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.
exhibit b: shallow fry (good!)
risotto cakes. have you ever seen someone so happy to be standing over hot, popping fat?
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.
oh! we also made sauces. lots of sauces.
next time he said that to me…
and then one day,
“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:
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.