Skip to main content

Day 15: 5/20/2019

Yesterday was pretty brief. Just a minor addition to the hours, but was helpful in preparation for my presentation at Express Fest. Annie, Nelson and I threw the cookies into the oven after balling them up and essentially waited for them to be done. In the mean time, we ate some of the sourdough cake that I had made the night before. It was short, so there isn't much to talk about. I suppose, I also spent the day writing my reflection paper as well and planned out my four course meal. Excited to nail that one home.

Time: 9:30 p.m.
Hours Today: 3:00 p.m. - 4:00 p.m.
Total Hours: 65:48

Comments

Post a Comment

Popular posts from this blog

Day 4: Sausage Bombs and Soup 5/3/2019

Today was not particularly pivotal moment in my senior project experience, but another step in the right direction all the same. I started the morning by preparing my soup. That entailed retrieving the prepared mirepoix of vegetables from yesterday, cubing beef and potatoes, and also grabbing the excess pork, vegetable stock and barley. I steamed the potatoes and glazed the beef with red wine. I boiled my stock, mirepoix and beef, while roasting the potatoes and cooking the barley separately. While this was all going on, I also needed to prepare for my sausage action station at lunch. I unpacked the vegetables and onions that I had prepared yesterday and sautéed them up, frequently stirring up the mixture with a pair of tongs. I then worked on a apple-cabbage-lemon coleslaw to go with the sausages.  This entailed a mild mixture of red and and green cabbage with diced apples, lemon zest, lemon juice, red onion and salt, all the while soaking the apples in lemon juice to prevent their ox
3 comments
Read more

Week 2

This week overall, was a successful experience except for the fact of my minor illness at the beginning that set me back slightly. For most of Tuesday, Wednesday and Thursday, I was having stomach cramps and some nausea, which finally calmed down once we hit Friday. This set back my capacity for efficiency slightly as I felt a bit slowed down, but nonetheless I was still able to complete all of the tasks handed to me. In terms of food, I continued to develop my mastery of soup as I made two or three different versions, the amount of which I cannot remember exactly. I also continued my adventures into the realms of flour and baking as well as different variations of roux. Working with Hannah gave me a perspective into the life of a baker which if i’ll be honest made me happy that my passions lie in cooking rather than yeast and ovens, not to diminish that field of work at all, I was just able to solidify my passion for cooking this way. Also, if I’m to continue being truthful working
1 comment
Read more

Day 2: Kitchen May 1, 2019

Today was another success in my mind. I showed up ten minutes early, ready to work and get right into the dish that I had begun to prep last night: pork tenderloin with a mustard rub. I roasted the pork on a mirepoix of vegetables and caramelized the onions that I had chopped last night. While that was roasting, Nate and I discussed another dish that I could prep for the lunch line, as there had been a minor miscommunication that was completely my fault, but it was no big deal. I decided to do a broccoli with brown garlic sauce. I honed my paring knife skills, chopping away at about forty heads of broccoli, all the while maintaining a watchful eye on my onions and pork. Once the pork hit a temperature of 140 degrees Fahrenheit, I took it out and took the juice and vegetables to make what I called a bootleg demi-glaze (highly reduced espagnole sauce). The version Nate assisted me in creating was made up of pork fat and vegetables. It all came together pretty quickly as I roasted some as
2 comments
Read more