The Reign of Chef Chris

So the reign of Chef Chris has come and gone as the completion of Module 2 occurred today with our practical. Our test was a sauteed strip steak with a red wine pan sauce along with pommes persillade and haricots verts. Chef Chris was very specific about how he wanted the coloring of the food, the temperature of the plate, and the direction and organization of the overall presentation. I was nervous for today, but as I sat my plated hard work in front of this highly esteemed chef, his one-word feedback to my plate was "perfect." I was thrilled! On to Mod 3 tomorrow...


Over the past week and a half, we have finished learning basic cooking techniques. We made breakfast items, sandwiches, salads, and dishes that reviewed the techniques we have learned all throughout Mod 2. My favorite section was breakfast. The item we made that I know I will be making again for the people in my family (my dad) is a traditional eggs benedict. It's the classically brillant combination of flavors and textures that makes this dish so renown. I am so excited to know how to make the traditional dish so I can add unique twists and surprises to the basic recipe. My new favorite item made this week, one that I have always enjoyed eating, is crepes. Last year when I so ignorantly attempted to make crepes, they were a ripped up messed of half-cooked batter that almost made me sick. Now I know how to mix perfect batter, how much batter to ladle into the correct-sized pan, and when to flip. It is so much fun to make because there is an endless amount of combinations to fill it with! In class, we made an apple flambe filling and an herbed goat cheese filling- both were equally divine. The weirdest dish I made this week was a saddle of rabbit stuffed with mushroom duxelle and wrapped in caul fat. We seared the outside, finished it in the oven, and made a veal reduction sauce to pair with it. After spending four hours creating this uniquely complex dish, I shamefully admit that couldn't bring myself to even taste it (rabbits are too cute... it's an attachment I need to overcome). 

*Stuffed Saddle of Rabbit with a Veal Reduction

*Classic Eggs Benedict

*Parson's Garden Salad


As for what it was like with Chef Chris... Let's just say it was night and day in comparison to Chef Sobrina. He walked into our class the first day with the purposeful intention to scare us. He spouted out his accomplishments and list of restaurants he has worked at (just restaurants like Per Se and French Laundry- no big deal) and loudly demanded a very specific equipment and station set up before we could even touch food. However, once I learned he had four daughters, I was set to find his soft spot. He ended up loving my table of all girls... He snuck us cookies and extra desserts from the catering kitchens, he allowed us to tweak all of our recipes however we desired, and he taught us his specialties like onion rings and chocolate bread pudding (best I have ever had!). However, even though he gave us freedom in our recipes, Chef Chris still demanded absolute perfection. His two sayings that were permanently drilled into my mind were "It MUST be perfect!" and "ALWAYS be clean!". Overall, Chef Chris was a wonderful instructor who challenged us and pushed us to be better. His passion for the kitchen really shines through in his teaching and is very contagious to his students. Oh, and I think Chef successfully scared every male in our class- the girls were quite happy with it :)


Well tomorrow is the first day of Mod 3. All I know about it is that the recipes double in ingredients and complication and the new chef instructor remains unknown. It will be an interesting ride!!!


Only 8 more days till Thanksgiving!!!!!!!!