the good, the bad, and the ugly

The last lab of my “freshman” year (my spring term is what regular students do in their second year) was Fundamentals of Food Service Production (FFP for short). I didn’t know very much about the class going in…other than I had some not-so-great french toast from there way back in September.

FFP focuses on the mastery of three skills:  savory baking, shallow fry, and saute.  We made SO. MUCH. FOOD. and had SO. MUCH. FUN. Our chef was an ex-military who had spent considerable time in D.C. and loved to swap stories and encouraged us to take these skills and punch it up a bit.

exhibit a: savory baking (good!)

breakfast burritos. with scratch-made enchilada sauce simmered until it was extra delicious.

the most amazingly delicious breakfast burritos i've ever tasted. ever. ever ever ever.

exhibit b:  shallow fry (good!)

risotto cakes. have you ever seen someone so happy to be standing over hot, popping fat?

look at that mug!

exhibit c: saute

oh wait i have no pictures of this because I was too busy scorching off my eyebrows.  (bad)

BUT–after cooking off 3 flats of eggs (flat=50 eggs) and working 3 or more flaming pans at the same time, I walked out of this class really feeling like I could COOK.

roasted tomatoes stuffed with mushroom duxelles, topped with mornay (cheese) sauce

 

note the lone, sad green vegetable in the corner.

 

oh! we also made sauces. lots of sauces.

 

baby quiche! smuggled a couple of these bad boys out and sold them on the black market (or fed them to manfriend)

 

slidersssssssssssssss

chef: "do something with these potatoes!" me: "you got it."

 

next time he said that to me…

i stuffed them with cheddar, bacon, and scallions and topped them with fried onions. oops!

 

and then one day,

a pastry class brought us baked alaska made with candied bacon ice cream.

“So you must eat really well, huh” is something I hear often.  Not to blow off all the glitter and magic, but this is what “eating well” looks like in culinary school:

nom nom....or something.

it’s all really tasty, but it sure ain’t glamorous.  (uglyyyy)

All right!  Now I’m only 3 classes behind. I  contracted a lively strain of the bubonic plague this week, so I’ll try and get us up to real time while i’m on the mend. over and out.

 

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