Culinary arts class update

[masteraznchefjr]

So today we started actually the hand on stuff in the kitchen. got my 2 sets of uniform, hat, jakcet, apron, towel.

Carved apple swans. peeled carrots and cut them in juliene.

pic of the day
I actually did this one at home

http://img.photobucket.com/albums/v709/ChefJonLin/DSC02668.jpg

 

[SizzlininIN]

How exciting masterchefjr!! We're very proud of you. So is this program through your school? I see your 16 so was wondering if it is a program that is part of high school or if your taking this as a seperate program outside of high school. Keep us posted and please continue to show your work. Again........VERY PROUD OF YOU!!

 

[masteraznchefjr]

yea its a school program. well actually a county program. like therse other stuff you can choose as classes such as auto tech, or IT classes, networking etc. criminal justice (like how to become a cop), dentistry. You can only take these if you have the time for them cause 1 of these = 2 of reg class. and a bus picks me up from my base school and sends me to an academy school, but i just drive there

 

[PA Baker]

That sounds like a great class and opportunity, masterchef--good for you! I love the swan, too!

 

[purrfectlydevine]

I'm impressed!

 

[pdswife]

Great!!! Cool!

 

[luvs]

good job! the apple looks very good.

 

[middie]

wow that's really cool !

 

[SizzlininIN]

Thats awesome your school provides that............your future significant other.......when your much older is going to sure appreciate your cooking skills. Not to mention how your family/friends are going to benefit too.

 

[mrsmac]

That swan is very impressive, I just wish I hadn't shown my 5 year old who now wants me to cut her apples like that!!

 

[jkath]

I'm so glad to see you back! We've missed you, and obviously you've been quite busy with school!
That swan is beautiful! I am so proud of you!
Please keep showing us your work!

(and I have a feeling you're going to ace this class!)

 

[callie]

Way to go! Class should be more fun now that you're doing "hands on" work...keep us updated!

 

[mudbug]

Very nice work, jr. I agree with jkath - an A for sure!

 

[masteraznchefjr]

Today i got put in the dishroom instead of entrees, which he told me i was gonna do yesterday.

Neways my team and i get the shortest week of dish room only tommrow and friday, then i switch stations.

Pictures of the kitchen

Where i worked the dish room

 

[callie]

Wow, chefjr - nice kitchen...wish mine was like that!

 

[kitchenelf]

How exciting - keep us up-to-date and let us know what you learn.

 

[masteraznchefjr]

well chef moved me to entree station

Chicken stock. i just added my scraps of onions in there after i diced the onion.

the knife i used.

 

[jkath]

This is just way too cool! I have a feeling some of us (ahem) are living vicariously through your schooling!

 

[masteraznchefjr]

well today i seared crab cakes in olive oil. pretty simple steps. burnt (too golden) or broke 35 dollars worth of crab cakes meaning 7 crab cakes then got the hang of it. pour oil in two pans wait til hot flatten crab cakes with hand to shape em, then throw em in the oil then flip when a golden brown. take pans to dish room repeat process. I was pretty consistent

too bad my dad took away my camera i would have lots of pictures

wut i learned today.
oil needs to be hot like really hot or else the crab cakes soak up the oil

oil can only be used once

quote of the day "you burn it i burn you twice"