Le Poêler

Chef Alain is brusque, imperious, and tres tres French. He took the first 45 minutes of class to set up the A/V to his satisfaction. He spent the rest of the morning dismayed at how little we knew after six months of cooking school. We hadn't come prepared to class with either the syllabus or our Professional Cooking book. (We've only used the syllabus once, in Software; other chefs have emailed us prior to class to let us know what to bring on the first day.) He questioned each of us in turn about our Cooking book: "When was the last time you opened this book?" For most of the class, it was six weeks ago. I was able to say "Last Thursday," because I made another batch of tofu-fruit bars to share on test morning.

We were unable to whip off the seven methods of cooking: sauté, braise, grill, poach, roast, deep fry, and "poêléing," which is a white meat/game bird preparation sometimes called "butter roasting." (The meats are cooked in a covered pan, like a dutch oven, in butter and their own juices, on a bed of aromatic vegetables.) I must admit, that's a term I've never come across before, and it's one of the Big Seven!

Chef was aghast that he couldn't get a straight answer to the question "How do you cook a hardboiled egg?" After much discussion and the weighing of various techniques, we were informed that the correct answer is 13 minutes for a large egg, in simmering water. None of that "start from cold water" stuff. That's how you get off-center yolks. It's all about the science.

In class, we'll be having a lecture on a country or region, then we'll review the day's menu, then break into small groups to cook. We are urged to review the recipes in advance, in detail: "Have you ever seen a chef give a demonstration where he propped the cookbook in front of him? Non!! Such measurements do not exist in a professional kitchen." Today, we prepared Scandanavian dishes: Fish Soup, Halibut Sauté Belle Meuniére, Danish Pork Stuffed with Prunes, and Rice and Almond Pudding. Andy, Julian and I made pork, roasted tenderloin with a dried plum/port wine sauce. Everyone was delighted to be back at the cutting board and stove again, after our six week desk break. Even Chef was impressed by the final dishes, plated as we learned from Chef Vinita: one demonstration plating, with the rest of the servings presented family style. All garnished and beautiful and truly delicious.

While we cooked, Chef Alain taped together the various cords at his computer station until he was satisfied that it was neat and in order. Before we left, he handed out written project assignments. We have to prepare a three to four page report on our region, develop a four course menu with wine matching, and provide the recipes. Due a week from Friday. My area: Provence and the Côtes du Rhône. Field trip??