Culinary School Milestones: Mastering Classic Techniques and Preparing for Externship

This past week has been a whirlwind of culinary achievements and personal adventures, marking a significant transition in my journey through professional chef training. My final official full day in Phase I of culinary school was a memorable one, filled with complex dishes and the bittersweet realization that I am now halfway through the program. This milestone was perfectly punctuated by a delightful, albeit surprise-filled, trip to Charlottesville, Virginia, which offered a refreshing break and a chance to explore some incredible local bakeries, wineries, and farms. It was a warm welcome for any visitors joining from Kath’s blog, offering a glimpse into the diverse culinary experiences that shape a chef’s perspective.

Reflecting on Phase I: A Journey of Growth and Skill Development

The past three months have absolutely flown by, yet looking back, the progress our class has made is nothing short of astounding. From the foundational days of French Onion Soup and basic knife skills, we’ve advanced to confidently executing intricate classical French techniques. The initial hesitation and uncertainty in the kitchen have gradually given way to a palpable sense of comfort and capability. It’s truly amazing to see how much more we can accomplish now, how fluid our movements have become, and how much more intuitive cooking feels. This transformation speaks volumes about the immersive nature of the program and the dedication of our instructors. As I prepare to embark on my 6-month externship in a professional restaurant – the location of which will be determined in the upcoming weeks – I feel a mix of excitement and anticipation for the practical experience that awaits.

Mastering the Art of Roasting: Our Final Phase I Menu Highlights

Our last Phase I menu was a testament to the advanced skills we’d acquired, featuring a selection of classic dishes that brought together various techniques. The centerpiece was a beautifully prepared **roasted duck**, accompanied by a delicate **court bouillon** and an array of new sauces. Crafting the perfect roast duck is a meticulous process, beginning with thoroughly drying the bird to ensure maximum crispiness of the skin. We then carefully stuffed it with aromatic mirepoix – a classic combination of finely diced onion, carrot, and celery – which infuses the duck with flavor from the inside out. Following a thorough searing in a hot pan on all sides to develop a rich, golden-brown crust, the duck was transferred to a convection oven. This method allowed for even cooking and circulation of heat, resulting in a tender, succulent meat with that highly coveted, deliciously crispy skin that defines a perfectly roasted duck.

Enhancing Flavors with Classic Sauces: Sauce Cumberland

To complement our exquisite roasted duck, we prepared **Sauce Cumberland**, a classic brown sauce renowned for its vibrant, complex flavor profile that perfectly cuts through the richness of game meats. This distinctive sauce is created by carefully combining an intriguing mix of ingredients: sweet currant jelly, pungent ginger and garlic, a hint of robust mustard, a splash of port wine for depth, and a pinch of cayenne pepper for a subtle warmth. Blanched shallots add a delicate sweetness, while fresh orange and lemon zest and juice provide a bright, citrusy counterpoint. While the combination might sound unusual at first, it is celebrated for its ability to enhance roasted or smoked meats. We further enriched this sauce by incorporating reduced duck jus, elevating it to a sophisticated variation of a traditional brown sauce, demonstrating the art of pairing flavors.

The Humble Potato, Elevated: Pommes Sautees

No classical French meal is complete without a potato dish, and this class marked our **15th official potato preparation**! We revisited the versatility of potatoes with *pommes sautees*, a seemingly simple yet expertly executed side dish. These are essentially sautéed potatoes, meticulously cut into the “paysanne” style – precise 1/2-inch by 1/2-inch by 1/8-inch thin cubes. This particular cut ensures even cooking and a delightful balance of crisp exterior and tender interior when sautéed, proving that even the most basic ingredients can be transformed through precise technique.

Appetizers and Essential Stocks: Shrimp with Calypso Sauce and Court Bouillon

For our appetizer, we presented a sophisticated take on an old-school classic: shrimp served with **Calypso sauce**, a vibrant and tangy cocktail sauce. While seemingly straightforward, this dish provided valuable opportunities to learn and refine several new techniques, particularly the creation of **court bouillon**. This ‘quick stock’ is not merely a cooking liquid but a delicate flavor enhancer, traditionally used as a poaching medium for shellfish, and exactly how we prepared our shrimp. The process involves gently simmering a carefully selected mirepoix (in our case, onions, carrots, celery, with lemon slices instead of vinegar for brightness), along with a fragrant bouquet garni (a bundle of herbs like parsley, thyme, and bay leaf tied together), salt, and water. This gentle simmering allows the flavors to meld and develop, creating an aromatic and flavorful broth that delicately cooks the shrimp, imparting a subtle yet profound depth to their natural sweetness and ensuring a perfectly tender texture.

Gourmet Vegetable Sides: Swiss Chard Gratin with Mornay Sauce

To accompany our main courses, we prepared individual serving-size portions of a delectable **swiss chard gratin**. We used beautiful rainbow chard, which adds a lovely visual appeal to the dish. The chard was blanched to tender perfection before being combined with a rich and creamy mornay sauce. Mornay sauce, a derivative of the classic béchamel, is something we’ve made multiple times throughout Phase I, solidifying its importance in our repertoire. It’s characterized by its generous addition of cheese – often Gruyère, Parmesan, or a combination – creating a wonderfully rich, cheesy, and utterly indulgent sauce. While some might argue that such a decadent sauce might “negate the purpose” of eating vegetables from a strictly health-conscious standpoint, there’s no denying its deliciousness and the way it elevates the humble swiss chard into a truly gourmet experience.

The Sweet Finale: Roulade Sponge Cake and Exam Preparation

Our dessert for this culminating class was a delicate **roulade sponge cake** generously filled with bright, tangy raspberry preserves. This particular dessert had made several appearances in our classes over the preceding weeks, giving us all a strong suspicion that it would be a key component of our practical exam the following day. This foresight proved invaluable, as the repeated practice allowed us to refine our technique for baking a light, airy sponge and, crucially, mastering the art of rolling it without cracks – a challenge many chefs face. The extra practice was incredibly beneficial, transforming potential exam anxiety into confidence. The image below showcases *my* roulade from the actual exam day, a testament to the hours of careful practice.

The Ultimate Test: Phase I Practical and Theory Exams

After a demanding but rewarding class on Wednesday, I headed home, not for rest, but to dive deep into studying for the ultimate challenge: the practical and theory exam scheduled for the very next day. This marked our last official day of Phase I, and the stakes were high. I was undeniably nervous, primarily because I knew we would be responsible for making an even greater number of dishes, many of which were significantly more time-intensive than our daily assignments. My biggest fear in any timed culinary setting is always the clock – the dread of not finishing everything to standard within the allotted time. However, fueled by preparation and a strong desire to excel, I managed my time efficiently and effectively. To my immense relief and satisfaction, I ended up being the second person in the class to successfully plate all components of the exam menu, with a comfortable margin of maybe 5-6 minutes to spare. This accomplishment, after weeks of intense training, felt like a true victory.

The exam itself was a comprehensive assessment, requiring the execution of a diverse range of dishes, each composed of multiple intricate components. This rigorous format tested not only our individual cooking skills but also our ability to multitask, manage time under pressure, and maintain precision throughout. Based on the comments and feedback from our chef instructors during the plating and evaluation process, I felt a strong sense of satisfaction with my performance. While the official grade remains to be seen and will be revealed in the upcoming week, the positive indications suggest a successful culmination of my Phase I efforts. The culinary journey is as much about continuous learning as it is about mastery, and these exams serve as crucial checkpoints in that ongoing development.

Looking Ahead: Externship and Future Culinary Adventures

As Phase I concludes and the externship looms, the excitement is palpable. The skills honed, the techniques mastered, and the confidence gained are invaluable as I prepare to step into a professional kitchen environment. My recent trip to Charlottesville served as a wonderful reminder of the broader culinary world awaiting exploration – the artisanal bakeries, the innovative wineries, and the rich agricultural bounty that inspires chefs. I’ll be back very soon with a dedicated post, complete with lots of pictures, detailing all the delightful discoveries from my Charlottesville trip!

Thank you, dear readers, for joining me on this incredible culinary school journey. Sharing the triumphs, challenges, and continuous learning experiences with all of you over the past couple of months has been an absolute pleasure and has added another layer of richness to this transformative experience. Stay tuned for more updates as I transition into the next exciting phase of my culinary career!