Home Sweet Home

From September, 2009 found a flat!!! I can’t believe it!!! Not only did I find a room for myself, but it’s only two blocks from Le Cordon Bleu!!!!! It’s technically a room, but it’s spacious for one person, and it has everything that you could ever want in a single room. I have my own […]

I Found a Job!!!

From September, 2009 I found a job. I found a job!!! Actually, it’s been an interesting process. I’m a foreigner here, and according to my student visa, I’m only allowed to work 20 hours per week. I have a pretty decent resume and I interview relatively well. I got my resume out there simply by […]

Orientation

From October, 2009 I have successfully made it through orientation!!! Knives!!! Uniforms!!! I’ve finally arrived!!! Orientation itself was pretty uneventful. I did, however, get a lecture on the proper uses of a fire blanket! For those of you who don’t know; if somebody is on fire, it’s best to promptly put them out! All kidding […]

Mayo!

From October, 2009 Sauce Mayonnaise, Sauce Tartare, and Sauce Marie Rose. Yes, we used raw egg yolks. Nope! Nobody died. I’m definitely going to have to look up the history of Sauce Marie Rose. Mayo, ketchup, Worcestershire sauce, Tabasco, and brandy??? Count me in! We made Salade italienne and Salade de pommes de terre et […]

Torture. Tourner.

From October, 2009 I hate turning vegetables. I’m not kidding. HATE! Today we made Légumes tournés et glacés (glazed and turned vegetables), Fonds d’artichauts cuits á blanc (artichoke bottoms cooked in a ‘blanc’), Concassé de tomates (cooked diced tomatoes), Duxelle séche classique (finely chopped mushrooms and shallots sautéed in butter) and focused on Présentation de […]

Hospital Food!

From October, 2009 Hallelujah! Stock day! We made the beginnings of Fond brun de veau (brown veal stock) and we made fond blanc de volaille: poulet poché (white chicken stock with poached chicken). We also got to make Riz nature! For those of you following along at home: that’s right! We made poached chicken and […]

Sauces. Sweet, Sweet Sauces.

From October, 2009 Today: Les roux – blac, blond, brun (white, sandy, and brown roux) Buerre manié (butter and flour paste) Sauce béchamel Sauce crème Sauce persillée (parsley sauce) Sauce velouté Sauce espagnole and for presentation: Blanquette de veau a l’ancienne et riz pilaf (traditional white veal stew and braised rice!) For the veal, we […]

Secret Ingredient

There is no secret ingredient. There’s just believing in cooking. -Chef Laurent

Roast Chicken

From October, 209 Poulet rôti et ses accompagnements : jus rôti, purée de pommes de terre, fleurets de broccoli, petits oignons glacés à brun. Roast chicken with all the trimmings! Mashed potatoes, broccoli, and caramelized baby onions. This will be our first assessment in a few weeks, so I’m sure I’ll have more to add […]

Pastry (cue ominous music…)

From October, 2009 Okay. This week was a little hectic for me (read: I’m totally and completely terrified of pastry). I’ve decided to combine this week into one pastry-filled entry. It went well! My pastries actually turned out well! Not perfectly, but I’ve got to admit that I was expecting complete chaos and failure. Tiny […]