Does anyone know where I can get a standalone hard drive for my brain? Holy crap! Yes, they say that the gray matter contained in the cranium is a sponge; however, it does come in various shapes, sizes and capacities to absorb. If I put my hands on either side of my head and squeeze, culinary terminology starts gushing out of my mouth.
Week one of Basics was an absolute blast!! There are only 6 of us: Shi, Ty, Angel, X, Tucson and me. Our instructor, Chef Macc, imparts his vast knowledge with enthusiasm, understanding and a self-deprecating humor that puts us plebes at ease and affords us the ability to ask questions with confidence and voice our opinions. He is the pectin that binds us. There is a comfortable cohesiveness between this intelligent and extremely intuitive group of individuals. We’re even considering adopting a team name ~ Captain Crunch and the Cereal Killers.
At the end of our first day, Chef was taking us through the kitchen pointing out familiar and unfamiliar pieces of equipment: bain marie, marmite, offset spat, rondeaux, chinois, tilting skillet, French knife, mandolin, pots, pans, spoons, ladles….Aggh!! I have to stop squeezing my head. Anyhoo, with good reason and foresight, he saved the best for last, handing out our knife kits. It’s like opening your favorite birthday present, turning it over and over, pulling it apart, putting it back together and giving it a name. In short, he would have lost us completely. Can you say “food geeks”?
Random thoughts by Heidi: Who in their right mind came up with the crazy idea to square up food products that are anything but square; then precisely and painstakingly cut them into shapes and sizes with names like brunoise, julienne, and battonet? Correct me if I’m wrong, but I’m pretty sure it was those guys from France. God love ‘em.
Speaking of the French; on day 3 I was in the HUB with our team taking a snack break and I got up from the table and said, “I’m off to ‘place’”. This is short for mise en place, which means everything in its place. Chef Rigollet, (yes, he’s French), stopped me in my tracks and politely said, “It’s mise en place. If you’re going to use the terminology, use it correctly.” The next morning, he brought me a detailed, handwritten outline. He said he gave it to me because he wants me to succeed. It resides in my knife kit and I will cherish it forever.
Culinary school is humbling. There is so much to learn. If you don’t pack a big ol’ bag of humility in said knife kit, you won’t make it. Case in point ~ the fundamentals of mise en place that should have taken up uber space in my private little spongeville went missing. On day 5, I got cocky. I completed my marinade and prepped my veg for the grill; then, I large diced my root vegetables, made the glaze and got them in the oven. I figured I could start my braised red cabbage and catch up dicing the onion and apple as my bacon rendered. NOT! I got behind and screwed it up. Reaching into my kit, I pulled out a handful of humility and admitted my error to our Captain. He listened intently, gave me some insightful advice on discipline and said, “Good learn.” “Yes, Chef!”
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