Navigating Culinary School Phase II: Embracing Advanced Techniques and New Challenges
The transition to Phase II at culinary school marked not just a new chapter, but a complete overhaul of our daily routine. It was the first day, and the feeling of stepping into an entirely new environment was palpable. Gone was the familiar comfort of Phase I; instead, we were met with a new classroom, a new kitchen, an array of new chefs, a completely different format for instruction, and a fresh set of rules. Essentially, the routine we had meticulously built and finally grown comfortable with was swept away, replaced by an entirely unknown landscape of advanced culinary training.
Adding to this sense of disorientation, we were the sole students on campus. The new Phase I class wouldn’t commence until the following week, and even the Phase II pastry class was yet to begin. This solitude created an odd, almost unsettling atmosphere, amplifying the sense of starting from scratch in our professional cooking journey.
A Revamped Schedule and the Illusion of Extra Sleep
One of the most significant shifts in Phase II revolves around our weekly schedule. Where we previously attended classes from Monday to Thursday, typically from 7:00 AM to 2:30 PM, our new schedule dictates attendance from Tuesday to Friday, with hours adjusted from 8:00 AM to 3:30 PM.
Upon hearing this, many might immediately think, “Ah, an extra hour of sleep each morning!”
Unfortunately, no (cue a universally sad face from every culinary student). While we are not technically required to be in the classroom until 8:00 AM, there’s a strong, unspoken encouragement to arrive at school at the exact same time as we did in Phase I. This means my 5:15 AM alarm remains a constant companion, signaling the start of another demanding day in advanced chef training. Furthermore, realistic expectations mean we won’t truly depart school until around 4:00 PM most days, effectively extending our culinary workdays considerably. This pre-class prep time is crucial for mastering professional kitchen efficiency, a cornerstone of Phase II.
The Strategic Advantage of Early Mise en Place
However, not all changes are challenges. A major positive enhancement in Phase II is the allowance for students to pull their own mise en place before class officially commences and begin gathering equipment for the day’s rigorous tasks. Given that our menus will be significantly more time-consuming and intensive, capitalizing on any preparatory work we can accomplish ahead of time isn’t just helpful—it’s absolutely essential for success in professional cooking environments. This early start fosters a proactive approach to kitchen management and organization, critical skills for any aspiring chef.
This morning, I arrived at school around 6:15 AM, joining a few other dedicated classmates. We immediately began assisting Allyson, our new teaching assistant, in setting up for our new chef instructors, Chef Patrice Olivon and Chef Michel Pradier. This involved preparing the classroom for their demonstration and familiarizing ourselves with the layout of our new kitchen. This proactive approach to getting settled is a foundational aspect of advanced culinary training, ensuring we are prepared for the demanding curriculum.
Among the constant necessities for our daily `mise en place` in Phase II, and indeed for our chefs, are peeled shallots and an entire head of garlic, meticulously peeled. This emphasis on garlic is a direct reflection of Chef Patrice’s origins from the South of France, a region where garlic is a staple in almost every dish. With over 40 years of experience in the restaurant industry, his influence on our techniques and ingredient philosophy will be profound, guiding us towards classical French cuisine principles.
A New Kitchen: Disorientation and Opportunity
Stepping into the new kitchen felt incredibly disorienting, akin to my very first week at culinary school all over again. Throughout the day, glancing into our now-empty Phase I kitchen brought a touch of nostalgia and a hint of sadness, marking the end of that foundational chapter. However, amidst the initial upheaval, I can already sense the immense learning potential that these new three months hold. Chef Patrice is a strict adherent to impeccable technique, unwavering sanitation standards, meticulous organization, and ultimate efficiency – all hallmarks of a truly professional kitchen. Furthermore, our significantly smaller class size, now ten people compared to the previous Phase II’s 22 students, guarantees an abundance of personal attention and tailored instruction. While this intense focus can be both challenging and beneficial, it undoubtedly accelerates our growth in advanced culinary arts.
Major Evolutionary Changes in Phase II Culinary Training
Phase II introduces several fundamental changes that elevate our culinary education from foundational skills to a more integrated, restaurant-style operation. These shifts are designed to mimic the realities of a professional kitchen environment:
- Service – Unlike Phase I, where the focus was on plating all courses simultaneously for appraisal, Phase II immerses us in a more natural restaurant service environment. Here, the emphasis is on timing and serving our courses sequentially and appropriately, just as diners would experience them. This demands an acute awareness of our dishes, requiring a highly organized timeline for both cooking and preparatory work. Mastering service flow is paramount for efficient kitchen operations.
- Teams – In Phase I, team members rotated daily, a practice designed to foster comfort in working with various classmates and to ensure individual responsibility for most dishes. Phase II adopts a different approach: we are assigned a team partner for an entire month before switching. Today, I discovered I’ll be working with Jim. This extended partnership aims to build stronger collaborative skills, accountability, and the ability to adapt to a consistent working relationship, crucial for complex projects in advanced culinary training.
- Mise en Place – As previously mentioned, the ability to initiate our `mise en place` early is a game-changer. Now that we have assigned work tables and partners, we can arrive early and systematically set up our stations. This includes maintaining small crates for frequently used daily items like salt, clarified butter, pepper, cubed butter, and mirepoix. This personalized and organized approach to prep work is something I’m particularly excited about, as it directly contributes to efficiency and control in the kitchen.
- Plating & Presentation – While Phase I honed our fundamental techniques and basic skills, Phase II places a much stronger emphasis on the entire production process, with a significant focus on refined plating and elegant presentation. We will be dedicating considerable time to learning and mastering the art of culinary presentation. This aspect of food production, the visual appeal, is something I genuinely adore, so I have eagerly anticipated this phase. Beyond aesthetics, we also pay meticulous attention to food temperature and proper holding techniques, ensuring both quality and safety in our finished dishes.
There are indeed many more novel aspects to Phase II that I will undoubtedly uncover and explain as our journey in advanced culinary arts progresses!
Day One Menu: Sophistication in Simplicity
Our inaugural menu for Phase II was a testament to the increased complexity and demand for precision. It featured both a comforting soup and elegantly pan-seared duck breasts, accompanied by a rich duck jus and a vibrant gastrique sauce, served alongside perfectly steamed broccoli and perfectly sautéed potatoes. On the surface, it might appear simple, but each of these components required intricate preparation, multiple techniques, and careful timing.
La Soupe Au Pistou: A Refined Vegetable Symphony
The soup of the day, La Soupe Au Pistou, bore a resemblance to our Phase I `Potage Cultivateur`, yet it was distinctly elevated with the addition of fresh pesto and a light dusting of grated Parmesan cheese. The primary effort for this exquisite soup lay in the meticulous preparation of its many ingredients. This involved precisely dicing and blanching `yellow squash`, `zucchini`, `turnip`, `potato`, `green beans` (cooked separately to maintain their crispness), `tomato` (blanched and peeled for a smooth texture), `celery`, `leek`, and `carrot`. To further enhance its heartiness and flavor profile, we incorporated some cooked `black beans` and `orzo pasta` right at the final stages. The resulting soup was not only incredibly tasty and healthy but truly brought to life by the fresh, aromatic pesto, highlighting the subtle nuances of French cuisine.
Pan-Seared Duck Breast: A Masterclass in French Technique
Finally, our main course showcased a sophisticated duck dish, which began with the comprehensive breakdown of whole ducks—a critical skill in classical French culinary training. We meticulously utilized the bones, mirepoix (a foundational aromatic base of diced carrots, celery, and onions), red wine, and garlic to create a rich, deep jus. The duck breasts themselves were pan-seared with utmost care, focusing on rendering the skin until beautifully crispy and achieving a perfect golden-brown hue while keeping the meat tender.
To complement the richness of the duck, we also prepared a vibrant gastrique—a classic sweet and sour sauce created from a combination of caramelized sugar and red wine vinegar. This gastrique was then skillfully incorporated into our duck jus, enhancing its complexity. The entire sauce was reduced until it achieved a luscious, thick consistency, and then finished with finely chopped fresh rosemary, adding an aromatic depth that brought the dish to a harmonious conclusion.
For accompaniments, we crafted sautéed potatoes, meticulously sliced using a mandolin for uniform thickness and then shaped with biscuit cutters for a refined presentation. These potatoes were cooked in rendered duck fat until they were wonderfully crispy, golden brown, and imbued with incredible flavor. Lastly, a simple yet elegant side of broccoli, lightly tossed in a small amount of olive oil, provided a fresh contrast to the rich main course, emphasizing balanced flavor and texture in advanced culinary dishes.
Reflections on a Challenging Yet Rewarding Day
Although we didn’t quite manage to serve on time—a feat I wasn’t realistically expecting given the overwhelming new circumstances and the complexity of the dishes—I believe we collectively executed an admirably good job on our very first day of advanced production. The intimidation factor of being in a completely new kitchen, under the watchful eyes of highly experienced new chef instructors, was certainly high, but we navigated it with commendable effort.
After we completed our cleanup routine—a process that surprisingly took less time than in Phase I, thanks to the more efficient layout and smaller size of the new kitchen (a definite win!)—we spent the afternoon with Allyson, our classroom assistant. She provided a more comprehensive tour of the kitchen, detailing the precise locations of all equipment and offering invaluable tips and insights into the specific expectations of our chef instructors. It was an enormous amount to process, both mentally and emotionally, in a single day. However, I’m immensely relieved that it’s over, and more importantly, I survived this intense introduction to Phase II of professional culinary training.
As our menus become progressively more intricate and demanding, the opportunities to capture photographs during the cooking process will likely diminish. However, I am committed to making a concerted effort to document our journey by taking pictures of our finished dishes every single day. This visual diary will serve as a record of our progress in advanced cooking techniques and presentation. Until next time, as we continue to delve deeper into the exciting world of culinary arts!