Plans

I'm currently going to be working for Chef Deb, a former graduate of CSR. Deb is a private chef/caterer, and she runs a cooking school (which is a lot like boot camp) for teens and kids. Dad and I will both be teaching a bit for her. I'm applying to a few restaurants as well, keep my knife skills up, thank you Rama. Plans for a little longer term are a bit interesting. I'm trying to get back to Avignon at the moment. I've been contacting people to get back into one of the restaurants, but I need to earn a little money or I can't pay off my school debts. Soooo....Wish me luck on that. I'm going to be starting a new blog/new name up soon, since "Culinary school" is no longer accurate for the website. I'll post links and a new post for you when I've got the whole thing set up. You'll have warning, at the least. I'm still working on some of the pictures since Facebook wasn't playing nice, but I'll get Picasa running.

Graduation day

Right, so this is our very last day. We're cooking the buffet and...that's it. I'll explain more about my plans for after graduation a bit later, but I may have a new blog for you to visit.

Passed the practical

Finished the practical portion of the final exam. Wish me luck on the written.

By the way, I'm still getting pics in, my computer is just overloading a little. I think I have several hundred to upload....

Back in Colorado

We arrived back in the US on Wednesday. Sorry about not being able to update, but I have lots of pictures to go along with the updates I hope to get posted in the next couple of days. It's been kind of a struggle to get back into the swing of things here. I adjusted really well going to France, but coming back...Right, let's just say it's 3pm for me at 7am. Didn't sleep much. ^_^

Pictures will hit Picasa and Facebook (facebook will take a little longer).

Samedi, Mai 2

Today is the first day that Chef Olivier is also working with us. He is a pastry chef, also very, very skilled. We did two desserts to get a little more out of his being there. He owns a restaurant called Food and Mets, it has the best burgers ever. No joke, you can’t come close to it for less than $20 in the states. And he was shocked and very flattered to hear it. (Oh, and he does remember you, Rama. He was very happy that you liked his food so much)

Amuse/entrée-”Fleur de courgette, souffle au foie gras”
Squash blossom stuffed with seared fois gras and chicken mousseline (which was probably one of the most awesome things I’ve ever tasted), sautéed squash tops, red wine reduction

Poisson-”St. Pierre (John Dory fish) en troncon et creueux de langoustines galette croustillante de celeri”
Seared John Dory, celeri root pancake, langoustine froth/bisque, seared langoustine tail (Chef also cooked the head for presentation)

Viande-”Ris de veau braise aux morilles”
Seared sweetbreads, braised morels in a cream sauce, braised mini carrots

Dessert 1-”Quenelle au chocolat au lait, caramel et carambar”
Quenelle of ganache with caramel and carambar crisps (carambar is a caramel candy, popular here)

Dessert 2-”Vert”
Literally means “green”. The whole dessert was green for a monochromatic feel. Financier (cake), matcha ice cream, verveine gelee, verveine whipped cream, manzanar gelee, manzanar citrus marinated apples