Wine tasting

In my opinion of the more important classes was Essentials of Dining room. I will post my overview of the class on a later blog once i upload the pictures. We did a wine tasting, it was actually pretty cool. My very first wine tasting ever and we had sheets of paper with differnt profiles on it ranging from colors to scents to tastes of the wines themselves. We also had a plate of different fruits and cheeses to help bring out the taste of the selection of wine.
Wine is a very unique beverage, ranging from a variety of flavors and scents, i thought it was made with differnt blackberries and blueberries etc...turns out that the soil in which it was cultivated has a great impact on the flavor profile of that respective wine. That my friend is the very basis on what i want my career to be.

My apologies

Dealing with class and projects than work and other college things i haven't had the opportunity to blog in a while. But im pushing foward to try and blog atleast once a week.

Eating is fundamental =) (grilling deepfrying and roasting)

In class it's nothing like eating your own food. Each chef has his or her own set up. Some chefs like to lecture than cook, eat than clean. Other chefs prefer to cook, eat than lecture. When you eat food in your class, your not just eating and playing games. You eat and you talk about the food that is being cooked. Cooking food is not fun if no one can eat your food. In this class period we set out all the food and pretty much had a feast on what everyone cooked that class period.

Children are the future =)

These are two different instances "Wildcat Weekend" and "Big Chef Little Chef," Wildcat weekend is something that CAT(Collegiate Ambassador Team) puts on. Future students come and check out the campus and take part of a basic culinary class. They can see just how wonderful JWU is, lol.

Big Chef little chef is what i LOVE!!! to do. This is when 1st and 2nd graders come to the school and learn about food by cooking it. They also take part of a little exercise class that helps teach them to be fit. One of my favorite things actually...<3333 =)

Emerils Restaurant

I took a trip to Emeri's restaurant, and i had Salmon atop sweet mashed potatoes and balsamic glazed mushrooms on top. They gave you the perfect portion, not to much and not to little. Everything was cooked wonderfully, and i had no problems....=) sadly a gentlemen had worked there for a couple years and he still hasn't seen Emeril.....

the old the young we all have to learn (trip to Publix)

Up above is Sue, she has masters degrees and PHD's etc... she even has her own dental business. The funny thing is that she still wants to learn food. gota love passion and the idea of learning something new =)
At Johnson and Wales they teach you ALOT about food, and each chef is different. In my class we took a trip to Publix to learn about different cuts of meat and there uses. Its funny how whats advertised as far as meat is not always the best cut of meat to use for the job:
Wrong Advertisement: Grill the Chuck for best cooking method

Learn from your mistakes (Braising and stewing)

Plate presentations are sometimes difficult to do when you have to deal with braised and stewed items. It is not enough to just plate good for, one must also learn from their mistakes of bad food as well. With the pictures around there are different errors, rather it be non-edible food as a garnish or just the placement of foods which is the problem. Learning is the key to any culinary endeavor.

Brief intermission with family cooking

My passion is not just food, i strongly believe anyone can cook. Helping one to cook something is truly better than cooking a dish by oneself. I have learned this on my own culinary endeavor. In the photos you see below i am with my own family ranging from the age of 4 to 14 we made breakfast for the parents.

plating presentation *Braising and stewing*

Plating is one of the most important part of any restaurant, visual presentation is key. In the photos you see we are plating appetizer's, and entree's. In a restaurant you would not just plate one thing, which is why you see many plates stacked on top of each other. Any questions about the food you see here feel free to email me at LLT779@jwu.edu or just leave a comment...=)

Culinary class *Braiseing and stewing*

My Culinary class, amazing that you meet such wonderful people in a class filled with much learning.
To the far left we are required to get checked every morning to make sure we look the ''right'
way.
The middle we are supposed to be washing dishes...but what's a little work without fun =).
To the far left i have a big pot of beef that i am braising. I have already seared the meat added the mire pox and the beef stock, now I'm reducing it and am going to put it in the oven.
*The too I'm holding is a fishing paddle used for culinary kitchens*