Wednesday 13 September 2017

One LONG Class!

I arrived at school at 05h45 this morning (and that is not a typo ... a quarter to six AM) and three quarters of the students in culinary arts were already there, waiting for the doors to be opened. This take a mix of courage and chutzpah ... and it helps to be a little nuts as well!

Got dressed.
Note the time on the clock!

So ... what did we get done?

• Rye loaves ... 6 regular size
and learnt how to properly top-dress breads with a gentle veil.
• Focaccia ... 2 large pans
• Hummus with smoked and caramelized sugar onions ... 3 litres
• Guided tasting of 6 wonderful Ontario mustards
• Learn to use a capuccino machine steam wand to make scrambled eggs
* Make breakfast eggs and kefir blitzes for everyone
* Have a formal lecture on the history of restaurants, and how our work is tied (historically) to the medical community
• Attend a school assembly
• Prepare for photo day tomorrow
• Clean up everything to perfection
• Watch and discuss two safety videos

AND ...

•HAVE A GREAT TIME

We have been in class for 1 week today. There has been NO time allowed for a slow start-up ... it is 110% from the very start! Today's class was (on the surface) about getting a lot of work done in a variety of teams, but the underlying structure I am working on is learning to notice, to be able to juggle 2 or 3 things at a time, be even more aware of safety, to not interrupt anyone else's work or focus, and to start developing basic knife skills.

Sounds easy, eh?

Results = Fabulous!

Well done, everyone. You've earned the praise..

Monday 11 September 2017

Bread and Patience

Takes time to bake

Takes time to learn how to bake

Takes time to train hands

Takes time to learn the secrets of making dough,and kneading

Takes time to train eyes

Takes time to learn how to use heat

Takes time to learn how to be patient

Takes time to learn how to bake

But ... here is Chef Bailey's first shot at making traditional pumpernickel.

Impresesive, Chef!

Learning to Wear the Uniform, and HUGE Cookie Success!

Day two ... time for a demo.

I have taught the concepts of getting ready to get ready, and mis-en-place. Now it is time to see these in actual application.

My kitchen is prepared and the demo takes 30 minutes from me starting to make cookies to the student chefs getting to eat the first ones out of the oven. We talk about their experiences the previous day...a sort of bash-yourself analysis. I don't let them beat themselves up TOO much, but do permit specific comments which are task-focused ... nothing personal.

Then ... it is time for our new chefs to learn about the history of the traditional western chefs uniform, and the meaning of the toque. Each get to put their uniform on for the first time.

Then ... find some new confidence with the uniform AND the demo .... I give the students 45 minutes to, again, Make Me Cookies.

As predictable, everyone is successful ... everyone has a HUGE grin on ... and the satisfaction level with a new set of challenges suddenly moves from"I can't do this" to "Let Me At It!".

And another semester begins on a strong and positive note.

Thursday 7 September 2017

September ... And Another New Start. MAKE ME COOKIES !!

SEPTEMBER ... NEW CLOTHES, NEW LONG FAKE FINGERNAILS, NEW HAIRCUTS, NEW T-SHIRTS, NEW TUBES OF BLUSH AND FOUNDATION ... AND new classes !!

Culinary Arts has another new brigade starting this week ... and after a very basic intro day yesterday, loaded up with paperwork, today was the first day actually in the kitchen.

We start, by tradition, with a day called "Make Me Cookies". I supply two recipes from older cookbooks ... just photocopied right onto a page ... and divide the students up into groups. I tell them they have an entire commercial kitchen at their disposal, and 90 minutes. Here is a recipe ... go exploring, work in your small groups, and MAKE ME COOKIES!

Away they go!

Reading.

Consulting.

Exploring.

Finding.

Measuring.

Mixing.

Rolling.

Baking.

And ... finally ... the work is assessed.
Sometimes we actually have an edible product (or two). This time ... nada. Zilch. Boom! Everything went into the dumpster, with explanations and commentary and a lot of laughter. Everything was raw / poorly-baked. Gentle, tough, honest and precise criticism ... and the chance to improve.

Tomorrow there will be a professional demo ... and another, professionally-written recipe will be supplied. Students will get another chance to make cookies and, if history is any guide, there will be 100% success. Everyone will know exactly WHY things turned out better ... and this is the first bit of strong, edible feedback they get in the course. EVERY student can choose to be very, very successful.

Welcome, new students! Welcome to our historic Brigade!