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  1. #1

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    September in Culinary School...

    Where my school/cooking photos for this month shall go...so let's get started...


    Making a roux.....sauce of a fat, usually butter, and flour, used as a base sauce and has many applications


    My station set up one day from entree station


    Chef Ogden doing a meat breakdown lecture and demo


    Random shot of some walk-in fridge shelves


    The walk-in dairy closet


    Meat!


    I don't even remember what sauce I was making here...maybe something for roast station...


    Ingredients for a sauteed bell pepper/onion/corn dish with barbecue sauce I like to make.


    Yams on the way to the oven for a yams au gratin dish...


    What I saw every day, times six, for roast station


    Our four sides for roast station, out on the hot line one day


    Some bivalves awaiting their use in a pasta...

  2. #2

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    Re: September in Culinary School...

    wow just wonderful.

  3. #3

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    Re: September in Culinary School...

    Why did I look before dinner.... now I'm even MORE hungry and whatever leftovers I can find will not be nearly as good as that roast looked...




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  4. #4

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    Re: September in Culinary School...

    mmmmmmmmmmmm sooooooo good looking !! sooooooooo yummy )))))))))) thank you for sharing. I did catering for very large groups ( some over 600) and I cooked for 12 years in several places, including a college. I remember the roux, the sauces, the gravys and the inside of the cooler. brought back memories

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    Re: September in Culinary School...

    nice to see how you "keep" your mussels, clams...whatever they were. They should always be kept in a pan with a draining rack. Good to see that being done.




  6. #6

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    Re: September in Culinary School...

    MMmmmm....







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  7. #7

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    Re: September in Culinary School...


  8. #8

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    Re: September in Culinary School...

    I was wondering where our updates were. Good work!

  9. #9

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    Re: September in Culinary School...

    Quote Originally Posted by Hakuna Makarla View Post
    mmmmmmmmmmmm sooooooo good looking !! sooooooooo yummy )))))))))) thank you for sharing. I did catering for very large groups ( some over 600) and I cooked for 12 years in several places, including a college. I remember the roux, the sauces, the gravys and the inside of the cooler. brought back memories
    Indeed, for me, so far nothing screams kitchen like roux or stock lol....glad to bring back some memories

  10. #10

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    Re: September in Culinary School...

    Quote Originally Posted by Stitchy View Post
    nice to see how you "keep" your mussels, clams...whatever they were. They should always be kept in a pan with a draining rack. Good to see that being done.
    Indeed, the chefs pretty much make sure we do things by the book and know the right way for future...which is definitely a good thing.

  11. #11

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    Re: September in Culinary School...

    Yummy! What a wonderful career to be training for.

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