A year of Gastronomy

Classical French: Instant Immersion

Tuesday was day one of Classical French.  Chef Jan was introduced as our tour director through not only Classical, but later Nouvelle, Asian and then Asian fusion.
I had met Jan once or twice and we had all watched her French class last semester through the window cooking and tasting and occasionally we 'the Freshmen' would grumble as the 'Seniors' would come in and take pans and platters and serving utensils out of our kitchen and into Jan's.  Who were these people and more importantly who the *hell* did they think they were taking our booty?
Chef laid down the rules on day one.  This ladies and gentlemen was classical French.  It would be work, it would be exacting.  Hot food would be served on hot plates, cold food on cold plates.  You will arrive early for lecture as there is a great amount of ground to cover, when I say brunoise dice, I mean Brunoise, when I say mire poix mean mire poix.  Most importantly, we are here to learn and to have fun.  Everyones fears were squashed immediately.  We loved her.

If it's September we must be in France

*tap*

*tap tap*

Is this thing on?

Yes, I know I have really been neglecting you over here.  I could offer up excuses like spending the summer redoing my house or fishing at our camp in Maine with my Mom and S.D. but I know that you really don't want to hear about that do you?  You dear reader are here for the food so shall we get back to it?

School started again this week on Monday.  We slowly drifted in to class around 8:00 all bright and shiny and ready to go. There were hugs and stories and lots of things to catch up on.  Everyone went down to see the unbelievable remodel in kitchen 'C'.  The room we formerly called the dungeon is pretty F'in amazing now!  Beautiful all new and shiny reach in fridge, freezer, double stack convection ovens, 10 burner range, deep fryer and on and on.  Damn it's beautiful.  Sadly though the newbies in baking get to play in the new sandbox.  We just get to gloat about being seniors and work up in the fishbowl of 'B' kitchen. I don't mind so much, it really is my favourite kitchen.

Every Monday this semester will be Provincial French with Chef Deb S. and Tuesday will be Classical French with Chef Jan.

Today we'll chat about Provincial.  So grab your cider and a seat and we'll head off to Brittany and Normandy.