Culinary school

July 2011 Schedule A Class

I have recently started the Columbus Culinary Institute July 5th 2011. I am loving every minute of it and wished I would have done this a long time ago. I am currently learning how to cut Julienne, Batonnet, Brunoise, Fine Julienne, Tournes, Chiffonade, and (med,small,large) dice. We have days where we are allowed to make anything we want. This happens when there is a lot of food that needs to be used before it goes bad. This has definitely been a learning experience and had taught me to be a cleaner person in the kitchen.The key is to get your mise en place (everything in its place) together before combining and cooking. I spend 3 hours everyday just cooking. We have made a lot of items that you normally just buy in a store. For example thousand island dressing, Caesar dressing, and mayonnaise. Recipes will follow for these items.  

Friday Salad Bar

Mayonnaise
Egg yolks                            4                       Salt                                     l tsp
White Pepper                     TT
Dry Mustard                      1 tsp
Wine Vinegar                     3 Tbsp
Salad Oil                            28 fl. oz
Lemon Juice                       TT

This recipe makes 1 qt.
1) Add the egg yolks and mix until thick and lemon-colored.
2) Add the dry ingredients and half the vinegar.
3) Whisk the oil into the mixture slowly and occasionally adding some vinegar.
4) Add lemon juice to taste
5) Refrigerate

 Caesar Dressing

Garlic, chopped                   1 Tbsp
Eggs                                    2
Parmesan, grated                 4 oz.
Balsamic Vinegar                 2 fl oz.
Red Wine Vinegar               2 fl.oz.
Whole-grain Mustard          1 Tbsp
Dijon-style Mustard            1 Tbsp
Anchovy fillets                    1 oz.
Salt                                    1 Tbsp.
Black Pepper                     1 tsp
Vegetable Oil                     12 fl oz.
Olive Oil                            12 fl oz.


1) Combine Egg, Garlic, Parmesan, Vinegars, Mustards, Anchovies, Salt and Pepper and mix for approx 1 minute.
2) Add the oils in slowly
3) Combine until oil is mixed into the other ingredients


Thousand Island Dressing
Red Wine Vinegar                                    1 Tbsp
Granulated Sugar                                      1 Tbsp
Mayonnaise                                              1 pt.
Ketchup                                                   8 oz.
Sweet Pickle Relish                                  6 oz.
Hard-cooked Eggs, chopped                    4
Fresh Parsley, chopped                            2 Tbsp
Green Onions, chopped                           1 bunch
Salt and Pepper                                       TT
Worcestershire Sauce                              TT


1) Combine vinegar and sugar and mix until sugar is dissolved.
2) Add the remaining ingredients and mix
3) Adjust the seasonings with Salt, Pepper, and Worcestershire Sauce.