Kitchen talk, a dash of travel, a tonne of technique and fun, new cook along videos - easy to advanced.
*sigh* It's our first video together... wishing you a magical season.
(Yes, that's him with the vacuum!)
He's gonna' kill me for this --- oh well. Merry Ho Ho Foodie Gypsies.
As we get ready to work on a new series of videos (heaven help us all!) thought we should compensate for this omission immediately. The "Real Life. Real Butter." series was a personal project (with permission from Le Cordon Bleu) while I was a student last year. It highlighted one of my favorite places to learn; the Production Kitchen.
Chatting with students and then Chef Instructor, Chef Christopher Price, it was a glimpse behind the scenes at "The Halls of Butter".
A great deal has changed at Le Cordon Bleu Ottawa in the last year but one thing remains the same: Basic Cuisine is still among the most rewarding experiences of my life. The knowledge I gained, the friends I made (and the man I met), changed my life forever.
I'm very proud of these little vignettes, shot solo and low tech with a Sony Handycam and a GoPro strapped to my head, edited on my laptop and loaded it up to YouTube. (Ever try cooking with a camera on your head?) The sound is questionable and the lighting is poor, but they're fun and informative and it was the first time Le Cordon Bleu ever let a student shoot video in the school. Part I is my favorite --- can't believe The Food Network hasn't called! *rolls eyes*
For those who followed along during my time at Le Cordon Bleu Ottawa, thought you might be interested in knowing where some of the "regular characters" on Food Gypsy are now that they've graduated.
Featured in Real Life, Real Butter. Part I Danica Guibord (aka: Inspector Cupcake) graduated with her Grand Diploma in June and is currently baking at Pasticceria Gelateria Italiana and also doing a stage, once a week, in the kitchen at Beckta.
Also in Part I Ali Yeg (aka: Big Al) relocated with the love of his life to Vancouver and is currently at The Goldfish in Yaletown, working all stations, even pastry. (I nearly fainted reading that.) Currently planning an invasion of the Caribbean; exporting Persian saffron to St. Martin. Livin' the life.
Member of Team Awesome; Brenda Cook (aka: Special Agent Gravy) is holding down two jobs, at the Metropolitan Brassier on the cold line, Aubrey's Butchery as a meat cutter.
The Real Life. Real Butter. Series: Part II and Part III are all posted under our Video Tab and on our YouTube Channel... but here's our long lost installment, a little Friday Afternoon Quickie on Food Gypsy.
Enjoy Part IV of our Real Life. Real Butter. Series: Work Experience Student Firoz Thanawalla in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen. Firoz Thanawalla, originally from India, has remained in Ottawa (currently processing paperwork), and volenteering at Grounded Kitchen and Coffeehouse. He used to spend a lot of time in that cooler...
"It becomes a bit of a problem to wake early in the morning, but once you see Chef Christopher, you're WIDE awake! ~ Firoz Thanawalla, Cordon Bleu Student
So true.
I miss those days. They started at 6AM and I was so thrilled to be there, I was early.
(No, really. Coffee, it's a wonderful thing.)
The people, the food, the culture of Cuba's Old Havana... there may have been rum involved. The people were a pleasure and good food was hard to find (but when you found it - wow), the rum on the other hand was always nearby.
I fell in love with Cuba and Old Havana in particular. I see what attracted Hemingway, it has a hypnotic quality a sense of possibility. Even now, after so many years of communism and poverty there is a hopefulness and a sense of purpose that permeates every conversation.
And the MUSIC... so good it makes you weep.
I'm glad I saw it before it opens up... I shudder to think of it as one big strip mall speckled with MacDonald's. Though I would like to see the control of food removed and fine ingredients put back in the hands of cooks who have been without for so long.
La Floridita, had to have rum with Papa...
Enjoy Part III of our Real Life. Real Butter. Series: Work Experience Student Edmund Asitei in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen."... six months, six am until whenever the job is done, Monday to Friday..." ~ Edmund Ashitei, Cordon Bleu Student
That pretty much says it all.
In Part II in our Real Life. Real Butter. Series we take you behind the scenes Le Cordon Bleu Ottawa; in conversation with one of my favorite Chefs; Chef Christopher Price in the Production Kitchen.
(Oh relax, they're all my favorite just in different ways.)
In my research before choosing a culinary school I considered several factors; the structure of the program, the depth of the instruction, the caliber of the instructors, the stability of the institution, it's reputation within the industry, what students (past and present) say about that institution and finally I visited my top four picks to see how it "felt".
First impressions count for a lot, each was welcoming (though some, more so than others) they were interested in me and my goals and each offered a program of intensity and depth.
What I found surprising in these visits was not what was present (they all have similar buildings and kitchens) but what was missing... the smell of something cooking!
The FCI smelled like... bleach. Must have a great cleaning crew but it was rather off-putting.
Wafting down the halls of the CIA... nothing, and I do mean nothing. Is the venting system that good or was the class schedule such that I was not there during 'cooking' hours? Life's little mysteries. No chance to ask, I got the impression that unless I was writing a cheque right there and then I really was not important.
The Pacific Institute held the aroma of seafood, garlic and ginger, distinctly Asian... then the warm, easy scent (just down the hall) of vanilla. Both sugar and salt equally represented. They took a great deal of time with me. Vancouver is my hometown and the influence of Asia is so dominant in their style, I thought we might be a good fit.
From the moment I walked though the doors at Le Cordon Bleu, smelled like BUTTER. (thus my fond little nickname "The Halls of Butter") As I walked past the demo kitchen - beef. As I walked into the pastry class - chocolate.
A student passed me a chocolate, I began to fall in 'like'.
We are very different in style, Le Cordon Bleu and I - where I am casual and loose in my approach - it is precise, extremely so. I honestly did not expect to find a fit here but the longer I stayed the more I began to desire a measure of precision. In it there is structure, discipline and foundation.
Descending the stairs to the Production Kitchen there was the heady aroma of all things delicious; bread, pastries, (more) butter and lobster. (It smelled like I cook, but better.)
Chef Christopher looked up from his desk covered in paperwork and spent a half hour in conversation with me that day... food, the industry, training, timing, opportunities and... Nova Scotia. We have the Annapolis Valley in common, he even knew my big, red house (The Dragonfly Inn).
"Oh, the one down by the train station? I love that property!"
Colour me surprised. "Yes Chef, that's my garden!" (I miss my garden...)
It was in this conversation that I realized the opportunity in front of me. The Production Kitchen is a place to sharpen your skills and work in 'real life' conditions - for a student in any level. All culinary colleges offer the restaurant side of practical application but that is only open to intermediate and superior students.
The Production Kitchen is open to anyone... just volunteer... show up and LEARN.
Once the scullery kitchen of the great mansion that is now Le Cordon Bleu Ottawa, the Production Kitchen has a feeling of 'belonging' of 'service' of 'commonality'. It has become one of my favorite places to spend my spare time. I love to learn.
Tough and demanding, but fair and kind. He will push you, he will ask you questions, he will test your skills, support your efforts to improve and he will demand your very best. And that is why we love him. If you ask nicely he will even share his bread recipes with you, they make about 20 loafs. (I'll do some math and get back to you.)
Thrilled to add a new layer to the Food Gypsy experience, in this a rare (rather hilarious) behind the scenes glimpse into the inner workings of Le Cordon Bleu Ottawa, from the heart of the collage; the Production Kitchen.
In our first installment of our "Real Life. Real Butter." Series Food Gypsy talks with fellow students and Chef Christopher Price about the kitchen, the industry and --- food.
Plus the added benefit of seeing me, before 6AM, without makeup. (why do I do this?)
Much more (FUN) to come!
Happy Holidays,
Gypsy
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