Culinary School [fin]

About a month ago I had my final practical of my culinary school career. It seems like only yesterday I was posting about my first week, learning how to concasse a tomato and jabbing my palm with a paring knife (the first of MANY battle scars), going through an embarrassing amount of note cards, and discovering a love for butchery during our meats block. There … Continue reading Culinary School [fin]

(Silence of the) Lamb Shank with Garlic

“Now it places the lotion in the basket.” (I really just wanted to work “Goodbye Horses” into a post). The shank is one of my most favorite cuts of meat to cook. I’m a fan of the tougher cuts that take time to break down. You have to take care of it, talk sweet to it, listen to it discuss its hopes and dreams if … Continue reading (Silence of the) Lamb Shank with Garlic

Fettucini with Roasted Asparagus and Lemon-Alfredo Sauce

We just recently finished our vegetables/healthy cooking block in school and one thing I learned (among many) is that there are thousands of ways to prepare vegetables. My favorite: roasted, on a bed of pasta, covered in a creamy sauce. The asparagus in this dish really packs a lot of flavor and the zest adds a refreshing quality. For those health conscious people, roasting vegetables (generally … Continue reading Fettucini with Roasted Asparagus and Lemon-Alfredo Sauce

First Week of Culinary School: ServSafe and Horror Stories

  I’ve officially survived my first week of classes at the Auguste Escoffier School of Culinary Arts. Before we can start practicing our knife skills and get into the kitchen we have to take our ServSafe course and (hopefully) pass the test for certification. The purpose of ServSafe, I’ve deduced, is basically to make you lose your appetite and never want to eat food again. … Continue reading First Week of Culinary School: ServSafe and Horror Stories