School Day 55 - 57: A Sticky Date? with Cake?

School. Still going with desserts, one of our teachers has stepped down and is going to be the head chef of the Warf Hotel near where the old crown casino used to be.

In the last few weeks we’ve learnt some classics, the chocolate fondant with the oozy middle my personal fav a beautiful sticky date pudding, breakfast pastries and croissants and some cake decorating.

School Day 50 - 54: Gastro, Meat, No Meat, Test, and Sweets.

School? Welll struck down with gastro 1 week, having the flu the next, forgetting to place a meat order, a surprise test and the beginning of the dessert subject. That’s what’s been going down at school.

School Day 44 - 49: Meat Meat Meat....

What’s been happening at school you ask?

On to different meats at the moment, we started the subject with a demonstration from chef’s choice, teaching us how to take apart whole animals, such as lamb beef and pork. The demo was very thorough and taught us where each cut of the meat came from.

The week after we went on the factory tour, then we each got our own legs of lamb to bone out. It wasn’t as easy as the butcher made it look; it actually took a lot of effort and strength to manipulate the leg to get a good cut to cleanly break it down.

 From then we went on and did beef tenderloin and porterhouse. Then there was EatStreet2011….

Grilled Beef Tenderloin: Mash, Butter Poched Turnips and Raddishes, Broad Beans & Bordelaise.

Braised Lamb Shank: Confit Leek, Golden Shallots, Parsnip Puree, Baby Beets

School Day 37-44 : Thus Far 2011...

* School days 34 - 36 was just theory, team bonding and assignment work.

Its also been 7 weeks since we started at school. First up we did poultry starting with Chicken, learning how to take apart a chicken, then Ballontine (leg) and Gallontine’s (whole bird). From here we went on to Game this started with Quail and Duck, finishing poultry and then moved on to Venison, Kangaroo and Rabbit.

After the mid semester break we started doing seafood, with filleting fish, from small fish like snappers to whole 3kg salmons. Next we moved on to soft and hardshell crabs and squid.

It’s definetly been a lot more hands on this year and with everything that’s been going on at work, it’s been harder to catch up on school work.

Finally School this week was the Canapé function for the graduating year of 2010. All three 2nd year classes created a series of finger foods for a function of 100 people, having the first two classes cook and prep, whilst the 3rd did the service. It was a different experience from our usually daily classes and we got a feel of what it’s like to work at big function places such as function centers and sporting venues.





Duck Tataki: Pickled Ginger Salsa, Melting Leeks & Ponzu



Rabbit Saddle: Carrot Puree, Parsnip & Orange Beurre Blanc




Seared Venison Loin: Field Mushrooms, Rosmerry Vinaigrette 

 

Crispy Soft Shell Crab: Squid Noodles, Tomato Petals, Tom Yum Broth.

Confit Salmon: Chickpea Cream, Pickled Celery, Pommegranate, Apple.



School Day 33: Final School Day 2011

Final day of school for 2010 is finally here. The day was full of assessments and re-do for all who failed previous tests in the past. It was a short day, I finished what I did and got to go home, we all went out for drinks n said our goodbyes until February 15th 2011.

School Day 32: First Aid 3. QUALIFIED FIRST AIDER.

Ah third week over and after about 20 revisions of the DRABCD and anti-choking procedures, we are finally and officially first aiders. There’s probably 1 or 2 more weeks of school left after this. Clean and maintain and our test for eggs and farinaceous.

Then its full time work for me, for a few months at least. There’s a wine function I volunteered for after school today, I spent a shift on the weekend in the kiosk prepping the lobster dish, which was butter poached crayfish with shitake reduction. Other courses had a taleggio risotto with chopped chives, scampi tails with marinated peppers, basil oil and bisque foam and seared duck breast with kumquat butter.

School Day 31: First Aid 2 so..... Second Aid??

This is our 2nd week of our First Aid Course the week where i get to learn how to bandage my own wounds. This is the lesson i need, not all these myths about butter or ice on burns. it seem the correct procedure is just to run it under cold water and apply burn cream and allow the blister to naturally form and dissipate.
We had some more practice on CPR and even managed to have some fun with the faces of the CPR dummies to make a new friend, Hollow Girl a tribute to KEVIN BACON!



Freaky...



School Day 30 : FIRST AID

First Aid week at school! Finally I thought I’d never get to learn how to manage my many wounds from being clumsy. First we learnt theory, then did the practical CPR on the dummies, we were all very tired and some started to fall asleep, but by the end we were all wide awake when we got to handle the defibrillator and epipens. The course goes for 3 weeks and then ill be a FIRST AIDER!@

School Day 29 : Assesments Time..

Break week at school the assignment is due and its time for the oral presentation about work place diversity and religion. I talked about my experiences in the corporate work force and the difference in a hospitality kitchen. As well as the vegan/vegetarianism of the Buddhist religion and the types of refined foods they serve at temples around the world.

Next week is First Aid the first week of the 3 week accreditation sounds fun, I’ve always wanted to know CPR and how to dress my own burns.

School Day 28 : Mr. Asian Tortelli.

Farinaceous continued. Missed out on making fettuccine last week whilst I participated as a helper in the Parmalat challenge so this week, I was happy that I got to show off some of my pasta skills I learnt whilst at Donovans.

The recipe we received was for a goats cheese and onion jam filling for the ravioli, many opted for more meaty options of whatever they could find in the fridges.

I decided to do colored pasta of smoked paprika and ginger with a filling of tomato basil lemon grass with goat’s cheese. I had no idea wether this would actually work or I’d make myself sick. I cooked one and found it a little bland, probably because I forgot to season my filling.

So a quick look in the fridges I came back with some garlic mayo lemons dill and potatoes.



Beautifully Streaky Lines of Smoked Paprika and Ginger.



Tomato, Basil, Lemongrass and Goasts Cheese.

Lemon Aioli, Patatas Bravas and Fresh Dill.

End result: Smoked Paprika and Ginger Tortelli filled with Tomato, Basil and Lemongrass scented Goat Cheese. On Lemon Aioli with Patatas Bravas and Fresh Dill.



School 27: Parmalat 3rd Year Final Round of Sofitel Culinary Acadamy.

I walked in not knowing what to expect from the finalist of this comp. All I hoped for was not to get yelled at by the guy/girl I was helping out.

6 of us walked in at 4PM were introduced to our partners and off we went. I was paired with a 3rd year named Petros Dellids working at Maha in South Melbourne, he is of Greek heritage and has been working in the Pressclub Group for a while and has had experience in all their restaurants.
His menu consisted of

Entrée: Twice Cooked Octopus, Black Olive Sponge, Roasted Lemon Puree, Poached Egg and Chorizo Dressing.
Mains: Pan Fried Barramundi, Onion Tart, Garlic Custard, Bone Marrow Jus and Broadbean and Samphire Salad.
Dessert: Textures Of Chocolate: Aerated, Moose, Sponge with Salt and Vinegar Tuile, Milk Sorbet and Rasperry Pearls.

The assigned first year apprentices helped prep for the 2 hours finishing jobs and getting walked through the competitor’s vision.
During the “service” We helped plate 10 plates for judges and guests.

As we were so busy I didn’t have time to take photos of any other dishes except for the dessert of my 3rd year. It was a fun day and I learnt a lot of new techniques and ingredients. We were all debriefed once everything was over by all the judges who were amazed by the level of food achieved. Leaving us with a quote saying that culture has changed so much that back in the 50’s people “Ate to Live and now they Live to Eat”

Congratulations Petros on 3rd! Thanks for all you taught me today, hope you have a bright  future in the culinary world.

School Day 26: Farinaceous

A super humid Monday, I woke up with my ankle where my burn was feeling like it was on fire.. again, it had begun to swell but for no reason, no sign of infection or irritation at all.

I limped my way up the hill to school where, we were told our first aid class next Monday would be postponed. We then made our way down to the kitchen to start our eggs and farinaceous class.

We made fresh gnocci and traditional omelets and a wild mushroom risotto.

I was also asked to come in and be a helper for the 3rd year Parmalat competition on Wednesday next week. No idea what my role will be though I guess I shall help prep and do what they tell me, sounds fun.

School Day 25: EARL OF SANDWICH..

The Sandwich. Some might think this is a un-neccesary module but, like heirloom breeds of vegetables and fruit, if not taught this family favorite might die out one day lost in the world of new age and gourmet foods.

Though only a small part of the course, the test was still important, after all sandwiches have their place in history.
The test bassicly consisted of making a open sandwich, the first sandwich ever made “the bookmaker”, the pinwheel sandwich and the many different cuts of canapé sandwiches and my personal favorite the overly indulgent croque-monsieur..

School Day 23: Congrats to all..

Walked into school and received many pats on the back. Found out that the 2nd and 3rd year competitors from Sofitel on the following days also placed in medal positions. As a celebration we have Mezzo booked out for a private masterclass and a 5 course dinner with wines.

Unfortunately I will be unable to attend, due to my flu. Which I thought was hayfever. School was buzzing with excitement though we all had to do the salads and canapé theory test which consists of definitions and the naming of some classic 80’s style hors d'oeuvres and identifying leaves of different lettuces.

School Day 22: COMPETITION DAY!

7:00AM alarms screaming from my computer, telling me it's to wake up. Only 8 more hours till crunch time.I went to school to gather my ingredients, when I hear commotion coming from the kitchen, my ‘partner’ the other entrant from Sofitel Academy working at maze was late and they had to be there at 8AM an hour before the first section was scheduled to begin.

I went to put my own ingredients at home whilst the others hurried to make it on time.

9:15AM: I hurried back to the exhibition center to see if I could make it in time to watch the first section.

10:00AM: The fine food festival opens for real and people start to flood in. seats begin to fill up and the pressure gets more intense as people start to watch.

10:45AM: A mad rush begins as the seemingly calm contestants scramble to finish within the 2 hour mark.

11:30AM: a quick debrief on what the comp was like from my partner as we are cleaning the dishes.

12:00PM: I start to feel a bit sick, as I watch the 2nd section begin.

12:30PM: I decide to go home and get my stuff and change into my whites.

2:00PM: I return to the exhibition center with all my gear ready for the comp, I still want to vomit.

3:00PM: I meet the other section 3 competitors, and a quick debrief about conditions and just to have fun.

3:15PM: 15 minutes time to set up.

3:30PM: READY STEADY COOK! Surprisingly when I started I was calm and mellow.

This is where time begins to fly without me knowing before any of us know it. We are about to enter the 15 minutes within the 90 dedicated to plating. Though my potato boudin was a failure and my purée had not been passed I decide it would be better to get it up on time rather than loose a massive amount of points for running into overtime.

5:30PM: all dishes are up and we all begin to clean it up and change out of our whites for the announcement of the medals.

6:00PM the exhibition center was clearly empty now with only us left and other stores finishing their daily pack down. I finally hear my name Silver medalist WHAA HOOOOOOOOO

My dish, flawed and all but still my beautiful Terroir Pig

Silver Medal!