about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Vegetable Helper.

Before I race off to class today, I wanted to make sure I filled you in on all the fun things we did on day four.  My job was “Lead Entremetier” – which meant I was overseeing the vegetable crew, rather than making something specific.  I was so happy to be a helper today, rather than on my own making a dish.  We started lecture by talking about food from Western France, including those famous truffles everyone loves so much…

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I tasted just a few grains of this salt – WOW!  With truffle flavor, you definitely don’t need much…

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As part of my role to help out the people making vegetable and starch dishes, I jumped in to help poor Coretta, who had to tourne SIXTY potatoes.  These are the worst cuts ever to have to do  – so tedious!  Like little potato footballs…

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After yesterday’s mess, the pace of the class was much better and calmer today.

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Check out what Jeff was working with for his dish.  Any guesses as to what this is?

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Perhaps a shot of the big piece will  help…  BEEF TONGUE!  Gag me.

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I ran away from the tongue and snuck around the room with my camera a few times to check out what my classmates were doing (and making!).  Mylan was carving beef…

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Kim was pounding out medallions of venison (deer meat)…

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Midway through class, Chef showed us his demo on breaking down chickens.  Every teacher seems to have a different way to do this, so it’s always interesting to learn all the different techniques.

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Christian was making some sort of delicious looking potato pancakes – yum!

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As it got closer to time for servi
ce, prep time was over and we started working on getting things ready for plates.  Beef was seared…

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Potatoes were piped…

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Tomato cups were slid into the oven for melting.

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Finally we were all set up for service and ready to plate for our guests.

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My job today was to plate all the vegetables and pass them down to my friends with the meat.

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After a successful lunch service, we all took turns practicing the venison sauté before we have our practical exams in a few days.

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Lighting pans on fire is not something I do that often at home!

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Poor Rachel got a bad burn when she accidently grabbed a super hot pan.  :(

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All set up for classroom lunch!

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Check out the giant pieces of tongue on the plate – eeeeek!

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I stuck with this – delicious!  Shaved romano cheese, mmmmm.

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And now I’m going to be late – off to another day!&#16
0; :)

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1 Comment so far
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Carley     at 10:44 pm

If not for your writing this topic could be very convoluted and obilque.


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