Ahh, Friday night. It’s going to be weird when I can actually do something besides go to class on it! As for right now, Friday night is just another night of the week for me. Oh well…Sunday nights are still part of my weekend so it all evens out in the end. 🙂
Tonight for dinner I made a delicious meal! I had a bbq quorn cutlet (place frozen quorn cutlet in bbq marinade for 10 minutes then bake at 400 for 20 minutes) with roasted asparagus and brussel sprouts and a side of soba noodles (2 ounces) that I sprinkled with nutritional yeast and dabbed some earth balance in. It reminded me of a noodle dish my mom always used to make for me growing up: plain noodles with butter and parmesan cheese. This version is much lightened up, if I do say so myself! I just love the nutty taste of soba noodles, and can you believe that just one serving provides a whopping 9 grams of protein? Combined with the 11 grams of protein in my quorn cutlet I have a seriously powerful dinner here! And to think some people wonder if vegetarians get enough protein…!
Tonight is sadly the last night of bread class. As most of you know by now, each of my classes lasts 3 weeks. That’s why my program is so intensive yet quite short compared to other culinary programs around the country. I wonder what I’ll be doing a year from now when I will be all done and graduated! My next class that starts Monday is Laminated Doughs with the same chef instructor and in the same kitchen I am in right now! Laminated Doughs should be an interesting module (classes are called modules here)—basically its just baking croissants and danishes every night! Well I’m sure it will be more in depth than that…but think of buttery pastries. Lots of them.
I just finalized my plans for Spring Break—which will take place after my Laminated Doughs class, starting March 28. I will be “working” as a pastry chef in training at a private yacht club in the town I grew up in! I was there a few months ago and they offered to put me up for a few nights and let me “follow around” the head pastry chef to get some more experience. I’m a little nervous because it will be a total new experience for me to actually be working in a real kitchen but I’m also super excited! I’ll keep yall posted on that! 🙂
Here I go: on to my final practical and then the dreaded “deep clean” of the kitchen! Have a wonderful Friday night everyone.