Week 7: Beginning Term 2

The 19th of August started my second term at Le Cordon Bleu Los Angeles with Culinary Foundations 2! This term is at warp speed compared to Culinary Foundations 1. We are two weeks in and it’s flown by although the sheer amount of knowledge we’ve consumed from our remarkable Chef Instructor makes it seem as…

Week 6: 1st term at Le Cordon Bleu: Done!

Aug 15th marked the end of my husbands and my first term as Le Cordon Bleu students! I couldn’t believe it went by so quickly but then I added it up: (4 hr/day) x (5 day/w k) x (6 wk) = 120 classroom hours +90 mins hw/day m-f = 45 additional hours Suffice to say…

Week 5: Stocks

Stocks in French are referred to as the “fond” or foundation, and with good reason, a well prepared stock can be used as the base for soups, sauces, braised foods and stews so without question stock making is an essential skill for every chef. Stock is a clear un-thickened liquid that is flavored by soluble substances…

Week 4: Roux

Culinary Foundations Week 4: Roux Today in class chef taught us about sauces and the importance of viscosity. Have you ever had a puddle of sauce on your plate because it just didn’t stuck to the food like it should have? The reason is probably because your sauce had little or no roux. Roux (roo) is…

Week 3: Knife Cuts

In Culinary Foundations 1 at Le Cordon Bleu we learn five Basic Knife Cuts. We practice these everyday in class and as homework to turn in and be graded. It’s important to cut foods in uniform shape because it ensures even cooking and makes for a grander appearance upon presentation. (Our website used to be lecordonbleustudent.com…

Week 2: Knife Kit and Sharpening Knives

Dear Diary… The night before school started my journal went a little something like this: “I can’t imagine we’ll be in the kitchens in our first quarter…”  I was mistaken. We are in classroom one day and Kitchen Lab the following. The building blocks of becoming a Chef start with introduction to the kitchen equipment and tools. We received our Knife Kit…

Week 2: Lets get Physical… Biological & Chemical

Only two weeks into culinary school and we’ve already learned so much! The first thing you need to know before handling food is safety and sanitation. It’s a life or death matter and the first and foremost important step of food preparation. In class we’ve been studying Chemical, Biological and Physical contaminants so that we can obtain the…

Week1: My Culinary Aspirations

Today during class delicious thoughts were spiraling through my head like egg whites whipping in a kitchen aid. I felt a tidal wave of inspiration to write a few things down before I come off of this sugar high. This week our Chef instructors, Career Counselors and peers vividly expressed the importance of getting into…

Le Cordon Bleu Orientation!

Today I am finally a legitimate Le Cordon Bleu Student of LA, Pasadena with uniforms, a student ID Badge and a steep receipt to show for it.  We received our Class Schedules today. My first 6 weeks of school will consist of Culinary Foundations 1, Food Safety and Sanitation, and College Success/Career Portfolio composed of 90 total…