A New Beginning

I never thought in the proverbial 'thousand years' that I would publish my own blog. I'm not a big fan of the 'blogosphere', but as this is a classroom assignment, here goes.

I am in culinary school, and as part of our assignments, we are to create and maintain our own blog. I will begin mine by relating to you my first day of class. I don't mind saying that this class is a bit of a bitch. It is eight hours straight, with only one twenty minute break.

We learned about eggs, lot's of eggs. After our lecture and a tour of the kitchen, we cooked sunny side up eggs, over easy eggs, soft and hard cooked eggs, and finished up the egg portion with a Gruyere and chive rolled omelet. I was a bit out of practice, so it took me a couple of times, but I eventually got a product that I was satisfied with.

One of our students was cut. It was nothing major, just a nick, but no more than a few minutes later she got cut again, this time much worse. Some bonehead had left their chef's knife in a sink full of soapy water, and when she reached in, she really got it. She had to get stitches both inside and out. I'll tell you one thing- if this was one of my kitchens, I would most probably bounced the perpetrators' ass right out of there. Anyway, I hope she heals up well and at least I hope they both learned a valuable lesson.

I came across a couple of terms in my notes, and for the life of me, I can't remember their exact importance. One is "Onsen Tamago" , which means 'Hot Spring Egg'. It is basically a poached egg served in a bowl of miso with a few green onions and some shoyu, which is a popular Japanese breakfast dish. I'll try and find a photo to post for next time.

The next term was "Arzak Egg" This is an egg that is bundled in film with a bit of goose fat and truffle before poaching. Sounds good. I'll try and find a pic for that one also.

For my next post, I'll upload a picture of a classic rolled and stuffed French omelet, providing I can beg or borrow a camera.

Ciao, Steven