Culinary Arts at VIU continues ...

It was practically hours before the deadline of major ramifications for students, teachers and administration at Vancouver Island University, that job action by the Faculty Union came to an end.

It had been exactly a month since I last attended classes and during my break from school I contemplated if I could really go back and add the extra responsibilities to my life.

Well, it did not take a day for me to realize again, how much I enjoy what I learn and how much I appreciate the top instruction that makes this program so successful.
I am also getting to know the other students in my group and it is starting to feel a bit like family.

Max and Tasha

Scott

Kailem

Tyler and Jacob



I believe we work well together as a team and this week I was in their debt, because Roland (my husband) was out of town and I could not come into class on time. So every day these (super) students did my prep work in the morning.

On Friday, to thank them from the bottom of my heart, I brought in my (other places famous) cinnamon buns.

I think they liked them (judging by the offers to do my prep work again anytime I bring in some more cinnamon buns).



After being back in school for a few days all the students and instructors of the culinary program got treated to 'order in' Chinese Food.

Free food, for close to 100 culinary students, which we did not have to make ourselves, was fantastic. It was also a super nice gesture from our Program Chair, to show appreciation and support for the difficult time the labour dispute had on all of us.

I also got to attend one of the senior classes in the food lab this week.

Vegetarian cooking and menu planning:

Mauricio had a little dicing competition going with the chef.

The vegetarian lab was very interesting, and I must admit that there are many ingredients that I am not familiar with yet.

Everything was very tasty. A variety of flavours and textures.

Thank you 'seniors', thank you chef, for allowing me to join your lab this week.



Fairmont Empress Scones

It is a beautiful Spring day today and as I am walking home from school, where I was dropping Sophie off this morning, I feel like baking some scones to go with my second cup of coffee.

At home, I am looking through my Culinary Arts textbook in the 'quick bread' section. Each section of the book concludes with recipes by Canadian Chefs and some of them are accompanied by a brief biography, highlighting the chefs training and achievements.

On page 713 I find the recipe of 'Fairmont Empress Scones':

As I look to the right margin of the page I see a picture of my pastry chef, Ken Harper, from university.

It almost feels like I am back in the classroom. Wishing I was anyways...

I make the scones...the kitchen smells delicious,

and before I  sit down with my second cup of coffee and eat one of these delicious scones, I send off an e-mail to the chef to thank him for the recipe.

May be because it feels like Spring, or may be because Easter is not far away, or may be because I miss my girls today... I make some bunny scones as well.



I am thankful for the sun. It gives me new energy...

Happy Spring day everyone!

Trussing and Fabricating Chicken

Since I am still not back at school, (after more than 3 weeks) due to a labour dispute at the university, it is becoming more difficult to stay focused on school work.

Regular life just has a way of taking over again and since I am busy as it is, taking care of a home and family, I sometimes wonder if I can go back to school, once the labour issues are resolved?

A couple of times since being off, I went to the local butcher shop to buy a whole chicken. In my training so far, we have 'trussed' and 'fabricated' a couple of chickens and I thought I might as well practice what I learned.

Trussing a chicken:

 

Trussing is tying a bird into a more

compact shape using string or butcher's

twine.

This allows the bird to cook more evenly,

helps the bird retain moisture and

improves the appearance of the

finished product.

Fabricating a chicken:

To fabricate means to further process a chicken by cutting it into pieces, de-boning it and taking the skin off, if so needed.

Dark meat: wings, thighs, drumsticks

Meal #1: Fried Chicken, mashed potatoes and gravy

Light meat: breasts and tenders

Meal #2: Butter Chicken and Rice

Chicken Bones

Meal #3: Chicken Stock for Soup

I have been trying to study ahead, read my textbook, spend time on the Internet researching ...all with the intention to make the most of the time away from school.

This week I will focus on some spring cleaning, visiting with friends and watching the birds... to keep my sanity.