chef education Archives - Culinary Classroom https://culinaryclassroom.com/tag/chef-education/ Cooking Classes in Los Angeles CA Wed, 17 Apr 2024 18:58:57 +0000 en hourly 1 https://wordpress.org/?v=6.9.4 May 11, 2013-The Day Before Mother's Day In my https://culinaryclassroom.com/may-11-2013-the-day-before-mothers-day-in-my/ https://culinaryclassroom.com/may-11-2013-the-day-before-mothers-day-in-my/#respond Sat, 11 May 2013 21:15:36 +0000 http://culinaryclassroom.wordpress.com/?p=52 May 11, 2013-The Day Before Mother’s Day In my Master Chef Program, I teach many students what they need to know about working in the Food Service industry.  Many of them are changing careers, like I did. One thing I tell my students is that if you are truly serious about cooking, as I am, […]

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]]> May 11, 2013-The Day Before Mother’s Day
In my Master Chef Program, I teach many students what they need to know about working in the Food Service industry.  Many of them are changing careers, like I did.
One thing I tell my students is that if you are truly serious about cooking, as I am, then be prepared to work on Weekends.  If you are used to having Friday night, all day Saturday and all day Sunday off, that is going to change.  Even a special day such as Mother’s Day or New Year’s Eve is a work day in the life of a Chef.
This coming Sunday is no different.  For all of those whose Mother’s are still with us, enjoy the day and if you love to cook, do so for her.  For my Mom, who has passed, she understood that with the job I have, I must work.  She may not have liked it, but she supported me nevertheless.
My current crop of Master Chef Students have made Stocks and have now learned the basic Mother Sauces that are made from them.  Veloute and Espagnol. they also made Béchamel and turned that into a classic Cheese Sauce, called Sauce Mornay.  That, in turn, became Macaroni and Cheese.  I do love Mother Sauce day.  Last but not least, every student has to make a Hollandaise Sauce (some make it more than once).
Keep on cooking, everyone!  Not only will it please you, but it will also please your Mom!

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]]> https://culinaryclassroom.com/may-11-2013-the-day-before-mothers-day-in-my/feed/ 0 New Master Chef Program- Tuesdays 4/23@6:30pm – YOU CAN STILL JOIN! https://culinaryclassroom.com/new-master-chef-program-tuesdays-423630pm-you-can-still-join/ https://culinaryclassroom.com/new-master-chef-program-tuesdays-423630pm-you-can-still-join/#respond Sun, 28 Apr 2013 21:30:33 +0000 http://culinaryclassroom.wordpress.com/?p=18 It is always an exciting time for me.  I start a new Master Chef Program and on Day 1, I find out what my students are wanting to achieve at the Culinary Classroom.  One of my Students, Solange, is Brazilian and French.  She has been cooking as a Private Chef for years.  She knows that […]

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]]> It is always an exciting time for me.  I start a new Master Chef Program and on Day 1, I find out what my students are wanting to achieve at the Culinary Classroom.  One of my Students, Solange, is Brazilian and French.  She has been cooking as a Private Chef for years.  She knows that the knowledge I will give her during the next 18 weeks will make her a better cook.  As I tell all of my students, you never stop learning.
That is one of the wonderful things about teaching.  The Culinary Classroom is celebrating it’s 10th year in business and I am teaching my students more now compared to what I was teaching before I even opened the Culinary Classroom.  Whether you are a budding professional or just want to broaden your culinary horizons at home, you will never stop learning.  It is one of the fantastic realities in the world of food.
My first night with my students focuses on the knife.  After all, if you are not intimate with your knife, if you don’t know how to sharpen it, hone it, store it and hold it, your time in any kitchen is going to be short lived and not enjoyable.
Next is learning how to make basic but commonly used cuts.  I demonstrate to the students how to cut various vegetables into Julienne and Dices.  I then show them some lesser known cuts such as a Paysanne and Lozenge (I do give out a pop quiz every now and then. So this information is essential to learn.)
Then we enter the kitchen and the students begin to practice.  It is going to take repetition, I tell them.  You can’t expect to dice an onion once and do it perfectly.  You must do it again and again.  One of the things I have found is if you repeat the basics enough, they will become second  nature.  That’s when the real cooking and creativity happens-the more basic tasks become second nature, the more you can concentrate and taking those tasks and creating with them.
So, I send my students home with some reading to do and tell them to practice, if they have the time.  Those students who are really driven to get into this business will find the time.  Next week, more knife skills and with those skills, we will make the fond de cuisine, Stocks.
You can still join my Program that started last week – in my program that helps you become a Chef!  Give me a call and I can get you registered.  310-470-2640  Until I see you here, Cook Well, Eat Well and BE Well!  Chef Eric Crowley    www.culinaryclassroom.comImage

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