From 2008 Events
Here are some useful tips that were collected during 2008 CAFÉ Events
- One way to show how important following directions and a goal of mise en place is: I would give a basic biscuit recipe to two students per group and let them go to work. (This would be before we had really worked in the kitchen.) After the biscuits are all finished, I would have them pick the best one for display. Put them all in a line in front of class. Discuss the weight and texture and color of each biscuit. I would begin by saying, “We did all have the same recipe.” To complete the lesson, we would discuss how important proper procedures are when cooking to get all results the same. (LF)
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From 2008 Events
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- For the first day of class, we do a “culinary bingo.” We ask questions like “Whose family owns a restaurant?” along with other culinary questions. It ends up being a fun way for new students to find out more about each other. We also talk about chefs we admire along with chefs we do not like! (CS)
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- Instead of investing in rolling pins for fondant (wood is too porous), I go to my local hardware or plumbing supply and buy a full piece of PVC and have it cut into 18- or 20-inch pieces. (KS)
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From 2008 Events