SEAFOOD!!!
"Today is the beginning of the rest of your life."
So this is probably the first time that I've updated since starting school. So much crap goes on in my life that I feel like I barely even get to spend time reflecting on it. I wish I could just write about culinary school everyday and make a book out of it like Michael Ruhlman.
Last year was one of the best years of my life. It's definitely up there with my summer in Europe and my middle school trip to Yosemite. I graduated college, had a fulfilling relationship, worked at Starbucks, and completely turned my life upside-down by enrolling into SBCC's culinary program. I had a quarterlife crisis and learned how painful it is to have to pay your own bills, couldn't take it anymore and decided to move home to be pamphered. And boy, do i get pamphered!
Today my mommy took me to get my eyebrows plucked. That was cool because I've never gotten them done before. As an added bonus, she also let me get a facial so my face feels all pretty and refreshed now. =)
I started garde manger this week and it's been awesome so far, especially because my team gets to make the sushi this week!! So far, I've just been working with seafood, but I'm having fun. The past weekend at the academy's Saturday class, James and I pathetically spent over an hour trying to finish peeling & deveining 8 pounds of shrimp. Luckily for us, Chef Mike took pity upon us and showed us a more efficient way of doing it. I was completely amazed at how fast he can peel shell off shrimp. That man can peel and devein 25 pounds of shrimp in an hour!!
Anyways, in class today, we had lobster and crab to play with. I feel bad for poor Sebastian because we had to stick him in boiling court bouillion. Thank god Lani volunteered to do it. I didn't have the heart to because he's a crab like me! Crab as in a crabby astrological cancer.
I also got to smoke some trout and it came out lookin' good. I'm proud of it cuz Chef Duffy said it looks good and flaky like the way it's supposed to be. I get to taste it tomorrow! My gravlax should be ready to go tomorrow as well. I hope it comes out looking just as good. Lani and I are the ones who get the credit because the rest of our team assembled canapes and made sushi. She meated the lobster and we both, along with Isiah, meticiously scraped crab meat out of that shell.
I think I'm just especially having fun this week because I get to play with seafood and I usually don't because I don't crave it that often and it's expensive. At first I thought mussels were so intimidating, but they're not even close and they're actually just cheap, easy to make appetizers. I have also by now experienced my first raw oyster. For the last week of basic skills, Chef Glenn taught us how to shuck oysters so slurped up that little unipod with the audience of my classmates and managed to not spit it out. It wasn't bad, but I just really don't enjoy the texture.
I feel like such a dumbass because I was on my break from garde manger yesterday and I saw Chef Glenn in the hallway about to give a tour for the new kids. He proceeded to ask me what I was going to do for my break. Being that I was on break, all I could think about was eating cuz I didn't have any breakfast so I told him I was eating. He said, "Come on T.L., you're killing me here" and finished with "I need extra help during the break so come talk to me." OOOOHH...He meant that break. ::light bulb finally turns on in head.:: I felt so stupid because I'm not even anywhere close to thinking about what I'm gonna be doing two weeks from now.
So this is probably the first time that I've updated since starting school. So much crap goes on in my life that I feel like I barely even get to spend time reflecting on it. I wish I could just write about culinary school everyday and make a book out of it like Michael Ruhlman.
Last year was one of the best years of my life. It's definitely up there with my summer in Europe and my middle school trip to Yosemite. I graduated college, had a fulfilling relationship, worked at Starbucks, and completely turned my life upside-down by enrolling into SBCC's culinary program. I had a quarterlife crisis and learned how painful it is to have to pay your own bills, couldn't take it anymore and decided to move home to be pamphered. And boy, do i get pamphered!
Today my mommy took me to get my eyebrows plucked. That was cool because I've never gotten them done before. As an added bonus, she also let me get a facial so my face feels all pretty and refreshed now. =)
I started garde manger this week and it's been awesome so far, especially because my team gets to make the sushi this week!! So far, I've just been working with seafood, but I'm having fun. The past weekend at the academy's Saturday class, James and I pathetically spent over an hour trying to finish peeling & deveining 8 pounds of shrimp. Luckily for us, Chef Mike took pity upon us and showed us a more efficient way of doing it. I was completely amazed at how fast he can peel shell off shrimp. That man can peel and devein 25 pounds of shrimp in an hour!!
Anyways, in class today, we had lobster and crab to play with. I feel bad for poor Sebastian because we had to stick him in boiling court bouillion. Thank god Lani volunteered to do it. I didn't have the heart to because he's a crab like me! Crab as in a crabby astrological cancer.
I also got to smoke some trout and it came out lookin' good. I'm proud of it cuz Chef Duffy said it looks good and flaky like the way it's supposed to be. I get to taste it tomorrow! My gravlax should be ready to go tomorrow as well. I hope it comes out looking just as good. Lani and I are the ones who get the credit because the rest of our team assembled canapes and made sushi. She meated the lobster and we both, along with Isiah, meticiously scraped crab meat out of that shell.
I think I'm just especially having fun this week because I get to play with seafood and I usually don't because I don't crave it that often and it's expensive. At first I thought mussels were so intimidating, but they're not even close and they're actually just cheap, easy to make appetizers. I have also by now experienced my first raw oyster. For the last week of basic skills, Chef Glenn taught us how to shuck oysters so slurped up that little unipod with the audience of my classmates and managed to not spit it out. It wasn't bad, but I just really don't enjoy the texture.
I feel like such a dumbass because I was on my break from garde manger yesterday and I saw Chef Glenn in the hallway about to give a tour for the new kids. He proceeded to ask me what I was going to do for my break. Being that I was on break, all I could think about was eating cuz I didn't have any breakfast so I told him I was eating. He said, "Come on T.L., you're killing me here" and finished with "I need extra help during the break so come talk to me." OOOOHH...He meant that break. ::light bulb finally turns on in head.:: I felt so stupid because I'm not even anywhere close to thinking about what I'm gonna be doing two weeks from now.