Choux Fly Don't Bother Me

So my upcoming unit is Pate Feuilletee which is puff pastry - it will definitely be interesting to say the least.  I'm going to have a partner change that I'm a little aprehensive about but I'll get over it!!

Yesterday was so awesome, I finally met one of the main reasons I came to this school, Mr. Jacques Torres, Mr. Chocolate himself.  He did a chef demo on petit fours and chocolate, but of course.  I learned a lot and I learned that he's a pretty funny dude.  I got my picture with him afterward.  I remember watching him when I was really young on PBS with Julia Childs, so this was like as starstruck as I've been since moving to NYC.



After the demo a bunch of us went out for German beers and food.  It was so much fun!  No Das Boot, but I had a liter of a special pilsner, okay, okay, I had two, and a small one of some kind of banana wheat beer, pretty delicious.  And I had a bratwurst with some mustard, if you were wondering. 



Just finished my Pate a Choux week today - YAY! Out with the choux and in with the new is what I always say. I got a 98 on my written and a 96 on my practical so I should be happy with that and I most definitely am, but I want a damn 100%! It will happen next time, gadget, next time.

All Aboard - Choux, Choux, I Mean Choo-Choo

First things first, I changed the coloring of my blog, because it felt a little gloomy when I looked at it and I wanted some more color in my life.

This last week we've been making Pate a Choux which is the basic dough that makes eclairs, cream puffs, profiteroles, etc.  I remember watching Jaques Torres and Julia Childs make it several times on PBS at Grandma's house when I was younger and then again a few months ago on re-runs.  It's one of the easiest things in the world to make and the easiest to screw up.  It's a tricky little sucker that you have to get just the right amount of eggs.  You want it to be light and airy and essentially hollow.  Here's a fun fact for you, it's the only French dough that is cooked twice.

It's a busy week coming up, I'm exhausted just thinking about it.  Monday I have a lot of errands to run because I chose to have mimosa's today instead of doing anything.  Well not anything, I did do laundry, woohoo, score one for me!  Tuesday is the chef demo for Jacques Torres which I'm super excited for.  If anyone out there that doesn't know who he is - Google him.  He is an amazing pastry chef and really the one responsible for the pastry program at my school.  I'm trying not to let what others say about him spoil it for me.  In my eyes he is a pastry legend and I can't hardly wait!  After that a bunch of us are going to check out this German bar in the East Village that we've been talking about for weeks.  I'm seriously hoping that they have Das Boot!  Wednesday I have a test on the Choux and we switch partners again.  Then Thursday - Sunday my youngest sister and brother are coming to visit - YAY ME! 

So Mandy and Ian will get in right after school Thursday and we're going to do some tourist stuff, but I really want to take them to some places I've been dying to go to.  The first one is Lombardi's Pizza which is the very first pizzaria in the U.S.  It was opened in 1905 and operates with a coal-fired oven which I guess makes a huge difference.  I've heard they are a bit pricey but worth every penny.  I think I'll take them to Clinton Street Bakery which has by far the best pancakes I've ever eaten.  I know Ian will enjoy it because that kid sure loves to eat! 

I am just so excited for some family visitors, I was really kind of homesick this week.  I miss my family, I miss my friends and as weird as this sounds, I miss the Seattle weather and the humidity in the air.  I feel like my skin is constantly dry and my nose is bleeding a bit and lips are chapped all the time.  I guess I'll eventually acclimate - but man until I do, I'm going through a large amount of moisturizer! 

I would like to remind everyone that I'm going to be 30 in 11 days.  Yup 30, the big 3-0, holy balls I'm getting old!  I haven't had a lot of time to think about it, but I won't be home to celebrate and that makes me pretty sad.  Most of you know how much I love my birthday.  I will definitely make something happen here and celebrate so don't worry, but it won't be the same.  But I'm on a new adventure and I will suck it up because I really am loving it and having fun.  And I guess I'm riding that train out of my 20's and into my "dirty thirties" as they say, gotta love it!

Testing...Testing...1...2...3

Ok so I'm sorry I've been absent for a bit, it's been crazy busy these last couple weeks.  This will probably be sooooo long because I haven't been keeping up and so much has happened, hmmmm, where to begin?

I have a head chef named Chef Tom and sometimes two assistant chefs Chef Mike and Chef Jean.  Chef Tom is awesome, he's a former military man and very structured and organized and I really dig that.  Plus he is very helpful and encouraging when he helps you.  It's weird because you are constantly seeking the approval from these people because you want them to like you and you want them to think you're doing an awesome job.  I got a fist bump from Chef Tom and it made my day, so I have no worries that he thinks I'm doing a good job because he gives good feedback.  Chef Mike freaks me out!  I don't think he likes me at all, my roommate is convinced it's because he knows we're roomies and he doesn't like her.  But I just think he's harded on us and not as vocal.  But when he takes off the chef's coat he's a cool guy, it's weird.  Chef Jean is cool but not there often, she rotates.

To give you an idea of how much pastry goods I am producing and how much we are working, I will give you a rundown of what we've made in 13 days of class.  We have made candied lemon peels, lemon curd, an apple compote, raspberry compote, almond cream, pastry cream, 18 different tarts, 5 different cookies, 4 kinds of dough, 3 different whipped creams, 3 different meringues and a partridge in a pear tree.  And some of the dough's we've made 6 or 7 times!  Man I'm exhausted just thinking about it.

I have a bunch of pictures to post on Facebook so I will do that today.  The bad news is we have had 2 dropouts already and I think a possible third anyday now.  I guess maybe they didn't realize how intense the program was and with the long commutes and personal issues it just got to be too much.  I feel bad for them but it's less competition for me.

Tests, tests, tests and more tests! 

I have taken like 6 pop quizzes in the last week and a half, thankfully this stuff has been committed to my long-term memory somehow because I sometimes feel it's like in one ear and out the other.  So we received our Sanitation results today and I passed with flying colors, of course.  I got a 91% if anyone is keeping track. 

We took our first Unit Exam today so the last couple days I've been trying to study as hard as I can, but you know procrastination is my middle name.  So the exam is a Written Exam and a Practical Exam.  For the written we had to answer questions on ingredients of recipes and method to cook them (all without notes), conversions from American weights to Metric weights, temperature from Farenheit to Celsius and vice versa, vocabulary terms and just matching and true false questions.  It was surprisingly a lot easier than I thought it would be.  I guess when you make something over and over again you just know it.  The Practical Exam was 1 large tart, 4 small tarts and 6 cookies that we had to present to the chef for tasting, grading, etc.  Thank God we got to use our recipes for this part!  I made the Tarte Aux Noix Caramel (Carmel Nut Tart) as the large one, Quiche Lorraine as the small tartelettes and Vanille-Kipferl (Viennese Vanilla Crescents) for the cookies.  My group was the first ones done so it makes you feel good.  However I avoided a disaster with the help from a friend because my cookies were a little on the dry side and crumbling apart while I was shaping the dough.  Then she reminded me that we ammended the recipe with 1 egg, which I wrote down but missed it somehow, so criss averted, thank you Clarice!  Chef Mike had to do my evaluation of my finished pieces (which I'm pissed I didn't take a picture of) but I was a little nervous what he would say.  I feel he's been warming up to me since he told us our stuff was perfect the other day and my stuff was awesome today.  I got a 96 on my written and a 96 on my practical and a 93 on my grade for the week - YAY ME!!

So now that I know I'm doing well I am not so stressed out, phew, now I can sleep well tonight!

Other than that I've just been trying to meet new people and hang out with people in my program.  I've signed up to be a Student Representative and I've been going to Chef Demo's, I'll have to talk more about that another time.

Hope all is well out there, I'm off to celebrate!

Don't Stop 'Til You Get Enough

Wow, it has been a crazy long week!  I feel like I've been making tarts for days...oh wait, I have!

So in 5 days of class I have made 5 tarts.  And not just the tarts, but the dough, the shell, the filling, the topping, etc.  My knife skills are improving and I'm learn a lot about pastry cream or Créme Patissieré amd custards.  It's like go, go, go in the kitchen and the Chef never wants to stop.

We're also learning about sanitation and studying for our Servesafe exam which is like a nationally recognized Food Handler's Permit.  He is hilarious!  His name is Chef Tim and he's pretty good looking but has the craziest stories about food poisoning and crazy celebrities.  So there is a lot to study and remember this week.

Today we had a day off for the Good Friday holiday, which is kinda weird.  I mean I've never heard of anyone having this day off.  Maybe it's the large Catholic population here, I don't know, but I have a day off so I can't complain!

I still love school and yesterday I had a little celebrity moment when Chef Jacque Torres came to class to say hello, I've been watching him since he had specials with Julia Childs on PBS.  It was an amazing, but brief moment, but amazing none the less.

Here are some pics of what I've made.  Now those people I said I would send stuff to, no worries, I still will, but these won't hold up in transit so these will just be given away, and have been to my doorman.

How Many Ways Can You Cook An Egg?

So today was the first official day of class and boy am I tired!  So we had to go pick up our fancy key cards at 8 a.m. this morning so we can walk freely around the building.  They were about 30 minutes late and of course mine didn't work.  Then we were escorted to our locker room so we could get changed into our professional chef's uniform.  After that we were escorted to our classroom and later on that day we were escorted to pick up family lunch.  So I guess the freely around the building starts tomorrow.

When we arrived in class we were greeted by Chef Mike and Chef Jean both pastry graduates of FCI and both pretty awesome.  We went over the basics of the kitchen, our stations, sanitation rules, first aid/saftey procedures, and a bunch of other stuff that comes along with a professional kitchen.  We went over our uniforms and why we wear them.  Our chef's coat and houndstooth chef's pants are traditional French Chef's attire so since it is the French Culinary Institute that is what we do.  Everything is neat and pressed and we wear a neckerchief to keep us cool in the summer and when it's hot and to keep the perspiration.  The best part was learning about the Chef's Toque or Chef's Hat.  We don't wear those yet because we are not chef's yet.  But the toque is a tall, slender white hat that is pleated and it is said that the pleats represent how many different ways there are to cook an egg.  There are usually up to 100 pleats in each hat.  Cool, huh?

On to the good stuff. Today we were supposed to complete an Tarte Aux Pommes, which in English translates to an Apple Tart.  However, since we were all behind schedule we will have to complete it on Monday.  But here's what we did do.  My partner and I made a Pate Sucrée which is a sweet tart dough that can be used for tarts or cookies.  Then we went on to the Compote Aux Pommes which is an Apple Compote.  Now a lot of culinary people think that pastry is not hard core and we use butter knives.  Well that is simply not the case.  We have a Chef's Knife just like them and I diced the hell out of an apple today in tiny 1/4" cubes that were pretty awesome!  I'm starting to hone my knife skills and make the knife an extension of my arm. 

Speaking of knives, we also got our amazing tool kit today.  I guess I didn't realize they provided a tool kit but it makes sense that they would.  So we have whisks, spatulas, wooden spoons, knives, graters, juicers, melon ballers, pastry tips, scrapers, etc.  I'll have to admit I feel like a real chef with my tool kit.  It's very empowering.  Although I don't know if I'm allowed to carry it on the subway, I guess we'll see.

Aside for all the new French terminology being thrown at us every second, all and all it was a good first day.  Lots of studying to do this weekend so I'm prepared for the class on Monday.  Au revoir!

In the Words of Jessie Spano

"I'm so excited, I'm so excited, I'm so...scared!"

I've had a big week so far and it's still shaping to get bigger.  I moved into my new housing on Tuesday.  It's located on a tiny island in the East River called Roosevelt Island.  So it sits right inbetween Manhattan and Queens and is about 2 miles long, 800 feet wide - very small.  I live in a 22-story apartment building on the top floor corner unit.  It's a 3 bedroom shared apartment so it's much nicer then I expected it to be for student housing.  There are all types of people who live here and not just students.  There is a subway stop here, a tram (currently under construction) and a bridge to connect us to the rest of the city.  For .25 cents you can hop of a red metro bus that just circles the island.  If you can hurdle over the many strollers to get a seat in the back it's really not a bad ride.

My new roommates are awesome.  I live with three other girls that are all part of the same pastry program I am in.  Jessica is 22, from New Jersey and she is about to start Level 3 in the program, she brought home the most amazing cake with these gorgeous sugar roses on them.  She shares a room with Gabby, also 22 from New Hampshire.  Gabby is about to go into Level 2 at the night program at FCI.  She works during the day at a cookie place that is on its way to stardom.  It was voted the best chocolate chip cookie by New York Magazine and is about to be sold at Starbucks, so keep an eye out!  Then there is Meg who is my age and she is from M-i-s-s-i-s-s-i-p-p-i.  She is about to start Level 2 in the day program and has been most helpful on what I need to have the first day and what to study first so I can get a jump on things.  She just found out yesterday that she got an internship with Jean-Georges restaurant which is very exciting. So all and all I really like them and can learn a lot from them.

Yesterday I had orientation, I got to pick up my Level 1 binder which covers the intoduction into a pastry kitchen, chef's uniform and the kitchen brigade to knife safety, tool descriptions and methods of cutting.  Then of course it has the good stuff: Tartes, Petit Fours, Choux (cream puff pastry), Pate Feuilletee (puff pastry), Viennoiserie (pastries, rolls, bread, scones, croissants) and Gateaux (cakes).  OH MY!

Orientation was you know the basics of what to expect your first day, what to bring, school rules, etc.  But the best part was getting our chef's uniform and the Dean Emeritus and EVP of the school spoke to us which is none other than Chef Alain Sailhac!!  Which if you aren't a total food geek like me and don't know who he is, he is the who's who in the chef world, he knows everyone and could probably pick up the phone to any chef in the world and get you a job.  He was the first ever 4 Star Chef named by the New York Times.  And he probably would never tell you but I've been told he is responsible from bringing creme brulée to the U.S. in the 1960's.  He is a super sweet, jovial man with very charismatic eyebrows and a lovely French accent.  I was a little star struck!  A few other chef instructors came in a spoke as well and then we had a meet and greet with wine and hors d'oeuvres made by the culinary students.  We met other pastry students and culinary students, faculty and other students already in varying levels.  It was awesome and I really can't wait to start.

So Friday is the BIG DAY, I am so nervous and excited, but terrified at the same time.  I know I will do fine, but those first day jitters are starting to get to me.  Thank goodness for my roomies, they have told me what to expect and what we're going to do so at least I will be prepared.  We will be making a Tarte aux pommes, which in English is an Apple Tart and a few other French Tart Doughs. 

No more writing, must go last minute shopping for some essential tools and I am going to start practicing slicing my apples, tying my neckerchief just right, studying tomorrow's lesson plan and saying things like "Yes Chef!" and "No Chef!"

My chef's regulation dress uniform


My roomies beautiful sugar flower

I Wish I Was "SPECIAL" like Derek Jeter

Where are my plus-sized people at?!  I finally figured out why there are no fat people in New York.  Turns out you walk A LOT in this great city.  I've probably walked about the length of a marathon since I've been here.  Not that I'm complaining, because I definitely need the exercise. 

Speaking of exercise, I went to my local 24-Hour Fitness in Madison Square Park area.  It's about a 2/3 of a mile walk from where I'm living, so I get a nice warm-up before I workout and a nice cool down on my way home.  So on my first day at the gym I walked in and my membership should work there since I can access any 24-Hour in the country...or so I thought.  Turns out the 3 locations of the 24-Hour's in Manhattan are "special" because they were designed by Derek Jeter or something.  Big Whoop!  Anyway, they are pretty nice, but nothing "special" in my humble opinion.  So they explained to me that I could workout for free this time but I would have to upgrade my plan to something that would cover the Ultra Sport or pay $15 everytime I came in.  I guess the monthly rate in NYC to workout at these "special" gym's and everything else below it is $120/month!  I know right, ridiculous!  But he told me that they could currently offer it to me for $69.99 and I would only have to pay the difference in what I'm paying now, which is $10.  Technically I don't pay my membership, my lovely mother does so paying an extra $60/month was not something I had in my budget and not sure I can continue.  I freaked out a bit because I really need to keep working out if I'm going to be standing on my feet all day in a kitchen baking up goodies.  But since I have the greatest mother in the whole world she made it work.  Love ya Mom!  The good thing is when I move back to Seattle I can downgrade back to the $10/month.  Crisis averted, phew!

Since I knew I would be walking more around NYC I brought a few pairs of tennis shoes with me, one to workout and one to walk.  Well it's been raining nonstop for 2 days now and not like the misty on and off rain we get most of the time in Seattle, but it's been pouring buckets out here and I mean like BIG TIME buckets!  It's been windy, thunder, lightening and hail this morning.  Both my tennis shoes are soaking wet and my jeans were drenched all the way up to my knee.  Thanks goodness for dryers.

I went out and had to buy some items that I never really owned in Seattle, which I know will sound weird to some of you, since I probably should have owned these things already: an umbrella and some rainboots.  Now depending on how long this weather lasts I'm not sure how long I can keep my umbrella.  It's like when it snows in Seattle and people abandon their cars on the side of the road.  It's so windy here that there is an umbrella burial ground out there.  I've walked past about 30 of their mangles bodies on the streets just yesterday.  I'm hoping Big Blue and I are in for the long haul, I'm a poor college student now and I can't afford to keep buying new ones. My new rubber boots are tall and I wanted a solid color but they only had designed ones.  I chose these black and white patterned ones and they pretty styling if I say so myself.  I might just wear them everyday until it stops raining and then maybe just for funsies on a medium weather day, whatever that means.

I think the reason I've never had any of this stuff is that you don't really walk a lot in Seattle.  You mostly drive around from place to place, so running from a building to your car is like a few seconds.  Whereas here in NYC you are outside most if not all of the time.  It's those slight differences that really make you feel unprepared and I never thought I would say this, but I miss the Seattle rain.

Sclemeel, Schlemazel, Hasenfeffer Incorporated!

So this is my first entry, I'm not too sure how to start.  My dear friend Leslie told me I should create one of these so those that are interested in what I'm doing can check up on me.  Thanks Leslie =)

I just moved to New York City on March 9th.  I'm currently living at my cousin's place in Murray Hill.  For those of you unfamiliar with Manhattan it's about 7 or so blocks east from the Empire State Building.  I know right, I still can't get over it myself.  I don't think it's entirely hit me yet that I'm living here indefinitely.

I used my mom as a pack mule to help me carry a lot of my stuff over.  I also needed the moral support, thanks mom, I love you!  My mom left today so I think it's starting to sink in. I was a little sad, but I know I'll make it through.  I am lucky enough to already know some people here so that is helpful in the transition.

So if you don't know why I'm here, I will fill you in real quick.  On Thanksgiving my cousin and I were talking about her new job and how much she is really enjoying it and she was very passionate about all the stuff she was learning and I'll admit it, I was a bit jealous.  It really made me want to enjoy something as much as she did.  I've been unemployed for almost a year now and the last 10 years I've been jumping from one sinking ship to another, that I was just not looking forward to one more boring job. 

My dad and I have been talking about starting our own business for years and years.  I was finally going to start learning how to make chocolate after the holidays and it kind of hit me.  Why don't I go to school and learn it properly?  The other catalyst was around the same time I had just received my final essay from Senior Year in Mr. Kelly's Essay Fundamentals class from a girl I went to high school with.  It was like a time capsule.  The questions were where do you see yourself in 10 years, what friends, what kind of person will you be, etc?  Most of it was pretty accurate for how I see myself, I am the person I've always wanted to be, still the same amazing friends and the only thing that was different was I wanted to be living in New York.  So that was it for me, find a culinary school with a pastry program and it had to be in New York City.  It took me all of about 10 minutes to find The French Culinary Institute and about another 5 to send for a brochure and as they say kids, the rest is history.

Anywhoo, I have been enjoying my time here so far.  I went to show my mom where my school is located in SoHo and where I will be living on Roosevelt Island.  Checked out a few spots with some good pizza slices, good beer and good food. 

When I flew over here I had a layover in Milwaukee and all I could think of was Laverne and Shirley.  I used to watch that show religiously, then of course the theme song popped in my head "Sclemeel, Schlemazel, Hassenfeffer Incorporated!"  Then I thought it was a very appropriate place to stop over because the song goes like this for those of you who don't remember...

One, two, three, four, five, six, seven, eight.

Sclemeel, schlemazel, hasenfeffer incorporated.

We're gonna do it!

Give us any chance, we'll take it.

Give us any rule, we'll break it.

We're gonna make our dreams come true.

Doin' it our way.

Nothin's gonna turn us back now,

Straight ahead and on the track now.

We're gonna make our dreams come true,

Doin' it our way.

There is nothing we won't try,

Never heard the word impossible.

This time there's no stopping us.

We're gonna do it.

On your mark, get set, and go now,

Got a dream and we just know now,

We're gonna make our dream come true.

And we'll do it our way, yes our way.

Make all our dreams come true,

And do it our way, yes our way,

Make all our dreams come true

For me and you.

I will leave you with that nugget of wisdom from Laverne and Shirley and just go after your dreams people, nothing is stopping you.