About Me

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I am a student currently attending the California School of Culinary Arts Le Cordon Bleu Program in Pasadena, CA. I love to cook and I love to eat and I love to entertain... Next step is to graduate and open a place I can call my own... to entertain and serve YOU!

View of Fire from Pasadena

View of Fire from Pasadena
My thoughts go out to the families and firemen affected by the fire!

Tony in Uniform

Tony in Uniform
Fat and Happy Chef to be

Saturday, September 5, 2009

Final Day of Intro to Culinary

Today marks the end of the three weeks of our Intro to Culinary class. I am kind of sad but kind of relieved as well. We had our final exam today which was again in three parts. Written, knife cuts, and practical! I thought I had bombed this test! I felt out of sorts when cooking and for some reason I felt like all my cuts were off and then the written????... Well, that was a disaster, right?


I got my grades back tonight and my written was an 87%, knife cuts were a 92% and my practical grades were 90%, 83% and 100% (we had to make three dishes). Over all I got a 91% on today's test which gave me a 94.4% in the class. I am very pleased with my grade. I worked pretty hard to get that so I feel it is well earned!

On the test we had to make Chicken Consomme, Ravioli with Sun Dried Tomato Cream Sauce and our mystery dish was Cream of Broccoli Soup. We had never made or seen the broccoli soup made during our week so it was purely guesswork! I thought my soup was too thin but I got a 90% so I am happy about that. The ravioli dish was the hardest. I did fine constructing the ravioli and the filling but the sauce is hard for me. Part of it may be my hatred for sun dried tomatoes but my dish was edible.

I have to tell you all, Raviolis are pretty fun to make! I think I could make all kinds of designs and shapes with the ricotta and parmesan filling and put any other kind of sauce on it and have people enjoy it. I may need to buy a pasta crank machine. We will have to see how much I like this. I can see holiday appetizers and party food and all that with home made raviolis.

I have tons of recipes that I can share or give advice on so any of you reading this blog that want to know how to make something please email me at TRASMSN@aol.com and I will type up and send you the recipes you want.

Next week is Intro to Baking so stay tuned for what is going on there! Hopefully tons of sweets baby! Have a great labor day weekend and I will blog if anything interesting comes up. Till then, Cheers and Bon Appetit!


1 comment:

  1. I am so proud of you Smarty Chef Pants!
    Love ya, Carolina



Tony, Nigel and Chef