Stocks & Bonds

This week we were put into groups of three. I am the only girl, which could be a good
thing. I don’t enjoy when girls bicker. So there is me, Nick and Andrew. I think I have a good
feeling about the three of us. We are all very different. Andrew has been through the class before
so he is a wealth of knowledge on how to navigate this class. Nick, on the other hand, is a 20-
something who cannot wait to get into the kitchen. I have a feeling we will have to reel Nick in a
few hundred times. And of course, there’s me. The first thing I said to these guys is that despite
my lack of restaurant experience, I am here to learn and pull my own weight.

This week we made stocks: veal and chicken. This was the class’s first chance to work as
a whole group. We were divided in half. Half made chicken stock and half made veal stock. The
next day we switched. I thought for the first go around, we functioned pretty well. We divided up
the tasks and got to work. Nick, Andrew and I made the sachets and then chopped the mirepoix
(50% onion, 25% celery, 25% carrot) for the stock.

I had a funny realization this week. If you supreme an orange with a dull knife only one
thing results: a puddle of orange juice on the cutting board. Note to self: Buy mom a new cutting
board as soon as possible!

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