All Things Chill

3 decent condition backup jackets for when you can’t get Friday’s tomato stains out before Monday’s lecture. I’m keeping one of them for prosperity (and because I can call it the most expensive chef’s jacket EVAR).
I can drop it off to you @ the 8th and Market shuttle bus pickup. You must be a CCA [...]

Roasted Leg of Lamb with Couscous, Green Beans and a Farmers’ Market Salad
Flickr album here. I made lamb yesterday! It’s easy, I promise! All you need is a lil’ bit of love and $8 bucks for the meat! YAY.
Put 1 handful parsley and mint (both fresh), 1 tbsp dried oregano (or [...]

I just received this e-mail:
Dear Student,
This email is to confirm your removal from the California Culinary Academy program you were enrolled in. This change had been made either at your request or due to your failure to meet one or more requirements as outlined in the Student Handbook. There is a possibility [...]

To all of you whom it may concern,
HAY WHEN THE TEACHER PRESENTS A PROBLEM FOR US TO SOLVE… JUST ANSWER THE FREAKING QUESTION STRAIGHT UP WITHOUT PREFACING THE ANSWER WITH THE QUESTION HE JUST ASKED OOOOMMMMMGGGGGGG. LOL.
*ahem*
I love culinary school.
~Spec
(If you feel the same way, there’s a wallpaper sized (1280 [...]

Frozen Bavarian cream with thin silver sugar rings and dots of chocolate and caramel accented with various fruit coulis and sauces (raspberry, mango, apricot and white chocolate) under a sugar tower garnished with freshly whipped cream and a blackberry.

Ginormous view here. We had a plated dessert competency today (read: show n’ grade), so [...]

It’s not as bad as I thought! It’s a little longer than most of my other blogs, so be prepared to waste more time that normal. Hee hee. My partner for the week (and by week I really mean FOREVER), Kacie, does the main commentary and turns out to be a natural [...]

It’s a huge day today. BIIIIIIIIIIIIIIIIIG PROJECT. Let’s hope the plantains come in!
Wish me good luck!
~Spec

Mushroom Duxelle Stuffed Muscovy Duck Roulade with Batonnet Carrots and French Cut Haricot Verts Sauteed in Duck Fat.
Large “before” and “after” pictures from Flickr. More pictures from yesterday here (Thanks Jacqui!).
I made dinner for Jacqui and Clint! Hee hee. Tons of fun. It’s honestly a sample of how much I’ve learned [...]

As a cute distraction from cookin’ in class, our instructors showed us how to make salt dough. I liken it to a grainy play dough that dries @ room temperature. Some Garde Manger chefs will sculpt various objects in different shapes and sizes and use it for a center piece or a foundation [...]

I just finished my first of two Garde Manger classes today. YAY. Flickr album herrrrrr. My classmates and I stuck it out for three more weeks without stabbing each other. Believe me… it’s pretty hard for me some people. Anyway, you might be asking yourself what Garde Manger really means… [...]