Tuesday, October 28, 2008
Monday, October 27, 2008
2. after 2 minutes of stirring and cooking on low heat, start adding eggs on at a time off the heat.
3. Add a splash of hot milk to egg mixture (tempering) then add the egg mixture back into the milk, while stirring.
4. When the mixture thickens take off the heat and stir in the butter, let cool and put in a piping bag with a small tip.
Saturday, October 18, 2008
Culinary Institue of America, Hyde Park, New York
After many months of studying for my Professional chef certification test, I made the trip to upstate New York to attend the famous Culinary Institute of America. I have always heard about its reputation as a leading culinary school, but I never have seen it. Its campus is beautiful and right on the Hudson river with all the trees turning the fall colors of red and gold. The test was a series of written and practical tests over the course of four long days, it was hard enough cooking in a new kitchen and learning where all the equipment was, but having master chefs standing behind you watching every move and taking notes, sometimes a little stressful. They were very fair in there evaluations and could find any flaw, any egos the testing chefs had were quickly deflated.We all did well and are glad at the same time that for now testing is over, the word is we will be back in a year for the pro chef III certification.