I will be graduating from culinary school in five weeks! Yay! So, for the next five weeks I thought it would be fun to take you through my culinary school career for iPhonetography Fridays. Here are photos from my first class. We didn’t get to actually cook anything until we passed that first class. What we did all day every day was learn all about sanitation, how our taste buds work and are affected by various flavors, we made mayonnaise, and the thing we spent most of our time on was classic knife cuts.
Battonet, Julienne, Macedoine, Brunoise, and Tourne became the bane (marie :p) of our existence as young culinary students. While important, learning knife cuts was not fun, much less doing them all day every day at school and then going home to practice some more. My tourne cut has not improved as much as it should have since I started culinary school, and I am so glad that I do not work in a fancy French restaurant where I would actually use that football-shaped cut on a regular basis.
I do have to say, though, that mayonnaise from scratch is infinitely better than anything I have tasted from a jar! Also, all those sanitation practices have come in handy as I now use them not only at work in the test kitchen, but also at home and others’ homes. Just ask Elyse what a great sanitation teacher I am. 😉