#Johnfolseculinaryinstitute

[my-culinary-blog]

First week of culinary labs done and I can honestly say I'm so excited! I got to wear my chef uniform, make Shirred Eggs with Ham and sauté Chicken and make a meal. #nichollsculinary #johnfolseculinaryinstitute #firstweekofculinaryschool #shirredeggswithham #sautéchicken

[tourneandtomatoes-blog]

Day 1

I was so excited to start my first day as a TA for CULA 111. It gives me a chance to not only learn what it means to truly help and lead someone else but I also get to watch the new freshman class learn and grow. It makes me think about when I was a student in first block. On this day the students were learning about sauteing and Chef Randy did a demo on Chicken Saute and some of the knife skills they needed to learn. 

Chef Randy telling the students to "respect their knives." Basically he was telling them to take care of their knives, realize that it is sharp, it can cut them, and to make sure they put duct tape on their knives so they can distinguish their knives from other students'.

Michael's finished plating of Chicken Saute. The chicken saute consists of chicken breasts seasoned with salt, pepper, granulated garlic, and dusted with all purpose flour. The sauce  for chicken saute is made of chicken stock, chopped onions, concasse tomatoes, minced garlic, chiffonade basil, atop of a bed of angel hair pasta. 

One of the the students named Fallen made a gluten-free Chicken Saute because she has Celiac disease. She used a gluten free flour and served her Chicken Saute over a bed of gluten free pasta.