Le Cordeon Bleu!

Week #1 

Finally, some time to blog about school!!

Dad and I arrived June 12th just 4 days before orientation on the 16th. 

I could not have been more excited to start my first day of class for lots of reasons but particularly because I knew I would be getting my uniform and knife set.

 Accessories for any activity, job, etc. have always been something I look forward to. They give me that extra bit of excitement to get motivated.

 I have cooked in some kitchens with very dull knives and there is nothing worse. I was particularly happy to receive a brand new set of sharp knives.

My friend, Aly (who attended Le Cordon Bleu Basic Cuisine Intensive a couple years ago) recommended that I identify my knives with duck tape so there would no confusion that they were mine. HOT pink duck take did the trick!

The following Tuesday and I had my first class. It was one of my 3 theory classes I will have throughout the course. This was based on hygiene in the kitchen discussing every element from the food all the way to chef.  

The teacher spoke French and there was an English translator.

I had been anticipating this interaction because I knew it would either be a non issue or a BIG issue. Thankfully, it was a non issue and has actually turned out to be a good thing because it gives you more time to write your notes.

Wednesday (the day my dad left) I had my first demonstration. I was able to send him off to the airport and regroup before my class at 3:30.

 Walking to class was when it hit me that I was really doing this. There was no security blanket to come home to after class and that made me a little nervous.

However, food did what it has always done for me and gave me comfort. Once I got into the classroom and was surrounded by other students who were all dressed the same and sitting next to some friends from the States; I had an overwhelming feeling of excitement to learn. 
Something I haven't felt in a long time..probably since my high school art history teacher talked about Egypt and the Great Spinx of Giza!

Lesson 1: Welcome to French Cuisine

During demonstration the Chef will prepare the dish, talk about what he is doing, answer questions, tell jokes, etc. 

Once he has finished the dish he will plate it very nicely and display it on a table to for us to take pictures.

The chef's assistant will then pass around a portion for everyone to taste.

The demonstration consisted of a lot of information I already knew but it never hurts to learn things again.

Chef Vaca, who is my favorite chef so far talked about techniques, presentation and basic knife skills. 

He did all of this by demonstrating a Rustic Vegetable Soup.

Here are all the knife cuts:

Brunoise, julienne, paysanne, mirepoix (2 different sizes).

He also showed us how to cut lardons/prepare them

While I think everything looks very cute in the french bowls, the soup had absolutely no flavor!

I like my mom's vegetable soup much better : )

Lesson 2: Basic Stocks

In this demonstration we learned how to make 

Fond de beau brun

(brown veal stock)

Fumet de poisson

 (fish stock, aka fumet)

I had never made either of these stocks before and I found it very informative.

For our practical we made Fumet de poisson/Lemon sole fillets in white wine sauce

This is the begining on the veal stock that needed to cook longer. We learn how to finish it in the next demonstration.