More and more lately I've become aware of how soothing the kitchen really is. All of the day's troubles just wash away. That's not to say that the kitchen is not stressful. As my parents will tell you, I can become really stressed when trying to get a meal on the table. When they were here a few weeks ago, we got into a bit of a tiff over getting "Thanksgiving dinner" out and hot. No one was ready to eat, there was no room to put the food, and it was getting cold very quick due to our freezing weather.
Anyhow, I'm just saying the kitchen can make a lot of stress disappear. I had forgotten this. My classes lately have consisted of learning about terroirs, fermenting in steel versus oak, and how to speak French. All very stressful, to say the least. But today...today we were let loose in a kitchen once again and it felt soooo good.
I know some of you wonder what it is like to be in culinary school. Is it really like what you see on tv??? Surprisingly, it kind of is, just a lot less screaming. Today, we had to complete production for both today and tomorrow. Because of Thanksgiving, we are squeezing two days into each one day in order to be able to cover the same amount of material. This just means a lot more work and moving a lot quicker.
We start class every day at 7:00am sharp! If you show up at 7:01am, you are late and will be docked points. I do my best to get there by 6:45am every day. Lately, its been closer to 7:50am though. That leaves me just enough time to get out of my layers of a coat, scarf, beanie, and sometimes gloves. I have to put on my uniform, take out my books, grab a stool, and organize my area in that 10 minutes. At 7:00am, we step out into the hallway for brigade. Here, the chef instructor checks to make sure we have every piece of the uniform needed- from neckerchief to sharpie to thermometer to nametag. The chef instructor is also making sure our uniform is pressed, shoes are shined, nails are cut, girls' hair is completely hidden under the hat, and men are freshly shaven. Its funny...to write this out, it sounds so foreign and strange. Yet, this is what I have gone through every day for the past 4 months. Funny...what can become normal in such a small amount of time.
Anyhow, once we have passed the test, we go back inside for lecture. This may include powerpoint and/or a demo of some sort. Today, our chef instructor awed us with his knife skills. I have never seen anyone cut like this. It was amazing. At one point, I wanted to pack up my stuff and go home, as to not be embarrassed when my turn came. He can even turn a potato into a 7-sided dradle-like shape behind his back. I'm sure that does not sound anywhere near as impressive as it is. Let's just say, I've barely mastered creating the shape and can only do it when under extreme pressure. This chef can do it with his eyes closed...literally. AMAZING!!!
Anyhow, we got a short break and than a little past 8:00am we got to it. We had until 11:15am to make the following:
*mayonnaise
*lemon parsley vinaigrette
*balsamic vinaigrette
*tomato vinaigrette
*Caesar salad (dressing, croutons and all-- made from scratch)
*roasted pepper salad
After we completed each dressing, he had to okay it before we could move on to the next. At 11:15am, we had to have the two salads plated and ready for his critique. I know the list may not seem very long. But you also have to keep in mind we have to wash our dishes prior to starting the next item. We do not have five of everything. Just one whisk, usually one bowl, one chef's knife, one set of measuring spoons, etc. So, everything must be cleaned before moving on. It is pretty insane, and I'm sure amusing to watch. On top of that, everything we cut must be a certain size. For example, the roasted peppers all had to be in 1/2" slices. Prior to coming to culinary school, I didn't even know what 1/2" looked like. Now its something I must create without any thought.
At one point today, I took a step back to take it all in. All I could do was laugh. We had about 25 people with their heads down, chopping quickly, and mumbling recipes to themselves to make sure nothing was forgotten. It was hilarious sight. We all looking like fools speaking jibberish while waving knifes around.
It is pretty incredible when you break it down. So, I thought I would share. Just give you all a little piece of my day-to-day. I hope it helps you imagine things a little better. Or at least give you a reason to smile. Little Chef Soto has made it through one more day without cutting her finger off.
That means it is a good day.
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