BrUnoiSe?

August 24, 2017


First hands on day in cooking class! Whoo hoo! The fist thing we did was watch Chef KJ do various demonstrations on how to properly dice carrots, peppers, onions, potatoes, meat, mushrooms and squash. He made it look SO SIMPLE and boy was it far from that. Our first task was to cut the carrots down to a "brunoise" a tiny 1/8'' dices. It was intensely challenging and frustrating. After grueling over the carrots and the 1/4 '' small dices of the other vegetables we were finally allowed to begin the next phase. OMELETS! Once again, we were preceded by a smooth demonstration on the proper way to cook an omelet by Chef KJ. He of course gave us the impression that cooking a perfect omelet would be simple. NOT. After 8 trials, a scorched pan, and a depleted supply of diced vegetables, I finally succeeded in making two beautiful omelets that earned me a solid "9" on Chef's prestigious grading system. I was very proud. But I learned how to make an omelet and that was empowering.