“Oh my god, I’m going into pastry so why on EARTH do I need cooking classes?”
Now I can at least answer the illogical thoughts by pointing out how much I learned! Dice, mince, chiffonade, julienne, paysanne, bâtonnet, tourné… so many different ways to cut! (And so many French words!)
Weekends often included at least a couple hours of practicing so that when it came time for our practical skills test, I wouldn’t be so much like a deer in headlights.
We took blanching up a notch and made tomato concasse. And I now know how to season soups and stocks with a bouquet garni or sachet.
We made yogurt…
and minestrone soup…
and roasted veggies.
And since we were in the kitchen at the same time as a soup and stocks class, there was always a bunch of food! And what helps anxiety more than food I ask?!