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In this course I hope to learn basic cooking fundamentals that in the future will help me gain employment and follow my

passion. I hope to learn to use the various utensils and kitchen equipment properly. I think this is important course in my future

as a chef.

Roux can be used in sauces such as béchamel ,

veloute and espagnole sauce it is a simple two

step technique with equal parts flour and

butter. I believe that every chef should learn

and perfect. It was one of the most important

kitchen skills that I learned this semester it can

be used in many different dishes.

Vegetable cuts were at times challenging but I feel

that it was important that we practiced them at every

class time. Knife skills are essential to every chef. And

with practice I know I will get better at all the

different cuts. Such as medium dice , small dice ,

square, and my most challenging tourne.

The salmon with the dill sauce was amazing. Fish

dishes are easy to prepare if the recipe is followed

through correctly. Rissotto does not have much

flavor and takes a very long time to cook . The

eggplant had a good flavor I don’t think I would

plate fried eggplant with salmon in my kitchen.

Eggplant with pasta and tomato sauce sound tasty.

I love meatloaf and the sausage in this recipe really

made it flavorful. It was quick to prepare and cooks

well in the oven. I did not like the polenta it

reminded me of a piece of jello and had no flavor.

The rattoutie was a great mix of vegetables the

flavors of the vegetables went very well together

and it really helped me practiced my knife skills.

The broccoli soup was tasty and not my

favorite of the soups. Even though it is

fairly easy to make I think it requires to

many steps at the end result. It is a

hearty soup but needs more flavor using

garnishes such as cheese , bacon bits or

sliced green onions would bring out more

flavor. I would also serve it with garlic

toast.

I really enjoyed the grilled chicken. It was a easy meal to

create and the roasted potatos were delicicous as well. I

season my chicken with salt pepper and a little bit of

cayenne pepper which really brought out the flavor of

the chicken. The roasted potatos would have been

better with little of olive oil and sprinkle with rosemary

before roasting. As I gain more experience I would try

making the roasted potato into a potato salad.

As weeks went by I feel my vegetable

cuts got better and to the correct sizes. I

will continue to practice cuts at home for

speed and accuracy. I think its easier to

use potato for practice because they are

softer than carrots. I will make Chef

Collins proud one day with my vegetable

cuts and keep practicing my tourne.

The pan fried tilapia was quick

and had a wonderful flavor or the

three step method was one of my

favorite skills to learn. I really

enjoyed the gratin potato and

feel that it is a great side dish for

fish , chicken or beef.

The duchess potatoes was a very easy dish to make. I think I

would need more practice piping my duchess potatoes. The

grilled chicken had a good flavor with the cayenne pepper it

made the chicken very juicy with salt and pepper. The

glazed Julianne carrots was a very easy dish to make I really

enjoyed tasting the glazed carrots they were sweet with the

syrup I put the glazed carrots in. I would have this meal for

dinner or lunch. The supreme sauce was not difficult to

make it was very creamy and rich.