It was so nice to go to classes today and be back up on the 3rd floor. At Johnson & Wales the school is divided by floors, the 2nd floor houses all the baking and pastry classrooms and the 3rd floor houses all of the culinary classrooms.
Today started Soups, Stocks and Sauces... this class is a major foundation class for the ones that follow, especially Classical French (that I get to take this spring!) This segment of classes will be a bit different from the other ones because winter break is scheduled in the midst of it. We will have 2 days of class and 1 day of deep cleaning before the break and then finish out the final 6 days in 2010!
Today we made clarified butter, chicken broth, and a variety of chicken stocks. Or I should say we started chicken stocks, we left them in the kettles to cook and the evening classes will take them off the heat and let them cool so we can work with them tomorrow.
Tomorrow will be hectic with a presentation in the middle of class time, but the chefs that the school brings in are always very interesting to listen to!
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I'm think this would be a most interesting segment. If you can master making sauces and stocks you have the ability to make wonderful dishes. I may need to come visit you so you can teach me what you're learning!
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