Regional Cuisines of Asia - China

Next up is future chef, Craig. A young kid just out of high school. Craig won the high school culinary competition last year and landed a scholarship at PCI. He currently is working at AJ Stumps in downtown San Jose. He is very talented and knows his way around a kitchen amazingly well for his age.
He's also full of shenanigans. Don't let the smile fool you.

Craig put three dishes together quickly and with ease.
Orange Chicken, a Chicken and Corn Soup and Kung Pao Prawns.
I think he and Melvin didn't consult on menu choices.
We were all Kung Pao experts now.

Chef followed up with a demo on some pork fried rice, pot stickers, Beef w/Broccoli and Prawns with white sauce and Snow Peas. Lots of prepping and stir frying. The pot stickers were







fun. You got the hang of it after a few folds. Pleated on one side, flat on the other.


We worked in teams to each produce a dish then again hosted a banquet.
It was quite a spread.
Goodnight

Current Topics-Food Costs,Trends

I'm not used to drinking beer and tequila in the afternoons. I came home and went to bed. I could have slept for three days.
I woke up, stumbled around the house doing laundry and feeding my orchids,(poor things are starving), read my new syllabus on current topics then went back to bed.

Chef began with a lecture on Food Cost. I felt like I had been transported back to a high school math class. Here was the story problem. You are a chef that purchased veal from a distributor for $10.00 a lb. How much do you need to sell your veal dish, sides included, on the menu in order to make a 30%o profit?
I didn't sign up for this.
Actual price, edible portions. Do I really need to know all this?
I suppose so if I want to make money on this food someday. I snapped a picture of his lecture board instead of taking notes and mentally wrote an add for a food cost manager..

Chef then demonstrated some various recipes that exemplified current trends in todays'
market place such as fusion cooking, low carbohydrate verses high carbohydrate menus, alongside of some popular new grains. We made a roasted chicken with sage butter and mushrooms. Chef had some fresh morels that we used instead of shitake mushrooms that were so delicious. We served the chicken with some baked millet croquettes, a grain that was new to me. Very nutty. We made a minestrone stir (a little Asian/Italian fusion) and pork tenderloin with prosciutto and sun dried tomatoes.

Chef talked about design and food styling when it comes to plating dishes and then gave us the outline for the next final.
What! Already?
I have to create a fusion dish, type up the recipes and procedures along with a 3 page essay on the dish, have a cost analysis of the complete dish, and a equipment list and time line typed up as a full report.
This is the first time I thought seriously about quitting.
I was going to have fun playing with menus, but not with the report part.
It's a good thing that my oldest daughter is back living at home for awhile, is an editor, and needs some extra cash.

So much for a weekend filled with long bike rides, movies and going out to dinner.

Goodnight.

Breakfast Cookery - Chicken Fried Steak, Polenta

This dish (pictured on the right) that we made this morning was featured at a International Association of Culinary Professionals breakfast a few years ago. Breakfast Polenta Crostini with Ham and Wisconsin Asiago. Topped with a sun-dried mayo, my first impression looking at the recipe was so so. Upon tasting this dish, my whole attitude changed. It was absolutely delicious.


We made a chicken fried steak, with milk gravy. A definite old fashioned artery blocker. Tasty as it was, I felt the need to go have my cholesterol checked after class. Especially on top of all the eggs I have been consuming.

We made a few different types of hot cereals and some granola. I've never made granola before and after today I'll never buy it. Easy and fantastic!






The bakery angels came in with a darling little dessert that not only looked great but tasted wonderful. The meringue"hive" was filled with strawberry ice cream.
The bee was to cute to eat!

On leaving today, I realized that the final was tomorrow - not Friday! Things are moving too fast. I guess it will be omeletes and waffles for breakfast - again!


Goodnight.

Essential Skills 2 - Grains and Pasta

It took me awhile to assemble this Polenta Napoleon. There were so many components. First we cut the polenta that we made the day before and had left to chill overnight into circles, and grilled it, along with a portabello mushroom, a roasted red pepper, zucchini, yellow squash and asparagus. Then it was like making a lasagna. One layer at a time. Served on top of a red pepper coulis and some reduced balsamic vinegar. I ended up with a nice little tower.





We also made a classic rice pilaf and Risotto Milanese, which is a risotto made with a saffron infused broth, and of course, Parmesan cheese. I have been making risotto for years. When I made it today, I kind of fell apart. I completely over-caramelized my onions and then added way too much wine. A recipe rescaling error again and a flame problem on my burner. Am I making excuses or should I really start questioning my math skills?

We finished by putting together a pasta dough by hand that will be used in the morning.
Pasta for breakfast. Yum.
Goodnight.