This past week has been very...well Great. Cuisine is shaping up to be something better than it was in the beginning first weeks. The pace of the kitchen is heating up, moving faster and more of challenge to get the dishes to the chef on time. It is exciting and just fun.
Tuesday's class we presented two dishes. This is the first time I was not on time to present, but then again, no one in my class presented their dishes on time. The first dish was Pommes Gaufrettes - lattice potatoes. I got these to the chef on time. He loved them, saying they were good color and good seasoning. Then on to the real dish - rack of lamb with a parsley crust, ratatouille and anna potatoes. I was a little late in serving, but received a high mark. He said the lamb was cooked perfectly and the ratatouille was right on mark. The anna potatoes could use a little more salt, but overall a great dish. YEAH. I was happy with the result and I devoured the plate after the evaluating.
Wednesday class was even better. We had a different chef, again, like every other day this week. Again, two dishes were prepared and served to the chef, but I was late in serving just like everyone else. The first dish was grilled chicken with a warm salad. Chef said it was done just great. The amount was perfect, the bacon was crispy, the dressing was perfect, not too caked on. He loved it, perfect portion size. Then it was time for the main course, chicken saute chasseur and rice pilaff. He said that he could not have cooked a more perfect chicken. He loved my dish. I was so happy. He also remarked that I had impeccable bench work - meaning, I kept a clean work space. I was a happy girl.
For the next three days, in patisserie we have been busy with chocolate. It has been so fun! We have been molding, making fillings and playing. I have turned out so many little chocolates, I wish ya'll were here so I could feed ya'll. Today, though, was the best day. My teacher/chef, Karen, is just really cool. After doing some molding and after lunch, she took me to superior patisserie so I could watch the students doing chocolate show pieces. It was so cool - one day I will do that. I love working with chocolate, but I get it all over me. A minor problem. Today was great and the other two days of working with chocolate.
After class today, I also got to go intermediate cuisine, to just watch. Chef Karen introduced me to the chef who teaches cuisine. I got to go in and just watch. I asked the chef questions and soaked up everything I could. It was so cool. I am glad that I am taking these two courses. It will be worth my wait. I just have to stick it out for a few more weeks in basic. Atleast I know what is in store for me in the future...sometimes you have to do things you don't like in life to get to the good things in life...this is one of my things I don't like doing in order to get to the good part in life. When life hands you lemons, make lemonade.
Saturday, October 28, 2006
Monday, October 23, 2006
I can't figure out how to upload pictures onto my blog. Sorry. I am still going to work on it, maybe soon it will happen.
I have been in classes for two weeks in cuisine and three weeks for patisserie. In this time, I have learned some and done lots and woken up extremely early. I think it takes a good two weeks for things to fall into place. For the first two weeks in both cuisine and patisserie it was as if I was stupid when I walked into the kitchens. Cake baking, cookie baking, baking tarts, baking bread, sauteing, cutting and what not was just hard to do. It was as if when I stepped into the kitchen I went stupid. My mind went blank and I could not think. After the past two weeks, I have finally gotten into a groove and found my place in the kitchen, both kitchens. It is great. I am beginning to like cuisine more.
Today was the first day that we had to present our food and it got tasted. We made two different products: Octopus salad and Calf's Liver with two sides. The first was to be presented at 12:30 and the latter at 1:00. It went swimmingly. There were no hiccups and I got good marks. The teacher took my salad plate to show to the class. I was happy with my presentation, but I did not taste the food. Octopus was not fresh, frozen...and just not my cup of tea. It was sauted and plated with a mix green salad with an olive dressing. The second presentation was pan fried calf's liver, bacon on top, buttered spinach and fried onion rings. I loved the onion rings!
In demo today, I got to help the chef. I helped with the prep work - cutting, mincing and whatever else he needed help with. It was a slow lecture, not much for me to do, but that was okay with me, since it was so early. When the demo was over, we get to try the food. I did try the liver. It was chewy and very different texture...not liking it so much. I did try it though. Charles, this is for you....I tried it, I don't like it. But I know how to make it for you, if you want it.
In every class you have those type of people who just bug the hell out of you and others who are just over-achievers. I have both of those type of people in my class. Hopefully the bugging part will go away soon. I eaves dropped during our evaluation, and I got better scores than them. Is that wrong to do? I don't care. Things are going smoothly right now. Things will be picking up soon. The heat and adrenaline will begin to pick up soon, just like a real kitchen. Hmmm...
I have been in classes for two weeks in cuisine and three weeks for patisserie. In this time, I have learned some and done lots and woken up extremely early. I think it takes a good two weeks for things to fall into place. For the first two weeks in both cuisine and patisserie it was as if I was stupid when I walked into the kitchens. Cake baking, cookie baking, baking tarts, baking bread, sauteing, cutting and what not was just hard to do. It was as if when I stepped into the kitchen I went stupid. My mind went blank and I could not think. After the past two weeks, I have finally gotten into a groove and found my place in the kitchen, both kitchens. It is great. I am beginning to like cuisine more.
Today was the first day that we had to present our food and it got tasted. We made two different products: Octopus salad and Calf's Liver with two sides. The first was to be presented at 12:30 and the latter at 1:00. It went swimmingly. There were no hiccups and I got good marks. The teacher took my salad plate to show to the class. I was happy with my presentation, but I did not taste the food. Octopus was not fresh, frozen...and just not my cup of tea. It was sauted and plated with a mix green salad with an olive dressing. The second presentation was pan fried calf's liver, bacon on top, buttered spinach and fried onion rings. I loved the onion rings!
In demo today, I got to help the chef. I helped with the prep work - cutting, mincing and whatever else he needed help with. It was a slow lecture, not much for me to do, but that was okay with me, since it was so early. When the demo was over, we get to try the food. I did try the liver. It was chewy and very different texture...not liking it so much. I did try it though. Charles, this is for you....I tried it, I don't like it. But I know how to make it for you, if you want it.
In every class you have those type of people who just bug the hell out of you and others who are just over-achievers. I have both of those type of people in my class. Hopefully the bugging part will go away soon. I eaves dropped during our evaluation, and I got better scores than them. Is that wrong to do? I don't care. Things are going smoothly right now. Things will be picking up soon. The heat and adrenaline will begin to pick up soon, just like a real kitchen. Hmmm...
Thursday, October 19, 2006
I now know why chefs and cooks turn out to be alcoholics and drug users. Sad to say, but it's true. Working in the cuisine and patisserie kitchens are completely different, yet same in the sense. I'll try to explain it as well as I can. You put in hard and long hours. There is drama and sometimes angry chefs growling at you. At times, it is enough to make you drink. However, these chefs are not that bad, just hearing the horror stories from the industry from students and chefs...it's nuts.
The cuisine kitchen is fast paced, exhilarating, hot, and lots of get up and go. The chefs are helpful, but critique you and your work space non-stop. It is a good habit to get into, keeping a spotless work space. The chefs in the cuisine kitchen are more hard core and all about getting things done at a face pace. I can understand their reasoning, but some students are not able to keep up the pace in the kitchen, some have never been in a kitchen, much less know how to cut something correctly. Sometimes they treat you like you are stupid, well the non-english speaking students (i.e. the Asian students....what a surprise when they got to me! Ha).
The cuisine kitchen is three kitchens rolled into one, kitchens 12, 13 and 14. Every week we alternate to a different kitchen for three days. Each day we have a different chef. Each chef is different, some more hard core than others. I have only seen one female chef in cuisine. Everyone is in competition with another, trying to get done first and impress the chef. I don't like it.
In cuisine and patisserie, we have yet to present our dishes, after two weeks. We show the chef our food, but they haven't really tried any of it. Serving times will begin next week and tasting will too. Crap! That will make me nervous. But I will not let it get to me. I will go at my own speed. The other weird thing is that we have not been able to taste their products to see if what we make is the real thing. We have no lines to go by - problem? I think so.
Now, the patisserie kitchen is way better than cuisine. The actual kitchen and the chefs are different. The kitchen is just one kitchen in the space. It is so nice. There is a joining kitchen through the sculley (dish room), but we never see those students. The atmosphere of the kitchen is slow paced, easy going, people are friendly and want to help each other. It is so nice! The patisserie chefs are nice. They are there to help you. They critique you, but it's different than the cuisine chefs. They actually notice you. I can't really describe it, just take my word for it. I really like patisserie.
There is one thing that I do love about culinary school - I DON'T HAVE TO DO THE DISHES! There is someone here to do all the dishes for me, except I do have to wash my own equipment, the stuff I own. I don't mind that, I think I can handle those. It is nice to have people do the dishes...it's like in the real world.
Mrs. Strauss, I made bread today...I braided the bread, in three strands and also in four strands. I thought of you while doing it...soon we have to make food!
Cory McEwen, if you read this, I also thought of you today. Your mother told me that you were perfecting bread baking this past summer and you were good at it. I think you would have liked today's class and also the next couple of days. I am learning all these recipes. When I get home, I will give them to you.
The cuisine kitchen is fast paced, exhilarating, hot, and lots of get up and go. The chefs are helpful, but critique you and your work space non-stop. It is a good habit to get into, keeping a spotless work space. The chefs in the cuisine kitchen are more hard core and all about getting things done at a face pace. I can understand their reasoning, but some students are not able to keep up the pace in the kitchen, some have never been in a kitchen, much less know how to cut something correctly. Sometimes they treat you like you are stupid, well the non-english speaking students (i.e. the Asian students....what a surprise when they got to me! Ha).
The cuisine kitchen is three kitchens rolled into one, kitchens 12, 13 and 14. Every week we alternate to a different kitchen for three days. Each day we have a different chef. Each chef is different, some more hard core than others. I have only seen one female chef in cuisine. Everyone is in competition with another, trying to get done first and impress the chef. I don't like it.
In cuisine and patisserie, we have yet to present our dishes, after two weeks. We show the chef our food, but they haven't really tried any of it. Serving times will begin next week and tasting will too. Crap! That will make me nervous. But I will not let it get to me. I will go at my own speed. The other weird thing is that we have not been able to taste their products to see if what we make is the real thing. We have no lines to go by - problem? I think so.
Now, the patisserie kitchen is way better than cuisine. The actual kitchen and the chefs are different. The kitchen is just one kitchen in the space. It is so nice. There is a joining kitchen through the sculley (dish room), but we never see those students. The atmosphere of the kitchen is slow paced, easy going, people are friendly and want to help each other. It is so nice! The patisserie chefs are nice. They are there to help you. They critique you, but it's different than the cuisine chefs. They actually notice you. I can't really describe it, just take my word for it. I really like patisserie.
There is one thing that I do love about culinary school - I DON'T HAVE TO DO THE DISHES! There is someone here to do all the dishes for me, except I do have to wash my own equipment, the stuff I own. I don't mind that, I think I can handle those. It is nice to have people do the dishes...it's like in the real world.
Mrs. Strauss, I made bread today...I braided the bread, in three strands and also in four strands. I thought of you while doing it...soon we have to make food!
Cory McEwen, if you read this, I also thought of you today. Your mother told me that you were perfecting bread baking this past summer and you were good at it. I think you would have liked today's class and also the next couple of days. I am learning all these recipes. When I get home, I will give them to you.
Tuesday, October 17, 2006
Hey everyone! I just found out how to read all the comments posted by people...sorry it took me so long. Thanks for all the good wishes and what not. It helps. Since the last time we talked, well since I wrote, things have been better with a hint of bad. I have almost finished the second week of cuisine and it is ok. I haven't done anything too terrible...yet. We made tarts on Monday and today a pizza. Tomorrow we make puff pastry (the flaky layers of pastry), yumm! I think I am going to hang in there with this stuff, after all I know I can do it!
Patisserie is going well also. We have made so many cakes and tarts in there. It is crazy. My room is overflowing with food, mostly sweets. I think I have been getting good marks for my products...impressing the chefs a little, with my precision in cutting (both in cuisine and patisserie) and just now having fun. I am taking my time and trying to be a little more careful. I think this helps with my nervous.
On Thursday's, I have to stay until 5 to do another course, about hygiene and safety. It is a complete bore...since I have had this pounded into my head since the beginning of college. But we had our first test last Thursday, so I am anxiously awaiting the test results...I will let you know how I did, soon.
After six days of working in hot kitchens, it can be a little taxing on you, so I basically just sleep when I get home, after a little dinner and some tv, depending on the night. Daddy just sent my computer, so now I will be able to watch DVD's and hopefully use the computer from my room, instead of paying $2 where I am staying or staying after class to use the campus's computer's.
Life is going pretty well. Sunday is my day of rest. I sleep in late, then wake up to go grocery shopping and clean my room and of course do laundry. It is a pretty simple routine, but it seems to be going well. There hasn't been any real mess-ups in the kitchens yet, knock on wood, but I think I'm gonna like it here.
On a sadder note, I found out yesterday that a good friend of mine was in a car accident and died from the injuries he received. Joseph Elliot Haskins died on October 1, 2006. He had such a passion for food and life and would have been even greater if given the chance. I am glad that I got to meet him and learn a little something about his passion from him.
Life must go on and that is what I am trying to do here. I admit it is a little hard to go into a kitchen and not think about him, but I use that and push forward. He would have wanted people to live and do what they were passionate about. It makes you stop and think about your own life and ask yourself, "Am I doing what I really want to be doing?", "Am I happy"....the answers for me is all one hundred percent "YES". I hope you are too.
Cheers from down under - Laura
Patisserie is going well also. We have made so many cakes and tarts in there. It is crazy. My room is overflowing with food, mostly sweets. I think I have been getting good marks for my products...impressing the chefs a little, with my precision in cutting (both in cuisine and patisserie) and just now having fun. I am taking my time and trying to be a little more careful. I think this helps with my nervous.
On Thursday's, I have to stay until 5 to do another course, about hygiene and safety. It is a complete bore...since I have had this pounded into my head since the beginning of college. But we had our first test last Thursday, so I am anxiously awaiting the test results...I will let you know how I did, soon.
After six days of working in hot kitchens, it can be a little taxing on you, so I basically just sleep when I get home, after a little dinner and some tv, depending on the night. Daddy just sent my computer, so now I will be able to watch DVD's and hopefully use the computer from my room, instead of paying $2 where I am staying or staying after class to use the campus's computer's.
Life is going pretty well. Sunday is my day of rest. I sleep in late, then wake up to go grocery shopping and clean my room and of course do laundry. It is a pretty simple routine, but it seems to be going well. There hasn't been any real mess-ups in the kitchens yet, knock on wood, but I think I'm gonna like it here.
On a sadder note, I found out yesterday that a good friend of mine was in a car accident and died from the injuries he received. Joseph Elliot Haskins died on October 1, 2006. He had such a passion for food and life and would have been even greater if given the chance. I am glad that I got to meet him and learn a little something about his passion from him.
Life must go on and that is what I am trying to do here. I admit it is a little hard to go into a kitchen and not think about him, but I use that and push forward. He would have wanted people to live and do what they were passionate about. It makes you stop and think about your own life and ask yourself, "Am I doing what I really want to be doing?", "Am I happy"....the answers for me is all one hundred percent "YES". I hope you are too.
Cheers from down under - Laura
Tuesday, October 10, 2006
Thus end the first three days in basic cuisine. It had it's ups and downs, but I got through it. In today's lesson we prepared 7 different vegetables in a matter of 3 hours. It was interesting. I was such a spazz in the kitchen. I've blown this whole thing out of proportion. I've made it bigger than it should be. I should be taking my time and learning the things i've known, just never really paid attention to. I was supposed to make an eggplant and tomato stew, but I burnt it. After that I just felt horrible. I could not shake it. I went on with the other things, but it was not my finest hour.
I think I am just trying too hard. I want it too bad and I am pushing myself to be better and do better. Maybe cuisine is not where I should be...maybe patisserie...maybe not, i've had some hiccups in there as well. I'm blaming all this on the first week jitters of being at school and all that jazz. Hopefully my entries from now on will be better and more up beat. Let's just all hope that I can't screw up anymore than I have already.
I'm thinking tomorrow is going to be better. fingers crossed!
I think I am just trying too hard. I want it too bad and I am pushing myself to be better and do better. Maybe cuisine is not where I should be...maybe patisserie...maybe not, i've had some hiccups in there as well. I'm blaming all this on the first week jitters of being at school and all that jazz. Hopefully my entries from now on will be better and more up beat. Let's just all hope that I can't screw up anymore than I have already.
I'm thinking tomorrow is going to be better. fingers crossed!
Monday, October 09, 2006
Happy Birthday Bea! Another year older, another year wiser...atleast that is how the saying goes.
October 9th marks the first day of basic cuisine. I was up by 6:30 and went to school. Class began at 7:30. I thought I had everything with me: my coat, pants, hat, etc...but I forgot my buttons. Stupid! However, I was saved by a girl who gave me her extra buttons. Thank you! It saved me. Then class began by 7:30. Dressed in our uniform, about 40 of us gathered in kitchen 15, the demo kitchen. Here we watch chef go over what we are to do for today's lesson. First we had to go over all the procedures of safety and cleaning - pretty borning, something I have already done, with basic patisserie. Oh well, you can never hear it enough.
Then at 10:30 my day actually begun. We got to go to the kitchens to begin our lessons. It was all about knife work today. I tried to go slow, to take my time, to not rush through anything and not be the first one done. I wasn't. I was the second. A guy beat me. We worked on knife cuts, julienne (match stick), paysanne (shapes), brunoise (small dice) and so on. We also had to make a concassee (chopped up tomato), garlic done in three ways and herbs. It was kinda boring, but I got to work on my knife skills, always a good thing.
Class was over by 2, when class ends. I went to change and begin my walk home. On my way I decided to treat myself to ice cream and look around the shops in the shopping center. Then home to go to sleep for an hour or so, so I can watch Grey's Anatomy tonight. So sad I know...but I've gotten into the show now. So sleep in the afternoon still allows me to wake up tomorrow not so sleepy. The things we do.
I think that my fears of not being able to do both cuisine and patisserie are now layed down to rest. I know I will be able to do them both. It will be hard, I just have to sleep and do alot of washing. Two uniforms for six days. But I can do it. I am determined. So now on to some dinner and Grey's Anatomy...then repeating my cycle of my new life. Talk to ya'll soon.
October 9th marks the first day of basic cuisine. I was up by 6:30 and went to school. Class began at 7:30. I thought I had everything with me: my coat, pants, hat, etc...but I forgot my buttons. Stupid! However, I was saved by a girl who gave me her extra buttons. Thank you! It saved me. Then class began by 7:30. Dressed in our uniform, about 40 of us gathered in kitchen 15, the demo kitchen. Here we watch chef go over what we are to do for today's lesson. First we had to go over all the procedures of safety and cleaning - pretty borning, something I have already done, with basic patisserie. Oh well, you can never hear it enough.
Then at 10:30 my day actually begun. We got to go to the kitchens to begin our lessons. It was all about knife work today. I tried to go slow, to take my time, to not rush through anything and not be the first one done. I wasn't. I was the second. A guy beat me. We worked on knife cuts, julienne (match stick), paysanne (shapes), brunoise (small dice) and so on. We also had to make a concassee (chopped up tomato), garlic done in three ways and herbs. It was kinda boring, but I got to work on my knife skills, always a good thing.
Class was over by 2, when class ends. I went to change and begin my walk home. On my way I decided to treat myself to ice cream and look around the shops in the shopping center. Then home to go to sleep for an hour or so, so I can watch Grey's Anatomy tonight. So sad I know...but I've gotten into the show now. So sleep in the afternoon still allows me to wake up tomorrow not so sleepy. The things we do.
I think that my fears of not being able to do both cuisine and patisserie are now layed down to rest. I know I will be able to do them both. It will be hard, I just have to sleep and do alot of washing. Two uniforms for six days. But I can do it. I am determined. So now on to some dinner and Grey's Anatomy...then repeating my cycle of my new life. Talk to ya'll soon.
Thursday, October 05, 2006
I am so sorry for my absence lately, but school is well school. Let me try to catch ya'll up on my life without boring you.
October 3 2006 was the first time I stepped on campus at Le Cordon Bleu. It was...well an experience. It was nothing what I thought it would be. It was not neat, white and tidy with bleu trim or anything like that. Le Cordon Bleu is a sub school within a school - Northern Sydney Institute of Tafe, Ryde Campus. It is windows and cement, how classy! But the school has it's own building, but most of the kitchens are in the other building, block A.
I spent most of the afternoon in orientation. I was lectured to about visa requirements and making sure to change my address if I should move. Then we broke for lunch, provided by from Le Cordon Bleu (LCB). It was nice. Then pictures for our campus ID's and then a quick tour. It was pretty boring. However, I meet a guy from the States, Tom, from Colorado...and we chatted during the tour, so it made the time pass faster. Then we were free.
I hooked up with two other people and took a bus into the city with them. We had to find the store that had our uniforms and knife kits. It was a long ride, a long day. We got to the city and had to walk numerous blocks to the store. Finally, fitted with our uniforms, only two each and our knife kits, weighing a lot, we left to find food. We hung out and ate and just talked. It was nice to meet people who shared an interest like I do.
Finally, I got a bus to come back to my place. It was now about 7 at night. It was a long day, but a good day. The walk to school only takes me about 15 to 20 minutes, so that will be my exercise for the day. Plus I have to carry so much with me, there and back...it's going to be interesting.
My schedule is as follows: Thursday, Friday and Saturday I have basic patisserie at 8 in the morning. It lasts until 2:30 and on Thursday I have to stay until 5, because of a theory class. The theory class is just a talk about what is correct in the kitchen, the basic procedures to be safe - food and the chefs/students. It is a good class, but I have already done this about a thousand times. I exaggerate, but you get the point. Monday, Tuesday and Wednesday I have basic cuisine, from 7:30 in the morning to 2. Sunday now really means the day of rest! This is going to be intersting.
I have been talking to some other students. They have told me stories about other students who have tried to do what I am doing, combining the cuisine and patisserie, and they just can't do it, they quit. GREAT! I wonder if I will be able to pull this off. I sure hope so.
Ok, so school. My first day was Thursday. I got to school on time, changed and was ready. However, I forgot my apron. This would normally mean I would not be able to participate in the day's lesson, but being the first day, they were nice. If you forget a piece of your uniform, you will not be allowed to come into the kitchen. You will have to miss that day and take an absence. My uniform is: black and white checkered pants, a chef's jacket with the LCB emblem on it, a white skull cap with the LCB emblem on it, a blue kerchief, a name tag, LCB apron, black non-slip shoes and your knife kit. It's a lot of stuff.
The first day of class was to be easy. We were making scones. I've made these before...so it was going to be easy, right!?! WRONG! I screwed them up. I put Cream of Tartar, not baking powder in them. So they did not rise. Great, great first impression Laura. The chef, he just laughed. But he was nice about it. He is Danish. A very nice guy. I was ahead of class in finishing and he noticed that. He asked me to help him out during the class. But at the end of the day, I have to mess up my lesson. Stupid. Oh well. I am going to say it was only the nerves of the first day of class. I hope that is right. I will prove myself next week.
The second day, we had a new chef. This chef was sweet, a woman from Switzerland. Each day in patisserie we will have a new chef. I felt more at ease with her. We made scones again and cookies. Again, I was the first to finish. So I got to help her out during the class. Then we had to pull out our products, I did not screw it up. It all turned out great! The chef from yesterday came in and I showed him my beautiful scones, he told me I did well. Thank god!
Today, October 7th, was kinda a combination of the last two days. I screwed up on my cake batter - genoise. It is a sponge cake like consistency, very airy. I was mixing it by hand, but could not get enough air....I had to cheat and use the mixer. The chef, from Britain, was nice and helped me. I felt just miserable. I screwed up again! I can't believe it. But the other products turned out great...the other cake. I again finished early and got to help the chef out. It is very nice being able to talk to them one on one and be able to pick their brains. I enjoy that. I just hope that I will be able to prove myself and show them that I can do better. Today, we actually got to ice/decorate the cakes. I wowed the chef on that. She knows that I have worked in a bakery....by the decorating and also by me finishing faster than the others.
Culinary school so far seems to be ok. We are doing a mix of things. Some of the products I have done myself and others I have no idea. This will be the exciting part. I wish that I had brought all my "tool kit" with all my stuff. I am missing so much. The reccommended reading, is a cook book and I have it. When I go to France I will be more prepared! Hopefully there I will not make a fool of myself. But I might, because of nerves and being in a new place with new chefs to impress.
My only worry is being able to carry through this whole diploma. I hope I will be able to hack it. It is straining on your back and feet, little sleep, but I am loving it. This is what I want to do. I just wonder if I will be able to hack it. I am going to take this one day at a time and just not expect anything of myself. I am going to concentrate and do what I know what to do. I am going to ask as many questions as I can and soak up as much information as I can. This is my time to experience and just learn. And that is exactly what I plan on doing. This will open doors to places most can only dream. I've dreamt and now I am going to achieve. My life here is going to revolve around the kitchen, just like college. Like college, I have noisy neighbors, but their music does not go all night, just until 11. The crazy thing about this whole ordeal is that now I am finally on the correct time - sleeping. I go to bed by 9 or 10 at night and wake up by about 6:30 to go to school. It's so weird, being normal. I had to come half way around the world to get to the correct times again...go figure.
I hope this finds everyone in good health. I can't wait to see ya'll...the count down has begun, 10 weeks to soak up as much as possible.
Cheers Mate!
p.s. - Will, I am bringing home about 10 cartons of Tim Tams...all different kinds.
October 3 2006 was the first time I stepped on campus at Le Cordon Bleu. It was...well an experience. It was nothing what I thought it would be. It was not neat, white and tidy with bleu trim or anything like that. Le Cordon Bleu is a sub school within a school - Northern Sydney Institute of Tafe, Ryde Campus. It is windows and cement, how classy! But the school has it's own building, but most of the kitchens are in the other building, block A.
I spent most of the afternoon in orientation. I was lectured to about visa requirements and making sure to change my address if I should move. Then we broke for lunch, provided by from Le Cordon Bleu (LCB). It was nice. Then pictures for our campus ID's and then a quick tour. It was pretty boring. However, I meet a guy from the States, Tom, from Colorado...and we chatted during the tour, so it made the time pass faster. Then we were free.
I hooked up with two other people and took a bus into the city with them. We had to find the store that had our uniforms and knife kits. It was a long ride, a long day. We got to the city and had to walk numerous blocks to the store. Finally, fitted with our uniforms, only two each and our knife kits, weighing a lot, we left to find food. We hung out and ate and just talked. It was nice to meet people who shared an interest like I do.
Finally, I got a bus to come back to my place. It was now about 7 at night. It was a long day, but a good day. The walk to school only takes me about 15 to 20 minutes, so that will be my exercise for the day. Plus I have to carry so much with me, there and back...it's going to be interesting.
My schedule is as follows: Thursday, Friday and Saturday I have basic patisserie at 8 in the morning. It lasts until 2:30 and on Thursday I have to stay until 5, because of a theory class. The theory class is just a talk about what is correct in the kitchen, the basic procedures to be safe - food and the chefs/students. It is a good class, but I have already done this about a thousand times. I exaggerate, but you get the point. Monday, Tuesday and Wednesday I have basic cuisine, from 7:30 in the morning to 2. Sunday now really means the day of rest! This is going to be intersting.
I have been talking to some other students. They have told me stories about other students who have tried to do what I am doing, combining the cuisine and patisserie, and they just can't do it, they quit. GREAT! I wonder if I will be able to pull this off. I sure hope so.
Ok, so school. My first day was Thursday. I got to school on time, changed and was ready. However, I forgot my apron. This would normally mean I would not be able to participate in the day's lesson, but being the first day, they were nice. If you forget a piece of your uniform, you will not be allowed to come into the kitchen. You will have to miss that day and take an absence. My uniform is: black and white checkered pants, a chef's jacket with the LCB emblem on it, a white skull cap with the LCB emblem on it, a blue kerchief, a name tag, LCB apron, black non-slip shoes and your knife kit. It's a lot of stuff.
The first day of class was to be easy. We were making scones. I've made these before...so it was going to be easy, right!?! WRONG! I screwed them up. I put Cream of Tartar, not baking powder in them. So they did not rise. Great, great first impression Laura. The chef, he just laughed. But he was nice about it. He is Danish. A very nice guy. I was ahead of class in finishing and he noticed that. He asked me to help him out during the class. But at the end of the day, I have to mess up my lesson. Stupid. Oh well. I am going to say it was only the nerves of the first day of class. I hope that is right. I will prove myself next week.
The second day, we had a new chef. This chef was sweet, a woman from Switzerland. Each day in patisserie we will have a new chef. I felt more at ease with her. We made scones again and cookies. Again, I was the first to finish. So I got to help her out during the class. Then we had to pull out our products, I did not screw it up. It all turned out great! The chef from yesterday came in and I showed him my beautiful scones, he told me I did well. Thank god!
Today, October 7th, was kinda a combination of the last two days. I screwed up on my cake batter - genoise. It is a sponge cake like consistency, very airy. I was mixing it by hand, but could not get enough air....I had to cheat and use the mixer. The chef, from Britain, was nice and helped me. I felt just miserable. I screwed up again! I can't believe it. But the other products turned out great...the other cake. I again finished early and got to help the chef out. It is very nice being able to talk to them one on one and be able to pick their brains. I enjoy that. I just hope that I will be able to prove myself and show them that I can do better. Today, we actually got to ice/decorate the cakes. I wowed the chef on that. She knows that I have worked in a bakery....by the decorating and also by me finishing faster than the others.
Culinary school so far seems to be ok. We are doing a mix of things. Some of the products I have done myself and others I have no idea. This will be the exciting part. I wish that I had brought all my "tool kit" with all my stuff. I am missing so much. The reccommended reading, is a cook book and I have it. When I go to France I will be more prepared! Hopefully there I will not make a fool of myself. But I might, because of nerves and being in a new place with new chefs to impress.
My only worry is being able to carry through this whole diploma. I hope I will be able to hack it. It is straining on your back and feet, little sleep, but I am loving it. This is what I want to do. I just wonder if I will be able to hack it. I am going to take this one day at a time and just not expect anything of myself. I am going to concentrate and do what I know what to do. I am going to ask as many questions as I can and soak up as much information as I can. This is my time to experience and just learn. And that is exactly what I plan on doing. This will open doors to places most can only dream. I've dreamt and now I am going to achieve. My life here is going to revolve around the kitchen, just like college. Like college, I have noisy neighbors, but their music does not go all night, just until 11. The crazy thing about this whole ordeal is that now I am finally on the correct time - sleeping. I go to bed by 9 or 10 at night and wake up by about 6:30 to go to school. It's so weird, being normal. I had to come half way around the world to get to the correct times again...go figure.
I hope this finds everyone in good health. I can't wait to see ya'll...the count down has begun, 10 weeks to soak up as much as possible.
Cheers Mate!
p.s. - Will, I am bringing home about 10 cartons of Tim Tams...all different kinds.
Monday, October 02, 2006
October 2:
Greetings from Sydney, well actually from Ryde. Ryde is your average suburb, like Mountain Brook or Vestavia Hills of Birmingham. I woke up early this morning in New Zealand to catch my plane to Australia. I was just shy of three hours early for my plane....so stupid! I drank lots of coffee to make sure I would not fall alseep in the airport. Guess what, it worked! I arrived in Australia and went through customs, much easier than last time (when they took away my bear). I got a taxi and arrived at The Marharlika Gardens. Of course I would be early though and my room was not ready yet. So I sat in the lobby for about an hour just waiting. Finally, I got into my room.
My room is very basic. I asked for a studio apartment. It has a king size bed (very nice), a bathroom, a closet and a small kitchen (if you could call it that). On the floor there are two iron burns...very classy. There is a table with two chairs, to dine on. To do your dining on, there is a collection of plates, bowls, glasses and silverware. There are about four pieces of each and nothing really matches. I have a mini frige, like you would find at college and a microwave to prepare my meals. I feel like I am at college again. This adventure will test my skills as much as in the Le Cordon Bleu kitchen as well as in my own kitchen where I am living.
The closet is not bad. It fits everything perfectly, but that could also be because I only packed one huge suitcase and one little one. The bathroom though, is quite funny. The shower does not have an end or a beginning, the water just keeps going, hopefully making it down into the drain. We will see, I have yet to try that out. I knew this whole trip was going to be an adventure...so here's to it.
I finally got all settled into my room. I unpacked everything and took inventory of what I would need to eat and just live. I was going to go find my school and a grocery store. My school is about a 15 to 20 minute walk, mostly uphill. The good news, it will be downhill when I come home. The school is very interesting. It is nothing what I thought it would be. It is a part of another school, the Northern Sydney Institute of Tafe, Ryde Campus. I don't know what to expect. All I know, I have to stop day dreaming about things, it never really turns out how you think it should be. I thought of a white building, with the school's emblem on it and the building ledges with blue trim, the school's colors. Oh well, here's to day dreaming.
Well, I must excuse myself now. I have to go to my room to experiment with the microwave containers I brought at the store. This is how I am going to cook for the next 2 and half months, in my room...through a microwave. I am going to look up recipes and then go experiment. When I come home I will be a culinary genius with microwaves, being able to cook more than just ramen noodles! So here is to our dreams
Cheers mate
p.s. - daddy, spell check would not operate, so sorry about the spelling and such.
Greetings from Sydney, well actually from Ryde. Ryde is your average suburb, like Mountain Brook or Vestavia Hills of Birmingham. I woke up early this morning in New Zealand to catch my plane to Australia. I was just shy of three hours early for my plane....so stupid! I drank lots of coffee to make sure I would not fall alseep in the airport. Guess what, it worked! I arrived in Australia and went through customs, much easier than last time (when they took away my bear). I got a taxi and arrived at The Marharlika Gardens. Of course I would be early though and my room was not ready yet. So I sat in the lobby for about an hour just waiting. Finally, I got into my room.
My room is very basic. I asked for a studio apartment. It has a king size bed (very nice), a bathroom, a closet and a small kitchen (if you could call it that). On the floor there are two iron burns...very classy. There is a table with two chairs, to dine on. To do your dining on, there is a collection of plates, bowls, glasses and silverware. There are about four pieces of each and nothing really matches. I have a mini frige, like you would find at college and a microwave to prepare my meals. I feel like I am at college again. This adventure will test my skills as much as in the Le Cordon Bleu kitchen as well as in my own kitchen where I am living.
The closet is not bad. It fits everything perfectly, but that could also be because I only packed one huge suitcase and one little one. The bathroom though, is quite funny. The shower does not have an end or a beginning, the water just keeps going, hopefully making it down into the drain. We will see, I have yet to try that out. I knew this whole trip was going to be an adventure...so here's to it.
I finally got all settled into my room. I unpacked everything and took inventory of what I would need to eat and just live. I was going to go find my school and a grocery store. My school is about a 15 to 20 minute walk, mostly uphill. The good news, it will be downhill when I come home. The school is very interesting. It is nothing what I thought it would be. It is a part of another school, the Northern Sydney Institute of Tafe, Ryde Campus. I don't know what to expect. All I know, I have to stop day dreaming about things, it never really turns out how you think it should be. I thought of a white building, with the school's emblem on it and the building ledges with blue trim, the school's colors. Oh well, here's to day dreaming.
Well, I must excuse myself now. I have to go to my room to experiment with the microwave containers I brought at the store. This is how I am going to cook for the next 2 and half months, in my room...through a microwave. I am going to look up recipes and then go experiment. When I come home I will be a culinary genius with microwaves, being able to cook more than just ramen noodles! So here is to our dreams
Cheers mate
p.s. - daddy, spell check would not operate, so sorry about the spelling and such.
Sunday, October 01, 2006
September 30:
Well today was not at all what I had planned. My alarm did not go off today. I was supposed to have a tour around Rotorua, but I didn't. Instead I woke up around 9:30 to realize that I was not holding my alarm clock in my hand, as usual. Then I began to freak out when I read the time, great. Well, the bus had come and gone already, there was nothing I could do, so I just put the covers back over me and went back to sleep. It was actually a pretty good day.
The rest of the day pretty much consisted of me sleeping. I really needed it. Plus it was all rainy and gross outside. I did not want to walk around in that. And all the sights were far away from town, you needed the stupid bus tours.
For dinner though I went to a great restaurant - a Korean place. It was so yummy. I ate everything. It was a much better experience than last nights. On this trip, I made a promise to myself. I would not eat fast food while I was traveling or in school. I would atleast try to go out for food at a good restaurant or make myself food, just NO FAST FOOD. Well last night, I went to a decent restaurant. I went to Freos, a few blocks away from my hotel. It seemed nice, good decor, good amount of people, and clean. I went in and ordered a great meal: Corona, Parmesan crusted mussels and venison pie. It was all so bad. The beer had no lime, they just did not have any. But I am flexible, I said ok and drank it anyways. The beer was too sweet to drink. I forced myself to drink half of it, I didn't want to throw away $6, but the beer won in the end. The mussels were to chewy, more than I am used to. It was like rubber, so not very appetizing. I ate two. Then the real deal, venison pie. It was supposed to be like a shepherd's pie, creamy mashed potatoes with cheese hiding big chunks of melt-in-your-mouth venison, carrots, onions and a rich sauce. WRONG. I could not eat it. I think my taste buds are screwy. I gave up.
Dinner was not what I expected it to be. I paid the bill and went on my way. While walking out I remembered the golden arches, a couple of blocks back, so I went. The fries were cold, the nuggets were a little chilly, but it hit the spot. If you have ever traveled over seas in not so great places, you will understand. For those of you who have been to Russia, the cuisine over there is less than stellar. When I was there it was all boiled meat and potatoes, morning, noon and night. By the fourth day rolled around, the whole group, even the grown-ups were racing for the golden arches. Sometimes, it is a good thing to see the yellow arches....sometimes.
Today (October 1) was a good day. Over here it is day lights saving....I would assume over there as well, but maybe not. I woke up and got into a huge coach, fit for about 50...too bad there was only five of us, including the driver, a translator, me and a couple. We drove to Waitomo Cave - a large cave with a river that runs through it. The thing that makes this place so special are the hundreds upon hundreds of glow worms that dwell up above. It was amazing to see. The cave is limestone with stalagmite and stalactite's everywhere. The site was amazing.
The glow worms only live for about 11 months. They go through four different stages. Their last stage is turning into a fly. During this stage they have no mouth, so they die of starvation or being eaten by one of their own. The part that lets then glow is in their tail. When born and the glow worms are developing they give off this mucus from their mouth, which drops from the ceiling. This creates a web to attract their food of flys and mosquito's. It was all very fasinating, a little gross at times, but really cool.
Then we went to a buffet lunch at The Big Apple Cafe - a good buffet. Then boarded the bus again and took a 3 hours bus drive to Auckland, where I am now. The trip was not bad, the day was not bad. It was a good ending. Now I am in my hotel, showered and ready to go to bed. I thought I would write in my blog as my last entry for this particular journey, since today is my last day traveling around Australia and New Zealand. (Happy birthday mommy) Tomorrow beings my journey into culinary school. The actual day of start is October 3, but whose counting!?! I have a car coming to pick me up at 6 in the morning to take me to the airport. Where I will wait for hours and board my plane (if it's not late) around 9 for Sydney. After going through customs again, I will find a taxi and go to my place of residence in Ryde, New South Wales, Maharlika Gardens. Go get ready for chapter two of the journey!
Well today was not at all what I had planned. My alarm did not go off today. I was supposed to have a tour around Rotorua, but I didn't. Instead I woke up around 9:30 to realize that I was not holding my alarm clock in my hand, as usual. Then I began to freak out when I read the time, great. Well, the bus had come and gone already, there was nothing I could do, so I just put the covers back over me and went back to sleep. It was actually a pretty good day.
The rest of the day pretty much consisted of me sleeping. I really needed it. Plus it was all rainy and gross outside. I did not want to walk around in that. And all the sights were far away from town, you needed the stupid bus tours.
For dinner though I went to a great restaurant - a Korean place. It was so yummy. I ate everything. It was a much better experience than last nights. On this trip, I made a promise to myself. I would not eat fast food while I was traveling or in school. I would atleast try to go out for food at a good restaurant or make myself food, just NO FAST FOOD. Well last night, I went to a decent restaurant. I went to Freos, a few blocks away from my hotel. It seemed nice, good decor, good amount of people, and clean. I went in and ordered a great meal: Corona, Parmesan crusted mussels and venison pie. It was all so bad. The beer had no lime, they just did not have any. But I am flexible, I said ok and drank it anyways. The beer was too sweet to drink. I forced myself to drink half of it, I didn't want to throw away $6, but the beer won in the end. The mussels were to chewy, more than I am used to. It was like rubber, so not very appetizing. I ate two. Then the real deal, venison pie. It was supposed to be like a shepherd's pie, creamy mashed potatoes with cheese hiding big chunks of melt-in-your-mouth venison, carrots, onions and a rich sauce. WRONG. I could not eat it. I think my taste buds are screwy. I gave up.
Dinner was not what I expected it to be. I paid the bill and went on my way. While walking out I remembered the golden arches, a couple of blocks back, so I went. The fries were cold, the nuggets were a little chilly, but it hit the spot. If you have ever traveled over seas in not so great places, you will understand. For those of you who have been to Russia, the cuisine over there is less than stellar. When I was there it was all boiled meat and potatoes, morning, noon and night. By the fourth day rolled around, the whole group, even the grown-ups were racing for the golden arches. Sometimes, it is a good thing to see the yellow arches....sometimes.
Today (October 1) was a good day. Over here it is day lights saving....I would assume over there as well, but maybe not. I woke up and got into a huge coach, fit for about 50...too bad there was only five of us, including the driver, a translator, me and a couple. We drove to Waitomo Cave - a large cave with a river that runs through it. The thing that makes this place so special are the hundreds upon hundreds of glow worms that dwell up above. It was amazing to see. The cave is limestone with stalagmite and stalactite's everywhere. The site was amazing.
The glow worms only live for about 11 months. They go through four different stages. Their last stage is turning into a fly. During this stage they have no mouth, so they die of starvation or being eaten by one of their own. The part that lets then glow is in their tail. When born and the glow worms are developing they give off this mucus from their mouth, which drops from the ceiling. This creates a web to attract their food of flys and mosquito's. It was all very fasinating, a little gross at times, but really cool.
Then we went to a buffet lunch at The Big Apple Cafe - a good buffet. Then boarded the bus again and took a 3 hours bus drive to Auckland, where I am now. The trip was not bad, the day was not bad. It was a good ending. Now I am in my hotel, showered and ready to go to bed. I thought I would write in my blog as my last entry for this particular journey, since today is my last day traveling around Australia and New Zealand. (Happy birthday mommy) Tomorrow beings my journey into culinary school. The actual day of start is October 3, but whose counting!?! I have a car coming to pick me up at 6 in the morning to take me to the airport. Where I will wait for hours and board my plane (if it's not late) around 9 for Sydney. After going through customs again, I will find a taxi and go to my place of residence in Ryde, New South Wales, Maharlika Gardens. Go get ready for chapter two of the journey!
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