CU234: Classical European Cuisine (E1)
Week: 3
Recipes:
(CENTRAL ITALY)
Tagliatelle al Peperoncino: Red Pepper Tagliatelle
Melanzane Involtino: Eggplant Roll
Tomato Bruschetta
Roasted Garlic Aioli
Pollo alla Toscana: Chicken Sautéed with Mushrooms
Basic Polenta
Asparagi al Parmigiano-Reggiano: Asparagus with Parmigiano-Reggiano
Tiramisu
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Summary: This week we covered Central Italy. We had some of the same challenges as the previous week. Time management was not monitored well. I tried to check in with my team to make sure that we were on task. I was a bit difficult with all of the distractions that we had within the team. I learned that it is necessary to reintroduce a sense of urgency throughout preparation. Some of the team had an issue with some of the recipes due to not going over them prior to coming to class. Chef Seth reminded us that it is an absolute must that we read through the recipes prior to coming to class so that we do not waste time trying to read them step by step while in the middle of preparing the dishes. I was not happy with the polenta. The recipe was for a basic mix, so there was no flavor to it.
Week: 3
Recipes:
(CENTRAL ITALY)
Tagliatelle al Peperoncino: Red Pepper Tagliatelle
Melanzane Involtino: Eggplant Roll
Tomato Bruschetta
Roasted Garlic Aioli
Pollo alla Toscana: Chicken Sautéed with Mushrooms
Basic Polenta
Asparagi al Parmigiano-Reggiano: Asparagus with Parmigiano-Reggiano
Tiramisu
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Summary: This week we covered Central Italy. We had some of the same challenges as the previous week. Time management was not monitored well. I tried to check in with my team to make sure that we were on task. I was a bit difficult with all of the distractions that we had within the team. I learned that it is necessary to reintroduce a sense of urgency throughout preparation. Some of the team had an issue with some of the recipes due to not going over them prior to coming to class. Chef Seth reminded us that it is an absolute must that we read through the recipes prior to coming to class so that we do not waste time trying to read them step by step while in the middle of preparing the dishes. I was not happy with the polenta. The recipe was for a basic mix, so there was no flavor to it.