat to the pan, we “singer” with flour, added some tomato paste, and covered it all with liquid. Not so far off my regular method… until the meat was finished. Then we reserved the meat AGAIN, strained the sauce, and reduced it to concentrated levels of deliciousness. The vegetables, instead of being incorporated into the cooking process with the meat, were prepared completely separately: we tournéed carrots, turnips, and potatoes into cocotte. The potatoes were prepared à l’anglaise (basically just boiled) as were the peas and haricots vert, pearl onions were prepared glacer à brun (nicely carmelized), and the carrots and turnips were glacer à blond (a very light glaze). When everything was ready, we placed the meat in the dish, “napped” the sauce over, then very precisely placed the vegetables. The most effort and the most complicated stew I’ve ever made.
More tests. I would have done ok on our last unit exam, except I messed up the primal/subprimal beef cuts identification. The diagram in our book is a bit awkward, which isn’t really an excuse considering the mistake I made. Somehow, I confused the short loin and the flank. Right section of cow, but messing up the top and bottom of the cow is pretty unforgivable. It was yet another stupid mistake that could have been avoided if I’d slow down and think.
I managed to pull my head out and redeem myself on the final. We began the day prepping for our practical. We were assigned stations in alphabetical order (to make it easier on our Chef). We were allowed to set up our knives and utensils, bowls, buckets, water, sanitation, and mis en place the produce we’d have to use. We were NOT allowed to peel or prep anything.
At 9am sharp, we went into the demo classroom for our written exams. We had one comprehensive exam covering every unit since the beginning of time, as well as our ServSafe certification exam. I’m please to report that I nailed both without breaking a sweat, and for once, did NOT make any stupid mistakes.
Our first practical was taillage. We had to peel an onion, emincer one half, then ciseler the other half. We had to peel and ciseler a whole shallot (which would later be used in our cooking practical). We had to peel a whole carrot, then julienne the entire thing into perfectly uniform 7cm x 1mm x 1mm matchsticks. Then for the turnip, we had to peel and jardiniere into perfectly uniform 5cm x .5cm x .5cm sticks. All in 20 minutes. When I practiced this at home, my best time was 30 minutes. I realized I was going to have to move faster, and likely sacrifice accuracy for speed.
After 20 minutes, we were kicked out of the room while Chef graded us. Then we went back in one at a time to receive our evaluation from the Chef. We weren’t just graded on our cuts, but also on organizational skills, sanitation and safety, and material management (how much of the product we wasted). I had settled for a drop in precision in favor of speed, and had enough time to peel my potato for the tournage (chef said it was ok to use remaining time to prep for the next test).
Back in the kitchen for part two of knife skills, we had a generous 30 minutes for tournage. This time we “only” had to turn one artichoke and one potato. I went for the artichoke first, and did a pretty decent job of turning it into a little artichoke bowl ready for poaching dans á blanc. The potato had to be cut into 8 pieces, then each piece turned into evenly sized, 7-sided footballs. I finished again in record time, and was able to fine tune my tournage to where I was pretty satisfied with the results.
After knife skills, we broke for lunch. Between time spent on written exams and time spent waiting for results on the practical, we were sitting more than I have at any point since leaving Google. It was weird to re-acquaint myself with the chair. Not so sure I’m a fan anymore.
Our cooking practical was pretty easy to execute, but difficult to get perfect. We had to take the artichoke that we had turned, and poach it in a white solution with a tender, perfectly seasoned result with no oxidation. While doing that, we had to prepare a “tomato fondu”. The tomato fondu has nothing to do with cheese but is instead a simple tomato sauce with shallot, garlic, and some herbs. The tomatoes have to be peeled and de-seeded. The sauce has to cook enough to completely break down the tomatoes, and be finished within our allotted 30 minutes. While the sauce cooks, it’s covered with a parchment cartouche to keep in heat while allowing a measured level of evaporation. And of course, it has to be seasoned in the end, which means predicting precisely how much salt will earn a nod from the chef.
Same drill after the cooking practical, where we were all sent out of the room and called back for our evaluations. This time we also received our overall level assessment on Technical and Professional skills. I was devastated to learn that I was marked down on the Professional side for an inexcusable transgression. It seems that while trying to set the best possible example for the rest of the students, in spite of showing up every day to help guide the rotation for sous chef, in spite of spending 2 ½ hours before the final tutoring the guy who nearly failed the previous exam, I was setting a particularly BAD example during the Chef’s demos. My ADD had snuck up and bit me in the ass in spite of my best efforts to perform as a model student. Every day, while Chef was trying to show the class new techniques and recipes, I was the last to arrive at his station and frequently walked away to check on whatever I had cooking. I was disrespecting the chef, and instigating other students to do the same. And I had no idea I was even doing it. I’m glad I was marked down, because I learned a very valuable lesson. Level 2 is a new opportunity to refine and perfect what we’ve learned as we tackle new and different things. And pastry. Hmmmm.
...and, that’s a wrap!