Well I know I did a posting last night but I have a little time today as we finished early and I am staying on campus until the morning for my field trip to the foie gras farm so I thought I would let you all know how I did on the practical final test. My consume came out great it was as crystal clear and had great taste and my Hollandaise Sauce also came out fine and had great taste.
Have a great day
Tempering Chocolate to Make Candies
It took so long I had to reheat the chocolate several times and remix it each time my wrist got a workout
Piping Eclairs
Piping the batter out before baking
Hard at work in K16
Chef Barry explaining something to me
My first year roommate
Its great Michael and I are the same age
My first year dorm room
Just like most hotels, a bed, a desk, a chair and a dresser
Roth Hall is the main building and I have 3 classes on the top (4th) floor
almost all my classes and the kitchens I will be cooking in are located in this building
About Me
- Chef Ziehl
- I am a 54 year old food enthusiast that loves to cook and I have been able to retire from my life’s work giving me the time and resources to attend the Culinary Institute of America full time so I can learn as much as I can about becoming a chef. I do not my plan to work in or open a restaurant at this time I just want to learn to be the best chef I can be.
Sounds like you had the great day - clear consomme, tasty hollandaise and now off to tour the Mediterranean. Enjoy the great food, fine wine and beautiful waters. What a life!
ReplyDeleteBon Voyage!