Life After CT101

Is there life after completing Culinary Techniques 101? Yes, absolutely! M  asked me recently if I will become a professional chef now. That's very unlikely unless I enroll for additional training.

Instead, I apply what I learned in a number of  ways. I  continue to serve as a volunteer assistant in L'Academie de Cuisine Recreational classes. The assistants are the individuals wearing red aprons in class.

I've completed volunteer training at the Capital Area Food Bank to assist in their Cooking Matters® program. Cooking Matters® is a part of the No Kid Hungry campaign to end childhood hunger in  America. Capital Area Food Bank  has partnered  Share Our Strength to offer  in the Washington metro area. To learn more about the program visit the Capital Food Bank website.

I also assist at Open Kitchen, which offers cooking classes, hosts private events, and caters events. Great team of people.

The biggest surprise was being asked to be in assistant for the current Culinary Techniques class. I now get to see the class completely from the perspective of an assistant. I learn from my fellow assistants as well as from Angie and Chef Brian.

In meantime, my home cooking has become a bit more adventurous and creative. Some adventures have been successful (I've made my own ceasar salad dressing a couple of times,made my own sausage and recently made a marinade for golden melon kabobs) and some will need more work (the pot of quinoa that never fluffed).

All in all I'm enjoying the journey -there's always more to explore and learn! If you see me at any of these venues, please say hello.

Be well,

Technicolor girl

image created by Ink+ LLC

Developing and Refining One's Sense of Taste - week 20

All good things must come to an end, including CT101. The energy in the classroom and the kitchen was low key and easy - most likely because Market Basket was now behind us.

The focus for the evening was hors d'oeuvres.

• Spring rolls
• Spanakopita
• Sesame seed encrusted tuna
• cajun rolls with dipping sauce
• dolmades

Chef demonstrated how to make each dish. The class then worked in groups to make the dishes for the class to sit down and enjoy

While we dined Chef delivered a short speech and then gave each student their course completion certificate. He was about to return to the front of the classroom when he was asked to stop. The class then gave presents to Chef, Angie, the assistants and the dish washing team that supported us for 20 weeks. Each recipient was surprised and grateful.

As a former instructor, I recognized the look on Chef's face. It was a mix of surprise to receive a gift from a class as well as the realization that the journey with this group of students was coming to an end - or at least this part of the journey.

We started as a group of 18. We ended as a group of 14.

 

A party was planned for the week after to celebrate completing the course.


Next: life after CT101


Be well,
Technicolor girl

Developing and Refining One's Sense of Taste - week 19

Final Market Basket. The rules for the evening were written on the whiteboards in the classroom.

What I learned

• Two hours to create two dishes using all the ingredients on the tray selected.
• Students had roughly 20 minutes to determine their menu  and any additional ingredients they might need to make their dishes.
• The dishes should be plated presentation style for Chef to taste and family style for the class to try.
• We could use a recipe we prepared in class or make a dish using a recipe we learned elsewhere.

Observations

• The class assistants were available to answer questions, make and retrieve ingredients from the commissary
• Unlike the first Market Basket, the class was pretty relaxed. Smiles. Chatter. Joking. Or was it nervous energy?
• Chef told the class that Market Basket was not a competition. Despite this reminder some teams positioned themselves closer to stoves than they had been in previous weeks. 
•  It turns out the class was nervous and a bit stressed about the activity. For some students this resulted in taking other student's utensils without asking in order to complete a task or leaving dirty dishes in order to stay on track.
• Seven trays were prepared for 14 students. Only 13 students showed up for class. Chef asked the class what they would do. Someone would either join a team or cook solo. Yikes! 

 

Self Realization

• The missing student was Marl. I had a choice to make, join another team or cook alone?
• I chose to cook alone. Timing of dishes has been my Achilles heel in the past  so cooking alone would be a good way to find out if I made any progress.
• My tray had brussel sprouts, mushrooms, potatoes, strawberries, tilapia, scallops. There ingredients were tansformed to roasted potatoes, brussel sprouts sauteed with bacon, scallops and tilapia in a cream sauce with sauteed mushrooms, and  strawberries macerated in Grand Marnier and garnished with orange slices and mint. 
• When Chef approached my dishes to taste them he told me, "I  no reservations about tasting your dishes. You are the only person  in class who cleaned your work space before asking me to taste your dishes. I like watching you cook, there's a soulfulness about you when you cook." I was stunned. I had no idea that Chef had been observing me cook.  
• The hardest dish to prepare was the macerated strawberries. I'm allergic to strawberries so tasting the dish was out of the question. Chef added balsamic vinegar to  the strawberry dish. Angie reminded me that I can ask the assistants to try a dish.
• While I missed working with Marl, I proved to myself that my timing skills have improved. I did it!!!

Week 20: final class, hors d'oeuvres

Be well,

Technicolor girl

To grill or not to grill

After a seemingly long winter I looked forward to spending time outdoors and using my grill to cook meals a few times a month. Sadly, my grill didn't survive the winter weather. I began to research grills after the was taken to the County recycle site.

Friends and associates shared their opinions. My mother is a fan of gas grilling; my friend Bobby prefers an electric gill. My cousin Antoine is an advocate of charcoal grilling. Marl, my CT101  classmate, suggested a hybrid grill - one featuring gas and charcoal (he proudly showed me a phone of his hybrid grill).   I shopped stores and talked with personnel in the grill department.

I quickly learned that grills  have a certain "bewitching " appeal to certain men that was previously unknown to me. I asked a male staffer at one store which grill he used. His eyes widened and gleamed  with delight as quickly walked to one of the larger, more expensive grill models. He explained and demonstrated all the grill's features. I noted  the wedding band on hand. When he paused I asked what his spouse thought of the grill. He laughed and told me. "my wife says she thinks I love the grill".  When I pointed to a smaller, less expensive model, the gleam faded.  The salesperson shared with me that he owned the grill, but had since upgraded to the grill he just showed me - his wife was encouraging him to keep one grill.  I left the store with a bag of mesquite wood  chips, a bag of cherry wood chips, but no grill.

Just when I thought I had narrowed down my options I walked into my CT101 class. Chef Patterson was telling the students that he was about to throw away his beloved grill of seven. One of the students asked what he looked for in a grill. The gleam I saw in the salesperson's eye appeared in Chef's eyes. His suggestions: cast iron grates and  charcoal. He then emphasized that the grill had to be maintained to ensure its  performance and longevity. I scribbled the words of wisdom down in my notebook. Before returning to the stores I searched the internet for grills with cast iron grates, that were within my budget and reasonably sized for my used. Char-Griller had  such a grill.

The sales person used a forklift to bring the grill's box down and then politely asked if someone would be helping me carry the box into my home because the box was heavy. I told him I would be moving the box into my residence and assembling it myself. He smiled demurely.

The box contents were neatly packaged and labeled; skipped my usual step of didn't inspecting each piece before beginning the assembly. Cordless screwdriver in  hand, I began assembling the grill.

I soon discovered not conducting the inspection was a BIG mistake. The handle piece was die cut to have two holes. One of the holes had not been punched out. I had to decide whether to return the grill now and take a chance on another box or call Char-Griller customer service for a replacement part. I opted to call the Char- Griller customer service department. The customer service rep I spoke to asked for the model number and serial number of the grill to determine which handle to send.  The handle was sent at no cost to me and arrived within two days.

The part I found most challenging to install was the warming rack. Fortunately a woman on Twitter posted a photo of her grill -looking closely at the photo clarified how to install the warming grill.


I followed the grill preparation instructions closely- the grill interior and exterior were wiped own with oil, the grill grates were wiped down in oil and "seasoned" three times before I actually used the grill.

The mesquite and cherry wood chips have finally been put to use! I've grilled chicken, burgers, steaks, corn,  and romaine lettuce on the grill. I've also made made croutons on the grill.  I like that the grill has adjustable levels for the charcoal rack. I also like that there are four removable gates - they allow easy access to the charcoal

After cooking I wipe down the grates and remove the  ash. When not in use the use, the grill is covered. Char Griller sells several accessories for the grill, including a side fire box that can be used a horizontal smoker. Did someone say smoked turkey breast for Thanksgiving?

Many thanks to the Char Griller team for responsive customer service.

Do you grill? Do you prefer gas, charcoal, or gas? What's your favorite item to grill? Share your comments below.


Be well,
Technicolor girl

Technicolor Dining News for July 2015

Welcome to July! In the Northern hemisphere Summer is well underway. In the Northern hemisphere the cold winter experienced several months ago has been forgotten as many comment on the current heat and humidity of summer.

In the United States July begins with Independence Day and the celebrations associated with the holiday. Growing up this holiday was an opportunity enjoy local fruits and vegetables, grilled meats, and sun tea. If inclement weather dampened outdoor activities the meats were cooked in the oven and on the stove.

I invite you to join me as I explore:

• A local brewery celebrating its 1st anniversary
• Making kale chips with a variety of locally grown  kale 
• A taste of California in Virginia
• Life after Culinary Techniques 101
• And much more!

I haven't forgotten that I'm overdue in sharing the final classes of Culinary Techniques 101, and looking for grill.  We'll explore that too!



Are you ready to set sail? Let's go!












Be well,
Technicolor girl

image created by Ink+LLC

May 2015 Technicolor Dining News!

Welcome to May!  Signs of Spring are finally beginning to appear in my vicinity.  Warmer temperatures also encourage outdoor activities: gardening, grilling, and more.


I especially enjoy visiting markets ,making and tasting dishes with seasonal fruits and vegetables (e.g.,  peas, asparagus, rhubarb). I enjoy  using the seasonal fruits and vegetables in libations

I invite you to join me in this month's exploration of:

• Pasta
• The search for local barbecue
• Discovery of delightful brasserie in the world of high stakes
• The final weeks weeks of Culinary Techniques 101 (CT101)
• And more!

Are you ready to set sail? Let's go!

Be well ,

Technicolor girl

image created by Ink+ LLC

Developing and Refining One's Sense of Taste - week 13, part II

I received the following message from Maryland Seafood in response to my blog post about week 13 of my CT101  class:

 

Maryland Blue Crab is NOT on the verge of extinction.  The results from the blue crab survey proves that.

IQF - Individually QUICK Frozen

Chilean Seabass is PATAGONIAN Tooth Fish



Many thanks to Maryland Seafood for the information. Knowledge is power!

Be well,

Technicolor girl

 

Developing and Refining One's Sense of Taste - week 11

Chef has reminded the class several times that pork night is not the night to miss. As I entered the classroom the energy level was nearly frenetic. Chef, Angie, and two additional assistants hurried about from the classroom to the kitchen.

Chef lectured and demo'd how to prepare: Saint Louis style spare ribs, basic barbecue sauce, North Carolina style pulled pork, mustard slaw, maple ice ice cream with candied bacon, pork chop chacuterie, and corn bread.

The class was tasked with making pork charcuterie and corn bread in the kitchen.

What I learned

• Professional recipes are measured by weight
• Consider baking bacon. It cooks more evenly and uniformly. Cook it at 325 degrees Fahrenheit
• After roasting corn, think of making corn stock by placing the used corn cob in water
• The bark is the skin on top of the picnic shoulder. It is often used to make chicharron (cracklin')
• To keep pork chops from curling, cut notches on the sides of the meat
• The proper amount of fat and right temperature temperature allow meat to turn easily

Observations

• During class Angie explained to the class how the number of tastebuds genetically classifies people as non-taster, medium taster, or super taster. 
• Women, Asians, and African- Americans tend to be super tasters. In the United States approximately 25% of the population is non-taster, 50% is medium taster, 25% is super taster. 
• Angie distributed tasting tests strips to the entire class - there was no obligation to participate in the test. Only one woman  in the class reported being a non taster. Only one man in the class reported being a super taster. 
• Three people,Sue, Mary Joyce, and Michael, are the assistants in the  CT101 class. They help make the class run smoothly and are extremely patient. Tonight, one of the assistants served as volunteer model as Chef explained cuts of meat.  
• The two additional assistants tonight, Michael and Adam, were engaging and explained how to make pulled  pork and chicharron. 
• Chef smoked the ribs and picnic shoulder for more than 20 hours. The meats were delicious and his efforts were appreciated. At the end of lecture he actually sat down for 5 minutes.

Self Reflection

• I arrived at class exhausted from completing a project with a 2pm deadline earlier in the day. My mind was in a fog and I was sleepy, so sleepy that I got a cup of coffee during class to stay awake. 
• The coffee woke me up, but mind was still in a fog. I should not have entered the kitchen to help with prep before class much less preparing dishes with Marl. If I'm every that tired again, I will go home after lecture - for my safety as well as the safety of Marl and my other classmates.
• Marl handled it well, but the cornbread I made was horrible. In  the midst of scurrying around I failed to add the meringue that he carefully whipped up. The resulting cornbread looked like a cross between foccacia bread and a yellow brick.
• I took the cornbread home after Marl politely declined to some of the cornbread home. I wonder if in can used as dressing for Easter dinner. Then again I'm cooking duck for Easter dinner and dressing is not on the menu I'm envisioning (roasted asparagus, roasted beets, and some starch)
• Running the corn bread through the food processor/mini chopper and giving it the nearby birds, squirrels, and rabbits is another option. 
• Marl emailed the day after class to see if I had nightmares about the cornbread -perhaps giving the cornbread to the birds and squirrels is not a good idea. 
• The test results indicate I'm a super taster.  Tonight, a very tired super taster.
  
  
  
   

Next week: lamb and veal

Be well,

Technicolor girl,

image created by Ink+ LLC