Usual Routine

Tuesday and Wednesday are my kitchen classes. It just feels that every Tuesday we are just seem a little  slow, and one time the Chef let us out at 11pm. Wednesdays I always think something positive and that at least it is an end to the kitchen class.
Here is our daily production for our kitchen: each student are group into 4 groups of 4-5 people.

Station 1 is where we have to prep for the Chef's demo. So basically all we have to do is prep our mise en place for ourselves and for the Chef.

Station 2 is Sanitation team: where we look out cleaning supplies, checking bagged chicken stock for  an appropriate  temperatures.  Inspect the lowboys (or what I call refrigerator install to the counter) to make sure it is empty. Fill up the three compartment sink  then change the water every hour or so.

Station 3 is Chicken stock team: This group where we have to make chicken stock which is distributed throughout the school. Approximately we make 20 gallons in steam jacketed kettle, and this chicken stock must be giving attention when we have to come in. Pour in the chicken bones, add water. Then drain the water, and refill with clean water. Once filled up to the top not too much, it is then simmer for about at least 3-4 hours. Before dinner or sometimes at least the last hour of cooking, we add the boquet garni, sachet d'épices, and our mirepoix to the kettle. Once the last hour is done, then we strain the stock and bag and label them. Once sealed we then put the bags in a sink full of ice. Wait until it reaches to appropriate  temperature about to 41F in 2 hours.

Station 4 Beef/Veal Stock team: This group produce Beef/Veal stock and will be distributed rest to the school. This stock usually cooks overnight on low temperature. Since starting yesterday  we have began producing Brown Veal Stock. Each group browns off at least 20# (lbs) of veal bones before they are sent to station 4. Also indivulally everyone must make a Pincage (which is basically a brown mirepoix, and tomato paste) and showing it to the Chef. Once all of those are accomplished we then add to the kettle along with the AM class. Add water and then let it cook overnight.

Usually our days go with knife skills tray, where the Chef evaluates on our knife cuts. Also the knife skills tray are timed (50 minutes and soon will be going down to 45 minutes) Then there is always a demo and sometimes the demo can be delayed due to that sometimes Station 1 can be behind. Once demo is done  we then began to cook what the Chef had demoed. Basically this is what my days is like for the kitchen classes. Yesterday and Today I had to make roux, pincage and puree of lentil soup. At least I did fine on it, just wish it was better. Today I had to make roux and pincage again. For the soup I had to make chowder. At least it went well, and at least my seasonings are on spot at least.

I'll try at least trying updating this blog, and hopefully take pictures inside so I'll try my best.

Bye and please come again.