Sunday, February 3, 2008

Things I Made At School This Week

I love my baking class on Saturday's. Chef Turner is the best, since she let's me work on the more advanced cakes, for example:


Garde Manger's theme this week was gourmet appetizers, so I got to make (among other things) a sauteed foie gras appetizer. Foie gras is fattened duck liver that is now illegal to serve in Chicago due to the inhumane treatment of the duck (and please don't email me about animal rights because it is delicious!). Mine looked sort of like this, but I made a blueberry sauce to go with mine (and here you see the compromises made by a nutritionist/chef: pair an animal product that is approximately 98% fat with a fruit that is high in antioxidants):I also memorized about 30 different polyatomic ions for Chemistry this week, but I don't have any fun pictures to accompany that (ammonium ions, RULE, YEAH, WOO-HOO!!!).

All in all, I love what I'm learning right now (even the ionic stuff). I know not everybody sees an immediate connection between culinary school and a Master's in Nutrition, but I really think it's the wave of the future as far as this country is going. You have all these aging baby boomers, who are at the age for facing healthy lifestyle issues, but they've also been eating like typical Americans for the last 50 years. I see a huge demand for nutritious food that feels indulgent. You gotta love America, the land of having your cake and eating it too.

And I, ladies and gentleman, am just the chick to decorate that cake!




1 comment:

Anonymous said...

one word--yummy!