While making unbelievable amounts of sushi at school the other night, it dawned on me that I have never shared any sushi recipes with you all. I was actually pretty surprised in myself, especially after working at Morimoto and telling you all about it! I promise I am here to make up for it with my spicy tuna and sushi rice recipes, as well as some cool tricks I learned in school.
The days have been ticking by quickly, only six weeks until final exams! The past couple of months have been really exciting. We have been spending time learning about each country’s cuisine and historical background. This was the area of the program that I was most excited to learn; which makes sense considering my love of traveling. This was as close to being in each place as I could get… for now!
I hope everyone had a great Thanksgiving (or just a great weekend for everyone in other countries)! If you follow me on Twitter you probably saw some of my photos from my family trip to NYC for the holiday. What an exhausting “vacation” it was. If there is anything the Morris family knows how to do is eat their way through any city. We are the type of family that plans the entire trip about where we are going to eat next; rough life for a foodie like me right?! I can thank my Mom for that! I was able to try bone marrow for the first time at Il Vagabondo, which I was very excited about. I ordered the veal shank, which came with a tiny marrow fork right in the top of the shank. I spread it on bread and it was melt-in-your-mouth delicious. I also spent the entire afternoon on Friday going door-to-door of my top 8 dream externship restaurants to talk to chefs and submit my resume and cover letters. As of right now I have three “trails” set up, which is like a working interview for an externship. They are at Eleven Madison Park, The Modern and Bouley. Although, my true dream externship would be to win the Basque Stage and spend 3-6 months in the Basque countryside!
This is a very overdue post, sorry for the delay! I finally had a Sunday to lounge on my couch and update you all on my culinary school adventures at Escoffier. We just finished midterms last week. For the practical, we had to fabricate a whole chicken, then prepare two plates of seared chicken breast, potato puree and seasonal vegetable with a veloute, as well as a green salad with a vinaigrette dressing. I chose to French my chicken breasts, which is when you leave in the drummette and clean the bone, as well as slice my chicken to plate, which most other students didn’t. I prepared an herbed honey balsamic vinaigrette for my dressing. I got a 98% on my practical and a 99% on my written, not to shabby!
I am almost through with my third week of culinary school. It has been flying by! The first week was just serve safe. The second week we learned all about the history of French cuisine and the classic kitchen brigade systems. We also got to test our ability to identify flavors; this was really fun! Chef set up a bunch of stations with a ton of random things and we had to taste them and judge the flavors in them. I actually liked the shrimp paste and fish sauce quite a bit, my classmates thought I was looney…
I am sure many of you have been wondering where I have been. No, I did not drown or get eaten by a tiger shark. No, I did not move away to a remote village with no internet. No, I did not abandon my blog. I know it is shocking that none of these things happened. Here is what has actually been up.