It’s been 4 months since I started my journey in culinary school. I thought I would blog about the successes and failures of culinary student life, but I haven’t. With a turbulent, but successful first semester under my belt, I felt ready to start the second. That is, until Monday, when I actually, you know…started my semester and realized things weren’t going to be as easy as last semester. Our new Culinary Skills Chef sharply warned us that things were about to get serious. He is not a man I want to mess with. He doesn’t seem to have a funny bone in his body, he appears terse and rude and unbendable. I am terrified. My first reaction, and that of my 7 friends in the class were to try to switch out of his section. My second reaction, upon realizing I was stuck in this mess, was that I had better get more serious. And hope for the best. The only glimmer of hope is that we only have him for 7 of our 14 weeks.
After his diatribe and admonishments of my improperly uniformed classmates, he started the demonstration. This week, we are making Woodland Mushroom Terrine with Aspic Jelly. Not only are we making aspic jelly but we are making an inlayed design within the aspic jelly on the plate. And not only that, but the 2 pieces of mushroom terrine will be coated in aspic jelly before placing them on the aspic covered plate. GOOD GOD. Could this be more revolting? I love a good terrine or pate, but I do not, do not, do not, ever, ever, ever want it to be served to me covered in aspic on a plate of aspic. The terrine we’re making is essentially a roux log covered in gelatin. Ick, ick, eww eww eww.
Tomorrow morning the gelatin extravaganza will begin, I’ll bring my camera…I don’t think it’s going to be pretty.
You know, I’d really like to see Battle Gelatin on Iron Chef America. I really would. I bet Paula Deen would kick any Iron Chef’s ass in that battle. I can see her really liking gelatin, perhaps gelatin coated chocolate-margarine filled truffles – something ghastly like that.