Sessions 14 - 19 Level I Finale

My sister says she's going to start blogging, which is perfect because maybe she'll stop being such a nagger when I don't update mine. It's been a busy couple of weeks with school and work and time with Omar's family, that blogging has been the least of my worries.

I am nearing the end of Level I(of 6) in Culinary School, and I still have that "Wow-this-is-really-happening" feeling. I have learned so much, and it has definitely improved my skills in the kitchen.

I've gotten used to:

• trimming my nails twice a week
  
• salting and buttering and tasting and reseasoning everything I make(the key to good food- I used to just wing it)
  
• the occasional, or frequent burn and cut
  
• keeping a neat work area while cooking
  

Pork Chop and warm red cabbage



Not school-related. Look at this line! At 2am! The famous Halal cart in Midtown.

It's sort of a rite of passage to share your battle wounds during break. Mine are minor compared to some. There was a story of some student nearly chopping his entire finger off with a mandolin in another class. Down to the bone- ouch.


A little burn bubble

A mouthwatering piece of meat with Sauce Choron


Poulet Gran Mere or Grandma's chicken


Cute pastry work


How on Earth do they do this?


Mmm. Fillet Mignon.


Unrelated, again. Paying homage to warm days in Inwood<3





A lemony icey treat


I am green with envy, Pastry students. Green with envy.


Thusfar my favorite dish. Rare duck l'orange. Yes, that's rare duck, not steak.


Oh, and we had a fire drill the other day. Random. A bunch of kids in Chef's jackets thrown out with the pedestrians of NYC.

So, our next class is our Practical Examination(Butcher a chicken, Filet a fish, Julienne, Jardiniere, etc.) and our Comprehensive Written Examination. And then I'm on to Level II! Woo!