Monday, May 18, 2009

The Twenty One things to do with a Carrot!

Now the title for this blog could sound extremely rude and some might say, I will get loads of porn surfers looking up my blog now for food porn suggestions. However, as I am writing a blog about my new found wisdom in culinary skills and the course I am on is currently focusing on vegetables - I am surprised myself, with a carrot's versatility. Julienne, Jardinere, Paysanne, (types of cutting techniques). They are used in soups, stocks and as decoration. You roast them, boil them, grate them, puree them - I could go on. Well its interesting for me anyways.
So the course is one week in and I am delighted by the prospects of another 15 weeks. True a week on vegetables may sound boring but we have to have a grounding and build our way up. It was sauces today! - All the french words keep getting stuck in my throat and make me jittery about whether I will remember them all, but I will get there. Bechamel sauce, mornay, mushroom, some easy, some meant to drive you mad, but once you know the technique - its tre terrifique!
So I am bringing home all the food I cook, which means trying to get ellaborate with its uses. Todays mushroom sauce and mornay sauce has been used to make my diner tonight and lunches for the next two days - Just add a little fettucine to the sauces and with the mornay I added a little streaky bacon so carbonara tommorrow. Friday was theory day and we had a day at looking at how to run a kitchen and more importantly what to think about to ensure it makes money. So budgeting and menu planning - I suppose this is what its all really about. getting creative but making it financially viable. Sort of takes the romance out of it all. Sure I would love to order fresh truffles from France - flown over in a lear jet, for that perfect over the top dish that's gonna wow the patrons, but then I would need a patron willing to pay over $25,000 for a dish. I have several projects to work on over the next few months involving setting up a menu for a select group of people (different each project) but ensure I budget accordingly. I have $17.60 to cook a Mediteranean meal for two - that includes starter, main and desert. I pay over $10.00 just for a sandwich for lunch most days. Fuck me its gonna be hard! But enjoying the "wake up and smell the roses" nature of it all. Wish me luck and I will tell you all about my menu decisions.
Thanks dear reader. Speak again soon.

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