Kitchen: All in a day’s fun

Today was a typical day in Culinary School. It’s become completely normal- with class from roughly noon to seven- to spend the majority of each day in the kitchen. Not sure of any place I’d rather be, actually. Perhaps a garden would give it a run for its money, but that’s about it.

But I realized while having coffee with a new friend this morning that this myriad of kitchen hours seems excessive to most people. So I decided to share what a normal day in the kitchen looks like for us. Regional American Cuisine with a focus on Coastal areas was the game plan…

Knife practical skills assessment: 10 minutes, small dice, red pepper. Graded on technique, use of product/waste, accuracy, precision, cleanliness, knife sharpness and handling.

Roma tomatoes, tossed with olive oil, salt, garlic, thyme, rosemary and roasted in a low oven all afternoon. Flavors concentrate making even an out of season tomato delicious.

Breakdown a large, fresh salmon into fillets, saving trim for fish stock, and create an indoor wood chip smoker and spice rub blend.

Make a vinaigrette to marinade red and yellow peppers as a sweet complement for the smokey salmon.

Produce an incredible herb-forward flavored tartare from this beautiful tuna fillet… knife precision paramount.

Firm polenta is cut into rounds and fried into a crisp base for seared scallops, served with roasted red pepper remoulade… yes, the knife practical peppers being put to good use.

Baked oysters two ways for comparison…

The largest pieces of focaccia I’ve ever eaten, and a kalamata fougasse.

Lovely plated dessert of peanut butter bars, salted caramel, dark chocolate sauce and crisp chocolate cake crumbs… so lovely in fact that a photo escaped me. Apologies to my fellow sweet lovers.

Plate, serve, eat, critique, clean up… and lecture on wine. All in a day’s work fun!

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26 thoughts on “Kitchen: All in a day’s fun

  1. That DOES sound fun. Raw fish is not my thing but that tartare looks gorgeous. Those tomatoes ARE my thing, though. Mmmm. I never put rosemary in with mine, though–I should!

  2. Loving every dish you have there! From your perfect precision cuts, to the Salmon fillets and impeccable tartare and the beautiful oysters, cubes of focaccia to everything! Wow! All I managed to produce today was a braise of Lamb shanks, ratatouille, spacthcock en poule and rice! Seriously you have like three or four extra plates you had to produce! Crazy!!!

    Scallops and polenta! I love crispy polenta, love seared scallops, never considered them together before! 🙂

    • Oh I love hearing what you make!! That sounds like a darn busy day though. And I’m not familiar with spacthcock en poule? It was a fun coastal day, but today we’ll get to create our own menus and experiment… always a challenge. Usually some winners and some… well, not so much 😉 Are you on break yet?

  3. I bought some kumquats today, only the prettiest ones 😉 Those little gems aren’t cheap but hopefully they’ll be worth every penny!

  4. oh boy! Look at all those delicious food! I can hardly contain my appetite! The seared scallop / polenta dish looks absolutely divine!!! What a fun day at school!

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