Cheese cake

I have tasted many cheese cake in my life, but my favorite comes from Cheese Cake Factory.   The Red Velvet is my favorite.   It is very rich, lots of curled white chocolate adornes it.

Sweetie Pies

When I feel the need to celebrate something I treat myself to my favorite spot in town.   Today I am treating myself as a reward to doing well on my finals in culinary school. Today is smothered pork chops, mac n cheese, sweet potatoes and cooked cabbage.  Its pretty much what I have when I eat here

Fruit

In Chef Paynes class, in phase one, we did fruit carvings. This took as much skill as did imagination.   Thats one area I see I need help with,  but how?  So giving it much thought, I conclude that I need to read more on thd culinary arts.

Steak n taters

This picture is of cooking  our class did in Chef De Coster's class.  My favorite item on this plate was the baked tomato.   We sliced ends off.
Then seasoned and a light drizzle of olive oil,a sprinkle of parmigiano cheese then into the oven.  Simply incredible tasting and so easy. It also made a    colorful plating.

Doughnuts

Doughnuts are another top 5 man's best friend.  I feel that traditional doughnuts are amazing. On Thursday of last week I had the pleasure of tasting "special" doughnuts.   I sampled two, the first was a chocolate cake doughnut topped with butter finger candy bitz.  The second was  glazed  then topped with bacon. Both really great. 

Week 49

Tonight is the last night of week 49.  It's been an extremely busy phase.  I am very happy with the vast amount of things I have retained.  The English stands out probably the most.  As I write my blogs, verbage, correct punctuation, and and proper forming of sentences just jump out at me.  Thank you Chef Shuman for your guidance.

Attitude

I am noticing that lately, I feel different when I put on my chef coat.  I have noticed I  feel more comfortable,  more professional.  It happens when I am at work as well sk its not the chef coat, but its perhaps me.  This is an awesome feeling.

Curry Chicken

Curry chicken is probably my favorite dish to make right now.  I start off w boneless chicken  sautee that until about half done.. then add large diced potatoes, medium diced carrots, medium diced onions.  To this I use coconut milk and add yellow curry paste to the heat I like, I let this cook until the veggies get tender and chicken is done.  Laddle over white or jasmine rice and eat.

What type of a cook am I?

Many chefs and cooks have a certain type of food they cook, so in a sense they are.  My favorite to cook a would be more soul/county cooking.   Its what I enjoy eating and I cook better when its something I enjoy eating.

PGA Fundraiser

Our class had the privilege to volunteer for this wonderful event on March 17th.  We got to mingle, network and sample some amazing food.  We had the opportunity to meet other culinary students from other schools as well. I enjoyed it very much.  

St Pattys Day food

I fixed  very traditional dinner for the boys on St Patricks Day.  I cooked corn beef,  carrots,  new potatoes and cabbage.  I have cooked this and eaten this for long as I can remember to celebrate the holiday.

Networks

Chef Shu had been talking about networking, I thought I had a understanding.   But when I meet two people Monday evening that are close to the area we are going to move to, I now really have a greater appreciation of networks and how it works.

Looking the part

The purchase of new shoe's this week has given me a new look.  They are very lightweight and stylish.   Money well spent.

4

This journey started 47 weeks ago.  It started with just  four students.  We have grown here and there, to at one point 12.  Last night it was just the four us for a little while, it felt really good.

To go

It really bothers me when customers order to go food and end up eating out of the fo go box in house.  Its 75 cents per box. That cuts into profit quickly. So is it right to say something?  I think we should charge for to go order.

Prime Rib

There is a restaurant advertising weekend prime rib dinners, so we decided to go and try it.  I know that there will be a certain amount of fat, half of the 16 oz was fatty.  Benjamin liked it so the dinner wasnt a wash.

Fried Chicken

In the past four days I've had fried chicken.   Once at a restaurant that fried chicken is the house speciality; the other at a locak chain grocery store. I found that the grocery store chicken has a better crust and the chicken in juicier.  The restaurant has a bbq sauce for dipping, but that doesnt help it out in this competition. 

Too much?

After going through chapter 8 in HR, last night it has got me wondering If a souvenir from Colorado is creating a hostile work environment. Ill bring a copy of the postcard in question to class and get a decision.  

Perfect Pancakes

Our recipe for pancake batter is a house secret.   I am the only employee that is allowed to mix without measuring.   We use real maple syrup, its costly but it does enhance the taste.

Vegan sausage

There are several brands of vegan sausage available.   Matchlight and Gimme lean are two that I am familar with.  When preparing, I use a tad bit of veggie oil to ensure a nice browning.   I am not a big fan but our vegans do love it.

Sweet Potato

This weekend my boy, Benjamin totally blew me away with how he devoured my sweet potatoes that we got with our dinners from Sweetie Pies.  I fixed his plate as I normally do with Benjamin getting a little of everything and after he ate a bite of the sweet potato,  it was on. 

No traditional

The picture is of the club sandwich that is currently made at my work.  Its bacon, turkey, mayo monterrey jack and cheddar cheese topped with lettuce and tomatoes. There are no layer of bread in the middle, just goodness. If I eat one, I perfer ham added to it. 

Carb free

My sister and niece are coming to spend the weekend with us.  This is awesome; but she's on a carb free diet.  So I am feeling a bit overwhelmed for menu  planning.   It doesn't feel right planning meals without starches, pastas or breads.  So for Saturday night dinner applesauce roasted pork loin, a nice salad and Tuscan vegetables.   Haven't figured out dessert yet, but ill google and see what I can find.

Pride

Pride is a truely needed in the workplace.   With out it customers don't get what they paid for. Pride in the work produced reflects good work standards.

Clean broiler

As learned in culinary school,  these are perfect grill marks.  It does help that the broiler got broken down this am and totally cleaned.  The chicken breast sandwiches are looking exceptional today.

Timing

It takes skill and timing to prepare food so that everything comes iut fresh and hot within seconds of each other.  Nobody wants part of the meal cooler or cold.  I have mastered that with the menu at MoKaBes. 

Roux

I learned how to make a roux early on in school, first phase I believe.   It was interesting, yesterday, while home sick I  was watching noon tv when the same chef that thought me the 30 minute version gave a shortcut,bake flour off at 350 degrees for 30 to 45 minutes stiring often.  I dont remember getting that shortcut.

Spices

I always enjoy getting to go through the Penzey Spice catalog.   It gives great descriptions of the spices, as well as the recipes. I have tried some recipes and they turned out successful.

Chicken Soup

Chicken soup when I am sick definitely makes me feel better.  I am not sure why though.   If its homemade or out of a can still has the same result.

Fear

I have learned that fear for me is having lack of faith.  I was afraid to do breads because I had a fear if the yeast element in baking.   After working with yeast a couple times, I now am no longer afraid.  New things shouldn't make us afraid, we should embrace.

Massama curry

I took a break for lunch today in Jefferson City at Chims Thai Cafe.  I ordered massama curry chicken.  It had carrots, onions, potatoes and chunks of pineapple in coconut curry sauce.   I ordered heat level 2 since I was sharing with Benjamin.  They did a really nice job.

Week 44

We have entered week 44 of class and I started the week up by showing up to class on President's Day.  I was the only student attending class, as impressive as it may sound,  I goofed.  I planned on blaming Chef Shu, but it clearly states in sylibis no school. No one to blame.

Strawberry cake

As you can see from the picture my homemade strawberry cake didnt come out well.  There are two reasons for the cake turning out like this.   First I didn't use cake flour as indicated in recipe.  Then I didnt use parchment paper to line baking pans.  The instructions are written for a reason.

Stuffed French Toast is a huge hit with me for brunch. I have had it prepared few ways. The filling is standard with cream cheese, brown sugar and spices. But it can include nuts, assorted berries and fruits. Each additional ingredient changes the taste.

X ,

Grill cheese

Creating a good grill cheese sandwich takes a little bit of skill.   I start off working with a fairly hot gridle or skillet.  I then butter both sides of the bread, then place on hit surface, then I put cheese on and cover.  Covering melts the cheese quicker.   After a few minutes its  done.

Valentines

Valentines Day is quickly approaching so I'll be getting chocolate covered strawberries.   To be honest,  I really am not a big fan.  Oh I will eat them and rave how good they were but id rather have a pecan pie.  But pecan pie isnt too romantic.

Mulligatawny

Anything with curry in it and I am ready to eat.  Mulligatawny Soup is simply put, amazing.  Whats not to like? Rice,  chuncks of chicken all swimming in a rich curry broth.

Over fried

When customer's make a request I do it.   Well done burger, constantly pressed, then when done on the grill I am supposed to take paper towels and dab off the grease.  Butter the bun and grill it as well.   Its finally done.

The Slicer

This scares me.   I'm not sure what happened, but this is so dangerous,  I understand cleaning it, but leaving it on 20 while wiping it down?  Its unsafe for everyone in the kitchen.

Tofu

The different ways to work with tofu are amazing.  Since tofu takes on the flavors of what is added to it, it is truely versatile.   It can be seasoned up for burritos,  lightly grilled and added to a salad.  Or maybe combined with veggies and different spices for a remarkable side or main dish.

Vegtable jambalaya

Making batch of Vegtable Jambalaya at work today for brunch this weekend.   Nice ans spicy, definitely a twist on the original recipe.   Of course it's alot healthier as well.   Used eggplant and broccoli  to rrace proteins.   Everybody loves it.  Wish I could publish whole recipe but its a company recipe,  not mine. 

Snow

Well another snowfall has hit us.  Cooked a beef stew w carots, onions, green beans and tomatoes and served it over perfectly cooked white rice, lil boy atr it up very well.  I cooked in crockpot, which has me wondering if other culinary people use crockpots vedy often, as it was told to me that chefs dont use them.  I guess I will investigate that further and get back on that. 

Monday

Entering week two of phase 5.  Still have log on issues.  But will surely gain access soon.  Super bowl came and went,  the food I prepared was good.. had to do "quick" finger foods.  Toasted ravioli, chicken wings, lil smookies was on the menu.  Ate too much to have dessert so I guess it w was for the best.

Iron Chef Buffet

Friday night at school our class did buffet for our final.  All went well,  the food  was prepared well.  Everyone worked hard and the night was a success.   It was for our final grade, but in the to me it was just as much doing something I truly enjoy as well as for a grade..

Hello..

Hello..my name is Steve Macom....  my passion for cooking for others has gotten me this far in my culinary career.  I resisted enrolling into a culinary school for the past several years due to one reason or another... finally I found the courage to enroll and here I am. I am currently in week 41 at L'ecole  and its amazing, I truly love it.. for once in my career path I feel on track. Due to graduate in August and the future is totally at my feet. Keep folowing me.