Advanced Cooking – Day 1

September 20, 2016

My first day in the lab was comprised of grabbing a 2” hotel pan from the rack and walking out to the culinary garden to pick the fresh tomatoes. I, and my other classmate Colin Jack, spent a half hour rummaging through the vines harvesting Roma, orange, red and black cherry tomatoes. After the excursion in the dirt, I washed and de-stemmed all of the tomatoes and put half in the dehydrator; they sat there for two days at about 125 degrees. The other half was put into a frying pan with olive oil and crushed garlic cloves then baked at 200 degrees for 3 hours to slow roast. Halfway through that time, some oil was siphoned to help the tomatoes get a little color before removing them from the oven and mixing with the dehydrated tomatoes.

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Garden fresh cherry and Roma tomatoes
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Dehydrating cherry tomatoes

I spent much of the morning and early afternoon helping set up the restaurant for service; grabbing linens for the tables, polishing glassware and silverware, and preparing the service station for wait staff. Compound butter was made with butter, rosemary and fresh garlic. After set up, I went back to the kitchen to be shown demos of New England Clam Chowder, Hoppin John Salad with Pecan Vinaigrette, Walla Walla Onion Marmalade, and Carolina White Barbeque Sauce. The best thing that happened today was watching the demos; they are very informative.

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