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
Wednesday, May 18, 2011
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
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