The Culinary Class Chronicle!

By Jillian Bernardini - Aug 31, 2011 - 03:18 PM
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Hello friends and readers!  Yes, timing has been terrible, but I am back to entice you with my intimate journaling experiences from my summer class! 

MET ML 698, also known as The Laboratory in the Culinary Arts, is a certificate program included in the Gastronomy degree at BU.  This was my summer class, one month, two nights a week for four hours of intensive cooking and learning various skills and techniques in the kitchen.  The final: a "Market Basket Challenge" that required us to use three ingredients at least once in creating an appetizer, entree, and dessert for a panel of judges/chefs/instructors.  Despite the humorous nature of my chef's cap that resembles a Russian army hat, I took this class very seriously, loved every minute, and I learned invaluable skills and how to develop true, delicious flavors in food. 

As a written requirement, I journaled about each class; the smells, the tools, the tastes, and any other moment that struck me as influential and stimulating to my senses.  For the next few days, I'll share my journals and progression through the class with photographs of the food we created and tasted together.  I will also share a few recipes and tips with you too, because I want you to taste all of the delicious and simple foods that we were fortunate enough to eat at the end of every class!

     Our demo station, prepped to make Gravlax, and later, hand-stuffed sausages!


Stay tuned until tomorrow when I post Day #1: Knife Skills, Soups, and Stocks!


And for nostalgia purposes, I will leave you with a photograph of a delicious antipasti platter during my study abroad experience in Rome.  Happy Wednesday!

     Mimi e Coco, Fall 2008