A Day in the Life of a Culinary Student: Weeks 2 & 3

Brown Veal Stock in the Tilt Skillet

I couldn’t be happier with our instructor. Chef is an amazing lady and she motivates me to want to learn more. She has a great background, taught at Le Cordon Bleu, and is always volunteering her time to do something in the community and to promote the program. I’m only in class Mondays because it was the best I could do with my work schedule this semester, so I pay attention and try to absorb everything I can.

The class is about 6 hours long, and there’s so much to learn. My day starts at 5:00 am. I clock in and get as much work done as I can for my office until about 9:30 am. I change for class, check my emails, then head to class. Class ends around 3:45 pm or so, depending on how much we have to do, and how long we take to clean up. When class is over, I head back to the office, take a quick shower, and go right back to my day job until about 5:30 pm. If I have things that can’t wait, I stay longer and take care of it before I leave.

But I digress.

Last week we learned how to properly cut all types of vegetables and fruit concentrating on working on our knife skills for the majority of the class. It was a lot of fun. Everything we cut was placed in containers and stored so we could use it to make the stocks we cooked yesterday.

We cooked chicken, veal, fish, and vegetable stock working in groups of 4. I learned how to use a tilt skillet, which is extremely cool. I think ours has a 40 gal capacity. That’s a lot of stock! I understand now why my stock/broth is sometimes cloudy. My group worked on the Brown Veal Stock which smells amazing! I can’t wait until next week when we will be working on sauces. I think I’ve got Bechamel down packed since it’s a staple sauce at our house, but I’m sure I’ll learn ways to make it even better.

See you next time, but before I go.

Did you know? There’s a difference between a broth and a stock? I didn’t. Well, just in case you didn’t either Broth is made with meat only, and Stock is made with bones.  Mirepoix is a combination of onions, carrots, and celery.

The correct amount of Mirepoix is 10% of the weight of the bones in a stock. The ratio for mirepoix is 50% onions, 25% carrots, and 25% celery. The more you know…

The Broad