Second quarter; let the games begin...

It has been 4 weeks and a few days since the start of the second quarter, and I realize I have not sat down at the computer to update the blog in a while. This has been a busy few weeks, and things are a humming. Let me back up for a moment to a year ago. January 29, 2009 was my last day of work for the bank, formerly known as, Washington Mutual (I refuse to use that abbreviation as it reeks of 2004-2006 bogus corporate strategy). It was both a liberating and scary time. Not quite sure what would happen without the steady paycheck. But it was then that I decided on culinary school. It took 9 months to start, and here I am 1+ quarter into it. These have been big changes personally as well as for my family. I won’t say it has been a piece of cake, nor has it been an impossible challenge. I can say, I could not have made it this far without the thoughtful support and encouragement from my wife and kids. Not to mention the great support from many friends. Now down to brass tacks…
Second quarter was ushered in with an opportunity to intern at a local French Café/Restaurant here in Seattle. Thanks to my 1st quarter Chef instructor, I was introduced to the woman working as morning/day prep cook. I am down there Mondays learning about stocks, soups, rillettes, gravlax and in general, a small glimpse into how a restaurant runs. This has been a great chance to practice making Gougeres – oh boy was the back sore from bending over and doing these the first time, and trimming rib steak and grinding it for steak tartare. Below is a recipe I am guessing at, as I saw it being made one day by one of the line cooks for their lunch, and am co-opting it.
The second quarter focus has been on quantity cooking – making lunch for all the culinary students. We are in the kitchen at 9:00 am with a target to start serving food to order (á la minute). My progression so far:
Week 1: Orientation week, demo on cutting chicken, making sushi
Week 2: Dining room (wait staff), I enjoyed this experience, having never waited tables before. I can see why some people do choose this as a career, and you are lucky when you get a waiter who knows what is going on.
Week 3: Garde Manger – salads (coleslaw, beet salad), sushi (kappa maki, California roll, Futo Maki, Ebi nigiri, tamago nigiri, Unagi Nigiri), Muffaletta Sandwich & Cuban sandwich (turned out pretty darn good if I do say so myself).
Week 4: Breakfast/Asian station – Breakfast, Yaki Soba, Chiri Chiri-don and back to breakfast (got to make chilaquiles – Thanks Suegros!).
Week 5: Butcher (one day down and 3 to go).
To sum up the second quarter, exhausting, but exhilarating. I am enjoying the challenge immensely.


Recipe: A line cook’s Café pizza
1 slice of a good dark Pain de Campagne
2 oz shredded cheese (either Gruyere or Comté will do)
1 garlic sausage (Toulouse style or mild Italian) cooked through.
1 Tbsp Dijon mustard

1) Heat oven to 425°F
2) Spread enough Dijon mustard to cover slice of bread.
3) Sprinkle grated cheese over mustard.
4) Slice sausage and place across cheese.
5) Place in oven and heat until cheese is melted and a little browned.
6) Serve with beverage of choice.