Culinary Collage week 1

    Sorry for not posting as much lately. I have been doing so much work, its consuming me to the gills. Since we have that behind us, let me tell you my first week in collage. My first class was supposed to be on Monday at 7:00 P.M, but the teacher never showed up so my first official class started the next day with Intro to Baking. My teacher was the head of the culinary department at the collage and her name is Chef D. She is a very nice and very wise teacher. She has been baking for years and she is very famous. She worked at 5-star hotels and she was practically a master chef. She took us around the bakery and dinning room, were we are supposed to work in about 2 weeks. For now its just a lecture class but I am learning a lot about how baking began.

    My next class was food prep essentials with Chef Dorosis. It is my favorite class so far and Chef Dorosis is a very cool teacher. He is a very famous chef and he was once offered the position of being Ronald Regan's personal chef but he turned it down to take care of his family. So far he was very informative in the class and he had all these stories from his past. He is also very interactive with the other students. If you think that this is a hands on class, then I'm sorry to say its another lecture class but a very fun one that gets me excited to be in.

   The next day after that I have a Intro to Hospitality class with Mr. Robert. He is a very nice teacher and I was part of the first class ever to be in the new "Multi-Cultural" room and it look so beautiful over looking the Cafeteria. So far the class is mostly about hospitality and the industry with restaurants and hotels and other cool places like that. So to me, the class is like the Travel Channel but you really learn about what is going on in there.

   Thursday was practically the longest day I have ever encountered. At 10:45-2:35, I have Nutrition with Jo Anne. Not Mrs. Jo Anne but just Jo Anne. She was very excited about the class but it so long and I have to take the tour of the dining room again and we have to walk to the other side of the campus to use the computer lab and walk all the way back to get lunch at 3:00 P.M. Then after about 2 hours of study, I went to my Menu Writing class and my teacher is known as Chef Kibir. She is a very interesting professor, since she said that she worked in the industry for all of her life and she knows about every thing in the business. I believe her because she made it sound so convincing. She lectured about how menu writing goes and gave us assignments for the whole entire 7 weeks that we have class at and we have a lot of projects involving writing menus and make plans to open our own restaurant.

    So that is my entire work week so far. I get Fridays off to get my work done and I can enjoy the weekend if I wish. So now, I'm just finishing up my homework and I'm trying to rest up to do it all over again. I'm sorry to say I couldn't give you a tip today but I will tell you something I like to tell you the secret of the culinary world.

    Culinary world secret: In cooking school, you need to read a lot. Its not just about how well you do in the kitchen but what knowledge you possess.

    So now its time for the postal question. Tonight's question is actually a little cry for help because in my menu writing class I need to make plans for a restaurant and I cant think of any ideas. So the question is "If you can make restaurant in Chicago, what kind of restaurant would it be and why?" I'm not trying to steal ideas, I just need some inspiration. So just leave me a comment if you have any ideas and I would be very grateful if you can help me. So for now I would see you soon and I will try to leave more posting in case you get worried. Thank you and I will see soon. Bye!

Picnic with the Tanks

     Today was the start of my new tradition of making Sunday lunch for my family. I made a picnic lunch for the last day of summer because my classes start tomorrow. I made spicy green chili and Provence style chicken sandwiches, wedge salad with blue cheese dressing, and macaroni salad. This was a big task because I have to work with sizzling oil and getting the everything done in time. Luckily, I met up with my goal and everyone loved my lunch at Cantigny. If you don't know what Cantigny is, its a park/museum and former estate of Robert R. McCormick. This park also has tanks scattered by the entrance of the first division museum (which is still in the park).

     Since my classes are starting tomorrow, I am very excited but nervous. The reason why I'm nervous is because I'm afraid I would not meet the expectations of my professors but I'm confident that I would excel in my studies and go meet my dream as a Food Network Star. I know I sound a little over confident but I'm trying to set a goal for myself and I want to reach that goal.

    I still have lots to prepare but I will be ready for the challenges. Here's is today's tip, to help you get inspired for any future delicacies for your cooking. 

                    Tip: Meat can be a marinade canvas. So try to make a special marinade with leftover spices, herbs or sauces and see how a little cooking of the meat brings out new personality to your chicken or beef.

    So for now, I'm going to get ready for tomorrow. Make sure to look for new recipe on my recipe page and now its time for my new postal question. What big event would you cater for if you have the chance? It could be a party, an important dinner or anything at all. So now, I'm off to a new beginning.

Anthony Bourdain, Mise en Place and Presentation: What it Takes to be a Restaurant Chef.

     Yesterday, I rented a DVD of Anthony Bourdain: No Reservations and I saw the episode Into the Fire NY. When I saw it, I really thought about what life would be like into the kitchen. During the episode, Anthony was telling everyone about how you need stamina to survive in a professional kitchen and he was not kidding. When he was rushing everywhere in the kitchen and bending every 5 minutes, I realize that I need to get into shape and practice timing of how to grab what for each recipe. So now, when I cook, I'm going to use more of something that most chefs call a mise en place.

      For people who don't know, a "mise en place" is a French term meaning everything is in place and its one of the most important tools in the culinary arts. Its a plan that shows where everything is, how the rotation of what ingredients needs to be cooked and who is doing what. Its a little confusing at first but the key thing to make a mise en place more effective is to know what job you need to do and make sure that everyone is doing their job right.

    On that note, I'm also reading the book, Kitchen Confidential by Anthony Bourdain. I'm a big fan of Anthony Bourdains work. If you don't know who Anthony Bourdain is, he is a former chef, author and travel show host who has been every where from Europe to America to Asia and everything in between. To me, he is a grand master of cooking and travel. (My two favorite things in the whole world.) So anyway, when I read the book, I also learned that at some culinary school have restaurants where everyone can see the students and if you mess up you could get yelled at and embarrassed in front of everyone but I think there is a reason for that. One reason I could think of is that cooking is not only about the end product but how the person presents it in a certain sequence. Its almost like a play, you show your work with a little performers touch of how you prepare the food. Say that you are preparing a buffet for a party and the guests are about to arrive. What you do then is to send in the food gracefully and present the food with a welcoming attitude. If you present your food like actors in a play, they really seem more appealing then it appears and taste better.

    On the same subject on hand, here is today's tip.  

       Tip: When presenting a meal, try to present it like a performer. Try to keep it a surprise for your guest. They will be impressed if you do.

   So that's all for now and before I go, I have a question for you readers. Who is your favorite chef and what wold you make with him/her? Leave a comment if you want to answer.

New Culinary Equipment

       Yesterday I got myself my supplies for my classes at my college. Now if you were thinking I would get the same stuff as everyone else, (calculators, notebooks, and pencils) then I'm afraid that you are wrong.When I got all this new equipment, I never thought I would take ownership of all the gadgets and tools inside the 2 sets I got. The first set is the knife set, a pretty simple set with a chefs knife, serrated knife, pairing knife and other little tools I need to use for food preparation. The second set is a pastry set. This set supplied with other tools that any baker would need. There was a whisk, measuring cups and spoons and a thermometer for the oven if needed; but there was also some tools that a baker would never use. One tool that seems confusing for a pastry chef is a peeler. I mean, I know that baker needs to use fruits and other non bread item ingredients for garnish but, i don't think a peeler is a tool of choice for baking importance. But if its in the kit, it has to be useful in some job that I might need in the future.

      Besides the kits, I also got some new cloths but not the kind that you would expect from your usual school entire. I got chef whites, chefs pants, chefs hat, apron, new shoes (I needed to special order them to have them in my size), and a neckerchief. Here's the thing that confuses me the most. Why does the culinary student need a neckerchief? Is it a symbol for an apprentice or some sort of tradition? What do you think? Leave a comment if you might know.

     When I got all of this equipment, I realize that the culinary field is more unique then any other job out there. True being a CEO has its benefit of being powerful and be wealthy; but in the culinary world, the apprentice can become the next big dog of the pack. That is what I think its so great about being a chef, anyone can become the best of the kitchen and everyone can be very supportive about what you do. You could be the best dish washer or the best grill cook for the team and the other chefs and cooks in the kitchen would know about that. It doesn't matter who has the bigger pay or the best perks. As long people know that you work hard for what you put out on the table, then you could become the next big thing.

    So if you have any opinions or any suggestions for recipes, then post a comment. Just remember to be truthful and not too harsh. Also check out my origin page about what I do. So, for now I'm going to live life as it is.  

Street Cooking at Home

   Today I tried some recipes from Street Food Chicago (a cookbook by Mike Baruch) and I simply loved it. I made 4 French Dip sandwiches, Jerusalem Salad, and Chicago-style Split Pea Soup. While I was preparing this meal, I start to wonder why street food is important. The answer I came up with was that it was a way for people can have a fast meal with freshness and familiarity. Before McDonald's and Burger King, Street food was the meal-on-the-go with the comfort of a restaurant at your lap. People used to go to a certain guy or a special place for a meal people can take with them. But now, with big fast-food chains and globalization, street food is starting to become a dying breed of "good" fast-food. To wrap up the subject here is today's tip. 

    Tip: Skip McDonald's or Starbucks once in a while and go to a local cafe or a small restaurant. Then try to make your own version of your favorite local dish or snack. The possibilities are endless. Also when you go on vacation, try what the locals eat,you might end up likening it.  

   Tomorrow, I'm going to try to make a stew that sounds like a poem.

Sizzling Crepes 2

     Now I didn't get a chance to make the chicken crepe like I said but I did something pretty cool with my crepes. For Breakfast, I microwave my frozen crepes for about a minute and a half and I put peanut butter, bananas, and honey on top. When I took that first bite, I realize that a quick breakfast could not be cereals and microwave burritos. I knew that breakfast can be good, fast, and easy if you prepare. Which brings me to my new tip.

     Tip: If you don't have time to make crepes in the morning, then make your crepes a head of time and freeze them.The next morning, put one of the crepes on a ceramic plate and microwave for about 1-1&1/2 minutes until the crepe is nice and hot. Now you have yourself an edible canvas to make your own breakfast creation in the dorm, apartment, or on the go.

    Tomorrow I want to explore the art of cooking Chicago street food. Now you are probably wondering why a distinguished chef like me is attempting to make street food? The reason why is because I want to know what good street food is all about. Since I live in the culinary wonderland of Chicago, I want to know what local food is about. Until next time, eat to your hearts content.                   

Sizzling Crepes

    Yesterday was my first dish for the blog. I made some crepes. Now if you think crepes are just a sorry excuse for a pancake, then i am sorry but you are wrong. The crepe is like the best pancake around. It can do what other pancakes cant. For one thing, crepes can be served as a desert. I know that some restaurants try to replicate that with the pancake but crepes are king in deserts. Plus they are more healthier then the regular buttermilk pancake. So if you are planing to lose weight with elegance, then crepes is the breakfast go-to guy.

     Back to the subject at hand, I was making crepes like the ones at the Flavour cooking school I sometimes go to. Unfortunatly, I couldn't get the batter to move in the pan once, but at least the crepes were a beautiful golden brown. I only got a chance to make about 5 of them because it was so unbearably hot. Which brings to my first tip of the blog.

      Tip: Check the weather before cooking. If its too hot, make something cool. If its too cold, make something warm. Not only will it be manageable to be in the kitchen, but you can enjoy a nice treat to make you feel warm in the middle of winter or stay cool in the dog days in the summer. 

    For my next venture of cooking, I hope to use my crepes for a filling that involves with butter and chicken. If you have any suggestions or comments please send them to me.       

Welcome to the world of Chef Kyle

     Welcome to my Blog. My name: Kyle (a.k.a Chef Kyle). My mission: To show everyone that college students can cook amazing food with the time and money they have. My motive: I want to share my ideas with recipes and experiences in cooking school.
 
       Now if your wondering about the title, I'm sorry to say that I don't live in a dorm. The reason why is because I go to a small community collage, (a nice one I want to add.) and I still live my parents. But its not all bad. One of the perks is that I have such an amazing kitchen and I have tons of ingredients to work with. I also have the benefit to receive help from the community and the local markets about ideas for new dishes. I'm also attending cooking courses at my college,  so this not just about home cooking for the average student, but also the inside look at the world of culinary education. Now I haven't started the fall semester yet but i will start soon. In the time being, I'm planning to practice my cooking skills with goals I want to set for my self. 

        Speaking of goals, I want to share some of my goals with all you culinary go-getter's out there. One of my goals is to teach  the students from the community college and beyond that cooking can not only be a life skill but an enjoyable way to take steam off from your day. I also want to share some ideas about different recipes and new techniques with some suggestions and comments from the readers. (Please don't be too harsh.) One of my other goals is to also climb up to the reputation as a "Culinary Artist," and to share my view of what food standard should be to the average student.

        With that in mind I will see you in the next post with recipes, ideas and more for the culinary experience. For now, bon appetite.