Skills three has been the best class since school has started. It has also been the most difficult class. Any idea or notion I had of this school is represented in this class. We are basically cooking everything that we went over in Skills one and two, but now we have to create at least 20 portions of all production in the same amount of time, with added sauces, soups and veggies. It is also fun to finally work together with a team because it is more representative of a restaurant setting. Last week Chef kicked our butt by pushing us to work faster, harder and cleaner than we ever have. I talked with one of my classmates last week, Big Rob, and he said that the previous year of culinary school at a different school was never this busy or difficult. This class finally dips into how the CIA is different than other schools. I am having the time of my life.
Here in Napa, life is treating Korina and I very well. We are truly blessed by our good God with each and every bill paid, good night's rest and every bite that goes into our bellies. It has been such an amazing first semester that I would not trade it for the world.
I was asked a lot over break how my first set of classes went, but it was difficult to say because I change classes every three weeks. I will try to summarize some of my favorite moments here at the CIA so far...
-The time that the butter exploded! Murphy and I still joke about it, but it was pretty scary. Let's just say that every time I move some butter across the stove, that is the first thing I think of.
-Chef Tucker in Meat ID and Fab quoting Talledega Nights more often than we were and making fun of cats and how silly dinosaur arms are.
-The time in Skills one when Chef Tod asked me what I had put into my dish that made it taste so different than all the other students. My response: “It's called passion chef.”
-When Murph and Alex decided that it would be funny to put their toques together in interpersonal communications to make one giant toque attaching them by the head. These are the professionals of the future.
These are only some of the memories that I have created so far and I cannot wait for more to come.
Next on my list of important topics to discuss is my externship. I am meeting with the career services advisor on Thursday to discuss my resume and cover letter. I also want to talk to her about tips regarding applying at certain places. I have decided that I am going to stay in the area and hit up one of the numerous restaurants in the area with a Michelin star. So far some of my options include the French Laundry, etoile, Terra, Redd, Auberge du Soleil, Ad Hoc, Solage and Bottega. Google the names and you will find some more info on each other them. All of them except Michael Chiarello's Bottega have a Michelin Star. Anyways, I am hopefully going to put some letters in the mail here within the next two weeks and we will see where God takes those.
I thank you for following along with my journey into the things I am most passionate about. I hope the good Lord continues to bless you as this new year begins. Happy Eating!
Daily Bite: Contrary to popular belief, putting oil in your pasta water while it is boiling is counterproductive. The oil does not mix with the water and will only coat the outside of the noodle causing the noodles to be oily and not absorb the sauce as much. Next time you make pasta, put on at least one gallon of water on for every pound of pasta you are making. Salt the water until the water tastes slightly salty, boil your pasta, do not rinse when it is done and add the hot sauce to the hot pasta. If you rinse your pasta, the starches on the outside of the pasta will wash away, causing the sauce to not adhere to the outside of the noodle as well.
