It’s been a bit since I posted anything. I’ve been writing a food novel and testing new recipes (mostly Mexican). This experience made me realize I really need to learn the professional fundamentals…so TA-DA, professional cooking class here I come!
Our community college had an excellent culinary program, so I signed right up. First I had to pass my Serve Safe exam which took a whole semester. It was hard, but I passed and now know how high sneeze guards should be at buffets (and that I will never eat at a buffet again).
Professional Cooking 101 started this week and I plan sharing highlights, cool tips, and challenges during the 17 classes….BUT first, let’s talk school supplies because who doesn’t love them.
My white chefs jacket. My professor insists on a white jacket, black pants, and black, closed toe shoes. He says if he ever sees us in anything but a white jacket, he will mock us publicly.
I can’t decide which shoes to wear yet…steel-toed Doc Martins I already own or get the dishwasher safe Birkenstocks he recommended. I have a week to make a decision.
My textbook, which is a crazy detailed cookbook. It has great photos and was reviewed by chefs like Thomas Keller, so it seems like a good resource.
My chef beanie…because I am just a lowly bean.
My notebook with cherries on top!
And of course, my school bag- appropriately themed.
week 2’s bread is a grant loaf, the recipe was first published in the 1940s in england. a whole wheat loaf that adds a secret ingredient of raw sugar into it. very hardy bread and it made 3 loaves! perfect for giving away at the potlucks i have on the calendar!