Sorry for the delay of this post, work has been crazy and I
had my aunt visiting from Caracas, also I burned my fingers with a hot plate so
didn’t feel like typing too much. Saturday was all about poaching and steaming,
which a: was healthier and b: was not as hectic as sautéing and braising, and
Sunday was all about grains and legumes so imagine this: gratin, soufflés, risotto
and purees: carb overload!!!
Although I have to say the soufflé was a disappointment. I have made soufflé a couple of times, or at
least tried, they look good but the moment they come out of the oven they fall
flat. During a class I took a long time ago the Chef said that the secret was
to whip the egg whites in a copper bowl, so to get the copper bowl became my
mission. I called my mom and ask her to
look for the ones that used to be hanging on our kitchen wall, of course she
was like what???, I begged and cried and on her last trip she brought it for
me. But let’s be honest although I have all and I mean all the utensils to make
a perfect soufflé I haven’t had the courage to try it. So on Sunday when I saw
the recipe and knew we were going to do it in class I got super excited, out
came the copper bowls and the balloon whisks, ramekins and trays. But guess
what after all that work, care and effort they didn’t come out perfect…I’m
telling you it’s not easy! For some reason the whites, or the folding or the
mixing needs to be perfect in order to have a beautiful soufflé. Our Chef felt
so bad, that she decided to show us how to do a chocolate soufflé at the end of
the class…those were amazing. So as I have learned during this whole time is
all about practice, and practice some more. And gain weight, and gain some
more. It’s impossible to be on a diet while studying to be a chef.
On another note, while I was visiting EATALY with my aunt, I
ran into Joe Bastianich – and sadly for me I turned into a Justin Beaver fan-
all I could say was: I love you! – What’s wrong with me????- I am surprised he
didn’t take out the pepper spray, all he could say was “hi..” and I kept saying
I love your show, I love you as a judge….
It took a lot to stop myself but I walked away, I realized this guy could be my
boss someday and I just harassed him in the middle of the street ( nice!). To
my horror my aunt made me go back and took a picture of us (I will not be
showing it because I look like Lolita the Killing Whale) if you need evidence I
will send the picture directly to you.
I am scheduled to volunteer at the James Beard Foundation
early January, one event with Alex Guarnaschelli (Chopped Judge – The Next Iron
Chef Redemption- Butter NYC) and another with Bryan Voltaggio (Top Chef), so I
better control myself, because seriously I can’t act star stricken every time I
see a chef I like. Just imagine meeting Ramsey or Ripert, restriction order for
sure. So if my intention is to have a respectable culinary career I better get
a grip!
Another course comes to an end: Moist heat cooking and
advanced vegetable preparations is over. I got B on potatoes again! And I am
proud again! And will have a written test next Saturday, and onto to breakfast
cookery, salads and sandwiches…. Time is flying…but as always I can’t wait for
next Saturday – wish me luck.
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