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What Kwilk Learned At Culinary School Today. - Page 3

post #31 of 764
12/1/08 at 8:22pm
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Originally Posted by kwilkinson View Post
That was my 21st bday. Live music at an Irish pub.

You look a little like chef Homaru Cantu.
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post #32 of 764
12/1/08 at 8:23pm
Thread Starter 
Quote:
Originally Posted by SField View Post
You look a little like chef Homaru Cantu.

Never seen him in real life. You're welcome to take me to Moto or Otom anytime you'd like though, so I can see for myself.
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post #33 of 764
12/1/08 at 8:36pm
Quote:
Originally Posted by kwilkinson View Post
Never seen him in real life. You're welcome to take me to Moto or Otom anytime you'd like though, so I can see for myself.

If at first you don't succeed (i.e., Alinea)

Seriously though, hope you're enjoying the program.
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post #34 of 764
12/1/08 at 8:40pm
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Originally Posted by kwilkinson View Post
Never seen him in real life. You're welcome to take me to Moto or Otom anytime you'd like though, so I can see for myself.

They're mad cool at Moto. My girlfriend's little brother has the palette of a philistine (well, he's 12). I told them that and a week before we went the sous-chef emailed me and asked what his favorite foods are. I honestly was almost jealous of the little shit, what they gave him was more enticing than some of the stuff on the grand tour.
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post #35 of 764
12/1/08 at 8:40pm
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Quote:
Originally Posted by Spatlese View Post
If at first you don't succeed (i.e., Alinea)
If it works for my sex life, I figure it might work in other areas as well.

Quote:
Seriously though, hope you're enjoying the program.
Thanks! I'm loving every second of it. Seriously. Even in classes I don't like, like baking, I still come home happy and wake up looking forward to going to school. Now I just wish I could get a job. I need more experience on my resume to go with my education.
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post #36 of 764
12/1/08 at 9:08pm
Quote:
Originally Posted by kwilkinson View Post
If it works for my sex life, I figure it might work in other areas as well.


Thanks! I'm loving every second of it. Seriously. Even in classes I don't like, like baking, I still come home happy and wake up looking forward to going to school. Now I just wish I could get a job. I need more experience on my resume to go with my education.

apply at Trotter's he loves taking on ambitious young kids, and will beat the shit out of you every day.
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post #37 of 764
12/1/08 at 9:18pm
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Originally Posted by kwilkinson View Post
We also made pizza for fun today after the written portion. I didn't want pizza, so I made pitas for everybody, we traded some pizza for some gyros meat, made tatziki, and we had gyros. .



Please oh please tell me that the gyro (no 'S') meat was not that flat stuff you buy in frozen bulk. Or even a huge lump of smooth pressed meat. Please tell me that they make proper gryo meat at a culinary school.
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post #38 of 764
12/1/08 at 9:20pm
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Quote:
Originally Posted by celery View Post
Please oh please tell me that the gyro (no 'S') meat was not that flat stuff you buy in frozen bulk. Or even a huge lump of smooth pressed meat. Please tell me that they make proper gryo meat at a culinary school.

Yes, the real stuff. Ground lamb, pork fat, seasonings, grind it together, yadda yadda. I can't stand processed gyro meat. It's just disgusting.
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post #39 of 764
12/1/08 at 10:30pm
Quote:
Originally Posted by kwilkinson View Post
I really hate baking, and as a result, hate every minute in this class.

We hate you, too.



I love baking. Cooking is alright. However, I wish I had done Culinary Arts over P&B because I'd have gotten everything I want to know out about baking and desserts out of CA, plus decent cooking skills as well.
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post #40 of 764
12/1/08 at 10:35pm
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Quote:
Originally Posted by CharlieAngel View Post
We hate you, too.

Where did/do you go?
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post #41 of 764
12/1/08 at 10:41pm
Quote:
Originally Posted by kwilkinson View Post
Where did/do you go?

Western Culinary Institute in Portland, OR. I'm short about 4 courses (pun intended). No intentions of finishing, though. I had a lot of fun while I was there, and learned a lot, too. Mainly, back of the house is one of the under-rated, under-appreciated, and under-paid jobs one could ever do. I'm trying not to discourage you, but I gave up 80 hour work weeks for a reason and the kitchen wasn't offering me any respite. :P I learned, most importantly, that I don't mind cooking for myself and friends, but professionally I don't have any business in a kitchen.
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post #42 of 764
12/1/08 at 10:50pm
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Quote:
Originally Posted by CharlieAngel View Post
Western Culinary Institute in Portland, OR. I'm short about 4 courses (pun intended). No intentions of finishing, though. I had a lot of fun while I was there, and learned a lot, too. Mainly, back of the house is one of the under-rated, under-appreciated, and under-paid jobs one could ever do. I'm trying not to discourage you, but I gave up 80 hour work weeks for a reason and the kitchen wasn't offering me any respite. :P I learned, most importantly, that I don't mind cooking for myself and friends, but professionally I don't have any business in a kitchen.

Nice, another LCB NA school.
I've heard a similar story from a lot of people, actually. I can think of a few on SF who had similar experiences, IIRC. I just hope it's not the case with me in a few years.
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post #43 of 764
12/2/08 at 3:04pm
Quote:
Originally Posted by kwilkinson View Post
Nice, another LCB NA school.
I've heard a similar story from a lot of people, actually. I can think of a few on SF who had similar experiences, IIRC. I just hope it's not the case with me in a few years.

Are you an addict or an alcoholic? Do you smoke? If not, you will be, soon.

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post #44 of 764
12/2/08 at 8:11pm
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Quote:
Originally Posted by CharlieAngel View Post
Are you an addict or an alcoholic? Do you smoke? If not, you will be, soon.


Alcoholic.... that's such a gray area. I love alcohol. I love drinking alcohol. But I haven't had a drink in a few weeks and don't really care. So I'd say no.
I smoke cigars. I started smoking cigarettes with the guys during breaks from class. I haven't done that in a while though.
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post #45 of 764
12/2/08 at 8:21pm
Thread Starter 
Today was a good day. We made Soupe de Legumes, which is just vegetable soup. Simple, but good, and can be really good when made right.
Also made Poulet Roti au Jus, Roasted Chicken and au jus. It was good also. You roast the chicken on a "rack" of mireproix and herbs in a small pan. Then you put half a cup of white wine and half a cup of chicken stock in there. Once it's done roasting, you can thicken up the sauce to make a great pan sauce.

We also made Magret de Canard with Sauce Bigarade and Puree de Pommes de Terre (Breast of duck with Bigarade sauce on mashed taters). This sauce is actually really cool. It starts off like a gastrique, almost like you're making caramel, and then you add vinegar and wine and veal stock and it turns into a caramelly sweet sauce and has the acidity from the vinegar and wine. It's really well balanced and tastes great.
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