Lesson 3- Normandy
Another day, another 8:30am class. This is compounded by the fact that we've also had 6:30-9:30pm class every day, so by the time I get home and finish dinner it's already time to go to bed.
My schedule for first week of intermediate.
I've complained about our schedule in the beginning of the regular basic class, but on hindsight that was really a small potoato compared to my current schedule. Because I am taking the intensive version of the school, my schedule is now practically air tight. I am really not looking forward to this Thursday and Saturday when I have 12 hours of classes on each day, including back-to-back-to-back classes in the afternoon and evening.
The good thing about starting class this early is I am forced to bike to school in the early morning, which is my favorite time of the day in this city. I'm talking about Paris before 9am, before the scammers, voleurs (thieves), fake-petitioners and tourists mob the city. It's just regular Parisians of all skin color and occupation going to work or minding their own business.
Rue de Vaugiraud being very quiet at 7am. Quiet streets and crisp morning air.
My bandaged finger was too thick to fit in the glove.
Anyways back to work. We cooked a pan-roasted ginea fowl for this class, which really just feels like a chicken with tougher meat.
Pow!
The dish is done in a Normandy fashion, meaning we used lots of butter and deglazed with Calvados, a type of apple liqouer that is from Normandy. We also incorporated some apples into the sauce because apples is a local produce. Finally we served some channeled vegetables, which is a way of cutting grooves into vegetables and not what ghosts do to Whoopie Goldberg.
We have Chef Poupard again, who took care of me in the first class after my cut and immediately saw my injured finger today. "ENCORE?!" "Oui Chef...." Anyways, he liked my dish, though he complained that my vegetables were not of the same size, as required, and that my sauce was too concentrated. Oh well, I was operating with one less finger today. Also he said one should never put anything on the rims of the plate, even though Chef Vaca did exactly that in the demo. Also for whatever reason I was stuck with a plate that has a disproportionately large rim. I mean where else am I suppose to put my sauce?
Quote of the class:
Chef Poupard *Pointing at my wrapped finger*: ENCORE?! You cut another finger??
Me: Oui Chef... Encore une fois hier.
Chef Poupard: Unbelievable. Are you married?
Me: Not yet, why Chef?
Chef: You should marry a doctor, it'll do you much good. Incredible...
During demonstration, after I asked 2 pretty dumb questions, I figured I should just shut up. Then I noticed that the chef skipped a step....
Me: Hey Maggie, did Vaca degrease the garnishes?
Classmate Maggie: Oh good point. I don't think so. You should ask.
Me: Nah, I'm done asking questions today.
Maggie: I'll ask. Chef? Did you degrease the pan?
Chef Vaca: Oh...... no, it is um... not necessary. But that was a very good observation madmoiselle. I take note of students being perceptive. Well done.
Me: wtf.......
To be fair, Maggie gave me credit for noticing (THANKS MAGGIE!), and Vaca proceeded in making fun of me for being too afraid of asking questions.
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