Culinary is just one of many exciting courses I’m taking this semester. So far, I’ve had lab twice and both classes were great. We are required to wear chef whites, checkered pants, a toque (pleated hat) and kitchen-safe shoes. Girls must have their hair tied in a bun and wear no nail polish (it can chip into the food and bacteria can grow under fingernails…yikes) and guys must be clean shaven. My friend models this appropriate attire below:
The first lab we spent going over the layout of the food labs, where HEC prep takes place. We then made our first recipe for the semester: chocolate chip cookies!
This week was the second week of lab, and today we focused on creating stocks and sauces. We learned about Roux and the five mother sauces:
My culinary lab typically goes from 8:30-11:30 AM on Wednesdays, but thanks to the overwhelming amount of snow we got overnight, classes were delayed until 9:30 AM! Walking up the unpaved slope was especially treacherous and I’m sure it will be much worse going back down it tonight. A winter weather advisory is in effect from 7 PM last night to 10 PM tonight. As a result, lab was very rushed today since we lost an hour, so we only had the time to make two soups:
Winter Vegetable Soup:
and Cream of Broccoli:
So there is a taste of what culinary lab is like (pun intended). If you want me to continue to post about what I make in culinary class, just let me know in the comments!