You eat with your eyes first...

My first experiences in culinary school were very interesting. We had to take a week long course on sanitation which basically was just extreme boredom - learning about all the food borne illnesses, correct temperatures, how to properly clean everything… basically just your average boring day, by day. But what I have rapidly learned about culinary school in Texas is that there is no such thing as common sense in the kitchen. Especially with my group of very eclectic classmates. We were given quizzes daily, and told to read the Serve Safe book and know it intimately. As I enjoy being a student – I did as I was asked by my teacher. However, I’ve quickly learned that this is not the case with my classmates. It is a very interesting and diverse group of people, with ages ranging from 19-55, and many races. 


After getting through the brutal Sanitation class, the next set of classes was on sauces. Here is a story that occurred early in my sauce class: 


We had a pop quiz today which really is heavily sarcastic on the "pop" part since our chef TOLD us yesterday we would have one and EXACTLY what would be on the test. We get in this morning, answer our FIVE questions and the chef reads the answers. Naturally you would think that everyone in the class would get 100 percent, not the case. Now with the exception of the two guys who missed yesterday and didn't know about the test and the one guy in class who can barely speak English - this was completely ridiculous. Our chef then asks one woman in class to recite the 5-mother saucer. Now, we have gone OVER AND OVER this for the past week. She cannot name two. Meanwhile the chef is telling her the page number the sauces are one, and she still cannot understand the question. Finally the chef has to resort to writing the sauces on the board in order for her to understand. This is a daily occurrence in our class, as people just simply cannot use common sense. However, it is an exercise in my patience level which I think is a good thing. 
This is just one experience I have had within culinary school. And it continues daily.

On a side note, we are currently in plate presentation which I find pretty fascinating. I've never really thought about using molds, pastry bags, squirt bottles (for sauce) and garnishes. Now whenever I'm even cooking at home, I find myself paying attention to the little things. Presentation is extremely important, after all - they always say "you eat with your eyes first". 

The above is mashed potatoes, chicken stuffed with spinach and ricotta, sauteed asparagus and carrots. 

Above is a mango and beet (layered) salad, with sauteed spinach and goat cheese, with a cilantro oil.

Above is sauteed chicken thigh and drumstick, with stacked potato crepes, sauteed spinach (organic) and a cream sauce. 

Above is a traditional bread pudding with a cream anglais and raspberry coulis. 

Above is a chocolate souffle with creme anglais and strawberries.

Above is sauteed mahi mahi, with yellow lentils, sauteed carrots, zucchini, and asparagus with cilantro oil and balsamic reduction.

Above is vanilla creme brule with strawberries.

Above is: Beef Bourgouine with pearl onions, carrots and Chive and Leek Mashed Potatoes.

Above: Close up of Beef Bourgouine.

Above: Chive and Leek Mashed Potatoes. (They were delicious)

Above: Mango salad terrine with Cucumbers and Grapefruit and Orange Supremes with Cilantro Oil.

Above: Fresh Organic Spinach Linguine, Sauteed Chicken, Corn and Bell Pepper Sauce.

Above: Sauteed Salmon, Leek and Potato Ragout with Sundried Tomato and Shallot Compound Butter and Caviar.

Above: Sauteed Salmon with Lemon Dill Sauce, Asparagus and Potatoes Ann.