I can't believe the 6 months is already over...courses completed: Advanced Garde Manger, Advanced Baking and Pastry, Meat and Seafood Fabrication and International Cuisine just to name a few. I look back over what I have learned and am overwhelmed as I know that as my palate has developed and I've come to understand some of the basic principles of French cooking, I have also come to understand that cooking is not something that can be mastered in 6 months. Not even close. I do however, have a great foundation, the foundation started with a passion and now is enhanced with a basic skill set that I picked up at school. What I do with it from this point on is up to me...
Our last class, International, has probably been my favorite. Each day we study a different region of the world and cook the foods indigenous to that culture. The unfortunate thing is that we only have 1 day to study entire regions like Southeast Asia, which alone contain various countries: Thailand, Vietnam and Singapore just to name a few.
Today was Japan day and I made naganegi no soba. It was a cold soba salad with a sauce of mirin, soy, dashi and yuzu. It was garnished with diakon, leeks and wasabi that I made into the shape of a leaf.
The amount of food we made today was incredible. We made tempura vegetables, miso soup, pork paillard with green beans, agadashi dofu...We presented it as if we were in a restaurant. The chef would call an order and we were responsible for filling that order. It was fun and different from the usual class day.
Other great days were the Indian, Spanish and Greek. I feel like I've gained a pound or two from this class alone! But only two more days. Tomorrow is our Chinese buffet and then Thursday we have our final. It's been a wild ride and I am so glad that I decided to go to Culinary school. Even if I don't end up working in food, I have a skill I will use for the rest of my life.