The last couple of weeks have been a whirlwind. Deanna and I went to Seattle a couple of weekends ago, which put me a little behind in my class. I was pretty far ahead of most people, so it wasn’t that big of a deal, but it did knock me out of the first place position in the class rankings. Thankfully, I’ve worked my way … Continue reading Soups, Seasonings, & Pan Frying
I can’t believe it has only been a week since I last posted about my progress. The past week consisted of a focus on eggs and wrapped up with learning how to properly make stocks and broths (yep, there is a difference). After wrapping up techniques for vegetables, I moved on to learn more about eggs. Eggs are fascinating as an ingredient. Not only can … Continue reading Eggs & Stocks
This week, I have cooked and eaten the rainbow. I’ve learned about steaming, boiling, and roasting. I’ve learned how to maintain the color of vegetables while cooking them (it’s not as complicated as you would think) and I’ve learned how to dress the finished dish.The problem… I may have ruined plain vegetables for myself. There is a world of flavor to be had in properly … Continue reading Cooking the Rainbow
My first week taking the Professional Cook course at Rouxbe was fantastic. I spent the first part of the week getting oriented and learning a few fundamentals such as food safety, and knife work. For instance, did you know rice can have a pathogen on it that is killed during cooking, but who’s spores can survive and regenerate if left in the danger zone for … Continue reading First Week with Rouxbe
It isn’t often I get a recipe via email that makes me immediately stop and think I need to cook that as soon as possible. That was the case when I saw an email titled “Best eaten alone without pants on”, and showing a gorgeous picture of Kimchi and Spam Fried Rice, topped with a fried egg. I had everything on hand, excluding the Spam, so I … Continue reading Kimchi & Spam Fried Rice
This is a blast from the past posts from December of 2014. I was absolutely obsessed with making a great Macaron and after multiple attempts managed something I thought was pretty darn good. I’m a strange person. When something defeats me, I want to try even harder to make it work, if only to prove to myself that I can accomplish anything. Macarons have definitely … Continue reading Macaron Obsession
Tuesday is a big day for me. I will be officially starting Culinary School with Rouxbe.com. They are an online school with certification programs which are aimed at working professionals. It seems they do the training for the Marriott hotels, Whole Foods, and a few other large hospitality companies. I’m certainly not bad in the kitchen, but I want to take my “home cook” status and push myself … Continue reading Starting Rouxbe’s Pro Cook Course
