~Home Chef Heidi~

WEEK 10,11,12,13,14,15
Woops. I forgot I had this blog thing to do… Honestly, the last 6 weeks are a blur.  Amidst school, I managed to go to LA twice to do accounting on the new Giada show, I rented my house out during the DNC, etc, etc. Today is October 2nd, the day after graduation.  I am EXHAUSTED, but feeling very accomplished. Everyone keeps asking me, “What next?” and I can hardly think past the thought of relishing a weekend on my couch. I do know that I will be a culinary student for life!
A recap on the last 6 weeks:
Week 10- I can’t even think back this far. Total blur.
Week 11- Chef ? from SoBo- BBQ galore and even a beer pairing. YUM YUM YUM YUM YUM. That is all I have to say.
Week 12- Chef Kyle from The Kitchen- colorful menus and simple, local ingredients, focusing on ala minute preparation. I ran right home and bought a pasta machine and some ridiculously expensive heirloom tomatoes to recreate one dish!
Week 13- Chef Erik from Black Cat- My favorite of all the guest chefs. Focusing on 100% utilization of food product. Very creative and absolutely mouth watering. The duck confit with ginger gastrique was to-die-for!
Week 14- Finals- One day of written exam and one day of kitchen practical exam. The written was a no-brainer but I was really nervous about the practical (due to my mediocre midterm).  The final was called a “market basket”, consisting of 2 proteins and 2 veg (unknowns prior to arrival) and our choice of starch and dessert.  I chose lucky bag #5, and was pleased to get scallops, beef filet, swiss chard and zucchini.  We were allowed ½ hour of research time to plan a menu, and then 3 hours of preparation.  I prepared scallops for an appetizer, dusted with flour and pan seared, topped with a lemon and basil pesto, accompanied with mandolined, grilled, rolled roses of zucchini. Next for the entrée I seared the filet, accompanied with my own version of re-hydrated, dried cherry gastrique/wine and demi-glace reduction, over julienned and braised swiss chard, with a side of polenta soufflé, topped with creamed cheuvre with chives.  Last, for dessert, I prepared whole, wine and vanilla poached pears, drizzled with a chocolate fondue.  In all, it went pretty well! I got an A! I am so glad that is over!
Week 15- Graduation. Let me preface this by saying the graduation is more of a “coming out” dinner.  We had planned a comprehensive menu over a couple weeks and then prepped for 2 days before graduation.  I teamed up with Lori, and I focused on the roasted leg of lamb and quinoa with mint chutney, and she prepared the bread pudding with plum sauce.  This was kind of a crazy week, with crazy hours, but the final dinner we put on for friends and family was very successful.  I unwittingly volunteered to decorate the room, which was quite a lot of work,  but it came out beautiful.  Today, I have a nice diploma to hang on a wall and thoughts and dreams as to what the future may bring.
Thanks to my family and friends for your constant encouragement!