Week 3 summary

We have completed 20% of the 15 week program and time have certainly flew by!

Ah-ha moments of this week: re-thinking different ways to prepare different vegetables and cooking grains and rice using the pasta method. We have started off week 3 working with onions, brussel sprout and cauliflower – we made onion leather and deep-fried brussel sprout leaves and made a cauliflower “risotto”. In the pasta method you would bring a pot of water to a boil, season it, and then add your grains or rice. I have always steamed rice, and other grains such as quinoa and barley, but using the pasta method adds a different dimension where the progression of the cooking is more visible.

At this point the looming black box and service near the end of the program seems daunting, but I know I need to focus on the skills at hand – increasing speed with knife cuts and always working on preparing task lists and mise en place.
We’ve also completed our first quiz which gave me a good feeling I know my theories, so I can focus on the practical. And we finally cooked a real protein – salmon, and it was yummmm. Chicken butchery coming up!

Student blogs will be posted at the school’s website at http://www.nwcav.com under “Stories”, so this post may be familiar.

The following yummy pics are from my partner of the week. I forgot my phone at home on Friday.

IMG_6292 IMG_6291

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