A few facts about the culinary labs: So each lab is a 9 day segment and five 9 day segments make up a trimester. There are two options for labs: you can choose morning labs from 7am to 1pm or PM labs from 1pm to 8pm. I chose morning labs.
I was so overwhelming the night before my first lab because, my chef posted the syllabus and recipes at 10pm when we have class in the morning. I went to the library to print everything out, only to find out that the library is closed. This sends me into a completely irrational panic attack. I finally print some of the papers and finish ironing my uniform.
I even ironed the one of the dumbest things I've ever seen into my uniform: The Chef's T. I don't know about you but I have never heard of this until I came here. I think it's stupid because it's a crease and it's so random. One kid I talked to had a theory on how it came about. He said that some kid didn't know to iron his uniform and came to class with the T. Then when the chef saw him and said "I want everyone to iron their uniform like that." Thus the Chef's T was born. I believe that.
See, it looks so stupid.
All sparkly and new, ready for my first day of labs. I feel like I had that young chef glow in this picture.
|Knife Cuts. So many French words!|
|Chef showing uushow to carve meat.|
|Roast pork and beef resting. My classmates made this.|
|My group made these beef kebobs. The marinade was pretty wonderful: orange zest, orange juice, balsamic vinegar, salt and pepper, and minced fresh garlic and parsley. Delicious!|
|Getting rreadyfor family meal.|
|My classmates at work.|
|Once the oil is cool enough to touch. Pop the garlic cloves out of their peels and strain the oil. What you will have iisthe most heavenly garlic butter and garlic oil. We tossed some fried potatoes in the mashed garlic cloves and it was AMAZING!|
|Roasted New Potatoes|
|Grilled Pork Chops and a Pork Loin.|
|All the food laid out for family meal.|
|The finished beef kebobs my group made.|
|My plate. It's like Thanksgiving everyday!|
|Family Meal. One of my favorite parts. I love sitting down with everyone and tasting what everyone made. We are like a little family. It's funny how different we are all different but one thing unites us: our love of culinary.|