What I Learned at Culinary School Today

An engaging read.

7 grrr. Wow.

Great original post. When I think of culinary school, I think of the old-school French chef you are referring to, Manton. Thus, it always amazes me when I see the knuckleheads on Top Chef give people/judges attitude when they perceive themselves to be slighted. Their inability to take criticism makes me think they never had any good, traditional culinary training. I don't know. . .

Nothing annoys an instructor more than seeing people in training take shortcuts - that goes against everything that makes up the acquisition of fundamental knowledge.

Manton, you need a full time job.

Took some time but finally read your post, Manton. Well-done.

How about some pics? I would very much like to see your Tourne and possibly deride it publicly while I weep privately about not being able to come close to your efforts.

Somebody said that taking off the rind and pith would translate as 'to peel' in French. Well, it is not accurate. The verb would be "peler". Hope that helps if there's a question asked about it.

Cool. Thanks for the post. FWIW, I do onions the way your French chef does it.

Originally Posted by grimslade

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Cool. Thanks for the post. FWIW, I do onions the way your French chef does it.

Savage.

Originally Posted by kwilkinson

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Savage.

Sorry.

I'm entirely self-taught. I'm prepared to try the Manton Knife-skills technique, but I like my fingers, so I'll stay standoff-ish, thank you.

Wonderful read, looking forward for days 2, 3, ...., 21. Do classes take place during weekend? Can I julienne by using mandoline?

Originally Posted by thinman

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The French word is "peel".

Originally Posted by Histrion

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Somebody said that taking off the rind and pith would translate as 'to peel' in French. Well, it is not accurate. The verb would be "peler". Hope that helps if there's a question asked about it.

Apparently, the word I want is epulcher. It was in my binder after all. I have written it on my 3"x5" card for the week.

Originally Posted by kwilkinson

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It seems that Manton and I will have to meet and have an Iron Chef StyleForvm.
You would kick ******.

Originally Posted by Concordia

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Sounds like fun. Thanks for the informative post.

Is this part of your strategy to block out the inauguration?
You are not far wrong.

Originally Posted by edmorel

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Manton, you need a full time job.
Maybe if I graduate from this, I can get one!

Originally Posted by Thomas

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How about some pics?
I thought of that. Maybe next time.

Originally Posted by grimslade

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I'm entirely self-taught. I'm prepared to try the Manton Knife-skills technique, but I like my fingers, so I'll stay standoff-ish, thank you.
Either method of cutting an onion poses the same danger to the digits. What I am having a problem with is keeping the flat of the knife in contact with my fingers at all times, and using my fingers, rather than my eyes, to guide the knife.

I re-dressed my wound this morning, and it is less bad than I thought.

Originally Posted by von Rothbart

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Wonderful read, looking forward for days 2, 3, ...., 21. Do classes take place during weekend?
They offer classes either Tues-Thurs evenings, or all day Sat. Tues + Thurs = 1 Sat, so evening classes take half as many weeks (same number of total hours).

Can I julienne by using mandoline?

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Yes, you can cut the tranches (planks) this way, but then you have to cut the sticks by hand. Cutting the planks is the hardest part, so this would be a real relief. Chef said he would teach us the madoline way, but first he wanted us to learn the hard way.

Does the knife kit come with a Slap Chop? Perfect for peeling onions.

BTW, I went to the Sur La Table on Crosby after class and bought some blade guards. I am taking my Shuns to the next class (and thereafter), damnit, and that's that. I don't care if I get called names. They are better and more comfortable. I am half convinced that I would not have cut myself had I been using one of my own knives.

Originally Posted by crazyquik

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Does the knife kit come with a Slap Chop? Perfect for peeling onions.

Stop Cruiserfying SF!

Originally Posted by Manton

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BTW, I went to the Sur La Table on Crosby after class and bought some blade guards. I am taking my Shuns to the next class (and thereafter), damnit, and that's that. I don't care if I get called names. They are better and more comfortable. I am half convinced that I would not have cut myself had I been using one of my own knives.

That's a good idea. You have enough things on your plate to learn, so why have to relearn the kinesthetics of new knives.