Don't Stop Me Now! I'm Having Such A Good Time! I'm Having A Ball.

Don't Stop Me Now! If You Wanna Have A Good Time, Just Give Me A Call!
(Queen- Don't Stop Me Now)

Intermediate Lesson 01- Basque Country

I'm so excited to start my intermediate class at Le Cordon Bleu! Basic Cuisine was a blast, and I just want to keep learning more dishes and techniques.

The Cordon Bleu classes in November-December is intensive, meaning that we go more than twice the speed than the regular program. By the end of this week, we will reach lesson 10 (!). The good news is it will be over in less than four weeks. Lets hope I don't get sick or injured during this time.

Anyways, today's dish is a Basque-style Chicken Sauté.

Wham! We served the chicken

The dish incorporates some Esplette pepper, which is from the Basque region. We also served it with a pilaff rice with saffron, sautéed jambon and peppers typical of the Basque region. The bird itself was cooked sear-braised style

Perhaps it's been a long time since I've worked in a high pressure kitchen, or maybe I just suck, but I kept making mistakes in the kitchen. First mistake was I accidentally stabbed my left hand while cutting the raw chicken thigh. I've done this more than a dozen times over the last few months, so how did I screw up? Blood started gushing out and my uniform was all bloody and stained. Luckily, I had Chef Poupard as my practical chef (THANK YOU CHEF GUO FOR TELLING ME HIS NAME), who promptly brought me to the first aid section. The cut itself wasn't that deep, but he very clearly used the same level of focus to meticulously examine my cut and treated it as he used when he plated his dishes during our demonstration, which I really appreciated. This is a solidly good chef who cares about his students.

I thanked him and went back to 2GS to continue cooking. Sadly, I made more mistakes such as browning my vegetables and undercooking my chicken. Sorry chef. I hate disappointing people I look up to.

Surprisingly, Chef Poupard said my chicken was cooked perfectly (despite it being very bloody and red inside). I just don't understand French tolerance for raw meat. His feedback to me were mainly that I should have placed my chicken behind my garnishes so the round shape of the plate can compliment the shape of my chicken. Also he wanted my rice to be cooked softer. I pushed back and said said that I thought we needed our rice Al Dente, but apparently the only type of rice that we cook to Al Dente is Risotto. Everything else should be more douc, softer.

Quotes from this class:

"If I see someone using their cellphone in class..." *PAUSES... then takes out his rolling pin* "Let's just say.... " *Smashes the rolling pin on the table... SMILES* "  I'll smash it into pieces. Or it'll go into the deep fryer."

-Demo Chef Poupard

Setting ground rules on the first demonstration class of the term.

Demo Chef Poupard: How much do you think 10 grams of saffron costs?
Student1: 20 Euros!
Student2: 100 Euros!
Student3: 8 Euros!
Demo Chef Poupard: 8 Euros? Madam! *Runs over to the student and shakes her hand* I will buy 1 kilograms from you for that price and go on vacation!
Answer was around 40 Euros for 10 Grams. Higher quality saffron will cost more.