Yesterday I spent 9 hours waiting in lines and sitting in an auditorium, but I loved every minute of it. I was at my orientation for culinary school! Ok, I was lying when I said I loved it. It was pretty unorganized and boring. BUT I’m starting class on Monday, and if I had to wait in lines to get my student ID and supply kit then so be it.
I was also excited about getting my uniform, but they were out of my size when I finally got to the front of that particular line. During the announcements for culinary students they seemed very strict about having your complete uniform everyday you come to class, so I’m pretty nervous about showing up the first day in just a white shirt and black pants. I hope there are other students who also didn’t receive their chef coats and checkered pants.
I got my official schedule and on Mondays, Tuesdays, and Wednesdays I have Foundations and Fundamentals of Classical Techniques.
Here is the description:
“The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The concepts and techniques of stocks, soups, sauces, vegetable cookery, starch cookery, meat, seafood, and poultry are covered. Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching, braising, and frying.”
The knife kit I received is way more than just knives. There are pastry tips, a crazy awesome whisk and a ninja sword. The ninja sword is actually a sashimi knife, but I’ll continue to think of it as my ninja sword.
There is also this:
It’s a model for different types of knife cuts, and it was definitely the most surprising thing I received.
I’m so happy that I’m finally starting school, but I have a major case of stomach butterflies. I think another slice of this Lemon Rosemary Olive Oil Cake should cure those. It feels much lighter than a traditional bundt cake because of the olive oil (there is no butter in it), and tastes perfectly fresh because of the lemon and herb flavors. I love how the batter is flecked with green and yellow bits.
I decided to make this cake because whenever I was out walking I noticed these huge bushes of rosemary in people’s yards and sometimes the bushes were on the other side of the sidewalk in “public” space. I figured no one would notice if I took a few sprigs. This cake seemed like a sweet way to use those pilfered herbs.
I doubled the glaze the recipe calls for because I love glazed cakes. Also, I would’ve made it a little thicker because too much ended up on the platter instead of on the cake.
The recipe is from a Cooking Light magazine I have and since it is online, I will just link to it for you.