Fried Chicken Fillet, Saute Mushrooms & Croquettes.......
Monday, July 25, 2011
Le Cordon Bleu
Braised Rabbit, Carrot Ravioli & Snow Peas.....
I have never had rabbit before and when i tried this is tasted like chicken... Yummmm
Le Cordon Bleu
Prime Steak w/ Garlic & Shallot Butter, Herb Roasted Potatoes & Stuffed Tomatoes......
Thursday, July 7, 2011
Le Cordon Bleu
Hola!
Had a summer break from school and now I'm back! Started a new course this week. Today we made beef stew with roasted veggies & roasted pork loin with bulgar pilaf it was D'Lish...
Que Rico from my Cocina to Yours!
Anessa's D'Lish
Had a summer break from school and now I'm back! Started a new course this week. Today we made beef stew with roasted veggies & roasted pork loin with bulgar pilaf it was D'Lish...
Que Rico from my Cocina to Yours!
Anessa's D'Lish
Wednesday, June 22, 2011
Le Cordon Bleu Journal #26
Hola!
Today was the our first day of our Practical Final. We had to make two dishes Lamb Stew w/ Glazed Veggies & Polenta and Veal w/ Mushroom Cream Sauce & Mashed Potatoes. I was in good spirit and relax. I felt that things went and smooth which was very nice :)
Chef Knight said that my Lamb stew w/ Polenta was very flavorful and had great texture, the only thing is that she felt I needed a little more salt. I personally think it was Finger Linkin Good :) !!!!! My Veal with Mashed Potatoes Chef Knight said had a little to much salt and my sauce needed a little more cream... My Mom & Dad tried it later and said the Veal was Magnifico!!! Thanks for the critique Chef Knight, I will get the salt situation patten down ASAP :)
Love from my Cocina to Yours -
Anessa's D'Lish Fusion
Today was the our first day of our Practical Final. We had to make two dishes Lamb Stew w/ Glazed Veggies & Polenta and Veal w/ Mushroom Cream Sauce & Mashed Potatoes. I was in good spirit and relax. I felt that things went and smooth which was very nice :)
Chef Knight said that my Lamb stew w/ Polenta was very flavorful and had great texture, the only thing is that she felt I needed a little more salt. I personally think it was Finger Linkin Good :) !!!!! My Veal with Mashed Potatoes Chef Knight said had a little to much salt and my sauce needed a little more cream... My Mom & Dad tried it later and said the Veal was Magnifico!!! Thanks for the critique Chef Knight, I will get the salt situation patten down ASAP :)
Love from my Cocina to Yours -
Anessa's D'Lish Fusion
Tuesday, June 21, 2011
Braised Chuck!
Last night for dinner I made Braised Chuck Beef w/ Garlic Pommes Puree & Roasted Carrots... The meat was so tender and it had so much flavor. The garlic mashed potatoes were nice a creamy with a little hint of garlic & the Red Wine Mushroom Sauce was ohh so tasty....
I had some left overs so tonight i will make some nice sandwiches! "Cooking w/ Love Feeds the Soul "
From my Cocina to Yours & Till Our Taste Buds Meet Again
Anessa's D'Lish Fusion!
Chili!!!
This past weekend was Fathers Day so I made my papi some home made chili.. The picture above it ths the meat sauteing for the sauce I am added to add to the chili.......I also added the tenderized meat that fell off hte bone in the Chili....
Happy Father's Day Daddy!
Le Cordon Bleu Journal #26
Hola,
So today was our written exam, I studied all night so lets hope things went well! After our exam we had the rest of the class time to practice on any of the dishes that will be on the practical exam, so I chose to make grilled pork chops and poached salmon. Again my pork was just a little to done, chef instructed my one some techniques on how to see if it's done just by looking at it "Thank's Chef Knight" my sauce was tasty also. My Salmon came out perfect I was so excited WoooHoooo!
Today was our last day to turn in our Journals (which is my blog). I enjoyed blogging about my experiences through Foundations I. Thank you Chef Knight & Chef Sutton for being great instructors, always pushing us to do better, guiding us & always being real with us. Cheers to the Greatest Chef's! God Bless you both & I will always stop by to Bug ya! :)
Till Our Taste Buds Meet Again - From My Cocina to Yours!
Anessa's D'Lish!
Le Cordon Bleu Journal #25
Good Morning & Happy Monday!
Hola,
Today was a good spirited Monday unfortunetl Chef Knight was out sick we all stuck together and also helped Chef Sutton out since she was the only Chef for the day. Yeah Good Job Class A Bleu!
On today's menu we had to make Poached Salmon w/ a Buerre Blanc Sauce, Rice Pilaf & Zucchini Tournes! I had a little bit of an issue with my buerre blanc sauce but leanred that I might had the butter a little to warm. Also my salmon could have been cooked just a little bit less but overall Chef Sutton said it was a very good dish! Thanks Chef Sutton.
Till Our Taste Buds Meet Again - From My Cocina to Yours!
Anessa's D'Lish!
Hola,
Today was a good spirited Monday unfortunetl Chef Knight was out sick we all stuck together and also helped Chef Sutton out since she was the only Chef for the day. Yeah Good Job Class A Bleu!
On today's menu we had to make Poached Salmon w/ a Buerre Blanc Sauce, Rice Pilaf & Zucchini Tournes! I had a little bit of an issue with my buerre blanc sauce but leanred that I might had the butter a little to warm. Also my salmon could have been cooked just a little bit less but overall Chef Sutton said it was a very good dish! Thanks Chef Sutton.
Till Our Taste Buds Meet Again - From My Cocina to Yours!
Anessa's D'Lish!
Le Cordon Bleu Journal #24
Good Morning & TGIF!
Hola,
I cant believe this time next week we would have finished Foundations #2 already. WOW! I cant even believe it time has gone by so fast, It feels like yeaterday was our first day but like they say "When Your Having a Good Time, That's When Time Flies by"
Today was a super fun day we Scaled, De-Boned & Filled a whole Fish! My poor little fish was pregnant. It was my first time actually doing it. I followed the instructions given by the Chef's and I was able to succed with great cuts of fish that then helped when I made Sole Fillets with Butter and Lemon. I cooked one of my fillets a little to long which resulted in a darker golden color virsus a lighter golden color.... I also made with my whole chicken we fabricated the other day a Roasted Chicken with Turnips & Carrots... It was all so yummy. Thanks Chef Knight & Sutton once again for another wonderful teaching day!
"Till Our Taste Buds Meet Again - From My Cocina To Yours"
Anessa's D'Lish!
Le Cordon Bleu Journal #23
Good Morning L.A.
Hola - Buenos Dias!
Today prepaired a Stuffed Chicken breast with Mushrooms & a Pecan stuffed Chicken leg.... They were both so yummy. I have never stuffed a piece of a chicken, I was so excited once I did because I have been wanting to one. The great part is that it was very fast and did not take to much cooking time. I toasted my pecan crust on the chicken leg just a little bit, but it was not bad tasting :). I also made roasted Carrots & Black Potatoes... My dinner tonight is going to be a HIT!
Have a Blessed Day!
From my Cocina to yours!
Anessa's D'Lish
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Hola - Buenos Dias!
Today prepaired a Stuffed Chicken breast with Mushrooms & a Pecan stuffed Chicken leg.... They were both so yummy. I have never stuffed a piece of a chicken, I was so excited once I did because I have been wanting to one. The great part is that it was very fast and did not take to much cooking time. I toasted my pecan crust on the chicken leg just a little bit, but it was not bad tasting :). I also made roasted Carrots & Black Potatoes... My dinner tonight is going to be a HIT!
Have a Blessed Day!
From my Cocina to yours!
Anessa's D'Lish
Le Cordon Bleu Journal #22
Day# 22
Hola!
Today we FABRICATED a whole chicken it was really cool. I have never done this whole process before. I learned to get most out of my money and how many wonderful different dishes you can get with just one whole chicken! Thanks Chef's for all your wonderful TIPS, much appreciated!
Till out tasted buds meet again! From my Cocin to yours!
Anessa Sanchez
Hola!
Today we FABRICATED a whole chicken it was really cool. I have never done this whole process before. I learned to get most out of my money and how many wonderful different dishes you can get with just one whole chicken! Thanks Chef's for all your wonderful TIPS, much appreciated!
Till out tasted buds meet again! From my Cocin to yours!
Anessa Sanchez
Tuesday, June 14, 2011
Le Cordon Bleu Jornal #21
Hola!
I can't believe we have about a week left before finals in Foundations II, time have gone way to fast. Just when I'm getting into the flow of things its ending... Thanks Chef Knight & Chef Sutton for being such great instructors so early in the morning :)
Today we had to make Pork Chops w/ Pommes Puree & Veal w/ Mushroom Cream Sauce! My pork chop dish was good just cooked my Pork Chop a little bit more than I was supposed to, the sauce was yummy! I have never cooked veal before so this was going to be fun my veal was yummy i needed more cream in the sauce but Chef Knight enjoyed it...
Chow! From My Cocina to Yours..
Chef' Anessa :)
Le Cordon Bleu Jornal #20
Day# 20
Hola!
Monday Blues! Was the theme for today. Chef decided to have us make our dishes while she conducts the demo insted of just us watch her... I think it threw a few people off including myslef :) He! He! It's ok because it taught me when your lost in the kitchen just stay focus to your origanl plan and things shall suceed...
We made Fish & Chips w/ Tarter Sauce and braised lettuce.... I love fish and chips so this was a fab day!!! The oil got a little of out my hands and was very high and I have 2 minutes to finish my dish so I had to deep fry even then the oil was tooo hot and would have time to reduce... I didnt burn it which was a good thing, just a little not so golden :) Lunch was still yummmy!
Till taste buds meet again!!
From My Cocina to Yours!
Chef Anessa.
Hola!
Monday Blues! Was the theme for today. Chef decided to have us make our dishes while she conducts the demo insted of just us watch her... I think it threw a few people off including myslef :) He! He! It's ok because it taught me when your lost in the kitchen just stay focus to your origanl plan and things shall suceed...
We made Fish & Chips w/ Tarter Sauce and braised lettuce.... I love fish and chips so this was a fab day!!! The oil got a little of out my hands and was very high and I have 2 minutes to finish my dish so I had to deep fry even then the oil was tooo hot and would have time to reduce... I didnt burn it which was a good thing, just a little not so golden :) Lunch was still yummmy!
Till taste buds meet again!!
From My Cocina to Yours!
Chef Anessa.
Le Cordon Bleu Jornal #19
Day #19
Hola!
Happy TGIF! Today we made Lamb Stew & Deep Fried Shrimp w/ Herbed Mayo.... I have never eaten Lamb let alone cook it, but it surely came out very tasty... Chef Knight said the flavor was a bit strong but I think it cooked a bit much got thick then I added stock to thin it out, but I think it lifted the overcooked flavors to the surface. My Deep Fried Shrimp came out soooooo Yummy! and the Herbed Mayo was tangy with a nice herb taste....
Till our Taste Buds Meet again! From my Cocina to Yours!
Chef Anessa!
Hola!
Happy TGIF! Today we made Lamb Stew & Deep Fried Shrimp w/ Herbed Mayo.... I have never eaten Lamb let alone cook it, but it surely came out very tasty... Chef Knight said the flavor was a bit strong but I think it cooked a bit much got thick then I added stock to thin it out, but I think it lifted the overcooked flavors to the surface. My Deep Fried Shrimp came out soooooo Yummy! and the Herbed Mayo was tangy with a nice herb taste....
Till our Taste Buds Meet again! From my Cocina to Yours!
Chef Anessa!
Le Cordon Bleu Jornal #18
Day #18
Hola!
Today wad Egg day. We had to make French Omelette, Western Omelette, Eggs over easy & Eggs Benedict. My eggs were so so. French omelette had good texture but I needed less color, western omelette also good texture but a little to golden, eggs benedict the eggs were cooked a bit to long and the Hollandaise sauce was a little salty and lets just not talk about my eggs over easy. I learned I'm not to much of an egg girl lol !!!!!
Till our taste buds meet again!
Que Rico from my Cocina to yours!
Chef Anessa!
Hola!
Today wad Egg day. We had to make French Omelette, Western Omelette, Eggs over easy & Eggs Benedict. My eggs were so so. French omelette had good texture but I needed less color, western omelette also good texture but a little to golden, eggs benedict the eggs were cooked a bit to long and the Hollandaise sauce was a little salty and lets just not talk about my eggs over easy. I learned I'm not to much of an egg girl lol !!!!!
Till our taste buds meet again!
Que Rico from my Cocina to yours!
Chef Anessa!
Wednesday, June 8, 2011
Le Cordon Bleu Jornal #17
Day#17
Hola!
Today we had pasta day! Yummy I love pasta. We made Fettuccine Alfredo & Pesto Ravioli with Cheese filling. We used the dough we prep yesterday for our dishes today. I had a little trouble rolling out the dough from the machine and not sticking together but up until the last minute I was able to get both of my dishes out on time. In the back of my mind I thought my dishes weren't perfect since I was in a rush and they weren't coming out ad plan but Chef Knight tried it and said "Anessa it was Amazing" .. I learned no matter what situation that happens, just stay focus, give 120% and make it with love and your dish will come out Fabulous!
Till our taste buds meet again! Que Rico from my Cocina to yours!
Chef Anessa!
Hola!
Today we had pasta day! Yummy I love pasta. We made Fettuccine Alfredo & Pesto Ravioli with Cheese filling. We used the dough we prep yesterday for our dishes today. I had a little trouble rolling out the dough from the machine and not sticking together but up until the last minute I was able to get both of my dishes out on time. In the back of my mind I thought my dishes weren't perfect since I was in a rush and they weren't coming out ad plan but Chef Knight tried it and said "Anessa it was Amazing" .. I learned no matter what situation that happens, just stay focus, give 120% and make it with love and your dish will come out Fabulous!
Till our taste buds meet again! Que Rico from my Cocina to yours!
Chef Anessa!
Le Cordon Bleu Jornal #16
Day#16
Hola!
It's Salad day, Yipppeeee! I love salad. We made Nicoise, Leeks w/ Vinaigrette, White Bean salad, Salade de Pommes de Terre. All the salads had my homemade Vinaigrette, which was yummy and blended well with all the salads. We made several things but it was so easy and we finished fast. I would defiantly make these again.
Till our taste buds meet again! Que Rico from my Cocina to yours!
Chef Anessa!
Hola!
It's Salad day, Yipppeeee! I love salad. We made Nicoise, Leeks w/ Vinaigrette, White Bean salad, Salade de Pommes de Terre. All the salads had my homemade Vinaigrette, which was yummy and blended well with all the salads. We made several things but it was so easy and we finished fast. I would defiantly make these again.
Till our taste buds meet again! Que Rico from my Cocina to yours!
Chef Anessa!
Le Cordon Bleu Jornal #15
Day#15
Hola!
Today was TEST day! We had to make Carrots Vichy, Rice Pilaf, Pommes Duchesse & Bacon-Green Beans w/ Peppers. Things went very smoothly today, my dishes came out Fantastic, the flavors just popped in ur mouth and the presentation was Fabulous!!!
Till our taste buds meet again! Que Rico from my Cocina to yours!
Chef Anessa....
Hola!
Today was TEST day! We had to make Carrots Vichy, Rice Pilaf, Pommes Duchesse & Bacon-Green Beans w/ Peppers. Things went very smoothly today, my dishes came out Fantastic, the flavors just popped in ur mouth and the presentation was Fabulous!!!
Till our taste buds meet again! Que Rico from my Cocina to yours!
Chef Anessa....
Le Cordon Bleu Jornal #14
Day #14
Happy TGIF! Today was an awesome day spiritually and physically. We had to make Pommes Anna, Doughese & Scallop potatoes. Chef Knight loved my scaling potatoes, she's loved the texture and the flavor and I got the salt amount right on the money. Wooohooo! She also loved how I presented my three dishes. I'm taking my creativity to another level. Thank u chef knight for ur great advice an guidance.
Till our taste buds meet again!
Que Rico from my Cocina to yours!
Anessa
Happy TGIF! Today was an awesome day spiritually and physically. We had to make Pommes Anna, Doughese & Scallop potatoes. Chef Knight loved my scaling potatoes, she's loved the texture and the flavor and I got the salt amount right on the money. Wooohooo! She also loved how I presented my three dishes. I'm taking my creativity to another level. Thank u chef knight for ur great advice an guidance.
Till our taste buds meet again!
Que Rico from my Cocina to yours!
Anessa
Le Cordon Bleu Jornal #13
Day#13
Today we made Tabbelouh, Wheatberries with Pecans & Poblano peppers. I have never had wheatberries it was good. The dishes were really easy. Chef Knight gave u's her version of the Wheatberries and it was way better, two thumbs up Chef Knight!
Till Our Taste Buds Met Again!
Que Rico from my Cocina to yours!
Anessa Sanchez
Today we made Tabbelouh, Wheatberries with Pecans & Poblano peppers. I have never had wheatberries it was good. The dishes were really easy. Chef Knight gave u's her version of the Wheatberries and it was way better, two thumbs up Chef Knight!
Till Our Taste Buds Met Again!
Que Rico from my Cocina to yours!
Anessa Sanchez
Thursday, June 2, 2011
Wednesday, June 1, 2011
Le Cordon Bleu Journal #12
Day #12
Hola!
Today we made Salade de Lentils, Vinegerette dressing, Cranberry Beans & Asparagus, Hummus. It all came out wonderfully. I have never really had hot salads. I was curious on how it would taste and surprisingly it was very tasty. We incorporate the Vinegerette we made into the bean dishes, interesting mixtures but Que Rico! I will defiantly eat it again. Even my mother who is very hard to please like it.
Que Rico from my Cocina to yours!
Anessa Sanchez
Hola!
Today we made Salade de Lentils, Vinegerette dressing, Cranberry Beans & Asparagus, Hummus. It all came out wonderfully. I have never really had hot salads. I was curious on how it would taste and surprisingly it was very tasty. We incorporate the Vinegerette we made into the bean dishes, interesting mixtures but Que Rico! I will defiantly eat it again. Even my mother who is very hard to please like it.
Que Rico from my Cocina to yours!
Anessa Sanchez
Tuesday, May 31, 2011
Le Cordon Bleu Journal #11
Day #11
Hope you had a fun and festive Memorial weekend filled with D'Lish foods!!!!
Hola, Today in class we had to make Risotto, Rice Pilaf, Carrots Vichy & Roasted Veggies. I have never made risotto before and nelieve it or not nor have I ever eaten it before. I think it came out great, chef knight said that the texture was great and so was the flavor but needed to be a bit more creamy, not to bad for the first time :) My rice pilaf chef knight said it tasted great with a nice buttery taste. My carrots got alittle to caramelized than it broke the sauce, next time I would have to keep the flame low. Roasted veggies came out Bomb. Chef Knight loved it she said my green beans were nice and perfect :) WooooHooooo!!!
Also Chef Knight & Sutton were very pleased with every ones Risotto, it's a very testy dish that we all tought well to do and the results showed. Thanks Chef's you Ladies Rock!
Everyday I learn so much, I feel more confident & more comfortable..... Till our taste buds meet again :)
Que Rico from my Cocina to Yours!
Anessa Sanchez
Hope you had a fun and festive Memorial weekend filled with D'Lish foods!!!!
Hola, Today in class we had to make Risotto, Rice Pilaf, Carrots Vichy & Roasted Veggies. I have never made risotto before and nelieve it or not nor have I ever eaten it before. I think it came out great, chef knight said that the texture was great and so was the flavor but needed to be a bit more creamy, not to bad for the first time :) My rice pilaf chef knight said it tasted great with a nice buttery taste. My carrots got alittle to caramelized than it broke the sauce, next time I would have to keep the flame low. Roasted veggies came out Bomb. Chef Knight loved it she said my green beans were nice and perfect :) WooooHooooo!!!
Also Chef Knight & Sutton were very pleased with every ones Risotto, it's a very testy dish that we all tought well to do and the results showed. Thanks Chef's you Ladies Rock!
Everyday I learn so much, I feel more confident & more comfortable..... Till our taste buds meet again :)
Que Rico from my Cocina to Yours!
Anessa Sanchez
Le Cordon Bleu Journal #9
Day#9
Today is Friday, Memorial weekend and we have a test in class. The three soups we had to make were Creme Dubarry, Consumme & French Onion. I was pleased with the wat they came out. My onions we nice and golden for the french onion soup, my creme dubarry was nice and creamy and my cosumme tasted nicely. Let see what Chef Knight thinks...
Have a Happy & Safe Memorial Weekend!
Que Rico from my Cocina to Yours!
Anessa Sanchez
Today is Friday, Memorial weekend and we have a test in class. The three soups we had to make were Creme Dubarry, Consumme & French Onion. I was pleased with the wat they came out. My onions we nice and golden for the french onion soup, my creme dubarry was nice and creamy and my cosumme tasted nicely. Let see what Chef Knight thinks...
Have a Happy & Safe Memorial Weekend!
Que Rico from my Cocina to Yours!
Anessa Sanchez
Le Cordon Bleu Journal #8
Day #8
Today we had to make French Onion Soup, Clam Chowder & Consumme. We started very late so didn't have enough time but I was able to turn in all three but I didn't feel they were my best. The chowder needed to cook a bit more, the consumme came out pretty good and the French onion soup came out not do great. It's ok I learned my mistakes, now next time it will come out D'Lish!!
Que Rico - Hasta Mañana
Anessa
Today we had to make French Onion Soup, Clam Chowder & Consumme. We started very late so didn't have enough time but I was able to turn in all three but I didn't feel they were my best. The chowder needed to cook a bit more, the consumme came out pretty good and the French onion soup came out not do great. It's ok I learned my mistakes, now next time it will come out D'Lish!!
Que Rico - Hasta Mañana
Anessa
Le Cordon Bleu Journal #7
Day #7
Today was Test day on the sauces we have been practicing on. We had a written and a practical that consisted of making Merchand de Vin, Bechamel, Beurrc Burc & Hollandaise sauce. I was nervous as always but I ended up being calm and collective. I defiantly felt more confident today than I did yesterday. I really liked how the flavors of my sauces came out.
Que Rico! Hasta mañana
Anessa
Today was Test day on the sauces we have been practicing on. We had a written and a practical that consisted of making Merchand de Vin, Bechamel, Beurrc Burc & Hollandaise sauce. I was nervous as always but I ended up being calm and collective. I defiantly felt more confident today than I did yesterday. I really liked how the flavors of my sauces came out.
Que Rico! Hasta mañana
Anessa
"Ladies Swapt Party"
Hola! I catered an event called "Ladies Swapt Party" it was a great event of ladies swapping clothing and the rest was donated to people who are in need. I made Chicken in Spanish Sauce, Ceviche and my famous Guava & Cheese Pastry Puff!!! Yummm
Wednesday, May 25, 2011
Le Cordon Bleu Journal #6
Day #6
Today we practiced for our test tomorrow, were being tested on Bechamel, Merchand de Vin, Beurrc Blanc & Hollandaise. Morning duh blues was my mood this morning. For some reason I felt like someone pressed delete in my brain of all the culinary knowledge I know. I was able to collect myself even with all the mess ups that happened and delivery my dishes. They had some things I had to adjust but for the most part it had good consistency which is key.
Wish me luck on my test tomorrow. Hasta mañana!
Chow!
Anessa
Today we practiced for our test tomorrow, were being tested on Bechamel, Merchand de Vin, Beurrc Blanc & Hollandaise. Morning duh blues was my mood this morning. For some reason I felt like someone pressed delete in my brain of all the culinary knowledge I know. I was able to collect myself even with all the mess ups that happened and delivery my dishes. They had some things I had to adjust but for the most part it had good consistency which is key.
Wish me luck on my test tomorrow. Hasta mañana!
Chow!
Anessa
Le Cordon Bleu Jornal #5
Day #5
I made it through the first week yippee! It was very hectic and I seemed lost at times but thats ok i was able to turn in my dishes, just had to make some minner adjustments with the salt. Thanks flavio for the great tips it really came in handy.
Till we meet in the kitchen again!
Chow!
Anessa
I made it through the first week yippee! It was very hectic and I seemed lost at times but thats ok i was able to turn in my dishes, just had to make some minner adjustments with the salt. Thanks flavio for the great tips it really came in handy.
Till we meet in the kitchen again!
Chow!
Anessa
Le Cordon Bleu Journal Day #3
Day#3
Today was the third day in
FII class. Today we made four sauces Veloute, Bechamel, Allamande, Mornay. I had to make the sauces and present them to Chef knight, I did well said chef just some adjustments like more salt on my Veloute and my Bechamel needed to be a little thinner, other than that it was tasty. I do appreciate the critiques the chefs gives us, it may not always be in ur favor but that's ok because this is how we learn from our mistakes.
Chef Knight & Sutton were pleased with how our class works as a team. Today we did our assignments, cleaned up & we finished 30 minutes early. Now that's a Rockin team.
Also thanks Flavo (amazing student) for the great tips, u rock!
D'Lish
Anessa
Today was the third day in
FII class. Today we made four sauces Veloute, Bechamel, Allamande, Mornay. I had to make the sauces and present them to Chef knight, I did well said chef just some adjustments like more salt on my Veloute and my Bechamel needed to be a little thinner, other than that it was tasty. I do appreciate the critiques the chefs gives us, it may not always be in ur favor but that's ok because this is how we learn from our mistakes.
Chef Knight & Sutton were pleased with how our class works as a team. Today we did our assignments, cleaned up & we finished 30 minutes early. Now that's a Rockin team.
Also thanks Flavo (amazing student) for the great tips, u rock!
D'Lish
Anessa
Wednesday, May 18, 2011
Le Cordon Bleu Journal Day #2
Day #2
Today in class we had to make 2 mother sauces Veloute, Bechamel and
Fish fumet. Veloute is a stock base sauce, Bechamel is a cream base sauce and Fish Fumet is a fish stock. We will be using the fish fumet in the near future for our shrimp bisque.
I have learned so much so far, I am grateful to have some awesome instructors! Ciao till tomorrow.
Que Rico!
Anessa
Today in class we had to make 2 mother sauces Veloute, Bechamel and
Fish fumet. Veloute is a stock base sauce, Bechamel is a cream base sauce and Fish Fumet is a fish stock. We will be using the fish fumet in the near future for our shrimp bisque.
I have learned so much so far, I am grateful to have some awesome instructors! Ciao till tomorrow.
Que Rico!
Anessa
Tuesday, May 17, 2011
Le Cordon Bleu Journal Day #1
Day#1
Hola! First day in Fundimentals I class. I was excited but yet nervous because I did not know what to expect. I have never really worked in a professional kitchen. The only kitchen I know is my mother and grandmothers! We made chicken stock in our own stoves and working area, I thought that was cool. It actually felt live we were in a live kitchen. Awesome! By the end of class my nerviness was pretty much gone and i was now excited to see whats more to come!
Thanks Chef Knight & Chef Sutton!
Que Rico!
Anessa Sanchez
Hola! First day in Fundimentals I class. I was excited but yet nervous because I did not know what to expect. I have never really worked in a professional kitchen. The only kitchen I know is my mother and grandmothers! We made chicken stock in our own stoves and working area, I thought that was cool. It actually felt live we were in a live kitchen. Awesome! By the end of class my nerviness was pretty much gone and i was now excited to see whats more to come!
Thanks Chef Knight & Chef Sutton!
Que Rico!
Anessa Sanchez
Sunday, May 15, 2011
Monday, May 2, 2011
Tuesday, March 29, 2011
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