"The Correct Way to Cook Pilaf is IN THE OVEN" and other French rules

Andy got instructions today on how to properly dice an onion. I had to throw out my yeast/water/honey mixture as it was bubbling away, and begin again with a flour/yeast/honey mixture, only barely moistened with water, a "starter." Alex was scolded because his tomato sauce for the moussaka was not reduced enough. But the food warranted an "excellent" from Chef Alain, and we gave ourselves a round of applause.

We began class today with a lecture on the correct way to make french pâtes (doughs) and crèmes. We received recipes and techniques, rapid-fire, for brioche, short, and sweet tart doughs, for pâte à choux and crepe batter; for French, Swiss, and Italian meringues; for pastry cream, crème anglaise, crème chiboust (which is "the most refined kind of cream": pastry cream lightened with meringue), and frangipane; and for genoise, ladyfingers (biscuits cuillère), and madeleines. Then Chef was satisfied: "Now you all know what you should know and remember the rest of your life."

We are getting used to Chef Alain after three days: his bluster is rooted in passion, and he loves to teach, and to demonstrate. He pushes, but he is not mean-spirited. He reserves his comments about "idiots" for whoever in Purchasing decided to replace our blue cotton work towels with handi-wipes.

Today, we cooked Greek:


Avgolemono Soup...


Tsatziki and Pita Bread...


Moussaka and Dolmades


Sautéed Chicken, Greek Style