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!
March 26, 2010
March 25, 2010
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'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
March 14, 2010
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.
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.
March 12, 2010
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...
I will leave you with that nugget of wisdom from Laverne and Shirley and just go after your dreams people, nothing is stopping you.
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.
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