Culinary School

Day 29 - Onion Soup Gratinee, Veal Chop, & New Chef Instructor

Day 28 - Cooking Practical Exams & Last Day with Our First Chef Instructor

Day 27 - Rack of Lamb, Double Lamb Chop Persillade, Glazed Tournée

Day 26 - Pommes Anna, Braised Shank, and Roasted Leg of Lamb

Day 25 - Imposter Syndrome

Day 24 - Grilled Pork Chop, Roasted Pork Shoulder, & Pulled Pork Sando

Day 23 - Intro to pork, a stress test, and making “family meal”

Day 22 - Trussing, Roasting, and a mother sauce-ish

Day 20 - Consommé, Sous Vide, Deep Frying

Day 21 - On being a sous chef, braising (coq au vin), & duck confit

Day 19 - Do you love what you do? If so, how do you know?

Day 18 - Slowing myself down & a huge mistake

Day 17 - I KEEP FAILING! Bird Fabrication, Stock Making, Pan Reduction.

Day 16 - I bombed my cooking exam...rock bottom.

Day 15 - Rice Pilaf, Quinoa, Farro & Chili

Day 14 - Confidence going way down... How to move forward?

Day 13 - Purees, Aioli, French Fries

Day 12 - Getting Roasted

Day 11 - Vinaigrette, Mayonaise, Crudite

Day 10 - Stocks, Roux, and Soups

Day 9 - Knife Cut Assessment and Product ID Quiz

Day 8 Emulsion, Blanching, Poaching, Boiling, OH MY!

Day 7 - Hells Kitchen?!

Day 6 - I BURNED what?!