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To everyone who asked about Chef Andreini, I have become friends with him since he took over Mediterranean a couple months ago. I think the guy is a fantastic teacher and seems to have a very good reputation on campus. People think he is hard but everyone seems to love him just the same. I've seen him in action numerous times while waiting to get my food and he seems very patient. It did feel for a few moments that he was reading my mind. As I stood there infront of the students I would (as most cooks) re-direct the rythym in my head. Especially if someone is slow, as these students were, I was imagining every little thing I would be doing differently, or in addition to as opposed to what they were doing. The funny thing is it seem a second or two after I thought it, Chef Andreini yelled the action out to them. Start another pan of shrimp, your 4 orders deep. Move that pan back you dont have your spinach in yet and your shrimp is going to over cook. Put your sauce up on the right side of you to get it in faster. People seem to listen when he speaks, and he doesn't seem to fluster people. I just came from a chef that did more bitching that instructing. They are the definition of what the difference is between a manager and a leader.

right now the only thing I can cook at home is popcorn. So everything is on the table for me. I'd have to say calamari though. No matter what equipment I've had, that has never been practical.

I think this subject has been beaten to death. Not in egullet, but in all realities. People have been fighting this since the 80's as I can remember, when plated dessert started going up, up and up. And no, I don't believe taste is everything. You you have a plate full of tannish-grey food that tastes divine, who will ever know it tastes great? The reason I am asking this is because by laws of gastronomy we eat with our eyes first. They do more for our taste buds than you may realize. Yes if you blindfold someone there taste increases because of the loss of a sense, but people aren't going to let you blindfold them at a table. You need to find a balance in your desserts. Do no sacrifice tast for appearance, but do not neglect the look. Find flavors/textures/temperatures you like and blend them appropriately. Then find a way to appeal to ones vision. It's a psychologic thing. Just when your on the brink of going down the big slope of a rollercoaster, and then pulled off instantaneously without dropping, is the same as eating a work of art with not flavor. But to throw someone right into the drop without giving them a "birds eye view" then they can never really appreciate what they just had. You remember taste when you taste again, if you have an image that stands out, then you can re-attatch that taste. Strike your guests eyes and tongue, everything matters in the world of pleasure. The better you bring to the table, the more they will appreciate it.

Moving on with the Baking and Pastry club I had Richard Leach come up and do a demonstration. He was extremely easy to work with, almost like he does this everyday. I didn't have to persaude him, I didn't have to chase him down, I didn't have to keep reminding him, everything went just as you would think it would. A funny thing is, he told me numerous times he wasn't good in front of a lot of people. When I first asked him to make an appearance at CIA i told him to expect about 50 people at the max, because at that time our club was a nobody and noone seemed interested in a bakers club . But as the weeks went by I started to get worried I underestemated the student body. Especially after Francisco Migoya's unbelievable turn out I had to call him the next day and warn him. The bigger problem was Danny Kaye Theater seats exactly twice as many people as the A.B. theater. I had to call him and tell him to expect anywhere between 140-150 students. His mood changed instantly on the phone. I could feel a small amount of concern on his end. But as professional as Chef Leach is he responded after a pause, thats no problem. The day of the event, as I stroll into the theater, as fast as I could from class, around 8:30 there were already students saving seats for friends to come. The event was not to start for another 45 minutes. I went down to the prep. kitchen to check how things were going, and of course, they were going smoothly. Andrea was taking care of all the audio/visual production. Apparently the Administration wanted us to video tape this event, so that was a little bit exciting. As I walk into the prep. kitchen it was a very relaxed feeling, I feeling I wish I had in any kitchen I have worked in. Nick was piping thick raspberry coulis on top of the miniature cakes and caleb was setting up to fill the tuile rings with goat cheese mousse. And of course Chef Leach was finishing up what he needed for the demonstration. Basically the thick raspberry coulis being piped on the half baked semolina cake would eventually sink/seep into the cake some what during the final bake, thus being a "warm raspberry cake". It looked neat, and I had not expected it to be put together as it was. There was quite the heavy crowd during this event. Chef Mcloughlin, Chef Schorner, and even Dean Vaccarro came out to observe the event. It's not often to have faculty spectators so that was a treat. We even had a few continuing education people in the crowd which is also highly unusual. Here is Dean Vaccarro and Chef Schorner with a woman I had just met that night but I do not remember her name. I am not sure if she is a teaching assistant or and new instructor, or what. They seemed to enjoy the event very much. All three of them came down during crunch time to finish plating and serving to the observers in the theater. That was a humbling experience for me when my superiors came down, and instead of telling us what to do, all they did was grab a spoon, grab a tray and helped out. Here is chef Leach at the beginning of the demo preparing the thick raspberry coulis to be piped. Here is Caleb (left), a current culinary student with a new found passion for pastry, and Nick (right), a recent Park Avenue Cafe extern, filling the tuile rings with goat cheese mousse. They both did a fantastic job with the prep. work all evening. Both hard workers with great personalities. Heres a picture of the miniature raspberry semolina cakes about to make there final bake. A close up of Nick filling the tuile... Chef Leach is about half way through his demo where he is piping on the raspberry coulis and placing the cakes back in the oven. Caleb Lays down some crushed raspberry mix for the tasting portions. Chef Leach demonstrates how to make tuiles, spreading over a stencil onto a silpat. The finished tuiles being shaped.. Now for the sugar garnish. This may look strikingly similar to the pictures in his book... Afterwards he curls them up into balls. Now he lays down the foundation of crushed raspberry mix in a ring form. He fills a tuile ring with goat cheese mousse. He stacks and presents his piece... Everyone Applauds, and now they get to taste. The final assembly, and we all grab trays and head out approximately the same time chef Leach is finishing his plating. Later me and Chef Leach go over some of his desserts from Sweet Seasons. They are on a powerpoint presentation that shows on 3 huge screens right above us for the viewing audience. At the end Chef Leach is greeted with numerous fans wanting autographs from books too the pamphlets we provided. Crushed Berries Goat Cheese Mousse Tuile Tubes Warm Raspberry/Semolina Cake Caramelized Sugar Mint Even though I asked him not too, Chef Leach stayed late with us cleaning dishes. Unfortunately the people in the back room were unaware that people come in after the event to take care of the dishes. It was a great experience and look forward to possibly doing it again next year. ~Anthony

Finally pushing forth in the activities of the school I convinced chef Migoya to open up our demonstrations with Pastry Chefs of plated desserts. He did a sensational job I must say. There was no demonstration exactly during this session, more or less a lecture. He had about 22 slides of his desserts through his career and how he has changed. The students/public ate it up, in more ways than one. He did an excellent job describing the latter he has climbed reaching the French Laundry and how he coped there. Believe me, mention the French Laundry and students ask questions. Me and Chef did all the prep work the morning before the event. When Chef Migoya ran out of basil gelee for the first 30 or so glasses he looked at me and discouragingly said, "Anthony do you really think I should make another batch because I think only 20 or so people will show up tonight". I quickly responded optimistic as possibly explaining to him that more people are excited about this event than you anticipate. He calmly said fine and we continued to make 72 portions. Once we were set up and ready to go around 8:50 p.m. Chef Migoya was sitting in his stool at the bottom of the theater in discontent, awaiting 20 some students with an unshared passion for the event as him and I had.about 25 minutes, 96+ students and a closed door later he began to smile. I literally turned away 20+ students at the door just because we were over fire code. It hurt me because I begged some of the students I turned away to come that night just to fill the room. But once I turned around and saw the crowd that we had formed, I didn't hurt so much. Students were literally sitting in the aisle and standing in the balcony. Once we started, Francisco Migoya turned into a different man. He was on fire with drive and a yearn to talk about his life. There was no shaking him, it was fantastic. He had a way of describing himself and his desserts not only to keep the students interested but also to make them want to ask questions. And boy did they ask questions. I think all the time in class that students dont ask him questions, this lecture made up for it. Unfortunately when you are hosting an event there is so much to take care of, I didn't get much of a chance to really observe and here what Francisco had to say. I do remember one piece that got everyone excited. A little after he began his term at the French Laundry Thomas Keller was losing interest in his skill or "creativity". Apparently Chef Keller appraoched him and basically demanded better from him. Out of "fear", says Migoya, he began to create his own style and ability. About half way through I ran down to his bakeshop to pull out the coconut sorbet we had in the freezer because in the A.B. theater there is no freezer, go figure. Here I am with three other guys helping out. I am showing them how to put the finaly pieces together for the composed glasses and what we are going to do with them. The basil gelee gives them a wicked green glow. I thought it came out incredible. The two guys on the right are scooping out the coconut sorbet, while me (on the end) and another are laying down coconut nougatine discs as a base for the sorbet. A nice close up... Another one... Was such a great picture I had to post it. I want a poster made out of this. Here we are putting on chiffonade basil to garnish... Laying it down with some kind of precision..... Stephan, the photographer and president of an imaging club, took some incredible pictures not only of production but also of the crowd and their reactions. I wish I could post all the images (and there was a lot), but that is not practical. So here are some close up and personal ones for you to guage reaction. A couple of guys at the front asked to pose with it... A couple of girls taking pictures of there own. They found many chances to get a photo oppurtunity during this event. If you didnt do the math before, I said we prepared 72 glasses because there are 72 seats in the A.B theater. Then later I explained 96+ students were in the theater during the event, so many people were sharing their tasting experience with possibly a stranger. I thought it brought the people together and there are many images to prove my point such as this one..... and this one.... Me and Andrea (vice president and president of the B&P club) on the far left with the three gentlemen assisting us during the event. Thanks to Chef Francisco Migoya for doing an excellent lecture and helping us bring the club back from the dead to what might be number 1 or 2 on campus right now. Basil Gelee Coconut Tapioca Passion Fruit Curd Basil Gelee Coconut Nougatine Coconut Sorbet Basil Chiffonade ~Anthony

Time has been going way too fast... The reason I haven't posted in a while is not because there has been nothing to talk about, but simply I have been submerged in so much activity I haven't had enough time to simply upload images. And without images there is no reason to talk about this stuff. When I last left off I was in breads class, a mere 9 weeks ago. Since then I have traveled through Bake Techniques with Francisco Migoya (recent French Laundry Pastry chef, new instructor here), Pastry Techniques with the notorious Dieter Schorner (if you dont know who he is, he is one of the fathers of the pastry industry here in America. Given credit for bringing "creme brulee" to America), And just recently ended a block with Marc Haymon for Cookies, Tarts, and Mignardise. It has been an interesting ride the past 9 weeks. Chef Migoya did the majority of the "breaking in" for the students. I enjoyed his class the most because he reminded me of the majority of the "kitchen folk" I have been emersed with, probably because hes the "freshest" instructor on the block. We had a bittersweet relationship that I enjoy with people at work. The best thing about a bittersweet relationship is you can yell and be mean and not affend someone. There were many times we were bitter towards each other, but in the end neither one of us held anything against the other. Chef Migoya did not care much for my partner (an 18 year old goof off with basically no experience). I always found it humerous when Chef would come up to me and say something like "what the hell is wrong with your partner chef", shaking his head in subtle frustration and confusion. That class so far has probably given us the greatest freedom for creativity. We had a station rotation, Chef gave us what we were to make and how to make it, we decided what we wanted to do with it. I did some off the wall things like orange confit and chocolate beignets and chocolate banana cream pie with raspberry gelee. I took every advantage to go off on a tangent, I guess just to learn what I typically wouldn't get out of his class. I think Chef Migoya enjoyed that himself. I only took a few images in this class, so here are a few. Here is the "final product table". This is where every team puts there stuff on display for the chef where he will taste and critique later. There is an almond currant J'asoulie(sp) (the long strip of puff pastry), Vol Au Vent diamonds, and D'artoise (the other puff pastry in the middle with the round lattice top and square base). Also on the table are 3" eclairs, pumpkin pie, pecan pie, blueberry (left) and cherry (right) pies. The fruit pies were underbaked as you can tell. There is chocolate angel food cake, pastry cream in the 2 oz souffle cup and creme caramel in the ramekin. On the top right is a buttermilk biscuit and a "boston cream" doughnut. Here are a bunch of "breakfast breads". Theres an almond filling "wreath", braided loaves, and honey pecan buns/rolls. Boston Cream Doughnuts Coconut and Coffee Cream I believe. Chef Schorners class was very relaxed compared to Chef Migoya's. We probably had half the work and twice the lecture. I learned quite a bit in both classes but I appeal more to a fast paced stress situation. There were three days I took pictures in Chef Schorners. The first day was a demonstration on Croquem Bouche and pulled sugar. The beginning assembly with the nougatine as the base. There is a ring with a platform to be put on top. On the egdes will be line with the little triangular pieces pointing up and outward kind of like a spiked collar. Here a couple students taking care of the caramel, while the profiteroles are laid out ready to go into the china cap on the left. Chef carefully assembling the tree upside down Releasing the foil lining Re-pulling already made pink sugar Starting to layer the ribbon Stretching and shaping A little warmth from the oven and bend a few for the ribbon cruls. Assembling the curls Finished with a marzipan rose on top (Mine, haha) The second day was of some nice plating of the custards we made in class. These go down to the dining hall for the other students. First up are some creme brulee with chocolate hazelnut Biscotti. Next is Pot De Creme with whipped cream and chocolate ciggarettes. Finally Panna Cotta with fruit coulis The last day is probably the best. A lot of these images have already been posted when I was in B-Block during my adventure at the "Grande Buffet". This is the class that we basically ran the pastry part of grand buffet. Here are just some quick images with no description, it was awesome to be in the classroom with so much pastry work. If you are looking at the images and thinking that two different pictures were in the same area or table, you are correct. The whole time (2 hours) everything that left was replaced by something else from all the bakeshops. Everytime two people left to the buffet with trays of food, two more students from another bakeshop came in with something different. It was a lot of fun, if I could do that for the rest of my life I would. The class I just got out of I took no pictures mainly because I took no pride in that class. Personally I thought the mood of that class was the most dissapointing thing I have experienced. Everyday I became more and more emotionally stressed and or depressed. There was no liveliness from the shef, he was very pessemistic (sp). He didn't like our class from the beginning and he hated me. Everyday I tried my best to be optimistic and push hard, sometimes making humor with the chef, but by the end of the day I just wanted to take a dive off of anton plaza. It's ok though, I appear to not be alone in the Haymon struggle, and feel I dealt with him maturely. I did fight back as much as I usually do, very little infact. Next block will be much different. I already love the instructor very much. She even came to my demo I hosted with Richard Leach. She has given me some advice on how to make things even better, so the next class (which contains my baking practical) should be very easy on the mind. I have much more to say and post, but this has taken me 3 hours, if not more counting offline editing. Enjoy, ~Anthony.

"B" because I can give it as much as I take. But the "B" better be able to handle it. some "B's" can't handle confrontation or argument. But people like that aren't worth working for nor will they be in business long. If you are going to get in somebodys face you better be ready to take it right back and you better be able to back up whatever your opinion is. I don't like to spoon feed. If it comes down to that then nothing will get done.

Hmm, interesting. I am from North Carolina at that. Anyone have a recipe to observe?

I feel like I am drunk. It was harder for me to read this passage than understand it. I wasn't sure this issue needed clarification. Isn't this basically what things like this forum is for. Who doesn't understand rythym in the kitchen? Things happen for a reason, figure it out. If you can't come online and someone can tell you why. There is an answer for everything. I know dejaq is intelligent, but I think all you need is a credit in high school chemistry and physics to figure this stuff out. Maybe not even physics. Energy in colliding matter creates friction thus if you beat the hell out of butter in a kitchen thats 90degreesF and your butter is 80degreesF, your creaming isn't going to come out very well. Pretty simple. Maybe there is something more you were trying to emphasize dejaq, I probably just lost it in all of the eloquently placed words. That are bakers percentages that you can look up for all needs of kitchen work. Bread production has formulas right down to the temperature of the flour and how the finished product will turn out. But common sense tells you if its very hot and humid, USE COLD WATER. And visa versa.

maybe I am crazy, but where is there a recipe for pralines made out of brown sugar? Isn't molasses and caramelized sugar two really different flavors?

Neil, can you send the title of the article. I dont have a log in for NYTimes but I can go through a school site if I know the title.

I'm sorry but every time I browse through this topic I can't stop thinking about the apple from "Honey I Shrunk The Kids" exploding. I could someone trying to cut one with the water jet and all the sudden pieces start flying everywhere inside. And if all you are using the water jet for is molds, you better pick up some contract deals with everyone you can find on making them molds too, because it would never pay itself off just for a special mold once a month. Also, thats just reason to spend more money on material to cut. What if suddenly you didn't like the initial design at all, are you just going to toss the material? I don't think many people in this industry have that much money just to throw out the window on a random polygon individual pastry.

Its very difficult to temper chocolate in those conditions. Those are actually the conditions I taught myself to temper chocolate, what a boot camp huh. I failed so many times its unbelievable. I guess there are a few tricks. I find its best to do seeding method when tempering at high temperatures, even when I had a marble slab. I put a half sheet pan in the reach in to cool for a while before tempering. It would be one quick sweep of events, because once everything is said and done you can always find a cool spot somewhere to keep your finished products. Once I start to melt my chocolate I pull my cooled sheet pan out and place my grated/fine chop chocolate on top for the seeding. By them time I am at the proper temp (119ish) my fine chocolate would be around 65-70 degrees roughly. Much cooler than the room temp 89. So I would seed to cool. I always had plenty of fine chopped chocolate ready to go. All the projects I made would me hardened in the reach in right next to me and I would keep a close eye on them. The second they hardened I pulled them out and stored them. If my chocolate got too hot at room temp I would heat it back up to 120 and re-seed with quick chilled grated chocolate. That always seemed to work, but I had to be quick and on my toes. Also its not good to have too many projects that need attention during that time.

Its very difficult to temper chocolate in those conditions. Those are actually the conditions I taught myself to temper chocolate, what a boot camp huh. I failed so many times its unbelievable. I guess there are a few tricks. I find its best to do seeding method when tempering at high temperatures, even when I had a marble slab. I put a half sheet pan in the reach in to cool for a while before tempering. It would be one quick sweep of events, because once everything is said and done you can always find a cool spot somewhere to keep your finished products. Once I start to melt my chocolate I pull my cooled sheet pan out and place my grated/fine chop chocolate on top for the seeding. By them time I am at the proper temp (119ish) my fine chocolate would be around 65-70 degrees roughly. Much cooler than the room temp 89. So I would seed to cool. I always had plenty of fine chopped chocolate ready to go. All the projects I made would me hardened in the reach in right next to me and I would keep a close eye on them. The second they hardened I pulled them out and stored them. If my chocolate got too hot at room temp I would heat it back up to 120 and re-seed with quick chilled grated chocolate. That always seemed to work, but I had to be quick and on my toes. Also its not good to have too many projects that need attention during that time.

give me some examples of what you would use it for. Especially to get your moneys worth. Toys are fun, no lie.

70's doesnt sound too bad to me. Even 79 would be great. Usually this time of year for me is around 88, and thats outside. Inside would be around 90.

These things are used to cut through metal. Do you think that this would be just a little excessive in the food industry. I could just see it tearing something limb from limb. There are some incredible slicers out there that are just as efficient as a water jet would be. Besides, it's hard to remove liquids from food products as opposed to metal. I can't really think of a product that a water jet would be better than using a blade. I guess chocolate is hard, but who wants water on their chocolate.

Quite honestly it sounds like you brought the chocolate up too high. If it takes too long to set that means your chocolate got too hot. Also, you cannot agitate chocolate too much. Do not be shy at all to keep that chocolate stirred. The more often its agitated the better. And if there are streaks then that means it wasn't properly tempered. But the closer you get to properly tempered the longer it takes for the streaks to appear because there is a certain percentage of the fats that are being properly melted and cooled. The higher the percentage the longer it takes for the streaks to appear. So an almost perfect temper could take 24 hours to streak. Depending on the room conditions. Try not to use a thermometer. Gauge it with your forearm. It should be slightly hot to the touch. If you use a thermometer, by the time it says 120, and you take it off, its possible it could go up to 122, 123, 124.

thats a great qoute. did you guys read this: Interlude Intervening.

what....

I've often wanted to take sour dough to another level, just never took the time really. What about sour dough funnel cake for savory applications? I wonder if you can make a sour dough pie dough by reducing all the water and 1/3 of the flour. Sour dough pate a choux?

I have actually been told this turkeybone and I am prepared for the challenge. I am going to do everything I can to work in L'Escalier, and I would also like to do a little work in Echo, the Asian fusion restarurant. Besides, I will be close to Miami and will always be looking for a part time job, maybe something a little more itneresting.

I have a predecessor that graduated in '91. Yes all the B&P students are required to take an extern. I start my extern at The Breakers in Palm Beach on July 19th. I have heard good and bad things from there. There are plenty of places that are better for me to extern, but unfortunately nobody is helping me live. I will be on my own salary so I need a paying extern site. Breakers seemed perfect for me. I am from the beach, I want to check out Florida as much as possible. I also need to network more and The Breakers has an immaculate reputation, plus they just built a new restaurant. From what I've found, if you excel yourself as a skilled extern they will throw you around where you want to go. But if you don't, like the average extern, you stick to the mundane schedule. I don't believe I am the type of person who sits still and plays the game as expected. I want as much as the Breakers will offer just as CIA. The difference is my extern I feel its easy to lose, or less care for. CIA is my life, it will always be attatched to me, and I want to do as much for it as I can. I wish I was working in Manhatten. I took the train down last Sunday and it was remarkably harmless. I could easily do that every weekend, and would love to.

I have both 4th editions of Frigbergs Pro Pastry Chef, and even though theres a lot of information to get from it the book is almost pointless to follow. One of my instructors (I won't say who), accidently remarked in private to me "thats the worse book ever". And I couldn't defend it because a lot of the recipes are off, some much more than others. Try the CIA Baking and Pastry book, it has been my favorite all around pastry book to date. But its also good to get a collection or many books of different specializations.

I did A LOT of homework. I have been contemplating this since I was 14 years old. I have a drawer full of letters from other schools, probably in the vicinity of 35. I also have a drawer full of people reccomending CIA. I have worked for/with 9 CIA grads, 4 Cordon Bleu, probably 3 dozen Johnson and Whales, 1 FCI, and a few misc. I have tourde the campus before filling out application. I know nearly 400 culinary professionals from Richmond VA to Hatteras NC due to the nature I was brought up in. I watch tv for food, read newspapers, order magazines, visit websites and buy books. I read the entire CIA Baking and Pastry, Mastering the art and craft book prior to even filling out my application. My father went to school in Gerogetown, and he told me growing up if he could do it all over again he would have went to the CIA. If you want the information I have I will gladly send it to you. Just give me a week to find all the boxes and drawers filled with letters, files, notes, flyers, print outs, packages, and postcards. Probably cost me 50 bucks to send it UPS. Everyday