← Back to Day 19
Story Time
The cooking class began with pasta boiled until perfectly **al dente**, firm to the bite but not mushy. While that simmered, students learned to **baste** chicken with butter and herbs, keeping it juicy under the oven’s heat. On another counter, vegetables were quickly **blanched**, then shocked in ice water to lock in color and texture. For tougher cuts of beef, the chef demonstrated how to **braise**, slowly cooking in broth until tender.
Next came sauces. Pans were deglazed with wine to lift flavor from caramelized bits, while a delicate **emulsion** was whisked together from oil and vinegar. Knife skills were tested when carrots and peppers were sliced into perfect **julienne** strips. Meats were left to **marinate** in spices, soaking up flavor before grilling. For soup, root vegetables were blended into a smooth **purée**, strained through a **sieve** for the silkiest texture.
Students worked in pairs to make a golden **roux**, blending flour and butter as a base for creamy sauces. Mushrooms were tossed in a skillet to **sauté**, releasing a deep aroma that hinted at **umami**. Others experimented with **sous-vide** cooking, sealing ingredients in bags and immersing them in warm water for precise results.
Finally, citrus **zest** was sprinkled over dishes, brightening flavors and tying everything together. The classroom smelled like a professional kitchen, and each student left with new skills—and a deeper respect for the balance of technique, patience, and creativity that cooking demands.
Next came sauces. Pans were deglazed with wine to lift flavor from caramelized bits, while a delicate **emulsion** was whisked together from oil and vinegar. Knife skills were tested when carrots and peppers were sliced into perfect **julienne** strips. Meats were left to **marinate** in spices, soaking up flavor before grilling. For soup, root vegetables were blended into a smooth **purée**, strained through a **sieve** for the silkiest texture.
Students worked in pairs to make a golden **roux**, blending flour and butter as a base for creamy sauces. Mushrooms were tossed in a skillet to **sauté**, releasing a deep aroma that hinted at **umami**. Others experimented with **sous-vide** cooking, sealing ingredients in bags and immersing them in warm water for precise results.
Finally, citrus **zest** was sprinkled over dishes, brightening flavors and tying everything together. The classroom smelled like a professional kitchen, and each student left with new skills—and a deeper respect for the balance of technique, patience, and creativity that cooking demands.