Day thirty-two: Wanna see my notebook?
Posted on | March 27, 2009
I’ve been writing about going to culinary school, but never showing you my writing about culinary school.
Erm, I am referring to my sketches and notes.
Wanna peek?
Psst. Wanna see my notebook?
Chicken week has (finally) ended and today was the start of pork week.
Pork week, unlike the two-week long chicken week, is really only one-week long.
To kick off pork week, we learned a variety of techniques. Here are the pages from my notes.
Culinary notes
The first technique we learned is how to prepare a rolled, stuffed piece of pork, from initial preparation through the actual stuffing.
Stuffing a piece of pork
Rolling and tying stuffed pork
Then we learned how to prepare pork medallions.
Preparing and cutting a pork tenderloin
Finally, we learned how to stuff a pork chop.
Stuffing a pork chop
My notes go on and on like this. But you get the drift.
And you can see why I can’t make my living as an artist!
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5 Responses to “Day thirty-two: Wanna see my notebook?”
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March 27th, 2009 @ 4:02 pm
Your notes are coherent. You don’t want to see the poor excuse for chicken scratches I write. During this week’s course, a colleague looked over my shoulder to see what I had written. He elbowed me and asked me if I were writing in Chinese!
March 28th, 2009 @ 9:47 am
Your sketches are great!
March 28th, 2009 @ 10:47 am
I know you aren’t excited about pork. My grandma was a southern cook from the ark ozarks she made the best ever fried pork chops ungourmet and unstuffed…. served with fresh from the garden veggies and homemade applesauce with freshly brewed tea. too bad food network wasn’t around when she was. She liked new recipes. She hated chickens… guess having to slaughter them herself most of her life put a damper on wanting to eat them. thx for your posts.
March 28th, 2009 @ 10:51 am
Oh… and while I can’t go to cooking school right now … I am going to central market’s date night in paris to learn how to cook coq au vin. can’t wait…. and I plan to try your yakatori recipe.
March 31st, 2009 @ 10:13 pm
Love the photos of your notes. Almost like math formulas, but with pork, therefore 100 times more interesting to me