I got an 85% on my exam in 'Professional Cooking' yesterday, and I recieved an A for my final grade in the class!!! WOOHOOOO!!!!!
After Chef Steve handed me my score sheet, I glanced down, took one look at my grade - and literally yelled "WOOOOHOOO!"....I did this in front of my peers, and two of my chefs...I was embarrassed to say the least. But it was the very first thing that came to mind. I couldn't help it!! Lol.
(In case you're a new comer I suggest you take a glance at yesterdays post before you go any further - just so you know exactly what it is that I'm talking about!!)
Here is what I whipped up with the contents of my mystery basket:
-First Course-
Cream of mushroom soup
-Second Course-
Mixed vegetable salad with garlic and red wine vinaigrette
-Third/Main Course-
Rosemary Grilled Scallops
Asparagus Almondine
Orzo Pilaf
-Fourth Course-
Mini Pecan Tartlets
Now I'm not going to go into too great of detail about how my exam day went down, but it was stressful to say the least. I knew where my strengths were, and I also knew where my weaknesses were - so when I was evaluated by the 4 chefs, there really wasn't any surprises.
I knew that my Orzo was over cooked, I knew my asparagus was underseasoned, I knew my scallops were dry, I knew my pecan tartlets should've been on a room temp. plate, and I knew that my soup lacked a strong mushroom flavor. The chefs pointed all of these things out, but they didn't have to tell me because I already knew. I suppose the fact that I already knew where I went wrong before i was told, just goes to show that I know a lot about cooking - my cooking specifically.
I did fairly average all in all. But that's what kind of cook I am I suppose. I'm a fairly average cook, but a very good baker. I know this. The chefs know this. I'm not ashamed. I'm just glad that I did the best I could, that I got a good grade, and that the class is over!!!!!
Bad news?
I burned my arm while I was cooking :( Battle wounds to commemorate my successful day!
Now you might be wondering "Jenna, does this mean you're a chef now!?!?!?!?!" And I might answer "No, unfortunately it doesn't". Even though I am finished with the ENTIRE culinary section of my degree, I still have two General Education classes I have to take. HOW LAME IS THAT? Two measly little classes, that have nothing to do with my major at all whatsoever, are getting in the way of me and my certificate/associates degree!
SO - I will not be a certified chef until the END of fall quarter.
Come December I fully expect all of you to refer to me as Chef Jenna....or Chef Black - I'm sure I'll answer to either. But if it doesn't have the word 'Chef' before it - I won't answer!! :)
(I feel like it's my right to demand this sort of thing)
moving on...
Today is my mom and dads 25th anniversary!
Happy Anniversary! :)
1. My dad has the best sweaters ever, and was rockin an awesome fro way before I ever was :)
2. My moms always been a hottie patottie.
Enough said.
next..
Remember a few days ago when I said "hopefully I'll be able to return soon"....
....in reference to California?
Well.... I am 99.9 percent sure that I am going to be in Los Angeles from September 2nd through September the 9th. My friend Kim and I will be visiting and staying with our good friends (Let’s Get It) -who are currently in LA recording their full length album for the duration of the week.
A couple of mornings ago it hit me like a hurricane WHAM BAM - not only did I want to visit my friends in California, but I was GOING to visit my friends in California. Nothing was going to stop me. Not but 4 or 5 hours later....I bought a plane ticket lol. You see.....I get these notions in my head- and once they're there, they won't shake.
Impulsive? Yes. Crazy? Maybe. Awesome? OF COURSE!!
Now, you see....my family is against my going to LA (for reasons that are completely understandable, and reasons that will remain unspoken) But despite these very logical, and responsible reasons why I shouldn't go, I believe that I deserve a vacation now more than ever - especially after the hard work I've put into school this quarter! What better way to celebrate my life than to go to California for a week to hang out with my friends!?
Like I previously stated - I will be in LA until the 9th - and in case you don't know - my 20th birthday is on the 12th.
DO YOU KNOW WHAT THIS MEANS!?!?!?!?!
I will be able to enjoy the sweet, delicious, oh so amazing red velvet cupcakes from 'Sprinkles' just DAYS before my Birthday!
In case you didn't know- I have been dreaming of these cupcakes ever since I took my very first trip to L.A.in the spring time, and these were the only things I wanted for my birthday this year. Seeing as I live in Ohio and Sprinkles is located in California - there was no way I was going to get to have these for my birthday.....UNTIL NOW!!!
To those of you who live in the L.A. area
(or surrounding area) PLEASE PLEASE PLEASE e-mail me a list of restaurants you think I should try (keep in mind, I am only 19, so my wallet is pretty shallow). I would love to know where the locals eat!!! E-mail me at Jennablack8@gmail.com - or just leave me a comment at the end of this post and let me know!!
I plan on eating a lot over the duration of my vaca, so I need as much help as i can get in finding the right places!!
My Wednesday in a nutshell....
I started off my day with a delicious breakfast (of course) consisting of my healthy french toast, blueberry activia yogurt with strawberries, blueberries, and almonds, and also a big ol cup of skim milk.
Ironically, as I was drinking my big ol glass of skim milk and eating my yogurt, I was reading this article in the local newspaper...
Then I did what I do during breakfast every Wednesday and Sunday....
Following breakfast I worked an 8 hour shift at Kroger - that looked a little like this....
After work I helped make a delicious dinner for my family....
Stuffed Shells!!!
Want to make stuffed shells of your own, but haven't a clue where to start? Well now you can! Just scroll down to the bottom of my next post and you will find that I've provided the recipe for you :) You're welcome!
And that brings you up to speed! I'll probably spend the next hour or so finishing this post, and then I'll big a big ol lazy bum and lay around my house, watching movies and listening to music for the rest of the night. Maybe I'll go to the gym...but then again...Maybe I won't lol.
and since then I've tried couple of other flavors!
I was fond of carrot cake, but just like with the "banana nut bread" flavor - it tasted too sweet for my liking. I want a protein/energy bar to taste like one, I don't want it to taste like candy or dessert!
I also tried the 'blueberry crisp' flavor which was absolutley delicious!
This is my second favorite flavor (second to the oatmeal raisin walnut one) I love how I could actually see bits of blueberry and chunks of whole almonds in it!
You should give these bars a try - they are very good!
While going through my daily "blog check" today I came across a lot of pictures that I find interesting, cool, beautiful, and wonderful in one way or another:
::PHEW:: That was a long intro to my featured what-nots - wasn't it?
"Charcuterie may not be what first springs to mind when thinking about Toronto, but Canada's major metropolis is quickly becoming a destination point for carnivores seeking fresh cured meats. Two restaurants making their individual marks, The Black Hoof and Marben, stand out for not just what they're accomplishing local.
The Black Hoof (known by locals as simply "The Hoof") was opened in 2008 by Jenn Agg, who bemoaned the city's lack of a welcoming spot where meat cured in-house could be served alongside cocktails. Her search for a charcutier/garde manger led her to Grant van Gameron, who became the executive chef and co-owner.
At candle-lit wooden tables, fans of savory meats can delight in elegantly-presented tongue on brioche—served end-to-end—smoked sweetbreads or the raw horse sammy—an equine tribute to steak tartar. Bone marrow comes as a side dish and, combined with Agg's special touch with a cocktail shaker (her Manhattan is one of the best I've tasted), she can almost wrangle in the most rigid of vegans.
"Since we opened every casual and fine dining restaurant now has charcuterie in some form, but not house-made." says Agg. The Black Hoof's success has allowed Agg to open up a brunch spot, The Hoof Cafe, just across the street."
"Red and yellow watermelons, ripe strawberries, squash blossoms, heads of romaine and Bibb lettuces and fresh chickpeas are among the crops being lowered, using a pulley system, from the rooftop garden on a building in Greenwich Village. These will supply the kitchen of Bell Book & Candle, a restaurant opening in a month or so on the building’s ground floor.
John Mooney, above, the chef, and his partner, Mick O’Sullivan, are growing more than 70 varieties of herbs, vegetables and fruits using a hydroponic automatic watering system of vertically planted structures, like little towers studded with openings for the plants.
The pulley system is an alternative to hauling produce down six flights of stairs (there’s no elevator). The partners are sharing their harvest with neighborhood restaurants, but once they open, Mr. O’Sullivan estimates they will grow about 60 percent of their own restaurant’s produce."
"Not everyone is lucky to work in a cool and inspiring office, and even those who are, can become stuck in an uncreative rut, or disturbed by loud coworkers, boring music, smells of someone’s lunch, outside noise. And those who work at home have all of the distractions — and attractions — of home to lure mind and body away from productive work. No wonder coffee shops around the world look more like offices than many offices. People sitting at their computers, talking on their phones, conducting business with coffee and muffins nearby. Yet anyone who’s done the coffee-shop-as-office thing knows that it is not without problems either. Too many people, loud conversation, screaming kids, familiar faces, bad wifi, no plugs, uncomfortable chairs, line-ups for coffee, managers wanting you to leave.
Luckily, creative people have started to think up solutions to meet the very clear need of cool working spaces for mobile workers. Urban Station in Buenos Aires, Argentina, has taken the best of both office and coffee shop and wrapped it all up in a funky urban space.
Urban Station is appropriately located at Malabia and El Salvador Streets in Buenos Aires’s hip Palermo Soho where fashion, design and art mix with the densest concentration of bars and restaurants in the city. You sit at one of the wide tables, pay by the hour and benefit from the calm atmosphere and comforts of an office with plugs and locks for your computer and super-fast wifi. The coffee shop part comes in the form of unlimited coffee, tea, mineral water, fruit, croissants and cookies, all part of the fee.
In addition, the large and airy Urban Station offers art and business magazines and books to read, comfortable armchairs for lounging and casual meetings, fully equipped meeting rooms, printers, fax and scanners, plus lockers for your gear. If you get bored, or need to dash out for a moment, they even offer a few bikes at the door for you to borrow. It feels like office, coffee shop AND home. More of this, please!"
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Jenna is the name blogging about food appears to be my game. Self declared funny gal, and budding chef-to-be. I prepare food for a living at @olivedive . Click the 'About Me' tab to learn more!
I was fond of carrot cake, but just like with the "banana nut bread" flavor - it tasted too sweet for my liking. I want a protein/energy bar to taste like one, I don't want it to taste like candy or dessert! 
Luckily, creative people have started to think up solutions to meet the very clear need of cool working spaces for mobile workers. Urban Station in Buenos Aires, Argentina, has taken the best of both office and coffee shop and wrapped it all up in a funky urban space. 
Urban Station is appropriately located at Malabia and El Salvador Streets in Buenos Aires’s hip Palermo Soho where fashion, design and art mix with the densest concentration of bars and restaurants in the city. You sit at one of the wide tables, pay by the hour and benefit from the calm atmosphere and comforts of an office with plugs and locks for your computer and super-fast wifi. The coffee shop part comes in the form of unlimited coffee, tea, mineral water, fruit, croissants and cookies, all part of the fee.
Posts
Congrats Jenna!
ReplyDeleteNow I want to try a cliff bar lol
and happy anniversary to your parents!
Paul
Wow congrats! That's so exciting! I have read your blog for such a long time so it's so awesome to see you finishing up!
ReplyDeleteI love Cliff bars too! My favorite is the brownie one heated up with some ice cream on top, it's just like a real brownie!
Can't wait to see what you do next, and happy early birthday! : )