Getting Caught Up - Part II

SECOND:  The “What I’ve learned/am learning” stuff:


Okay, here’s where we get into the fun!  


Culinary Foundations I – Instructor: Chef Van Keszler


This class solidified my love for LCB.  When I walked into the building my first time (before deciding to attend that school) I knew I belonged there.  After about a week of this class (and Chef Van) that knowing turned into concrete.  Permanent.  Enough with the love fest, you say?  Okay. 


We learned the history of modern cookery and the two major influences (Carême and Escoffier) on it; the seven major stations in a classical kitchen; knife cuts for starch and veg, how to convert recipes and how to increase/decrease them appropriately; the differences between stocks and sauces; kitchen equipment and tools; spices and herbs; Les Cuissons (cooking techniques); Mother sauces and their derivatives; and how to make consommé. 




Safety and Sanitation (ServSafe) – Instructor: Chef Van Keszler


This is an industry-related class that brings with it a certification that is good for 5 years.  It’s a good thing to have on a resume. 


We learned about food-borne illnesses and what physical, biological and chemical contaminants cause them; the factors that affect/support the growth of food-borne bacteria; the different types of pathogens and the illnesses they cause; correct cooling, cooking and holding times for the various types  of food; food safety management and sanitation.




College Success – Instructor: Chef Van Keszler


There was one more class, “College Success” but it was one credit, and not worth writing about.  Very common sense type of stuff that was geared towards kids who are just getting their start in life.  It was a snooze-fest, to say the least.