In the BUFF

Second day of class turned out to be a lot like the first. As acting Manager of the Day (MOD), I had a different view of the classroom as a whole, working individually with each group. Another mystery basket was assigned today, again with 2 proteins, 1 starch, 1 vegetable and 1 sauce. The proteins were venison loin, red drum, guinea fowl, and bay scallop. Throwing most of the dietary restrictions we had on day one out, we couldn’t produce anything with lactose (aka no dairy). This did not turn out to be a problem for most groups.

Following a brief class presentation on the American Culinary Federation (ACF) membership from the ACF student chapter President, Chef England gave a great presentation on B.U.F.F. (Balance, Unity, Focus, and Flow). The presentation encompassed the four different aspects of plating and creating show platters. The eye naturally follows a pattern known as the Fibonacci sequence. It is similar to the shape and structure of a conch shell, starting in the middle and spiraling out and around, forming a large circle. The four different aspects of plating all play a role in creating this natural design that makes something like a show platter look so beautiful and appealing to the human eye. As MOD, I had to work with all groups to help make sure they were achieving this in their plating.

As we started the mystery baskets, each team diverted in their own direction, all creating something completely different from the other. As the deadline approached, we had the room set up beautifully, with lined presentation tables and clean ranges and table tops. The outcome of today’s production was drastically different from the day before, with each team learning from their mistakes, focusing on the four components of B.U.F.F. 

If our production improves the same way each class, I cannot wait to see what we are able to produce at the end of the sixteen weeks!

First Day Twist

Garde Manger, a French term meaning “Keep to eat” originated in pre-revolutionary France, which was a time when controlling stock in food was like controlling stock in petroleum.  Day 1 in Garde Manger class started as most new classes start, everyone comes in, finds their seat, maybe talk to a friend, and then the professor comes in and its syllabus time. Unfortunately this is just how every class starts; there is just no better way to talk about rules, dates, and expectations. But this was the first time where the “get to know you” game was a two-hour mystery box activity. Each team had to produce a buffet/banquet style platter featuring two proteins, one vegetable, one starch, and one sauce. Easy enough, even considering it was all to be served cold.  But then we learned that no dish could contain any gluten, dairy, or sugar. Most of us had a tad bit of trouble with our palette reprogram. It was really interesting as to how all the students solved the problem. Weather it was sauces without starches, or creamy with no dairy, it was interesting to see each one. At the end of the day however, the general feeling is that this will be a good class.