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.
Richard, it really seems like you got a lot out of this week and learned a lot! What stuck with you the most?
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