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Volunteerism is good. Just make sure the organizers got their shit together.
The Great American Food & Music Fest wasn’t so great. I was glad that I was working, not a paying customer.
Great hands-on training with LA-based Goldie's Churros
Vendors didn’t know cooking school students would come help? Strike One.
No water provided for volunteers? Strike Two.
Having to work a booth directly across from cold beer taps all day without a sip? Kill me.
Ace of Cakes Demo (Geoff, Duff, Elena, Mary Smith)
No Tom Colicchio sighting. I had to leave before the night’s out. Organizers should provide detailed scheduling and expectations for volunteers. To all event organizers out there — feed your volunteers!
Just watched Top Chef Season 7 Premier episode and caught a blaring* mistake.
I have enough things to be anal about as is, and now I’ve got one more category to add: food TV misinformation.
In the quick fire, contestants performed various preps as part of a mise en place challenge.
The problem is, there is no such thing as brunoise onions.
Onions can be small diced and the technically correct term for this is called ciseler, not brunoise!
There is a different term for small dice onions as there is for other root vegetables because you cannot achieve perfect cubes (required of a brunoise) when onions come in layers of varying thicknesses. Let’s not even go into details about what the exact dimensions of a brunoise is.
I have no choice but to tell Tom Colicchio what’s what when I see him tomorrow (volunteering at the Great American Food & Music Fest)!
*[correction: Glaring. Thanks, Tim!]
50-question written final was very generously heavy on old exam material.
As I was studying last night, I was amazed at how much we really learned in this past 6 weeks.
From the history of cuisine, mother sauces, Les Cuissons, knife skills, equipment, measurements, conversions, to taste development, we got a good overview of what’s entailed in this profession. But all this just leaves me wanting more.
Thank you, Chefs Lentini and D’Addario! It’s been a great first block.
Looking forward to my advancement “upstairs.”
Passed ServSafe exam. Yes!
It was surprisingly hard. I thought I was quite familiar with the topic and all the lessons leading up to this point were easily manageable. The set of practice questions was a breeze. Like Chef said, it was probably going to be the electronic registration step in the computer lab that took up the most time. But boy, was everyone wrong. The exam framed every topic in a brand new way and multiple questions dealt with materials not explicitly covered in the lesson plan/study manual. I swear, some questions had more than one correct answer!
Anyway, I’m glad to now have ServSafe certification down my belt. It’s totally going on my resume.
I did good.
Sharp knives. Steady Pace. Good glycemic level.
My pinwheel arrangement of orange supremes drew serial eye-rolling at the end of the exam when everyone lined up to present their tray.
Chef Lentini gave me very encouraging words and high marks.
I might just have a future in this.
Today’s Product ID Exam took all but 20 minutes. I’m just gonna come out and say it. Nailed it!
50 items ranging from knife kit items, small kitchen equipment, herbs & spices, and oils & vinegars splayed out on stainless tables, waiting to be had.
Last time I took an identification-type exam, it was neuro-freakin’-anatomy. Naming things you can eat is definitely better!
Wait…..brains are pretty tasty……hmmm……is that how I should’ve approached it back then???
herbs & spices
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