Just a short update ... "Tomato Rose"

Good Saturday morning everyone ... hope that everyone is doing well today.  I just want to report that things may be looking up a little (a very little) for me ... baby steps, but never the less going forward.  This past week in school was a little stressful because we missed Monday due to Easter break so I am hoping that this coming week gets back to more normal.  It was a hectic week to say the least cooking sauces and sauces that can be made with those sauces and learning the really tough ones to make like Hollandaise.  And then there was the special credit day yesterday so we were in the kitchen again making more sauces and sauces out of those sauces.  This week we are moving on and starting other things like how to get through the ServSafe Test and the Math part of Culinary School.  Frankly my brain is not wired to do math ... I mean I can get buy but I am NO good at it ... wonder what that will do to my "A" when all is said and done?  Can't worry about it now ... must just plug along.  I have already surprised myself and done much better than I though.  Most of the time though because of such a large class it feels like a three ring circus ... but slowly but surly we are figuring it out.  I have no new pictures to share at this time but will have more to report Monday after school.  Have a great weekend everyone ... signing off for now from 2HappyChefs.

Enjoying this warmer weather

Good afternoon to everyone out there.  Hope that everyone is doing well.  This week has been a little confusing as we had Monday off and we thought that we would have to play catch up but for 2HappyChefs it has been pretty easy.  We got this weeks work last Thursday (we waited over for it) so we had the 4 days instead of just 3 to do the work so when we came in on Tuesday we had it all done so we were already ahead of the game. I like it so much better being ahead.  Today we did many things in the kitchen.  We made homemade Mac and Cheese with Bechamel Sauce and we decorated it very nice so it would catch your eye.  Also, our team make Veloute Sauce that we poured over chicken made 3 different ways and then we reduced a Demi Glace Sauce and then made a hunters type sauce with it called Chasseur.  I am having a really hard time with all of the French fancy names ... I just can't get how to pronounce them.   We also seared a tenderloin and then finished it off in the oven and put a homemade Hollindaise Sauce on it.  This was a very good day for eating.  I will enclose a pic so you can see that we really are cooking ... Signing off from 2HappyChefs.  Have a really good evening .... over and out.

Ravioli OMG

Hi everyone.  Today I made homemade Ravioli and I have to tell you what a project that was.  My back hurts so bad ... yesterday I started by making the filling with ricotta cheese and spinach so it could chill over night and then today I made the pasta from scratch and I have to tell you it took more than several tries to figure out the pasta machine.  By the time I did figure it out I was so done with the whole thing but then I had all of these good ingredients and I didn't want to waste them so I kept plugging along and when it was all said and done I ended up with about 50 Ravioli's.  They are not perfect by any means ... I guess that you could say that they are rustic.  After I cooked them in boiling water for a short time to cook the pasta then I fried them to get them brown and then for the sauce I put a little brown butter over them, cracked pepper and fresh parsley and I have to tell you ... very, very good!  Well, this is my weekend project and I have to tell you that I am so glad that I did it today and didn't wait until Sunday to do it as now I have a few days for my back to heal.  I will post a picture with this post so you can see the finished product.  Signing off for now from 2HappyChefs.  Have a great Saturday and Easter Sunday.

Good Friday and off today.

Good evening to everyone reading our blog.  How are you all doing today?  I hope that the sun comes out soon.  Today there was NO extra credit class because it is Good Friday and yesterday we also found out that there is NO school on Monday either because of Easter.  As nice as it is to get time off I am not enjoying it so much as I was just getting into a routine that was not too bad and now with 4 days off I will have to start all over again.  One good thing though is that we got all kinds of homework to do so the extra days will make it a little easier to get it all done.  We got our first evaluation on Thursday and I did very well.  I was not surprised but maybe just a little .. I thought that I was doing poorly on the test part of the class but I am doing pretty good with them so over all I am doing well.  I do realize that it is only going to get harder from here on out so I still have to study very hard.  Over this weekend I am going to make homemade Ravioli from scratch ... reading the book it is quite a long process and takes some time for the filling to chill and the dough to rest and then the time to put it through the pasta machine (which I have had for at least 8 years) and this is the first time it has been out of the box.  So, not only is this going to be good practice but take some time too.  I can't wait to see/eat the finished product.  I will take pictures tomorrow for all to see.  Well, have a great evening ... signing off from 2HappyChefs.  Take care.

Creamy Tomato Soup

Hi, how is everyone today.  Hope that it warms up soon ... can't wait to see some sunshine!  Today our project was to make from start to finish Creamy Tomato Soup.  We are all on teams, our team is 5 people all striving for the same thing ... a degree in the Culinary field at the end of one year.  I need to stay more focused on what I am suppose to be doing and not getting upset when other team members are not doing what they are suppose to be doing.  We have a couple of team members who want to talk across the table about anything and everything and then when it is time to cook they don't have a clue what we are doing.  There are other team members who do not pay attention at all or listen to anything so they are always asking what we are suppose to be doing or by not paying attention always getting the direction/instructions wrong, mixed up or not getting them at all.  There are other team members who what to be helpful and do everything but in the end do very little.  I am older, more experienced and perhaps a little wiser ... and on the down side I am slower, can't hear as well and have a harder time getting it and the tests are killing me .. but most of the time I feel like a lost soul not really accomplishing much of anything. I am here to change my life and I need everyones help just as they need mine ... if we can't get along in this setting and get the job done then we have NO business going into this business.  The Chef said today that soon we would be on different teams ... wonder if anything will change?  I heard a lot of complaints today from other team members about people on their teams ... so, I guess that we are all in the same boat?  I myself am going to do things to the best of my ability and try not to let the commotion upset me too much.  The last time I was upset I nearly cut my finger off ...  any how I have done my venting and I am hoping that whom ever reads this thinks about it and we all start trying to help out each other and not going against each other.  Working together, listening, paying attention, not distracting the others in the team ... all of these things make for a better team, right?  Well, this is 2HappyChefs signing off for now.  Have a good evening and take a look at the Creamy Tomato Soup, it was very tasty.

Our assignment today: Liaison

Good afternoon to everyone out there.  Hope that everyone is well today and staying warm.  Looks like this weather is going to last a little longer.  Today our assignment was to make all stocks and broths and thickeners for Soups and Sauces.  One of the thickeners that we made was called a: Liaison.  This is 3 parts cream (8ozs.) and 1 part egg yolk thicken 24 liquid Tempered into liquid not over 185 degrees.  This is used when making cream soups such as "cream of broccoli" or some other cream soup.  Today we also learned how to boil bones, make and add a mirepoix and the spices ... when to boil and not boil, when to skim and not skim, when to roast the mirepoix for better color and flavor and many others sauces made for the original 5 that we started with.  Tomorrow we are learning how to make stock so we can make 3 kinds of homemade soup on Wednesday.  This is very excited to see the thickening work ... and sometimes not work or to be perfect or to break down ...  anything thing can go wrong with so many cooks in the kitchen but everyday we go with the best of intentions that it will all work out in the end.

Signing off for now from 2HappyChefs.  More pic's tomorrow.  Have a great evening ... till tomorrow ....

Third week starting tomorrow.

Happy very cold and windy April 17th to one and all.  Is winter back?  I sure hope not ... I want to feel the warm breeze.  Anyhow, all of the cuts that I received the first week in K-2 are all healed and ready to start again tomorrow.  I am hoping that this coming week there will be NO cuts anywhere.  I will have to be more careful .. I was not even cutting up food when I was cut ... I was cleaning the knives.  I am very excited about this coming week because it is all about sauces .. anything you always wanted to know about sauces and we are also making 3 different kinds of soup on Wednesday this week I think.  I will be taking more pic's so I can show you our progress along the way ... should be very exciting!  Well, signing off for now from 2HappyChefs.  Have a good evening and finish to your weekend and have a great week ahead.  Till tomorrow stay safe and well ...........