Chef Bri

Well I survived another 2 weeks at the CIA! It came with many many bumps but I’m still chopping along! To start, at school we have now worked our way through consomme, mayonnaise and Hollandaise! And my right arm is increasing in strength every day due to the vigorous whisking that takes place to make handmade mayo and Hollandaise. It was a rocky ride for me the past two weeks. First my consume which I gently worked on for 3 hours, making sure to braise my raft every so often magically disappeared when it was time for my tasting! I guess magical evaporation happens at the CIA when your back is turned. Then I quickly learning that its pretty hard to teach this dog new tricks. I’ve been out of college since 2004 (you do the math) and I’m really having to work at things that I didn’t have to when I was younger.I get constantly frustrated with my self because I know I can do better, its just super hard to get this dog back on the learning track and not the working one I’ve been on for so long now! But I’m positive it will come back to me soon! So after an ass-kicking two weeks at school, I am now into mid-terms next week. Yes, another grueling week that I can’t wait to be done with. Needless to say I have a test everyday next week and my first practical which will be on Hollandaise, Consumme and Espagnole. I’m confident on the cooking part, its the exam parts that worry me! But I’m positive I’ll get through it, probably with some bruises but at least I will survive! LOL!

But this week did have its ups! The Culinary Institute of America is so amazing with bringing in great guest chefs! I mean, I have already met so many of my idols there and I’m only 2 months in! This week Chef Yu Bo from China came to give us a wonderful demonstration on Sichuan cooking. Chef Yu Bo is considered to be the Ferran Adria of Sichuan cuisine, so you can see my excitement. I was also disappointed because Chef Yu Bo hails from Chengdu, China, my husband and I were just there in December. So I was so disappointed that I was unaware for Chef Yu Bo while we were there in Chengdu. But the moment I tasted his amazing Pork Belly, it know longer mattered! His pork belly will forever be engraved in my mind, it was the most delicious pork belly I have ever eaten! And his Mapo Tofu had such wonderful spice that my tongue was tingling  but I kept on eating! I will forever be a fan of Chef Yu Bo, and will definitely head to his restaurant when my husband and I are in Chengdu next time (because Tibet is on our places to go list)!

Look at the precision of those cuts!!! Ahhhh….a girl can dream!

Read more about Chef Yu Bo in this months Bon Appetit! Here!

After an ass-kicking couple of weeks, my amazing husband drove up to spend a much needed weekend together! It was exactly what the doctor ordered for me, a wonderful break with my best friend to get my head back on straight. While he was here my knife skills practicing did not stop, so he kindly watched along as I diced onions, chopped garlic and brunoise potatoes. Now I will admit I’m working on the whole precision thing! Who knew getting a perfect square out of an onion could be so difficult! I tend to be a leaner when I cut, meaning I lean my knife so by the time I’m to the bottom of my cut the bottom part is now thicker than the  top! So in frustration I have made it a point to cut onions and potatoes every day! Then my husband came over to observe me in action and told me to shift my cutting board a bit! So I did and low and behold it Worked! One simple shift has helped me keep things straight! I’m so glad my pilot husband also has a degree in Human Factors! Then after the onions were cut it was on to Hollandaise! So I whipped up a Saturday breakfast of roasted Asparagus (my favorite) with poached eggs and of course Hollandaise! I did change it up a bit and used Myer Lemons in my Hollandaise, which made it a bit more refreshing instead of tangy like regular lemons would. I did win my husbands approval on the Hollandaise but lets pray the Hollandaise gods are in my court on Wednesday when I have to make it for my practical!

After breakfast was done the 3 of us (Hubby, me and Layla Bean of course) headed out the door for whatever adventure awaited! We ended up at the Hog Island Oyster Farm in  Marshall. Boy of Boy was it delish and worth the drive! Not to mention the drive is absolutely beautiful. The drive also included a stop through Petaluma, where of course the Butter and Eggs Parade was happening! Man I love Northern California! Any who, back to the oysters, gosh they were good! Next time I will reserve a picnic table and bring items for a picnic and spend the day at the Oyster farm! If you ever have the chance to make it to the Hog Island Oyster Farm its absolutely worth the drive!

Charlie Palmer, Grant Achatz, Michael Mina, Anthony Bourdain , Duff Goldman and me (Bri). What do we all have in common? We have all attended The Culinary Institute of America (okay well I’m currently attending and will graduate in 21 months). As of now I’ve been blessed to have a career in the culinary industry but I’ve been completely self taught. And its been a dream of mine to attend culinary school. With the encouragement of my husband and family I’ve finally made it happen!

So welcome to my  blog where I promise to document my journey through the CIA and the making of Chef Bri! So lets get started! Well first off, Layla Bean and I have moved from So. Cal. to the ever beautiful Napa Valley with the wonderful help of my husband. After settling into my apartment it was time to start school. I started on March 12 of this year. I will admit I was super nervous to start. But I quickly settled in and buckled myself in for the wild ride ahead of me. And boy or boy has it been a wild ride! I’ve just finished up my third week and by golly these last 3 weeks have been busy. My life now revolves around dicing, chopping, mincing and key terms. Culianry school has taken center stage in my life and at most times I feel as though I don’t have time for anything else. But besides that, my first weeks of school were great! After a few days of orientation we got to dig right in and make pizzas. Then during the second week we started making mirepoix, stocks and learning how to cut a round onion into perfect cubes. Ahhh yes cutting an onion will never again be the care free task it once was and I may always carry my ruler around with me to make sure my dice is a perfect 1/4 inch. And don’t even get me started on garlic, who knew something so small could pose such a challenge. During week 3 we were able to put our stocks to good use and make broths, which we then made Onion Soup from. And like all the prior weeks we continue to work on our knifes skills. I’m already nervous for my practical ahead. But besides working in the kitchen we get breakfast and lunch every day during school and I will say they serve the best school lunches around! If your interesed in the day to day break down my week looks like this: Monday is usually a Culinary Fudamental lecture. I actually really like this class, its all about the science behind cooking, which is perfect for the nerd in me. Then Tuesday and Wednesday I’m cooking away in the kitchen. And Thursday and Friday are my liberal arts classes that consist of food safety, product knowledge and culinary math. So far school has been an adjustment that I’m happy to make, but boy oh boy do I look forward to the weekends for the pure fact of sleeping in and getting more homework done! So thats my journey so far, stay tuned for more of my adventures. (I will promise to try and update my blog weekly from now on.)