![Picture](/uploads/1/6/4/6/16460548/5264897.jpg)
Week: 1 Cuisine of the British Isles
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Demo:
- Butchering (Beef)
Summary: The first day of class was a combination of old and new experiences. The old was in the sense that we are building on the basic skills and techniques that we have learned in previous classes. The new was in that we were moving into more specific and detailed areas of the classical cuisine techniques. Chef Seth makes the classroom atmosphere very comfortable so that the nerves quickly go away and I am able to rely on my training to complete my tasks. The British Isles was our first area of concentration, and it is a good area to bridge the new (American) and old world cuisines. We prepared Roast Beef and Yorkshire Pudding with Mustard and Horseradish sauces and a Brown gravy, served with Glazed Shallots, a classic English dish that is easy to prepare and covers almost all of the basic fundamental techniques. The beef came out great!! It was very tender and was served at the correct temperature. Chef Seth gave us a suggestion on how to server the beef (sliced thinly) and not cut with the grain in slabs. Also served were a Fennel and Red Onion salad with a Tarragon Dressing, which was very refreshing, a Cheese and Herb bread, Langoustine Soufflé, and Strawberry Shortbread. The Souffles are one of the dishes that I have no experience with and I continued to ask Chef for guidance so that I would have a successful dish. All of the dishes were prepared well and got us off to a great start this quarter.
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Demo:
- Butchering (Beef)
Summary: The first day of class was a combination of old and new experiences. The old was in the sense that we are building on the basic skills and techniques that we have learned in previous classes. The new was in that we were moving into more specific and detailed areas of the classical cuisine techniques. Chef Seth makes the classroom atmosphere very comfortable so that the nerves quickly go away and I am able to rely on my training to complete my tasks. The British Isles was our first area of concentration, and it is a good area to bridge the new (American) and old world cuisines. We prepared Roast Beef and Yorkshire Pudding with Mustard and Horseradish sauces and a Brown gravy, served with Glazed Shallots, a classic English dish that is easy to prepare and covers almost all of the basic fundamental techniques. The beef came out great!! It was very tender and was served at the correct temperature. Chef Seth gave us a suggestion on how to server the beef (sliced thinly) and not cut with the grain in slabs. Also served were a Fennel and Red Onion salad with a Tarragon Dressing, which was very refreshing, a Cheese and Herb bread, Langoustine Soufflé, and Strawberry Shortbread. The Souffles are one of the dishes that I have no experience with and I continued to ask Chef for guidance so that I would have a successful dish. All of the dishes were prepared well and got us off to a great start this quarter.