Cooking Class at ICE – Kuharski tecaj na ICE

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Back in May I attended a cooking class at the Institute of culinary education (ICE) in New York.

Techniques of Fine Cooking I - ICE brochure -
Techniques of Fine Cooking I – ICE Brochure

ICE is the school you helped me with your votes earlier this year when I entered a challange for #MyCulinaryVoice to receive a schollarship. Unfortunately I wasn’t chosen but that didn’t stop me from expanding of my culinary knowledge.

Chef Loren Banco and our group
Chef Loren Banco and our group

So there I was at the class of Tehnicques of Fine Cooking I which lasted for 5 intense days where I’ve  experienced new cooking techniques and learnt the processes happening while cooking or baking. I must say I really enjoyed the classes and I’m planning to sign up for some more.

Chef Loren Banco was incredible teacher. We could ask him anything and he would be pleased to give us a good answer.

Day I: Diced Potatoes Sautéed with Persillade, Blanched Broccoli, Sautéed Lamb Chops with Herb Butter & Simple Salad
Diced Potatoes Sautéed with Persillade, Blanched Broccoli, Sautéed Lamb Chops with Herb Butter & Simple Salad

I loved the whole week of learning and cooking. It was great to be in a class room especially when it’s not a typical class room.

Class room
Class room

When you learn so much about the right tools, processes of cooking and baking and when you make all kinds of specialties it’s really hard to go back home when it’s over.

Braised Lamb Shanks with Juniper Berries and Rosemary, Braised Leeks & Belgian Endive Salad with Shallot Vinaigrette
Braised Lamb Shanks with Juniper Berries and Rosemary, Braised Leeks & Belgian Endive Salad with Shallot Vinaigrette

I was really sad on the last day of classes and at the same time even more determined to be back.

Thai Steamed Mussels
Thai Steamed Mussels

Kot sem ze omenila, sem se udelezila intenzivnega kuharskega tecaja vrhunske francoske kulinarike, ki ga organizira sola za katero ste mi pomagali glasovati, torej  ICE v New Yorku oz. Institut za kulinaricno izobrazevanje.

Chocolate Mousse (Sabayon Style)
Chocolate Mousse (Sabayon Style)

Tecaj je potekal 5 dni, od ponedeljka do petka, vsak dan pa smo se lotili nove skupine jedi in spoznali  nove procese priprave hrane.

Rosemary Roast Chicken, Baked Stuffed Tomatoes Provençale & Rice Pilaf
Rosemary Roast Chicken, Baked Stuffed Tomatoes Provençale & Rice Pilaf

Naucili smo se spretnosti z nozi, blansiranja, grilanja, priprave jajck na vse mozne nacine, do priprave morske hrane in prav tako tudi druge eksoticne hrane, za katero prej se nisem slisala.

Poached Eggs with Red Wine (Oeufs en Sauce Meurette)
Poached Eggs with Red Wine
(Oeufs en Sauce Meurette)

Bilo je zelo zanimivo in poucno, pa tudi zabavno. Tako zelo sem uzivala, da mi je bilo zadnji dan tecaja prav hudo.

Salade Niçoise
Salade Niçoise

Pa vendar sem odnesla polno mero novega prakticnega in tudi strokovnega znanja.

Chef's presentation
Chef’s presentation

Predaval in ucil je kuhar Loren Banco nad katerim sem bila navdusena se pred tecajem, kljub temu, da ga se nisem poznala. Izkazalo se je, da sva se profesionalno dobro ujela, vprasala sem ga lahko vse kar me je zanimalo in vedno se je pri svoji razlagi zelo potrudil.

Lemon Soufflé
Lemon Soufflé

Skratka, bil je fenomenalen teden, poln novih izzivov in komaj cakam, da se vrnem nazaj po nova znanja.

Crudités à la Française (Vegetable Salads)
Crudités à la Française
(Vegetable Salads)

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