Today was my first day of school at the Culinary Institute of America-
Greystone. The wedding is over, the honeymoon is done, the real world is here......................kinda.
Here is the 17-person Section #6 A.O.S Degree program Class of 2010. We are all anxiously awaiting our buffet family style lunch prepared by the 91 other chefs-in-training. This isn't your OK Corral buffet lunch either. Menu items included Beef Steak from
Milat Farms with
tomatillo salsa, spicy collard greens, butter whipped horseradish mashed potatoes with country style gravy, double-fried chicken, roasted tomato and cauliflower salad, hanger steak in red wine marinade..........just to name a few. Oh yeah, and the dessert buffet with the assorted chocolate truffles ,
multiple cakes, and bakery
delicatessens.........and we had breakfast there too. I'll be quiet now.
After first day of school.
Here's the hardware. From top to bottom, 3 1/2" inch pairing , 6" boning ,9" serrated bread knife, 10" slicing , 8" Chef's , 7"
fillet, 5 1/2" carving fork, 10" diamond sharpening steel.
To experience the
Winespectator at
Greystone Restaurant before I officially enrolled and had to start working there, Kristen and I went on our first non-honeymoon date the night before and had dinner and dessert. DESSERT HOLY COW! We got talked into getting the chocolate souffle which feeds 4-6 and costs the same (didn't think that one through). It was 10 times better than it looks. I am now a full-time chef in training, more to come.......................
Today was my first day of school at the Culinary Institute of America-Greystone. The wedding is over, the honeymoon is done, the real world is here......................kinda.
Here is the 17-person Section #6 A.O.S Degree program Class of 2010. We are all anxiously awaiting our buffet family style lunch prepared by the 91 other chefs-in-training. This isn't your OK Corral buffet lunch either. Menu items included Beef Steak from Milat Farms with tomatillo salsa, spicy collard greens, butter whipped horseradish mashed potatoes with country style gravy, double-fried chicken, roasted tomato and cauliflower salad, hanger steak in red wine marinade..........just to name a few. Oh yeah, and the dessert buffet with the assorted chocolate truffles , multiple cakes, and bakery delicatessens.........and we had breakfast there too. I'll be quiet now.
After first day of school.
Here's the hardware. From top to bottom, 3 1/2" inch pairing , 6" boning ,9" serrated bread knife, 10" slicing , 8" Chef's , 7" fillet, 5 1/2" carving fork, 10" diamond sharpening steel.
To experience the Winespectator at Greystone Restaurant before I officially enrolled and had to start working there, Kristen and I went on our first non-honeymoon date the night before and had dinner and dessert. DESSERT HOLY COW! We got talked into getting the chocolate souffle which feeds 4-6 and costs the same (didn't think that one through). It was 10 times better than it looks. I am now a full-time chef in training, more to come.......................
No comments:
Post a Comment