This class was different from the ones past. We mostly made the dishes banquet style as a team. We would be assigned a team to work with then a recipe to knock out in a certain amount of time.
For the most part it was rather enjoyable learning about the different cultures, spices and thier cooking techniques.
Chef Herman has a wealth of knowledge and I was extremely fortunate to have been able to learn from her. She makes her own blend of Garam Masala that is out of this world and it smells just Heavenly it puts "The Best" curries out there to shame.
I hate to admit it but there are people that go to Le Cordon Bleu who will get a barely passing grade and will be allowed to graduate. In working with these people I fear for the general populace that walks through the door of their place of business. Some people just don't learn, have bad cooking and sanitary habits and deserve to be shot for some of the things they have subjected us to try while in school. But when all is said and done, reality will kick in at some point and time and it'll be time for them to get the picture and move on to something that they are better suited for.
Taste, taste, taste your food while you are cooking. There is nothing worse than a bland, improperly executed dish. Nobody is perfect and even Chefs can make a bad dish just by missing a crucial step.
Salt is gold. It brings out the flavors of EVERYTHING even the sweet stuff. But remember, it's easier to add more salt than to try and take it away. One of my favorite quotes is from Somewhere In Time where Christopher Plummer says to Jane Seymour "Excess within control..." If you think it has enough salt then add just a pinch more and you're good to go.
What have I learned in Culinary School? Move with a purpose, transcend boundries, use your creativity, Humility and TAAT TAAT TAAT!!! (Taste Analyze Adjust Taste)
Humility is a virtue that should be at the top of everyones list of character qualities. For without it we lose the ability to learn all that we can. If you think that you know everything and that it's your way or the hiway then you are only cheating yourself of all the fabulous things out there that are brought to the table by those with minds creative enough to "Bring it On"! So if you're thinking of signing up to be on the tv show Chopped reassess your Humility levels because there is Always someone Better, Brighter and more Creative than you are and you need to keep learning in order to keep up and stay In the Game.
I want to thank ALL of my Chef instructors at Le Cordon Bleu Chef Knaup, Chef De la Cruz, Chef Frerichs, Chef Mah, Chef Carpenter and saving the best for last Chef Herman for all that I have learned in the short amount of time they've allowed for this course. It has been quite the bus ride and only the strong survived. We started out with 33 people in our class and on the last day there were only 17. There are 14 in the photo because 3 had to move to different shifts.
Le Cordon Bleu is my Family. My classmates are my brothers and sisters. I love you all and Thank you for the Memories. I miss you all so much already.
As my beautiful cousin Lua would say... We're Making Memories. We made great Food, great Friends and lasting Memories. Now go out and Make some Money!!! WOOT B Shift Class November 4th Graduates Class of 2011, WE ROCKED THE WHOLE FREAKING CAMPUS!!!
That's my blip for my BFFs today.
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