No cuts today... Mostly learned about making brown and white stock from bones. Watched a video about Jose Andres. He is on the forefront of the Molecular Gastronomy style of cooking in America. He trained under Ferran Adria at El Bulli, a famous Restaurant in Spain. I'll post a youtube video for your enjoyment. I found it quite facinating.
While we watched the video Chef Knaup was cooking up our cuts from prior classes and using the stock that he made in yesterdays class to make different reductions of the stock then he added it to the potatoes, celery and zucchini. He also made a mayonaise for the julienne cuts of carrots, celery and zucchini to make slaw. Then we had to "suffer" through the process of tasting everything that the Chef made. It was all very yummy and I wish I could have had more than just a small taste of everything lol.
Sanitation class was fun. We got to go to the other classes and do a sanitations inspection on them. Walked around with our little sheet of paper to mark off specifics. We went off in groups of 4s and let me tell you, these newbies are brutal in their judgements lol... They were marking against people for not having a thermometer in their pocket even though they were only cooking rice, carrots and green beans. But it's amazing how people don't pay attention to what they are doing like, double dipping, scratching or running their hand across their face or rearranging their hair while they are cooking... And the teacher the other day was taking about Chefs sweating into the food instead of taking the time to wipe themselves off. Sanitations class is serious gross out awareness. Blegh. It just makes me think twice about eating out.
Well that's my blip for my BFFs today.
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