So this is my first summertime post. I have some updates and some more videos as usual. I have graduated from Ferrandi, hooray. I had an interview with a 1 michelin star restaurant on wednesday, Pur' at the Park Hyatt and it went well. I have been having fun in Paris, when it is not raining. I am having a bit of trouble trying to convert to google plus, just when i started using facebook, typical. Anyway, here is a pic of my graduation. the chef with the black hair is my chef, chef sebastian
Here is some pics from the class trip to Evian ( where the water is from)
the lake
a Dairy farm that we visited
a view from the dairy farm
a cow
separating the curds from the whey to make the cheese
the cheese being washed in a salt solution to create a rind
and finally...... a stuffed goat with wooden teets that are a tap for a frothy young wine or something like that. we drank it, and it was ok, but the idea of using a goats teet for a tap, or a teetap as i am calling it, is awesome!!!
OK MUSIC
Mister Heavenly, the side-project of Islands’ Nick Thorburn, Man Man’s Honus Honus, and Modest Mouse’s Joe Plummer Mister Heavenly - Bronx Sniper by subpop
the Strokes With Elvis Costello
Hello everybody! I am back from a blog hiatus, to kick some new flavor in your ear. Is it obvious i have been listening to some old school music or what? Anyways, everything has been great here in Paris. It is almost time for my stage or internship as it were, and i will (hopefully) know which restaurant i will be working at soon. I am promising myself to keep in better touch, but it can be hard with the hours and the time change. Happy late mothers day to all of you mothers out there. Here are some pics from my work in the school kitchen:
sauteed duck breast with fresh hoisin chutney and mushroom ginger satchel
wasabi butter biscuits with raspberry whipped cream, basil gellee et carree rouge
and here is some music:
tom vek
cool kids......this song would have been cooler 3 months ago
Hello there. Just wishing everyone an early happy Easter. I am going to be preparing an Easter feast with a couple of classmates,which i think will be amazing. Unfortunately i wont be back in LA even though technically i am on SPRING BREAK. I decided to stay in Paris, learn a bit of the language, and cook as much as humanly possible. Hell, i even just made a Bearnaise sauce and steak after a bottle of vin or van as it is pronounced, and managed pretty well. I miss all of you guys and girls back home. I wish you all a great Easter, and hope to see you soon.. Anyways, as always, i will post some pics of some food that i have made recently, and some music that i have been listening to as well. I hope all is going great. These are some almonds that i dipped in caramel and hung from stick to get a point on them.
this is me hanging them
this is how many we made. it was an awesome experience.
Saw this guy on the street the other day. Coming soon to a douchebag near you.The dread mullet!!!
I made this dish in class working by myself. It is a scallop with seaweed tartare and a piment d'esplettes sesame oil.
also, this week, a couple of friends and I decided to make our own menu on our own time. i made a mustard crusted deboned leg of lamb with a porto jus de veau and mint tamarind sauce. i deboned the leg of lamb first
then i cooked it and created the 2 sauces. Here is the final product. in the center is 2 types of mashed potato.
Hello again. feeling really stoked i have like 9 followers now. Paris has continued to get better and better. the sun is out and the days are long. the people are nice, if you know them (some are still assholes though.) My cuisine classes have been going great. I have a lot to work on, but that is a good thing. 3 months til i am out of the school and into my internship, i cant believe it. Here are a couple pics that explain what i have been up to
braised quail with shallot creme puree and jus de volaille
Me plating pike with choucroute and beurre blanc
poire souflee with brandy macerated poire (pears)
pate brioche with caramelized apples
brioche dough filled with french sausage
This is what it looks like when you slice it
handmade puff pastry with mornay sauce and gruyure cheese filling
believe it or not, i actually had the beef les doubles mix, 2 hamburgers in 1, and am still here to tell the tale
one last picture that has cracked me up since i got here: WARNING ELECTRIFIED ZOMBIES
Hello,
I am back. i have been busy for a bit doin all sorts of cooking. What can i say that is truly new. The sunshine is finally out in Paris for the last 2 days which means the entire town is out in force. tomorrow my class has a dinner service serving 55 people. it will be cool. Two of my classmates and I are on the quail main course dish, so we deboned a bunch of them today. they still had the heads on which freaked a couple people out. they just looked a little sleepy, like they wee taking a dirt nap. Last Friday I made a tart and ice cream from scratch. it looked like this :
the tart looked like this:
and me in my dorky hat looked like this
Yesterday we made a profiterole pastry
well enough about me, i hope all of you are well. here are some hijacked videos
