Spring Break!!!

So I'm on Spring Break and visiting my parent's in the mountains for a couple days. I thought it would be nice to relax for a bit after some stressful finals at school. I did very well, thankfully, getting a 98/100 on the final knife skills test. Also got a 70/75 on my written final. My mayo and hollandaise sauces came out pretty good too. It was a pretty good first 6 weeks of school!

Now I'm diving into planning the wedding! I never thought I would be looking at dresses again but I am. There are sooo many lovely ones. I went to David's Bridal with one of my bridesmaids, Aleanea, yesterday. Just from that store I had about 5 favorites! I'm definately going with white, at least I know that for sure! hahaha

Colors...I still haven't decided on colors. It's tough choosing. This is my 3rd wedding so I'm trying to be original. I am really leaning towards Mostly Moss and Perfect Plum from Stampin Up. The other colors I'm looking at are Night of Navy and Bordering Blue. Also Melon Mambo and Bermuda Bay. So do I go with a "contrast" in colors or colors from the same family?? What do you think? :) Maybe I can do a poll....

Knife Skills

Ok...knife skills. To say the least, it was a stressful. We only had 30 minutes to do 10 cuts. I don't think I even breathed for those 30 minutes. We had to produce specific amounts and pieces of each item. I did 8 of them. I need to practice!!! 30 minutes does not seem like enough time.
On a lighter note, we watched our Chef instructor make Tomato Sauce today. It was just basic tomato sauce with only an herb sachet, and garlic to flavor it. After it was pureed, it was delish! I want to make some this weekend. We'll see if I have time, I'm going snowboarding! Then headed to my niece's 1st birthday party, then practicing my knife skills. The test is next Wednesday! :O
Oh, I made the potato soup but it had too much chicken bouillon I think. I would share the recipe, but I don't think it is worthy enough. I'll think of something else to share with you all that you'll really enjoy. :)

2nd Week of Culinary School & Some Thoughts

So this week we have been busy! We are still practicing our knife cuts, julienne, brunoise, baton, small dice, chiffonade, minced. We have a practice test tomorrow! OMG, tomorrow?! Our Chef instructor gave us his grade sheet so we can see how he will judge. I am nervous. I mean, chopping, how hard can it be? But julienne, baton, brunoise?? These are precise cuts people. We're talking 1/4" and 1/8" slices that have to be SQUARE or you will not get a perfect square brunoise or small dice! I better practice. Good thing I am making Baked Potato Soup tonight. :) I will be practicing on my potatoes! I'll let you know how that goes...
We also dropped a beef stock. No we didn't drop it on the floor LOL...but we poured it out from the stock pot into a china cap (sieve). Then we skimmed it, brought it to 70 degrees F in an ice bath and then refrigerated it. I did not realize that there were so many steps to stock making!
Today we watched our Chef instructor make Brown Sauce or Espagnole, White Sauce and Veloute. We only tasted, but he said in our next 6 weeks it will be on! We'll be stock making on the first day of school! I can't wait! There are so many sauces that are made from the "mother" sauces. I hope that I'll be able to learn them all and be able to make them!
So right now I'm wondering what I will do with my training and knowledge from culinary school. I pretty much have no idea. But I do know that I've wanted to do it for so long and it's fun. I'm enjoying it immensely. I will post pictures soon, and maybe a recipe for the Baked Potato Soup!

Off to practice knife cuts!!