Week 8: Advanced Sauces
After a review of sauce basics with Chef JD Loy and a discussion of classical sauces vs. modern sauces we got down to business. (In case […]
Chef Pro II: Week 7: American Regional, North and East
Pennsylvania, Vermont, Ohio, Maine, Massachusetts, Illinois, Virginia, New Jersey, Delaware, New York, Maryland and New Hampshire were the states we studied in Week 7. Lots of […]
Chef Pro II: Week 6: International, Mediterranean
We had very interesting presentations on Greece (Eric), Lebanon (Jessica), Israel, (Patti) Spain (Stephanie), Morocco (Kristin), Southern Italy (Lisa), Egypt (Callie), Southern France (Tela) and I […]
Student Supper Club: February 13, 2009
A few of us had been meeting at our homes outside of class and mentioned it to Chef Kurima. She suggested opening it up to all […]
Chef Pro II: Week 5: International Cuisine, Asia
Asian food is hard to cover in a few hours. So many countries, so many foods. We had reports on Eastern China, known for stinky tofu, […]
Chef Pro II: Week 4: International Cuisine, Europe
We are studying countries around the world, starting with Europe. Students drew names of countries at the beginning of the semester. For Europe I had Austria. […]
Chef Pro II: Lab hours: Sunday Brunch
This was the second lab I completed for Chef Pro II. We have to complete 28 hours in either event preparation or working during a Sunday […]
Chef Pro II: Week 3: Flavors and Flavorings
I know this doesn’t look very appetizing but the point I wanted to make with the photo is to show the wide array of foods we […]
Chef Pro II: Week 2: Garde Manger 2
Week #2 of garde manger. We started out the class by tasting 42 different herbs and spices and attempting to identify them. This is not easy […]
Chef Pro II: Week 1: Garde Manger
Chef Pro II is the second course of the four courses required for a culinary diploma. Chef Pro II is 14 weeks long and covers areas […]