Sajjad's Final Post

The entire week was full of many trips and different experiences. On Monday we learned knife lessons with Joe we cut vegetables and learned how to also make chicken stock. 

On Tuesday we went to BR guest and toured their huge facility. We had bread and good organic ice cream .the best part was the bread.

On Wednesday we ice which stands for institute for culinary education. We saw a lot of kitchens which were huge and with many talented chefs. We got to learn about the many culinary themes like pastry chef hotel management etc. 

on Thursday it was do and co which is and air plane food industry it was very nice food was great. 

Today it was a panel of speakers who told us about the different culinary careers and there’s to.

Sajjad's Friday Post

Today 4 people came today to tell us about their culinary careers and how they are starting or continuing them. One of them was a freelancer who cooked over a fire like in the old days and is a person who uses the recopies and style of the persons of the 1600 and 1700. The rest were pastry chef an executive chef and a person who is opening up a shop for catering kids. I thought that the catering business was kind of cool and that she should go on the show called shark tank which is a show that helps businesses that are growing or ones that are just starting it really helps entrepreneurs like her with their businesses.

David's Friday Blog

         Yesterday we went to DO&CO which is a company that makes food for airline companies. I was surprised how hard it is for companies like that making over 6,000 trays of food per day For several companies to. The food there was amazing all those people who make jokes about Airplane food has never tried the food from DO&CO. They had chicken, cake, pasta and ice cream I think. We dressed like the workers and saw what they did it was a fun day .

Trip to Do & Co company

11.30.12

Yesterday we visited the Do & Co company, where we were warmly welcomed with drinks and sweets. The company developed from professional restaurants  and later started businesses providing foods in airlines as well. After settling down for some minutes, our guide made us cover in light cloths and hats, as we were about to enter the huge kitchen where all the great works were happening. Just like a food factory, there were massive number of workers, every individual had their own parts. What differed it from a factory was that they had very little amount of machines being used in the kitchen. Almost every  food they produced were hand made. Our mentor point out some really important facts on how the work was carried, making sure there was no old or wasted food, that might lead to food poison. Halal and non-halal was a big issue in the kitchen, where half the room was halal material, and the other half non-halal. We also entered a freezing 5 degree Celsius room where foods and veggies were kept, but a very little amount of food was really frozen.
Over all, I was surprised seeing such place, that I hardly imagined existed. I used to think that the foods that we get in planes were cooked in the planes, now I have a whole new and better image in my mind!

Opinion on the panel of speakers By Nicholas

Today in Rensizzle one person that i found very interesting is Thiago Silva who was a man who started liking pastries when he was a little kid about 13 years old.He really didn't think that he would be a pastry chef when he was younger but it was such a surprise because he is such a great pastry chef. He went to a culinary school and he would practice most of the time when he was there with one of his friends name kelvin Fernandez.He was more interested in restaurants and had a passion for cooking foods rather then doing pastries. He started to work with a group called E.M.M. He also is very interested in opera singing and when he was younger he thought that he was going to have job that was going to do with music and singing but although he doesn't have a professional job for doing this he still has a passion for singing.So today was a very great experience knowing that the people that were here today actually have jobs that are hard to do but at the same time even though it was difficult he would still do what he could to do to complete his task and actually have fun.

DO&CO trip

Yesterday we went to Do&Co by JFK. It is a place that makes fancy airplane food. We had to wear hairnets and disposable coats in order to be able to take a tour around the kitchen. That proves how clean they are. What I found interesting about the kitchen is that it was divided into halal and non halal foods. everything was very organized and spacious. After the tour, we were served meals that they give to the airlines (which are mainly European), along with dessert. I learned more about how a company works and how being a team plays a role in making safe and delicious food.

Trip to DO&CO

November 30, 2012

       Yesterday we went on a trip to DO&CO. There we learned about how food was made and delivered to certain airlines. We had a tour of the kitchen we they prepared the food. After that we watched a video about the business. Then last we ate food that would be delivered to the airplanes a couple hours later. 

At Do&Co

 11/29/12
       Today we went to Do&Co there we met Thomas he showed us around. He showed us where
  they do the cooking and what they cook. We saw how they make the desserts and what room they
  do it. There are cool room and warm room at the kitchens. After the tour of the kitchens we went
  upstairs and watch a short video of Do&Co. Then we got the eat some of the foods. I liked the
  triangle chocolate cake.

Photos From This Week

This is the caramel we made at B.R Guest on Tuesday.

 

 

These are the flowers from the farmers market in Union Sqaure that we went to yesterday.

This is the chocolate mousse we had for dessert today at Do&Co company.

This is the food we prepared today.

Potatoes with Parsley.

 

Braised Chicken Thighs Smothered in Onions.

 

Roasted Garlic  Chicken Legs

 

 

Mahidi Hasains bologomania 11/29/12

    
        Today we went to Jamacia and toured the place where they prepare the foods for the airplanes. The Do&Co company makes and prepares to send the frsh food into airplanes with long hour flights.  We were able to tour the 2 kitchens and see the food being processed. There is a Halal kitchen and a non Halal kitchen at the Do & Co company. A srict issue of hygiene was permittted and we all had to wear speacial hats and gowns. It looked like a top secret facilty. Before the tour we drank fresh juice and appetizers, after the tour, we had refills and a very delicous meal. After the last dessert, we were soo stuffed. After the trip and arrival to the school, we cook our stock and were able to eat it. Today was a very good and relaxing day.

Anthony's Post about Wednesday

I went to many places. I went to i.c.e, eatly, and farmers market. I've learned many things. I learned that if a fish Eye is cloudy that means that its fresh. There are 1000 bee hives on top of roof tops around New York. A lot of things were very expensive in eatly. 

Antonella's Post about Wednesday

Yesterday we went to the Institute of Culinary Education Eataly,Farmers Market in Union Square. At the Culinary Institute I learn that many famous people were graduated there. At eataly I saw how they make cheese. I had a lot of fun.

Nahian's Post about Wednesday

Today we went to I.C.E (Institute of Culinary Education), we also went to Eatly as well as The Farmers Market.At I.C.E we took a tour of the building and we were shown all the places where they make all their foods, such as the pastries and main courses such as meats and rices. We were also shown were they did recreational cooking, for fun, and we saw where they took "hospitality" lessons. At Eatly we saw all kinda of fancy foods and fruits and pastries, it was like a really really fancy grocery and they had like small restaurants inside. And at The Farmers Market we were told what exactly The Farmers Market was about and we discovered that that place was a place where farmers all over NY came to show and sell all they fruits and vegetables, and all of it was fresh and natural and none of it was processed. It was really amazing and cool to see all these things.

ICE EATLY AND FARMERS MARKET

Today we went into Manhattan we went to ICE (Institute of Culinary Education) we saw different classrooms not any ordinary classroom most classes were kitchens which I wasn't expecting. In the pastry kitchens there were no burners because in pastry you mainly need ovens to bake they had electric burners if they needed pans. After seeing ICE I am actually looking to take the 3 day courses.

Wenesday

November 29, 2012


          Yesterday was the trip to the Institute of Culinary Education(I.C.E), Eataly, and the farmer's market. At  I.C.E  we had a tour of three different floors where students were being taught regular culinary, and hospitality. We then went to Eataly where learned about various culinary careers. In the farmers market  there was a guy named David. He talked to us about the farmers market and the food that they grew.

David's Post about Wednesday

David Rodriguez      

11/29/12

        Yesterday was the best trip and most exhausting. We went to I.C.E which is a culinary   School. To join the school you must finished high school and you have to pay $33,250.it’s     Worth it though. I also learned that the most important thing about cooking is learning how    To use a knife. We also went to Eataly which is based on Italy. The food there is expensive but good . yesterday I learned a lot and I might use those method in real life. 

Sajjad's Post about Wednesday

Sajjad kazi

11-29-12

Today I learned many things in ice the place I visited in Manhattan a school of learning on cooking and the different themes of cooking. The themes were pastry chef hotel management and many others. I also went to a farmers market which was really cool I saw some really cool things like sheep wool that was turned into a blanket I also saw an ostrich egg which was huge. I also learned that in the farmers market everything is grown on a farm instead of in a factory that mass produces everything; I also learned that all the farms were local and very close to the neighborhood.

THREE TRIPS ONE DAY

Today we started off our day by going on a trip to the Institute of Culinary Education to see how a field in culinary starts out in the classroom. There they simply don't give you a knife and tell you to cut but instruct you on the craft by leaving you in the capable hands of there chefs or teachers. They have 3 different choices of what to learn at this school, they have culinary, pastry's, and even classes on hospitality which is a valuable skill in the world we live today. Then after the Institute we headed to Eatly which is n Italian themed grocery store with vast amounts of pasta, fish,meat, breads, toppings and more. After Eatly we headed to the farmers market in Union square where we saw many people in many different fields of culinary and we also interviewed them. 

Our trip yesterday

Yesterday my group went to the Institute of Culinary Education, Eataly, and The Union Square Farmers Market. While at the Institute of Culinary Education I learned that they have give lessons and some famous cooks  have graduated from that school and now they are on cooking shows on food network. While I was at Eataly and The farmers market in Union Square I learned different types of jobs in the cooking industry.

Peter blogpost

Today many of us got to learn what professions other people have in cooking. Such as baking, farming and cooking. We got to see more about how people make foods and some samples of it. We were able to taste new and different foods such as duck and pizza. We also visited Eataly were we traveled throughout the Museum.

Visit to Ice The Institute of Culinary Education

        11/28/12
          Today we visit Ice The Institute of culinary Education. When we were
     there we had a tour around we got to see the diiferent kinds of kikchens
     and different kinds of knifes. We learned that there are many different kinds
     of programs at Ice. Also have a school library in the library students could
     look up different kinds of recipes. Today we saw how the student cook the
     food and there was one kitchen that was cleaning fish. At the school there
     is one room that people can taste wine. This is our visit to Ice.

Culinary Careers Trip

11/28/12


 Today our group visited three different places related to culinary careers.  We  first stopped by the Institute of Culinary Education, a private school, where they offer a variety of programs. Students practically cook in different kitchens lead by a main chef. They also have classrooms and a library filled with recipe books that provides different recipe of foods from all over the world. I fond I.C.E. a very interesting and promising place. After that, we were in Eataly, a huge grocery place were they also have small restaurant  all joined. It has fresh foods and vegetables, and so much more. Finally we hit the Union Square Green market, farmers market, a crowded place where they sell organic products, wines, cheese, paintings, and so much more.Over all , it was a great experience for me, the culinary career turned out to be  more interesting then I expected!

Mahidi's Bologomania 11/28/12

       Today we went 3 different place in Manhattan through the out the culinary field. First we went to an culinary institution and got a tour though out the school. We were able to see real chefs teaching a cooking class. We toured the floors and what they were for. After this we had a amazing lunch at a shack in the freezing cold. Birds and squirells ran through our legs in search of food. Then we went to Eataly and explored the grocery's and restaurants within. The farmers market came after and we saw fresh products. Great day!!

Careers Our Group Observed Today

This is a blog post created by our whole group. Today we visited the Institute of Culinary Education, Eataly, and the Union Square Greenmarket. At the end of the day, we discussed a list of all of the different careers we found. Below is the list of the careers we found at the farmers market and just some of the things we learned that we found interesting...
1) Breadmaker/Baker
2) Ostrich farmer - was selling a very expensive made out of ostrich hide; was selling full eggs for $30/each and empty eggs for $25; had an ostrich bone for sale (for dogs to eat)
3) Cow farmer (makes beef)
4) Greenhouse farmer
5) Jam makers - buy fruit locally and cook the jam
6) Fish raiser - raises fish in the Catskills (by Oneonta); raises rainbow trout and sells smoked trout; told us fish should be slimy (shows they are fish) and that if the eyes are cloudy the fish isn't good; if the fish is looking straight at you, that means the fish is fine
7) Cheese farmer
8) Sheep farmer
9) Christmas tree farmer
10) Vendors at farmers market
11) Honey maker/Bee tamer - told us there a lot of bee hives in NYC; he grows them on rooftops in NYC
12) Organic farmer
13) Herb farmer
14) Maple farmer - have over 1,000 maple trees upstate; put 8,000 taps in when the snow is still on the ground; they tap the tree to get the syrup; if the snow is melting slowly, it takes them 3-4 weeks to get ride of the snow to get their syrup
15) Turkey farmer
16) Wheat grass grower
17) Food educator
18) Farmers market manager
19) Orchid farmer
20) Medicinal herbalist (makes fire cider)
21) Pastry chef

David's post about BR Guest trip

David Rodriguez

B.R. Guest was a fun and great . It really felt like the people there was family and I was

At home. The bread was so amazing words really couldn’t explain it , it tasted better than pizza

I learned how one person can make a difference in a job if your only cleaning dishes or napkins.

It’s cool how they make there own napkins it saves a lot of money for them .

Sajjad's post about BR Guest trip

Sajjad kazi

11-27-12

Today I learned that BR guest has 16 restaurants and that cooking in a kitchen
there are many different jobs. And there are many other jobs in the culinary field
like pastry chef head chef garbage boy desert chef etc. Today I also learned that
I don’t want to be a chef because you have to start off very low like dishwasher
boy or garbage boy and I don’t want to wait that long .

Nahian's post about BR Guest trip

Today we went to the factory that produces all the foods for the BR. Guest restaurants, that are all over Manhattan. Our host was Jerry Goldman and he showed us how all the food are made, foods such as ravioli, pasta, biscotti, bread, ice cream. There was something in particular that interested me, and it was the pumpkin ravioli, I didnt think that it would be to good but one he served it to us I feel in love with it, it was much better than I thought it would be. Jerry was nice enough to serve us lunch and we tried the pasta and the ravioli and some biscotti, which wasnt really one of my favorites, and some sorbet, which is like an ice cream but more fruity. Over all, our host was very kind and friendly as well as the employees, and the food was amazing.

Anthony's post about BR Guest trip

Anthony Sandoval

Today we went yo B.R Guest . I saw many things. I saw how Andrew made some pasta. Jerry Goldman gave us a tour. He also made us food for us. He gave us pumpkin ravioli and other pasta. I enjoyed the food. I liked how they were already making Santa cookies.

Antonella's Post about BR Guest trip

B.R GUEST FIELD TRIP

today we went to B.R GUEST Jerry the owner of the factory gave us a tour of all the factory, we saw a laundry and people that were cooking and baking. He showed us how to make caramel and pasta , let us taste bread that he just made. For lunch we ate 4 types of pasta and 3 types of sorbet. we had a lot of fun 

After today I learned that in the culinary field there are many different kinds of roles and important jobs. Me and the group went to visit " B.R Guest", and I saw how pumpkin ravioli are made and how different kinds of pasta are prepared, and I even got to taste them.

visit to the Commissary facility

11.27.2012

As a B.R. guest at the Commissary facility, I captured a small idea of how the bakery world works. Jerry, as our guide, introduced us to his work place where foods were produced really fast which later, he deports them into all the sixteen restaurants that he owns in NYC. I noticed new machines that were used for different purposes like to bake or smash or even fold table clothing or towels. He also taught us a little skill on how to design deserts simply by melting a bunch of sugars and turning them into caramels.  He then stretched the melted sugar and created different shapes, it was pretty cool. For lunch, we had two different types of pasta, and a new meal made from smashed pumpkins, they were simply covered with flat spaghetti. At last  we had three different types of ice creams all made in their kitchen, they were amazing.

Peter Carrion

The project was really fun and awesome, We saw some chiefs cooking Italian dishes and how it was processed. It was cool to see how food is made and the different ingredients. It was a very fun experience see how different foods are processed and made. It was also fun to in different room such as the freezer and the ovens used to make these wonderful foods.It was also great to taste samples of the food they made. I was honored to eat lunch by the chiefs.

Visit to B.R. Guest

          Nov 27 , 2012

                         Today we went to B.R.Guest. We met Jerry Goldman I learned how they make cookies,
          ice cream, bread and other things. After that we got to eat some of the food. We also got to taste
          the ice cream. I like the coconuts flavor ice cream. After that Jerry talked about how he start working.
          He said that he started washing dishes then started working up.

Daniel's V.E.G.A.

We got a tour of Br Guest a cooking facility. Culinary careers is interesting but i would not wanna pursue it as a major but i would gladly love to take an internship in culinary field. Cooking is enjoyable but i don't enjoy doing it for over 10 hours like the chef said you need to love it everyday be proud of it love everything about it.

Visit to BR Guest Facility

November 27, 2012


      Today we went to the BR Guest Facility. We were given a tour by Jerry Goldman, the executive chef.   There they made pasta, bread, cookies and other types of pastry. We learned about different culinary careers  This included the pastry chef, bread maker, pasta maker, executive, and the laundry workers

Mahidi Hasain's blogomania

   Today we went to the BR guest facility. We went on a tour and saw many varieties of foods and saw how they processed and made also prepared. We saw desserts being prepared along with dinner. We spoke to employees and worker in the facility. They explained how got in the facility and their education. The main ingredient of success in the culinary field is to have a passion for it and enjoy your work. At the end we were able to eat pasta for lunch and have ice cream for dessert. It was amazing and delicious. I was inspired to open my diners after this vist.

BR Guest

          Today our activity was to go to BR Guest where they make and distribute the dough based food for many restaurants throughout the city. We met the executive chef over there and his name was Jerry. He showed us the tasks they are responsible for and the machines they use use to perform such tasks. An interesting event that happened while we were there is when Jerry dropped his phone in some dough. At the end the BR guest chefs graciously served us lunch that they made.

BR Guest field trip

10-27-12

Today we went to BR Guest. It reminded me of a factory/kitchen. Jerry Goldman, the man who gave us our tour, showed us different ways to use caramel. What I had the most interest in was to see pumpkin ravioli being made. I learned about how strenuous a culinary career could be, but also how rewarding it feels if there is a passion for the job. After today, I don't think I will be pursuing a job in the culinary field, but I do see myself taking courses of it in college for fun.

BR Guest

Today we went to BR. Guest. The guy Jerry showed us around the whole factory and he let us taste the bread that they had just made. I learned how to make pasta and how caramel is made. Then  Jerry Goldman  made us 4 types of pasta, cornbread, and sorbet. The sorbet was key lime, coconut and tangerine. The best part was when Jerry's phone fell into the sour dough bread.

BR Guest

Today we went to BR Guest if was fun.We got a tour. Andrew was the pasta man. Debbie was the pastry chef. We saw he laundry area. We ate some very good pasta. Most of the chef said you need to be passionate about the culinary industry in order to work in that  field.

Sajjad's Post on Monday

Sajjad kazi

11/26/12

Today in class I learned various things form Joe. I learned how to use a kitchen
knife and learned how to cut vegetables. I also learned how to truss a chicken.
Learning about these things thought me that being a chef is not easy and is
probably a long process in becoming one.

Anthony's Post on Monday

Anthony Sandoval

Today in the kitchen, I’ve learned that if you truss a chicken it will be thick and juicy. I also learned about
the 3 contaminations which were chemical, debris, and biological. I also learned how to slice and dice
onions. The person who I learned this from was Joe ford.

Nahian's Post on Monday

So far this week, we have learned about contamination in foods, we learned about hazards about
handling a knife, we learned how to properly use a knife, how to slice and how to dice, like a
fruit ninja =3. We also teared up over cutting some onions and learned a few techniques on how
to cut more efficiently. This following week I would like to meet a food critic and learn about
how he judges his foods and what he prefers to see in a specific food.

Antonella's Post from Monday

I would like to learn more about cooking, more techniques and  baking 

What i learned this week

What i learned this week so far was something that i have done in my life but not something that i would do consistently. I was cutting carrots,celery and onions. While i prepared all of this i had to be cautious for contamination, debris and biological waste. I found this very interesting because it felt as if i was doing this for a career in my life.Knowing that i had to stay cautious with this would put pressure on people who do this everyday as a job so i felt like i had a little taste of culinary professionalism

What i learned.

Today i have learned how to bone a whole raw chicken and how to raost it. Also we learned the correct way to use a knife , how to cut vegetables the proper way. We learned bout 3 types of contamination one is chemical the second one is debri and last of all biological. Our ways to ask questions has also been improved.

The Fernandez Blog

What I learned today was how to properly cut thigs like meat, and vegetables. We also learned some french terms like mirepoix which is celery, carrots, onion, bone, and meat. Another term is Mis en Place which means all things prepared and in place. We learned how to make chicken stock, it's used for flavoring.

Today we went to BR Guest we met Jerry Goldman who was the general manager. We got to learnwhat different types of jobs there are there. There was good pasta and bread at BR Guest. We saw all different kinds of people and how they got into that career. The most interesting thing was that they did laundry, that really surprised me.

Today we went to institute of culinary education. We got to see the different types of classes, like the cooking, the baking, managing, and wine tasting. Then we went to eataly, a Italian super market, that is really expensive. After we went to the farmers market on union square. We got to see lots of different types of careers .

Today we had a panel of speakers. Kelvin Fernandez, Thiago Silva, Carolina Capehart, and Isabel Gunther, were there. They talked about their profession and how they got into the culinary career. After we asked them questions, like what was the craziest thing you made or ate etc. Thiago is a pastry chef, Kelvin is the youngest executive chef, Isabel is a entrepreneur, Carolina was a culinary historian, she dresses up like how people did in the 1800's. What shocked me was that Kelvin is allergic to shellfish like shrimp, lobster,etc.  

Mahidi Hasain's Blogamania

 Today we learned many new skills needed to be used in the kitchen. We used knifes to cut up carrots, celery, and onions in a special technique used by proffesionsals. We also learned a french term, Mis en place, which means all things prepared and in place. . We cut up the vegetables and put them in place. We also learned about three types of contaminations, biological, debris and chemical.

What i expect this week

Nov, 26, 2012

What I expect this week is to learn about different culinary careers and what exactly each career entails. I would like to interview a head chef from a restaurant as well as a pastry chef. I want to learn about the hours put into each job and hear from professionals themselves what they find interesting about it. On the field trip I would like to see the culture background in the food I taste.

Monday

I learned different French terms used in the Culinary Industry  such as Mirepoix and Mis en Place. I also learned different types of sanitation like debris contamination biological.

What I Learned Today

November 26, 2012


        Today I learned about the three different types of contamination, which were biological, chemical and debri. I also learned that it is important to clean as you go. Another thing I learned how to properly use a knife to cut vegetables.

What I Learned Today

Today we began with an ice breaker where the group got to learn a litle more about eachother. Then we learned about the ways people can contaminate food like biological contamination, debris and chemical. We also learned some chopping and dicing techniques from Joe while also learning how to be safe with sharp utensils. We then followed along with the day with some videos of various cooking techniques and how they are performed. To end the day we prepared ourselves for tomorrows field trip where we are to interview the workers at BR Guest Incorporated.

My Expectations

 I expect to learn more about roasting, frying, maceration but mostly maceration because maceration sounds weird and cool.

What I Learned Today

       Today I learned how to hold a knife in the right way. Also how to chop things like onions and
  other things. We also watch videos about cooking like how to roast, steam, saute, poaching
  and other things. I use this in life when I what to cook a chicken.

What i learned today

What i learned today was how to use a chef knife and cop/dice carrots, celery, onions(mirepoix). I learned about sauteing, roating, steaming, frying, macerating, baking, stewing, grilling and broiling, marinating, braising, and paoching. I also learned how to cut up a chicken, and i can use this in life when i cook.

What I Learened Today

It is important to be safe and sanitary when cleaning.  You dont want to have an unsanitary environment while cooking because this could lead to sickness and even deaths. People would like there food to be healthy and clean. They do not want to find objects in the food due to you not keeping you environment clean.