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!

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!

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....

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

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

Check out Salmonella Scare Prompts Grape Tomato Recall | Planet PitPlanet Pit

Check out Salmonella Scare Prompts Grape Tomato Recall | Planet PitPlanet Pit

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

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

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

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

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

"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

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

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

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