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The Journey of a Culinary Student: December 2005
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The Journey of a Culinary Student. Wednesday, December 28, 2005. Making Mead: Gathering the Tools. For Christmas, I got Matt a Make-it-Yourself Wine Kit! Quite a nifty deal, indeed. :-). Finding the perfect honey! What flavor would be best? The Professional Chef - now at page 102. Posted by Chef-arini at 8:14 AM. Tuesday, December 27, 2005. The Satisfaction of Bread and Cheese. On the way back from Los Angeles to San Diego (where I've recently relocated to), my fiance and I stopped by Tom's Farm, a touri...
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The Journey of a Culinary Student: January 2006
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The Journey of a Culinary Student. Tuesday, January 31, 2006. Three weeks into culinary school. School has been kicking my hiney. Whew! But I'm learning alot! So far, we've been practicing our knife cuts, have learned to fabricate chickens, make white and brown stocks, broths, consomme, various soups, as well as the Mother Sauces and a few of the small sauces. Lordy! But never in my life have I had such LITTLE time to cook at home. :-p. No time. Is a chef's life always like this? This is going to be cool...
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The Journey of a Culinary Student: March 2006
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The Journey of a Culinary Student. Monday, March 27, 2006. An Arabic Jewel (Grocery) in the Desert of Poway, San Diego. I live near Poway. It's an old little town, somewhat insulated and I think about 89% white, so you get the picture. Average folk, a bit behind the times, yet economically sound. Here's what I found so strange today:. After poking around Michael's Craft Store, I was heading back to work when I spotted this place called North Park Produce. There they were. dozens of types of olive oil...
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The Journey of a Culinary Student: February 2006
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The Journey of a Culinary Student. Tuesday, February 28, 2006. Where to Make Mole? Have you ever made a recipe of which part of it really does need to be cooked. There's this Black Mole (pronounced "Molay") recipe on www.Epicurious.com. That I'm feeling up to the challenge of making sometime over the next couple weeks, called Teotitlan-style Black Mole. Mole Negro de Teotitlán. In Spanish), originally out of a booked called, "The Food and Life of Oaxaca" by Zarela Martinez. Posted by Chef-arini at 2:15 PM.
