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Saturday, May 28, 2011

Reflect, and Learn

I've reached a point in my learning now where I am able to look back and realize really how far I have come. As I chatted with Chef Mike today I mentioned my first week. I'll never forget my first day and cutting crouton's his first words to me were "Croutons are meant to be bite size, look at the size of your nail and compare it" I must admit I was so afraid at this point seeing as I didn't know much about cooking, just a few things. Now as I prep thing's I have a reminder in my head that says "Julia, this is not an all day project" I must say my knife skills have improved greatly from where I started. In February, I didn't even know my basic cuts. I knew what a dice was but was not to good at actually dicing anything. I'm just amazed at how far I have come in learning in this period of time. I really enjoy being in a kitchen :) Yet, today I also realized I am easily frustrated when I can't do something right. Yes, people make mistakes but it bothers me to a point of aggravation that I couldn't get it right the first time. This is one thing I really need to work on; Not letting things bother me as much as I let them. Also to add, I really enjoy prepping Asparagus as crazy as that sounds. One day I hope to have a truckload dumped in front of me and have to prep it. With that being said recently I came to realization I need to get an idea for what the hotel industry is like; It's a whole different aspect of the culinary field. I think having the opportunity to give it a whirl for a short period of time is really what I need to get me going. I have heard so many stories about what it's like and having to cook i.e. risotto for 3,000 people. As freighting as that sounds I think it'll be a great learning experience. Before December, I'm planning on spending some time doing an Estage at the Marriott in Orlando. I don't believe I am ready to go quite yet I still have some learning to do before I go but the time will come soon. "Always count EVERYTHING when prepping for a banquet" -chef mike. That quote is a perfect example, I tend to count and add an -ish behind the number, yes that will have to change and become exact.  To conclude this blog, Today I was able to cut into my first Halibut, I must say it was a little nerve racking yet at the same time exciting seeing as I have never had this opportunity. 

1st Halibut

Wednesday, May 25, 2011

St. James Winery Demo

After a long day out in the vineyards, at St. James

Make Shift Travel Kitchen with cardboard flooring









Thursday, May 19, 2011

Kodak Moments

Overlook Farm in the City

Saturday Night Dinner Service
(Guest Chef Series)
I can now make breakfast sausage :) Yummm.
(Pink uniform)

Tuesday, May 17, 2011

HELLLOOOO Halibut!


 I must say seeing this for the first time was quite the learning experience... Chef asks for me to retrieve the halibut. Yet I have never seen them before. I go into the walk in and run out screaming... Then after a few deep breaths I get the halibut. I had the oppourtunity to see this broken down. I can't explain how much I have been learning. Once again, I love my job. 
hello halibut

Wednesday, May 4, 2011

Strawberry Yogurt Bavarian Torte :)


Under the guidance of Pastry Chef Anne :) Tuesdays I go in to Overlook farm and have the opportunity to learn some baking and pastry arts :) She asked me to find a recipe for a dessert I would be interested in making and this was it! Recipe was in the CIA Baking and Pastry Arts book.
Base, 1-2-3 Cookie Dough

Spread with Jam

1 Layer of White Cake (Pieced together since it was a trial run)

Brushed on a little greatness

Layer of yogurt creme mix and start of strawberry layer

Strawberry Layer

After Everything being layered and allowed it to chill for gelatin to set

Frosted to perfection :)

Finished Product: Garnish/ Vanilla, Lemon Creme sauce and Chocolate dipped strawberry :)

Light and Spring Dessert :)