Chef Dellarose Analysis

As I mentioned in a previous installment high volume production, HVP, is broken down into two sections. You can find the first part of this analysis here. The second portion of HVP was lunch class. Our kitchen fed over 100 students during our lunch service. Plates ranged from salads to sandwiches and we even prepared... Continue Reading →

Chef Ward Analysis

The high volume production, HVP, class was split into two segments. It featured two chef instructors, one for the breakfast portion and one for lunch or dinner depending on scheduling. Now the class is broken into three parts and students get a mix of all three categories. HVP is the final class before externship. It... Continue Reading →

Chef DiPerri Analysis

On the days where I have nothing major to report I have chosen to go back and write about some of my experiences at CIA. The focus will be on chef analyses but will also include small vignettes about exploits with friends. The start of the program at CIA begins with a class called culinary... Continue Reading →

The real reason onions make you cry.

During a lecture today we discussed the use of the pestle and mortar. One of the teams in our class was making a salsa that was ground rather than chopped. We were using tomatoes, jalapenos and Anaheim chilies, onions, lemon juice and cilantro. This process of grind gives the salsa a slightly more unique mouth... Continue Reading →

Chef Johnson Analysis

Chef Johnson is easily the toughest chef at the CIA.  Not because he yells, screams or throws food across the kitchen.  But rather the way he teaches and grades.  Lets start with grading.  Chef has a fondness for timing and in an industry that focuses so much on being quick and timely I can understand... Continue Reading →

At least the consomme’ was clear – worst day so far

Today was the worst day I have had at the school.  My team and I earned a 50% for our daily grade meaning that we failed the day. The day started of alright.  We got into class and I had the consomme on around 8.00 am.  Then, I jumped on some of the various prep... Continue Reading →

Chef Reilly Analysis

A champion can win on anyone's grass Chef John Reilly This is a quote I frequently heard from Chef Reilly.  He made sure to push everyone in class everyday.  From the start of day one until now, my second to last day of Modern Banquets, I have enjoyed every second of class. Day one I... Continue Reading →

The great knife skills race.

We have moved into the banquet portion of modern banquets.  As a result, the format of the class has changed somewhat.  The old itinerary was prep, service and then family meal and lecture.   Now with the new changes the class switches and we have our lecture around 7.00am and then family meal at 10.00am.... Continue Reading →

Striving for excellence.

Today I completed my second week of modern banquets cookery.  We have really jumped into the buffet portion of the class.  The amount of food that we make each day is still the same but the techniques for cooking it are somewhat different.  For example, when we cooked vegetables for plated service we usually cooked... Continue Reading →

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