After We achieve these various daily tasks then I grab a cup of coffee and meet with the rest of the chef instructors to go over the daily game plan and any other issues of the day.Breakfast is set out by members of the pastry station and all dig in. Lecture casually starts around 8:45am.Lecture is delivered by one of the Chef Instructors and covers a variety of culinary topics pertinent to the student’s chronological development. I should mention here that the program is very accelerated and intense. There is a lot of material that must be covered in a short period of time. In many ways the program is very similar to the program I taught while I was Director of Professional Programs at Culinary School of the Rockies in Boulder except that it is a few months shorter.
Lecture usually finishes around 11am and then we break into our respective kitchens and start to cook the lunch for the day. I have a great new group of students and we have a lot of fun putting together our part of the daily menu. Every day a different student is appointed as the Chef du Jour and leads the group through production. The students are usually fraught with anxiety the first time they are in charge but quickly grow accustomed to the responsibility.
Meanwhile the weekly bread baker is busy pulling out loaves from our wood burning bread oven. We eat freshly made bread starting on day two of the program. The weekly bread baker is also responsible for doing an assortment of other breads during their stint as bread baker. Ultimately they are responsible for producing the daily allotment of baguettes.
At roughly around 2pm we are ready to enjoy the first course of our instructional menu.
On this day the menu is Foie Gras with duck confit and slowly cooked cabbage with a lingonberry sauce. My team on the hot line is next up with pan fried chicken supreme on a saffron roasted garlic sauce with wilted spinach.
Everyday we have a wine selected by our in house sommelier to match the food we have made. It is a complete experience and very European in approach.For dessert we finish with
chocolate sorbet with white chocolate ganache and chocolate macaroons. Every meal ends with a critique of the elements of the menu by the staff and students and a sensory evaluation of the wine paired with the meal.We end the day and the students clean their respective kitchens. This is a fairly accurate description of a typical day at Cook Street . I will try to give a day by day account of some of the menus we create and wines we taste. Hungry for more?
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