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



    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!
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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