On 12/27/2013 I got to do something a lot of professional chefs have never done. I helped to prepare a meal for the James Beard House. Chef Clair was asked to prepare the New Years Eve meal for a fund raiser. Well when the sign-up sheet was posted, my name was the first on the list. We prepped a stuffed rabbit thigh. First we cut and soaked the foie gras, then we blanched the swiss chard and de-boned the rabbit thighs. We wrapped the foie gras in the chard and stuffed the thigh then it was wrapped with caul fat. The part I played was small, but it was an incredible honor!!!
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I'm not sure if there was a theme to this workshop. We made sandwiches. I know, culinary school and you made sandwiches? Well these were no ordinary sandwiches. Chef Craig roasted cranberries in the oven. I blended some of the cranberries with mascarpone, black pepper, orange zest and thyme. We used that as a base/spread. From there, some of the sandwiches were filled with pear and chicken. We also made a blend of other cheeses, put them on French bread (made by the bread class), brushed them with butter and fresh basil and toasted them. We filled those sandwiches with tomato, apple and chicken. The humble sandwich, elevated for the afternoon.
Occasionally we have the opportunity to attend workshops at school to gain a little more knowledge about the foods we are cooking. On Saturday November 23, Chef Craig hosted the workshop. Well, it was a lucky day for me! I wound up having a personal cooking lesson. Yep I was the only one to attend. I had a great time. Chef started by making Thai tea and then we made Tom Ka (soup). Since I have only had both of those in a resturant, it was fun to make them.
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AuthorKimberly-baker and food history enthusiast! Archives
March 2015
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