this page is my journal, where i documented my trials, errors and successes during a year-long stint in culinary school at Kendall College. you’ll also find recipes and indispensable techniques and lessons taught by the chefs who’ve lived them for years.
Introduction to professional cookery
day five continued and week four, day six
Sauce- and soup-making
weeks seven and eight, making vinegar
Cooking methods
week 11, a little vegetable chemistry
an elective class, 30 encased meats in 3 days
week 12, searing meat and fish
french bistro cooking, part one
Baking & pastry
quick bread: blueberry muffins
lean yeast bread: a simple baguette
rich yeast bread: golden challah
cookies: espresso and almond biscotti
lean yeast bread: speckled focaccia
cookies: classic chocolate chip
pies and tarts: luscious key lime pie
pies and tarts: fresh fruit tart
rich yeast bread: soft butter rolls
Great impression of the first day of school!!! I feel like I went through it myself!!!!
Love,
Mom
the start of something great!
I’m eagerly awaiting updates, midge. Best of luck!
Hey, tuck those bangs in! Looking forward to reading more. It’ll make a nice book.
Gasp – I love you in your outfit!
Perfect!
Yay Marge! You look like a natural! I love reading your updates:)
Marge,
We will require your expertise at our upcoming “Hamfest” !!!
Love,
Dad
Mar-gar-et:
I am enjoying reading your blog and hope that your experience will prove to be enjoyable and positive.
Your Culinary Instructor, Chef Pierre
Hi, Marge-
I too had some frustrating days (last year), but overall my time in Chef’s kitchen was an exciting adventure. And Chef Pierre can confirm that I ended up at the ‘remedial tourne’ table more than once. So, one weekend I practiced my tourne cuts on 5 pounds of potatoes!
You are in excellent hands. Chef Pierre is the best! Sometimes I wish I could go back and do it all again.
I look forward to reading more about your culinary school experiences.
Bonne chance!
Lenora
Hi….
Chef Pierre was my first instructor at Kendall this time last year. It was such an incredible experience. Like Lenora said…I wish I could go back and do it all again. I’m really enjoying your blog…keep it up.
Susie
Marge,
Great Blog, Great HamFest. We look forward to the continuing Saga!
Brian and Kathy B.
I like the blog and can feel your passion for cooking. Keep it up and best of luck.
bonjour
un regard de France sur le blog
bonne chance
et bonjour au chef Pierre
Oh my goodness – that picture is nuts! you look like you could puree anything!
Griffy wants a retake on his headshot.
Hey lady! Im finally catching up on your blog and I love it! I cant wait to taste your food!
Miss you!
Besos!
Ashleigh
PS- All of those photos of food are making my mouth water. Especially the crab!
Maggie,
Stupendous NRG and artistry in all facets… I see the Book and the Bistro… and Sean’s added workout time. What an exciting moment (year-as-moment) in time. As I take periodic peaks at your work here, I step way with both a need to cook something new and to more fully fulfill my own LifeWork. Enjoy to the Max. And “Thank You.” for this gift you share.
Give “His Nibs” a hug for/from me.
UncleBrian
I can’t wait to hear about advanced sausage making…
… neither can I.
Marge,
The tacos look awesome!!!
Love,
Dad
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Congrats graduate!
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