Big news!

I just started my first week of culinary school at the International Culinary Center (formerly known as the French Culinary Institute).

I love every single thing about it, even the back breaking standing on my feet all day because I tell myself that I’m losing calories and then shove a spoonful of chocolate mousse in my mouth because that’s how diets work right?

Ok, so the photo you see above is the Chef’s version of a Roasted Beet & Goat Cheese Timbale with Apples and Vinaigrette. So. Fucking. Delicious.

Us poorly students didn’t have the cool spade shaped beet garnishes so we had to make do with the ingredients we had to make our versions look pretty. My version is below:

I took a more minimalistic approach (read: We ran out of ingredients so I had to use leftover apples for garnish).

I totally IG’ed this pic and like felt like I had just created the masterpiece to end all masterpieces. I’m probably gonna look back at this and laugh at how basic bitch of me it was to think this was such a big deal. I’m not there yet so I’m gonna milk this for all it’s worth. Huntyyyyy

Basically, the first week was mostly about knife cuts (or taillage, as they’re known in France).

These are the knife cuts we learned this week:

(Side note: During the first day, three people cut themselves and one dude set some parchment paper on fire.)

So, one of the coolest things to happen this week was when I got a 62 degree egg from the Head Chef.

Let me give you a little backstory. On Orientation Day we had to share the best thing we’ve eaten recently. I mentioned the 62 degree Jidori egg I had for my birthday at two Michelin starred Baumé in Palo Alto and how amazing it was. Head Chef was present and heard me say this.

Fast forward a week later, the Head Chef walks into our lowly Level 1 class and hands me a warm egg still in its shell in front of the whole class. I felt like the Gods had just blessed me from the heavens above.

He proceeds to take the egg from me, cracks it onto a little plate, expertly and dramatically seasons it with a little S&P and hands it to me. I took it with so much thirst like the basic bitch that I was that day and ate it while half-ass offering some to my class mates who probably wanted to rip my throat out and sous vide that shit until it was nice and tender.

After eating all the luscious custardy yolk with a spoon, I gave them the runny whites because I’m a bitch.

Here it is:

Only people who love runny yolks will understand the magnitude of the situation.

All in all, it was a great way to start the first week of culinary school, except for the fact that I got pulled over and got a ticket on my way home Friday. I think the universe wanted me to check myself before I wrecked myself.

Anyway here I am, looking hideous in my skull cap:

#Chefie

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