NWCAV Farm-Hopping Field Trip

Today we had so much fun! Our school went on a farm-hopping field trip in the greater Vancouver area. We personally picked a variety of fruits, vegetables, herbs, and salad greens for our menus/final practical that begins on Sunday.

We visited Krause Brothers' Farms first and picked gorgeous blueberries and raspberries. Next was Vista D'Oro where we gathered beans, fennel, and some beautiful tomatoes. They also have a small cooking school there and a store filled with delicious homemade jams and other items. The next stop was Glorious Garnish and Seasonal Salads. Susan kindly let us pick edible flowers, all types of lettuce, garnish, herbs and mulberries. We are thrilled that we will be able to serve our guests such lovely ingredients next week.

We stopped to eat our packed lunch. The previous day in school we cooked up a Middle Eastern and Latin buffet (the last casual cooking day of the course). On Sunday we will be finalizing most of our menu and we will be cooking for guests on Monday, Tuesday, and Wednesday.

Click here to see more pictures from the day.

Tagged as: [ exams farms nwcav organic vancouver ]

Final Written Exam at NWCAV

Tomorrow is the written part of our final exam. As I blog, I am enjoying an ice-cold beer. Vancouver has been so hot this past week (not that the heat has to be a motivating factor for me to have a beer after work)! I inherited this fun and habitual activity from a British friend of mine (wink wink - you know who you are)! It is a great way to wind down the day plus I'm not too worried about this part of the exam. I tend to do really well on paper.

Today we found out our teams for our final practical next week. It is really exciting! We each get to invite 2 guests for either lunch or dinner and our teams develop and cook a 3-5 course meal each day. Joining our loved-ones/friends are guest chefs from around the city. Everyone will be judging our dishes while the instructors monitor and mark how well we are working individually and as a team. Chef Ian, we have been told, has a long list of curve balls that he will throw us during service.

We have had such an extraordinary group of people in class this term that it is going to be really sad once we graduate and go separate ways. For the students, we experience it only once. For the instructors, it happens to them every semester. It is very special to be able to connect with so many people and go through a lot more than just a course together. It has been an incredible journey and I have met amazing people from all over the world. Every single person has brought something unique to the class. OK, I'm getting teary-eyed again...maybe that's why I remembered to put my deposit down for the pastry class today. I don't want to leave yet!

Tagged as: [ culinary exams nwcav ]

Black Box Monday at NWCAV

I survived our black box assignment today. Out of trout, pork tenderloin, and quail, I wound up with the one I wanted the least which was that darn little bird. The other mystery ingredients that I had to incorporate into my dish were sweet potato and cardamom. Where to start...

I wound up deboning and marinating the quail by rubbing it with oil and a garam masala mixture. I roasted the sweet potato and whipped it with some cream that I infused with cardamom to make quenelles on the plate. Quenelles are shaped by alternating a mixture between two spoons until it forms a uniform oval shape. I blanched green beans and white asparagus and sautéed them with shallots, butter, ginger, and raisins. For the garnish, I fried julienne of leeks. I also made a cardamom beurre blanc (butter sauce) to drape over the seared quail.

Everything turned out fairly well (and I was a shocking 7 minutes early) but I forgot one of the most important rules in the kitchen - SALT! I can't believe I did this! I didn't salt the quail when marinating because I didn't want any juices to extract out of the tiny bird because there is barely anything to them. I totally forgot to salt it before searing - big mistake!

At the last moment, I accidentally turned the wrong knob on the stove and wound up burning my beurre blanc base so I quickly had to start over. On the second try, I wound up not reducing the white wine vinegar enough (so my sauce was a little on the tangy side). My plates were also too hot so by the time the chefs judged my entree, the butter sauce started to split. I had good color though and it was plated well.

Over the weekend, I was really stressed out about this exercise and then Marcelo helped to open my eyes. I had a bit of an illusion in my head. I thought that by the end of culinary school I would be able to pull fancy dishes/creations and techniques out of my butt on a moments notice. But it doesn't work that way. I think I have a good grasp on how things should be done but now what I need most is experience and repetition.

The chefs (as Marcelo correctly guessed) weren't looking for extreme ideas. They wanted us to take what we have learned in class and try to apply it to our dishes. Can we make a puree? Are we cooking proteins to the correct doneness? Do we know how to debone something? Do we know how to blanch, sauté, and sear properly? These are just a few examples but these are the important things to focus on. I am glad that I didn't stress out to try and make something out of the ordinary (and screw it up royally). I just tried to keep the dish simple and use the techniques that I have learned.

In the midst of all of the stress and pressure over the weekend, I needed to remind myself to have fun with it too! The worst-case scenario was that I would get a big fat zero and if that were the case, I still would learn from my mistakes. I went into the exercise today more relaxed and I think I did a nice job. At first I was a bit hard on myself for the errors that I had made but on reflection, I still did well. Here is a picture of my dish:

Tagged as: [ blackbox cuisine nwcav ]

Black Box | Cooking With Mystery Ingredients at NWCAV

This was a very heavy week with our food costing project. We are still in the midst of wrapping it up and preparing our packages to hand in on Tuesday. I can't wait to blog about this experience but it will take some time. Time is something that I am running short on lately! I will get to it though because it was such an interesting exercise.

Over the weekend, we also have to mentally prepare for a "black box" assignment which is scheduled for Monday morning. This is an individual assignment where we will have 2 hours to complete 2 portions of the same entree. We will be given trout, pork tenderloin, or quails to work with, a mystery spice, and vegetable, fruit, or grain. The dish will have to include these components: the protein that we are given, a sauce, grain or starch, vegetable, garniture, and garnish. This will take some research over the weekend to get an idea of what to do.

I'm sure the pressure will be similar to an Iron Chef episode but this definitely isn't a competition between students. It is another assignment to see what you have learned and how well you can perform. Wish me luck!

Tagged as: [ blackbox nwcav ]

Culinary School has Made us OINKS

I realized that going back to school and not working means we are no longer DINKS - we are now OINKS (one income, no kids). It's not what you were thinking - although I am a little concerned about the pastry program coming up...

Tagged as: [ oinks ]

Indian Banquet Day at NWCAV

At the end of class last Friday, Chef Ian provided us an excellent introduction to today's day of Indian cuisine. He shared wonderful stories and slides from his 6-month trip to India, Nepal, and Pakistan back in the late 80's. He is a brilliant photographer and got some amazing shots of the culture there. I have also been to India and it truly is an incredible country which I will go back to one day. That's another blog for a later date.

Today was fantastic! Executive Chef Gurpreet Virdee (from the Holiday Inn in North Vancouver) came to our school today to share his expertise with us and guide us through the 20 Indian dishes that our class prepared. For many, it was their first crack at attempting Indian cuisine, which is one of the most complex cuisines on earth.

Check out this menu that we prepared:

• Garam Masala
• Mulligatwany Soup
• Kachumber Salad
• Mutton Roganjosh
• Pork Vindaloo
• Masala Dosa
• Lemon Pulao
• Fish Amrisari
• Mint Chutney
• Chappati
• Chicken Tikka
• Eggplant Curry
• Cauliflower & Potato Curry
• Khaman Dhokla
• Stewed Tomato Chutney
• Dal Panch Phoron
• Samosas
• Carrot Pickle
• Carrot Halwa
• Chai Tea

Click here to see some shots of my classmates and the spread.

Tagged as: [ cuisine indian nwcav ]

The Island Experience Adventure Spa at Ilha Grande, Brazil

In the midst of shifting into a totally new career path plus moving to a new city, my husband and I decided to take a 2-month trip to South and Central America this past February and March. This type of opportunity where the both of us could take time off doesn't come often so we took advantage of it and visited Argentina, Uruguay, Brazil, and Panama. Why do I blog about this so many months after the fact? I can definitely say that travel has impacted my life greatly and has made me appreciate different cultures, cuisines, ingredients, and styles of cooking. It is my hope to continue blogging about past trips that have influenced me in many ways, especially gastronomically.

We planned to visit Marcelo's family in Uruguay and that meant A LOT of eating so we thought that a bit of hiking on this trip would help to balance it all out. Ok, I'll admit, even if we weren't visiting family we would still be consuming more than usual; isn't that the number one activity while on vacation? Between my husband and I, we have visited many countries and the cuisine is what excites us most, rather than visiting yet another church, monument, or museum. So with the guarantee of adding some extra weight, my husband began researching planned activities on the net and discovered The Island Experience Adventure Spa.

The "adventure spa" sounded incredible. Situated on stunning Ilha Grande, Brazil (an island southeast of Rio de Janeiro) is a beautiful, privately-owned lodge that offered a week long program full of hiking, yoga, kayaking and other activities. On top of that, it was a detox week - no caffeine and no alcohol - fresh food, all vegetarian (with the exception of fish served twice), and everything calculated to give you the exact amount of calories that your body needed. At the end of each day, everyone received an hour-long massage. We decided to sign up for a week near the end of our vacation. Nicole, the travel administrator, is fantastic. Her travel support is unsurpassed. She is extremely friendly and answered every question that we had to ensure a smooth arrival and departure.

The first day, our small group (there is a maximum of 10 people) met and was transported by boat to the island. Everyone at The Island Experience was very welcoming and kind. Adriana, the on-site nutritionist explained the meal plan to us and we could choose to be on the low-calorie option (1500 calories per day) if we wanted. 8 out of 10 people opted for the low-calorie plan. I, proudly, WAS NOT one of them (although I did discover that the only difference between the regular meal plan and the low-calorie plan was that I received a vegetarian sandwich for lunch, in addition to the salad that everyone had). Anyone could also ask for seconds at dinner if they wanted.

The first night at dinner was the only time that my "non low-calorie meal" was different from everyone else's meals. I felt like I was on Survivor at one of those challenges where someone wins a food reward and has to eat it in front of the others. Boy, was that ever uncomfortable! But I didn't care too much as panic set in for me that first night, thinking I was going to starve and cursed myself for not sneaking some sort of food contraband in my suitcase...but surprisingly, I was not hungry and I will be the first to admit that I do not eat like a bird. I never have been that "I'll just have a salad" sort of girl.

I don't think that either of us realized how intense the week would be. Each day began by receiving a knock on our door at 6:00 a.m. By 6:30 a.m., we were on the pier doing an intense one-hour yoga session with Juliana, the incredible yoga instructor. Our bodies definitely woke up! The view and the sound of the waves was a beautiful way to start the day.

At 7:30 a.m., we were eating one of Adriana's nutritional breakfasts, which consisted of fruit, freshly squeezed tropical juice, and usually granola. By the way, the regular soy milk in Brazil naturally tastes like our "vanilla flavored" soy and it is delicious.

By 8:30 a.m., we were on our way to hike or kayak or do a combination of both. And this wasn't a sort of hike where you whistle as you stroll along. These hikes were intense and immediately got your heart rate up. Kayaking wasn't a short paddle either; it was usually for 1.5-3 hours. There were times throughout the week that I thought I was going to cry because it was so tough but I stuck it out as best as I could. The incredible scenery rewarded each challenge. We would hike to glorious beaches and revive ourselves in cool waterfalls and swimming holes. Both my husband and I agree that we have never sweated that much in one week. Without our camel backs full of water, lots of sun screen, and the well-timed snack or suco (blended tropical drink), I'm sure we would have croaked.

After a full day of activity and stopping to have our packed lunch, we would make our way back to the lodge. You had just enough time to have a quick shower and change before an optional relaxing one-hour yoga session that stretched those tired muscles. We then proceeded to get those muscles beautifully massaged for another full hour by the local massage therapists. I love getting massages and I can say that they were some of the best that I have ever had. We strained our bodies quite a lot on those hikes and kayaks and what surprised us most was with the combination of yoga and massage, we never woke up stiff where we couldn't move.

Every day the hikes and the places we would kayak to would become more intense. The last day was the best and also the most challenging. We knew we were in for it when even the guides decided to put on hiking boots (their feet are so accustomed to the trails that every other day, they would hike wearing flip flops or go barefoot). We hiked up to Papagaio, known in English as "Parrot's Peak", a 3000 ft elevation on one of the hottest and most humid days that week. The fast ones made it to the top in 2 hours of straight  climbing - every step went up! My group did it in a little over 3 hours but I should stress that it's not a competition. There are always 3 guides on the hikes which works really well as there are usually fast, medium, and slower-paced people so you aren't pressured to keep up with the entire group. The view at the top was beautiful but I also knew up there that we still had to go down. My legs were very tired and downhill feels even harder when the trails are that steep. Ok, I had a mini-breakdown but I made it. The views, as the guides promised, were spectacular. Above is a picture of one of our guides named Bob. His comment was "Can you believe this is my office"?

Would I recommend it? Absolutely. If you are up for a really difficult challenge and you want to cleanse your body, beat it up, and get it pampered - definitely. All of the staff are fantastic people and it was a pleasure to meet them all. Everyone was well educated on the areas, the flora and fauna, and the food. If you want to personally challenge yourself, it is a wonderful experience. I should also mention that activities in the evening included Samba dancing, Capoeria, and painting.

Is it for couples? Well, it wasn't really a "couples getaway". It is a week to challenge yourself at your own pace and discover your own personal strengths and weaknesses. You hike and kayak at your own pace, yoga is an individual activity, the massage is on your own, and so by the time the day is over, you are so tired that there isn't much time for anything else. I'm actually surprised that there weren't more men that signed up because it is such a tough challenge. (For all the guys out there - go! You'll meet a lot of single women!) We are both really grateful that we did it. It was a very memorable island experience and has inspired us to continue exploring yoga.

So, you might be asking: how has this influenced me gastronomically? Well my husband and I both learned that we can survive by consuming a lot less while still remaining extremely active. Also, the ingredients Adriana used were simple, mostly vegetarian, tasty, and put together in ways that gave your body a lot of needed fuel. She didn't rely on heavy sauces or my husband's favorite - butter! She used herbs and fresh, local ingredients. Oh, and by the way, we actually lost those dreaded few pounds of vacation weight in one week!

Tagged as: [ brazil hiking ilhagrande islandexperience kayaking massage meditation travel yoga ]

Culinary Capers Catering

During the term at NWCAV, the students get to go on "observations" to different restaurants and establishments. Sometimes they solely observe and sometimes they get their feet wet by helping out. Today from 8am-4pm another student and I did an observation at Culinary Capers Catering here in Vancouver. What an amazing operation! I was surprised at how huge the facility was and how many staff was there (I'm sure I counted at least 30). Everyone was bustling around preparing a beautiful array of hors d'oeuvres for all of the parties and gatherings going on in the city. The ingredients were exceptional, the food smelled wonderful, and most importantly it was delicious. Each tray of delights was designed in pretty and unique ways.

We didn't stop from the time that we arrived until we left. It was really exciting to get hands on experience and help out. We put together salads, rolls, rice cakes, and so many kinds of hors d'oeuvres. I can't even remember them all.

What is most impressive is the system that they have in place. Everything is extremely organized and everyone knows exactly what is going on at every moment. With so much that was going on, the kitchen was surprisingly quiet (except for the groovy tunes in the background). Everyone was really focused and seemed to enjoy what they were doing and they worked together well.

Culinary Capers was chosen to represent Canada in Torino, Italy for the 2006 Winter Olympic Games. Read about it here and other success stories for this wonderful catering company.

Tagged as: [ catering culinary ]

Destressing the Mind with Yoga

From the beginning at NWCAV, the chefs urged us to do some sort of activity outside of studies to balance the stress and demanding workload encountered in the program. I try to get out and bike regularly or go for a walk or run along the sea wall. Every Thursday I attend yoga.

When it is hectic, it is difficult to set time aside for relaxation. It is often the last thing on my mind as I'm replaying what happened in the day and thinking about what is on my plate for the next. When I do manage to fit yoga into my schedule, the reward is great. At Inner Essence Yoga, Leah encourages you to work at the level that you are at and to slowly (over time) go deeper into your poses. Her classes are different from others that I have attended in the sense that they aren't a structured set of repetitive movements. Her down-to-earth approach is relaxing yet challenging. I always leave feeling calmer which has been a big help over the course. If you are looking for a yoga class in Vancouver, definitely give Inner Essence a try!

Tagged as: [ destress yoga ]

Listening to my Gut

In a previous entry about where students think they are headed, I didn't indicate what I have decided. After considering the options, I have chosen to go straight into the full-time pastry program in September, rather than doing a culinary practical.

It was a tough decision because I got caught up in worrying about making the wrong decision rather than choosing what feels right. I felt as though I should tread carefully around any decision because I went from a secure job to being a student - which is a huge adjustment after being in the workforce for so long. Add to this, the chefs advise that if you want to be a culinary chef you have to hone your skills by doing a practical or move immediately into the job market.

I will always love cooking and want to keep exploring that field but I feel in certain ways I have been holding myself back from pastry and desserts for such a long time. I keep getting these clues as to what I should be doing but it has taken me a while to "clue in".

When I started an on-the-side, home-based chocolate business 13 years ago, I had the greatest time. I made, packaged, marketed, and delivered my chocolates to family and friends and many of my co-workers (lawyers, judges, police officers, law offices). Word spread and I was quite busy. I kept getting asked: "when are you going to open up a store"? I didn't have the experience, knowledge, or confidence back then to take on such an endeavor.

I was completely side-tracked when I discovered traveling which has consumed a large portion of the past 11 years. The events in life always seemed to take me to places where I would eat more chocolates and desserts than actually make them. When we moved to Washington, DC back in 1999, I started to question myself on "what I wanted to be when I grew up" but I didn't know where to start. Being a Canadian in the U.S., I was very restricted on where I could work (I was allowed to work for international organizations).

After a period of sulking, my husband clearly asked me "what do you like"? Every answer always pointed back to the food industry. He encouraged me to look into courses and then interestingly enough, I discovered that my co-worker, Kalimar, was in a similar situation but was on his way to taking the leap into a full-time culinary program. He quit that comfortable job that paid well to give something else a shot. I found this extremely inspiring.

I started taking classes at L'Academie and began with the part-time culinary program. After that, I moved on to the part-time pastry program and I rediscovered my love for making chocolates and desserts. The wheels in my mind started to turn again (albeit slowly) and I wondered if it was possible to take it to that next level this time around. It took almost 10 years for me to remember how much fun I had doing this--10 years! This path had been staring me right in the face for so long and I didn't see it. Strange how that happens. I finally got serious and researched full-time schools. I changed gears completely and moved to a new city to make it happen. It didn't happen overnight. It took a lot of planning but now I'm here.

During my one-on-one with Chef Tony about what to do next (a culinary practical or pastry), I realized that again I felt like I was holding myself back. Why go into a culinary practical when I still have these visions of winding up in the pastry field? I don't know what I'm waiting for. Why am I even wondering what the next step should be? I need to get into that pastry kitchen and develop those skills further!

I plan on being a sponge and learn everything I can from Chef Marco Ropke who has a wealth of experience. It will be interesting to see where I wind up doing my pastry practical ;)

If I think about the decision now, it's easy...I just needed to listen to my gut.

Tagged as: [ career nwcav practicum ]

Remember to breathe...

"It's the life of a student" my husband keeps telling me. Today I am a bit overwhelmed and have to remember to breathe. At school we went over the next 3.5 weeks that are left in the program and there is A LOT of work to do. The classes are shifting from lectures and demos to students being put into teams to develop and design their own menus.

Along with designing our own menus comes the task of food costing everything, which will be a three-day event next week. Food costing doesn't solely mean the cost of the food. There are many other factors to consider and for restaurants it can be the tipping point from success to failure if it isn't done properly. I'll try to get more into the details later this week.

Tagged as: [ culinary nwcav school ]

Banana-Tofu Smoothies

Don't make the mistake of throwing out older bananas. If you are like me and don't enjoy eating bananas when they have spots on them, I have learned of a way to salvage them (aside from always using them for banana bread). Peel older bananas, cut them into 1-inch pieces, place them in a baggie, and freeze. Frozen bananas are excellent in smoothies (no need to use ice, frozen yogurt, or ice cream). They will make your drink cold and creamy.

These smoothies are awesome in the morning for breakfast or for a snack anytime. They are quick, filling, and nutritional!

1+  cup low-fat or skim milk  1/2 cup silken tofu  2 frozen bananas, cut up into 1-inch pieces  2    tbsp. natural peanut butter  1    tbsp. pure maple syrup  pinch salt  1    tbsp. ground flax or nuts (optional)

Blend the milk and tofu together. Add in the frozen bananas, peanut butter, maple syrup, and salt and blend again until smooth. You may want to add more milk to adjust the consistency to your liking. For an even healthier breakfast drink or snack, add in a tablespoon of ground up flax or nuts. Makes 2-12 oz. smoothies.

I use the no-fuss Braun hand-held blender for these. It is super quick and easy (you can also use a regular blender). I bought the blender a few years ago and at the time I didn't realize how much use I would get out if it. It is one of my favorite kitchen tools. The two sizes of mixing containers that it comes with make it very convenient to blend small or large volumes. The powerful hand-held wand can be put right into a pot to puree/blend soups. You can use it as a food processor to make fresh breadcrumbs, some batters, or to blend vinaigrettes and dressings. Best of all, it is extremely easy to clean! 

Tagged as: [ banana recipes smoothie tofu ]

French Week at NWCAV

I can't believe there are only 4 weeks left in the culinary portion of the program at NWCAV. This week was French week (not that it isn't "French" week most of the time). The cuts, the sauces, the foundation of cooking - all of it is based upon many French methods.

We made some classical & regional dishes like steak tartare, salmon rillette, salad niçoise, tournedo rossini, and duck confit. We got to work with filet mignon, foie gras, and black truffles.

French week reminded me of my trip to France. I remember visiting a restaurant near the Notre Dame Cathedral in Paris where we began with delicious charcuterie (pate/sausage) items, moving on to the main course, and ultimately cleansing our palates with a salad. I thought that I could not put one more bite into my mouth and I found myself exploring the cheese trolley like I hadn't eaten in days. Then came dessert and by then, I had lost count of how many glasses of wine I drank throughout the evening. I was not recognizing the fact that my mom had ran out of cigarettes and was gnawing on her nails. She finally dragged (or should I say "rolled") me out of there.

During our discussion on French cuisine and life in France, it was pointed out that it is common in Europe to not own real estate as it is just far too expensive. North Americans all strive to own that home, save for that down payment, and buy that SUV. For most people in Europe it is accepted and common to rent for your entire life. People also walk or take public transport. This lifestyle gives them a lot more freedom with their disposable income and they choose to spend it on quality food, the arts and entertainment (you know, the good things in life). We heard that North Americans spend roughly 12-15% on food while the French spend around 30%. Chef Christophe gave us the example that they won't blink when spending $100 on a capon (a castrated rooster used for a dish such as coq au vin) or $45 for a chicken - and of course, wine goes with every meal.

In Europe, regional cooking is the norm. It is the thing that chefs know how to do well. They don't rely on ingredients that were flown in from thousands of miles away which lose so much of their flavor and nutritional value "they use what grows around them" and they find ways to extract as much flavor as they can. This is a great subject to ponder. When you think about it, maybe this is why there way more mediocre restaurants than fantastic ones in North America. They have items on their menu from a list of different countries rather than focusing on their own regional cuisine.

I'm reminded of another conversation that we had in school some time ago. It is relatively easy for North Americans to open a food-related business. In Europe, you need culinary credentials before a bank will even think about lending you money for such an establishment. That is probably why there are so many incredible eateries all over Europe.

If you want to read extremely entertaining books about life in France, pick up one of Peter Mayle's books. I have read "A Year in Provence" and "French Lessons". Peter Mayle is a Brit who was bitten by the French bug and hasn't looked back. He explores many parts of France and his descriptions of the food, wine, culture, and way of life are educational while insanely hilarious.

Tagged as: [ cuisine french mayle nwcav ]

Two Lobster Tortollini and Six Poached Eggs

Did we hear that right? Two lobster tortollini and six poached eggs? During Italian week at NWCAV, it was another "restaurant day" and we had to prepare all of our mise en place for four menu items: Pizzette with Proscuitto, Portobello and Basil, Lobster Tortollini with Saffron Cream Sauce, Veal Piccatta with Potato Gnocchi, and Panna Cotta with Raspberry Coulis. We treat our assignment as if we are working in a restaurant and when the chef calls out an order to a particular station, we repeat it to him and begin preparing what he requested. He times us on how fast we can get our order to the table and also grades us on plating, consistency, etc. What threw all of the groups for a loop was that he started calling out items that we didn't have ready or on hand. This stuff happens in restaurants when those "special order" people show up. You know who you are!

For example, one station was asked to prepare a hollandaise sauce, one was asked for a chicken veloute sauce. Along with our lobster tortollini order we needed to add six poached eggs. The idea of the exercise was to keep you moving and on your toes and to figure out how to juggle something out of the ordinary with everything else going on.

I was paired with a different partner at the last moment just before service started. We worked really well together and had little time to discuss how we would plate all of the items and who would do what, etc., but we communicated really well with each other and got through it. Although it was hectic, we managed to get out six nicely poached eggs in between the other orders.

It was a really stimulating day and we are getting better at "restaurant day" as we move forward in the course.

Tagged as: [ nwcav orders restaurants ]

Pastillage at L'Academie

I was recently in touch with my previous pastry instructor, Chef Mark Ramsdell, from L'Academie de Cuisine. Chef Ramsdell is the Director and head instructor for L'Academie's Professional Pastry Program. He also teaches a 20-week evening course (3 hours per week) which I took back in 2004 and subsequently volunteered for one year to help him with.

Chef Ramsdell previously worked at the White House in Washington, DC, where he studied under Executive Pastry Chef Roland Mesnier. Chef Mesnier's career at the White House spanned 25 years until his recent retirement (he also helped develop the professional pastry arts program at L'Academie). See my book collection for Chef Mesnier's publication.

Chef Ramsdell's specialty is large show cakes and he does amazing pastillage work (among many other things). He is a fantastic instructor and an exceptionally kind man whom I learned an incredible amount from. If you are in the DC metro area and are interested in learning from one of the best, make sure you drop in to visit the school and check out their programs.

It is the school's 30th anniversary this year and they have a lot of special events going on. Chef Ramsdell made a pastillage replica of their Bethesda, MD school. It took him 75 hours to make this model.

What is "pastillage"? It is essentially a sugar paste used to make show and display pieces and other decorative items. Pastillage can be molded into any object or cut or pressed into many shapes. It is not intended to be eaten and when it dries, it is as hard and brittle as glass. Pastillage is often kept white but can be colored before it is rolled out and formed. It also can be painted or sprayed when it is dry. Structures built out of pastillage are glued together with royal icing. As you can imagine, it is very labor intensive and requires a very careful and skillful hand. The results of professionals are outstanding as you can see what Chef Ramsdell created below:


 

Tagged as: [ l'academie pastillage pastry sugar ]