http://importance.corante.com/ en-us ernest.miller@aya.yale.edu 2006-04-23T07:35:09-08:00 hourly 1 2000-01-01T12:00+00:00 http://importance.corante.com/archives/2006/04/23/kitchen_academy_course_ii_day_23.php As I mentioned before (Kitchen Academy - Course II - Day 22), I missed this day in class and had to rush my dishes to make it up. Sort of sad, since I really liked today's dishes and would have... 56267@http://importance.corante.com/ Culinary School 2006-04-23T07:35:09-08:00 http://importance.corante.com/archives/2006/04/23/kitchen_academy_course_ii_day_22.php Well, I actually missed this day and the next due to a previous engagement. However, that doesn't mean I missed the cooking experience. If you make plans ahead of time, you can make up classes in consultation with your chef... 56266@http://importance.corante.com/ Culinary School 2006-04-23T07:19:14-08:00 http://importance.corante.com/archives/2006/04/20/kitchen_academy_course_ii_day_21.php Today we returned to the world of Asian appetizers. After a day of Chinese dim sum nearly two weeks ago (Kitchen Academy - Course II - Day 13), we produced four different plates from Japan (Miso Soup and Tempura) and... 56100@http://importance.corante.com/ Culinary School 2006-04-20T20:40:42-08:00 http://importance.corante.com/archives/2006/03/20/kitchen_academy_the_hollywood_cookbook_and_guest_chef_michael_montilla_march_18th.php Another Saturday, another day of culinary learning at Kitchen Academy and, a pretty long day at that, but it was definitely worth it. Continuing a project that started last Saturday (unfortunately I had to miss the first Saturday), Kitchen Academy... 53752@http://importance.corante.com/ Culinary School 2006-03-20T22:09:46-08:00 http://importance.corante.com/archives/2006/03/19/kitchen_academy_course_ii_day_20.php After the stress of yesterday's production schedule (Kitchen Academy - Course II - Day 19), today was a relative breeze. Production was only 2 dishes, 4 plates: Tea-Smoked Duck Breast with Acorn Squash Purée, Gingered Tangerine Supremes, Tangerine Gastrique and... 53641@http://importance.corante.com/ Culinary School 2006-03-19T20:20:51-08:00 http://importance.corante.com/archives/2006/03/19/kitchen_academy_course_ii_day_19.php What a difference a day makes. The last couple of days (Kitchen Academy - Course II - Day 17, Day 18) were fairly low stress. There were no plates to present and plenty of bodies to get all the work... 53616@http://importance.corante.com/ Culinary School 2006-03-19T13:08:21-08:00 http://importance.corante.com/archives/2006/03/19/kitchen_academy_course_ii_day_18.php Yesterday, we worked on the prep for our class buffet (Kitchen Academy - Course II - Day 17). Today, we actually served the buffet:St. Louis RibsSanta Maria Tri-TipBarbecued Baked BeansMacaroni and CheeseCountry Onion RingsHush PuppiesCarnitasGuacamoleRefried BeansSalsa Verde [recipe]Mexican Style RiceClass... 53610@http://importance.corante.com/ Culinary School 2006-03-19T09:04:11-08:00 http://importance.corante.com/archives/2006/03/16/kitchen_academy_course_ii_day_17.php Three of the four courses at Kitchen Academy provide a buffet meal to friends, family, the school and select visitors once during the course, in the fourth week. Course I does a breakfast buffet on a Thursday (Kitchen Academy -... 53363@http://importance.corante.com/ Culinary School 2006-03-16T21:40:56-08:00 http://importance.corante.com/archives/2006/03/16/kitchen_academy_course_ii_day_16.php Another Monday, another morning of dropping stock and clearing out the ice machine. At least I now know what a stock that has gone bad smells like. Some say gym socks, I say a good cheese. Unfortunately, one of our... 53361@http://importance.corante.com/ Culinary School 2006-03-16T20:32:21-08:00 http://importance.corante.com/archives/2006/03/16/kitchen_academy_hosting_exploreastory_march_12th.php On Sunday, March 12th, the Arclight Cinemas hosted Explore-A-Story: A Celebration of Books for the Wonder of Reading organization. It is basically a children's book festival with book readings by authors and celebrities, screening of popular movies based on children's... 53360@http://importance.corante.com/ Culinary School 2006-03-16T19:16:55-08:00 http://importance.corante.com/archives/2006/03/15/kitchen_academy_course_ii_day_15.php Most of today was spent fabricating the biggest piece of meat that we'll work on in the course: Lamb. First, of course, we needed the fabrication demo by Chef Guevara, which included the requisite Silence of the Lambs reference ("Brave... 53296@http://importance.corante.com/ Culinary School 2006-03-15T17:42:57-08:00 http://importance.corante.com/archives/2006/03/14/kitchen_academy_course_ii_day_14.php Pictures. I'm taking pictures of all my dishes now. I should have been taking photos from the beginning, but I had misplaced my digital camera. Now, hopefully, readers will be able to see the dishes I'm talking about. I'll also... 53189@http://importance.corante.com/ Culinary School 2006-03-14T21:59:18-08:00 http://importance.corante.com/archives/2006/03/14/kitchen_academy_course_ii_day_13.php Two words: Dim sum. If you've never eaten dim sum, you're missing out not only on wonderful flavors, but a very good social experience. Dim sum is definitely a dish to be enjoyed with a friend or friends during a... 53188@http://importance.corante.com/ Culinary School 2006-03-14T21:19:56-08:00 http://importance.corante.com/archives/2006/03/09/kitchen_academy_course_ii_day_12.php Once again we got to fabricate Salmon. I'm still a bit rough, but much improved, with many thanks to my classmate and former station partner Brent, who is expert at filleting fish (he ran a fish restaurant for a couple... 52890@http://importance.corante.com/ Culinary School 2006-03-09T17:56:31-08:00 http://importance.corante.com/archives/2006/03/06/kitchen_academy_course_ii_day_11.php Mondays. Not a good day for culinary school. Today I was especially tired, having worked the Academy Awards the night before (Catering the Academy Award's Governors Ball with Wolfgang Puck - March 5th). First thing, a new station and a... 52636@http://importance.corante.com/ Culinary School 2006-03-06T19:40:07-08:00