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!