
Chef Scott had everything prepared for our first session. Raw chicken thighs were laid out on a tray, diced vegetables in separate containers which consisted of onions, celery, carrots, garlic, portabello mushrooms, parsley, salt, pepper, butter, cooking oil, tomato paste, broth, and wine.

Class started with Chef Scott going over basic rules of the kitchen and how important it is when many individuals are in the kitchen to announce to everyone when moving about with hot skillets and sharp knives to prevent injuries.
Chef Scott demonstrated how to season and sear the chicken then moving it to the oven, next he added the different chopped vegetables in the skillet along with the other prepared items to complete the sauce. We were all able to taste the sauce and boy was

Next, every student duplicates the process Chef Scott demonstrated at separate stations with cutting boards and sharp knives. With aprons on and clean hands, Chef Scott gave techniques on dicing then we all we went to work dicing carrots, celery, onions, garlic, portabello mushrooms, and parsley. Next, we seasoned the chicken with salt and pepper added a little oil to our individual skillets and began the searing process. After searing the chicken it was moved to a pan and placed in the oven until done.
My Motto is "Always be Open To Learn Something New"
Stay Tuned, we will share our Journey with Chef Scott.
Stay Tuned, we will share our Journey with Chef Scott.
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