Fancy Pants Foodie

Foodie news, reviews and how-tos from Arkansas and beyond.

Back to School at Pulaski Tech!

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After a long and lingering summer break, I returned to Pulaski Technical College Arkansas Culinary School this week. I’ve missed it!

Honestly, I didn’t mean to be away so long. I had intended to take Food Production II during the summer, but it didn’t get enough people to “make” the class.

Hence my biggest apprehension about this semester: Thursday mornings.

I’m taking the aforementioned Food Production II class this semester. My choices were super-early Thursday mornings or late Friday evenings. While I enjoyed my Food I class last semester, I’ve decided Friday classes are for the birds, and doubly so in the evening. But my Thursday childcare is 9 to 2, and the class is 8:30 to 2:30. Did I mention it’s a half-hour drive from where I live?

If you can’t tell, I’m trying not to freak out. It’s a chef I really respect and want to learn from, and I don’t want to make a bad impression with “kid issues.” I think I’ve got some things figured out to make it work, so this week will be the test.

All that to say: College is, in some ways, much harder the second time around, with a family to take care of. But at the same time, it’s easier. I’ve got better habits, mostly out of necessity. I even sat in the school’s (awesome) café and did my first class’ homework immediately when we got out, as I was waiting for my next one to start.

We’ll see how long that lasts. Hopefully all semester.

I have two lab classes this semester (meaning, we actually cook), and I’m really looking forward to them. My others, so far, seem really interesting and practical for what I want to do. (And what was that, again? It changes daily.)

My schedule:

Food Production II
Stocks, Soups & Sauces
Healthy Foods & Nutrition
Product ID and Ordering
Menu Design & Strategy

This semester, I’ll work harder to give you more frequent updates on what we’re cooking, learning and doing. I may even teach you a little of what we’re learning, just for kicks. (Next Monday in Healthy Foods, we’re supposed to figure our Basal Metabolic Rate. Wanna play along?)

Greetings and best wishes to all my fellow culinary students, at PTC and otherwise. See you in the kitchens!

Final Practical Exam in Baking I

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Lovely goodies from our buffet: chocolate mint mousse, strawberry tarts, quiche, focaccia and cookies.

I came closer than I had ever imagined possible to either crying or wringing someone’s neck during our Baking I final practical exam today, when our groups produced a buffet of eight baked goods for evaluation by the instructor.

Some of the hardier goods, such as cookies, we made last week so today wouldn’t be so jam-packed. I made my semi-famous Sweep the Floor Cookies, replete with dried cherries and the very finest couverture white chocolate (a score from the dry storage room). I lovingly portioned them out on a sheet pan, labeled them with an ominous “DO NOT USE,” and put them in the walk-in freezer.

And they were never to be seen again.

Today, as our skilled group of four gathered thoughts and goods to finish our task, the cookies proved missing. Coincidentally, the school restaurant held a bake sale last week. They swear my cookies weren’t sold. (I actually believe them, but figure they moved my goods to make room for their own and got ’em lost in the shuffle.)

In any case, after very grouchily remaking the cookies, my fog lifted and I helped finish our buffet items. Our spread:

  • Scones with Blueberries and Pine Nuts
  • Strawberry Tarts
  • Chocolate Mint Mousse
  • Focaccia Bread with Tomatoes and Basil
  • Lemon Chiffon Cake with Candied Lemon Garnish
  • Sweep the Floor Cookies
  • Quiche with Smoked Gouda, Zucchini and Mushrooms (and more)
  • Carrot Cake Cupcakes

Although I put a hand on a few things, the only other item I can say I made completely is the mousse. But as a team, we knocked out quite a buffet. I think we’ll get a good grade.

What do you think?

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Eggshibition Cookin’

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The baguette chips and spicy cheese crackers I made. You're welcome.

Friday night, I had blisters on my hands, sore feet, cramped up legs and a knotted back…and I was happy as a lark.

I got to cook all day for the Eggshibition, an annual fundraiser held for Youth Home in Little Rock. Pulaski Technical College Arkansas Culinary School was the caterer, so to speak, and I volunteered to help cook and work the event.

For most of the day before the event, we cooked and prepped food in Pulaski Tech’s south campus main kitchen, used for their Finish Line Café. The only thing I can honestly say I made from start to finish are some spicy, cheesy crackers (one fellow student praised them, saying they were “like a kick-a** Cheez-It”) and some baguette chips, made with olive oil, fresh parsley and pink Himalayan sea salt. My blister comes from the constant paper-thin slicing (oh, the slicing!) of the baguettes. Thanks to Chef Ginocchio for teaching me some technique on that one. (Stand open, ninety degrees to the table, curl up those fingers, use a gentle sweeping, sawing motion on those slightly-frozen baguettes.)

Other than making crackers, I helped slice and skewer the duck, helped pack and load the vans to the venue (at University of Arkansas at Little Rock’s Jack Stevens Center), helped set up the lavish cupcake and cream puff table, and generally ran like crazy the later the night went. At some point I threw on my proper chef’s hat (was previously wearing a net, since my hat is really a tad small), without checking my hair. Not the extended beauty prep I used to do going to these sort of events in my PR days!

During the event, I spent most of my time making new appetizers as the crowd devoured them.

The teeny shrimp and grits with fennel jelly on a teeny biscuit, being assembled.

My station ended up being out in a hallway, making these tiny little shrimp and grits on a tiny biscuit with fennel jelly. Nice.

Although we had plenty of volunteer help whose job it was to serve the goods, I snuck out to disperse a couple trays myself. It was fun seeing some of my old PR buddies and being the bearer of fun, tiny, yummy things. Plus, I do still feel like a rock star in my white chef’s coat, which was a hit with my friends. They could have told me about the hair, though, which I later found to be sticking out wildly from my too-small hat.

I told one of my chef instructors during setup that, although I didn’t think I wanted to do catering, it’s growing on me. The events are exhausting, especially one of this size, but exhilarating at the same time.

After a nice, hot bath, I may be up for another event. Just don’t ask me for another month or two.

EVENT PHOTOS:

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Diamond Chef Puts Spotlight on Local Chefs, Culinary School

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NOTE: Please check below for real-time updates.

OK, so I couldn’t stay wordless all day. There’s a big event afoot. And although I can’t get down there until later today (sick kiddo), I know you’re clamoring for updates.

It’s Diamond Chef. And the heat is on.

Eight local chefs and their sous chefs (assistants) are duking it out today at the Peabody Hotel in Little Rock, in the lobby bar area. The competition echoes the format of Food Network’s popular show Chopped, requiring the chefs to use items from a mystery basket of ingredients and produce a dish in 40 minutes. Attendance is free, but you’ll have the chance to purchase completed dishes auction-style. The funds will benefit Pulaski Technical College Arkansas Culinary School, of which I am a student. Your contributions are greatly appreciated. 😉

The two winning chefs from today’s event will compete on April 8 at the Arkansas Diamond Chef finals event at the Statehouse Convention Center. At this event, chefs will create a three-course meal using a mystery ingredient announced just before the start of competition. Tickets to that event cost $150 per person and can be purchased by calling Jamie Higgins at (501) 812-2271 or e-mailing jhiggins@pulaskitech.edu.

Today’s schedule and results:

12:30 p.m. – Heat 1 – Chef Brian Deloney (Maddie’s Place) vs. Chef Jason Godwin (Simply the Best)
Basket ingredients: Flank steak, whole dill pickles, tequila, Asian pear, tomatillos, white cheddar cheese.

Heat 1 Winner: Chef Jason Godwin, Simply the Best
Judges noted the winner’s thinly sliced beef, making the flank steak tender. He created a pico de gallo topping out of the pear, tequila and lime.

1:30 p.m. – Heat 2 – Chef Timothy Morton (1620) vs. Chef Jason Knapp (Pulaski Tech Big Rock Bistro)
Basket ingredients: Veal, star fruit, gorganzola cheese, coffee grounds, Kahlua, tarot (or taro) root.

Heat 2 Winner: Chef Jason Knapp, Pulaski Tech Big Rock Bistro
The competition was close in this round, with Knapp edging out Morton by just two points.

2:30 p.m. – Heat 3 – Chef Diana Bratton (Café 1217 and Taco Mama) vs. Chef Daniel Capello (Chenal Country Club)
Basket ingredients: Cowboy ribeye, mandarin orange, mandarin kumquat, red wine, chayote squash, cornflakes.

Heat 3 Winner: Chef Daniel Capello, Chenal Country Club
Cowboy steak with cornflake crust, puree of yukon gold potatoes with onion/mandarin orange marmalade, beef roulade with spinach, chayote, tomato and mushrooms.

3:30 p.m. – Heat 4 – Chef Joseph McCullough (Best Impressions) vs. Chef Donnie Ferneau (Ferneau)
Basket ingredients: Brussels sprouts, vodka, yellow mustard, flat iron steak, mangosteen, feta cheese.

Heat 4 Winner: Chef Donnie Ferneau of Ferneau.
Ferneau’s dish was a flat iron steak marinated in mustard and garlic; brussels sprouts, mangosteen and feta cheese ravioli with a wild mushroom veal cream; fried onions and a green onion pesto. Technical judge Andre Poirot, Executive Chef at the Peabody Hotel, said the two dishes were equally delicious, and Ferneau won on creativity with the given ingredients.

5 p.m. – Winner of Heat 1 vs. Winner of Heat 2
Chef Jason Knapp of Pulaski Technical College Big Rock Bistro vs. Chef Jason Godwin of Simply the Best
Basket ingredients: Denver cut beef, kohlrabi, rum, saltine crackers, gorgonzola cheese, gooseberries.

Quarterfinal 1 Winner: Chef Jason Knapp of Pulaski Technical College Big Rock Bistro.
The winning dish (which I got to taste, and was fabulous) included thinly sliced Denver cut beef, mashed potatoes with kohlrabi, a cracker-coated crust with camembert cheese, and a pan sauce with dark rum, butter, cream and gooseberries.

6 p.m. – Winner of Heat 3 vs. Winner of Heat 4
Chef Daniel Capello of Chenal Country Club vs. Chef Donnie Ferneau of Ferneau

Basket ingredients: Sirloin steak, fiddlehead ferns, passionfruit, cottage cheese, peanut butter, brandy.

Quarterfinal 2 Winner: Chef Daniel Capello of Chenal Country Club.
With a perfect score, Chef Capello ousts 2008 Diamond Chef Donnie Ferneau. His dish featured a mushroom and cottage cheese stuffed sirloin, crisp vegetables with fiddlehead ferns, blue cheese gnocchi, smoked sirloin with balsamic onions. The beef was served in a glass cloche filled with smoke.

I’ll update as frequently as possible today with winners and photos. You should also check out the photos and commentary at the Arkansas Times’ Eat Arkansas blog.

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I Gots Knife Skillz (Or, Finally in the Kitchen in Food Production I)

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My Food Production I instructor made me cry last week. Big, slobbery, wet-face cry.

OK, so it was the onions, not the instructor who had us cut them into a 1/4 inch dice. I decided to not be a whiner and avoid telling him about my slight allergy to onion, which should really only be a problem if I have to consume said vegetable in an undercooked state. But I do get a slightly over-the-top version of the standard gushing eye ducts.

That being said, I totally rocked my first day in the kitchens in this class.

We had our standard two-hour lecture session, which this instructor takes quite seriously. I’ve already learned a lot. So far, we’ve covered some culinary history (Careme, Escoffier, Point), some volume conversion (3 tsp. = 1 T, etc.), and some sanitation and safety info. We had our first test last week, too, which I totally rocked. I think. At least I was the first to turn it in. That could either be really good or really bad.

Anywho, we finally got into the kitchens after that test and reviewing for the next (which we may not have, if the Snowpocalypse continues). He said that today we’d be doing a 1/4 inch dice on carrots, celery, and onion, making a mirepoix, and then taking the onion to a mince just for grins.

I was curious how one would take a conical object, like a carrot, and turn it into perfectly square dice. The instructor showed us how in the kitchen demo. You carefully trim the sides of the carrot to get a somewhat square shape, then cut what’s left into 1/4 inch batons, then squares. The scraps don’t go to waste, but can be used for flavoring stocks or another non-plated use.

Other than looking like a blubbering fool during the onion bit (we used the fan cut), I totally rocked the knife skills portion. (I seem to be saying that a lot this post. But still true – though one person knew so much about the things they would probably have no issues with the santoku vs chef knife debates often found in kitchens.) The instructor, generally unemotive, even complimented my tri-color zest garnish (lime, orange and lemon peels, minced finely with parsley).

In this week’s lecture, the instructor gave a quick, random rundown of food TV personalities and what he thought of them. Julia Chlid: Favorite. Bobby Flay: Talented but arrogant. Emeril: Cool on TV, conceited in person. Gordon Ramsay: Jerk on TV, delightful in person. And Alton Brown: “I like that he explains in depth how things work, but he spends too much time goofing around.” But this is precisely why I like him!

It is for this reason, dear reader, that I close this entry with a link to the knife skills episode of Good Eats, found on Food 2’s website. I’m still a little intimidated by this instructor, so I didn’t whip out the old iPhone and take a photo of my worktable. So you’ll just have to learn from goofy ol’ Alton. Enjoy!

The Non-Traditional Student

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In case I haven’t mentioned it, I have a previous education at Arkansas State University in Jonesboro, a bachelor’s degree in journalism/PR. (Go Indians, er, Red Wolves!)

While I was there in the mid 90s, the whole “non-traditional student” thing was starting to be a big deal.

The phrase brings a single memory – Biology class.

There, one of these “non-trads,” a forty-something mom type, completely monopolized the class. She sat in the front row of the gargantuan lecture hall, the largest of any class I had before or since, and asked question after question after question. This wouldn’t have bothered me so much if 1) the questions were relevant, and 2) this wasn’t a lecture-only class, with no use of the $150 book we all purchased. I broke my toe with that one, too, but that’s another story.

The professor, a smart but blunt woman, finally asked her politely to can it and make an appointment if she wanted to chat.

Now, I’m the non-traditional student. I told myself up front, no matter how much I wanted to learn, I wasn’t going to be that lady. I do like to sit up front, though. I always have, so I guess it doesn’t count any more against me now.

Non-traditional students are no strangers to Pulaski Tech, which has an average student age of 28. I’ve found this to be very true in the classes of the Arkansas Culinary School, and in a good way. Each class has several not-fresh-out-of-high-school types, each with his or her own life experiences to bring to the cutting board. And, thankfully, personalities that blend right in with the mix of happy culinarians in training.

One big difference in college life I’ve noticed already, in only my second week, is the weight of responsibility outside the classroom. The first time around, I only had to worry about me. Sleep a couple hours, drag myself out of the dorm and attend class. Now, I have to get kids to school, take care of the house, help the hubs with whatever, feed everyone, and then worry about college.

And somehow, I think in some ways it’s going to be easier. This time, I know better how to manage my time. And it doesn’t hurt that I’m studying food, which is such a passion that it doesn’t even feel like studying. Even foodservice sanitation.

The current struggle this week is deciding what to do when a member of the family is sick. My kids are recovering from a stomach bug, and the hubs thinks he’s coming down with it, too.

I remember calling one of my professors in college way back, telling him I had a stomach bug (I really did, and a doozy). I don’t think he believed me, but I missed one lecture and caught up fairly quickly. This time, missing one session means missing lecture and several hours in the kitchen. What to do? I guess we’ll see how tomorrow morning goes.

No matter what, I’m excited to be a (gulp) non-traditional student. Just drop a Biology book on my foot if I ask too many questions.

College can be so exciting, but there is always that thing of your head… student loans! I know I’m older but I still needed to go for a student loan, can’t run a family and study without some help along the way, however, I did hear about SoFi and how you can refinance student loans with them when you are finished, so you can save thousands of pounds on them! I know it’s early days, but I’m always planning.

Arkansas Culinary School, Day One

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With both anxiety and giddy anticipation, I went to my first college class yesterday in over 12 years. I am now a student of the Pulaski Technical College Arkansas Culinary School.

The class was Baking 1, not really a newbie’s course. I took it as an elective, and it just happened to fall first on my schedule this week.

Before leaving the house, I was a little nerve-wracked. Do I wear the chef’s coat? Take the baking/pastry kit? Take the massive textbook? Do I need to pin my hair up?

I decided to wear street clothes but take the coat along, plus my kit, book, and some hair pins. I was having an unusually fabulous hair day, so I was glad those didn’t get used.

Driving to Pulaski Tech’s South campus (nearly to Benton), I missed the exit. I knew it was a tricky one, and I missed it anyway. No problem, I was early. Turned around and got there fine.

Walking in the building, I realize I’ve forgotten to bring my class schedule. Did I mention this is the exact nightmare I’ve had for 20 years or so, in one form or another? But in today’s reality, I was able to step into the library, quickly print out a new schedule, and find exactly where to go. Done.

I even had time to stop into the Finish Line Café, run by the culinary program. I was glad to see one young man behind the serving line who was obviously passionate about the food he had created. He encouraged me to try his thin crust chicken and bacon pizza. And yes, it was every bit as delicious as promised. Not as healthy as the salad I had in mind, but delicious.

The baking class is structured like many of the culinary classes, in a six-hour stretch, once a week. The first portion of time (not yet sure how much) is lecture, and the rest is in the kitchen. We’ll even get out early if we clean up quickly. The first day, disappointingly, we were only in the classroom. But, things had to be gone over — syllabus, rules, dress, safety. Turns out I didn’t have everything I needed to go into the kitchen. Still need non-skid shoes. Chef pants. A hat. These would have been good to know ahead of time, but that’s OK. There was even a bit of confusion about the hats, which are new, and I had to check in the office after class to see exactly what was expected.

I really like the instructor. He seems to be the quiet riot type. Mild mannered, very personable and funny. He had been the general manager of Boscos and The Butcher Shop in Little Rock, and now he and his wife own a boutique cake shop, The Blue Cake Company.

Side note: In discussion with some student veterans, I found that most instructors at PTC, being part-time instructors and real-world chefs, are fairly easygoing and ego-free. I also gathered which instructors to give a wide berth (just one or two). Mental note taken.

The class itself will cover yeast breads, quick breads, pies, pastries, cakes and frostings, cookies, custards, frozen desserts and varnished breads, whatever those are. I guess that’s why we go to school.

The Arkansas Culinary School was recently evaluated for accreditation by the American Culinary Federation (ACF) and Accreditation Commission for Programs in Hospitality Administration (ACPHA). Although final word hasn’t arrived, things look good, which will be good for graduates of the program. Our instructor explained that the school is still young, and the restaurant community is just beginning to consider it as a feeder for their businesses. “If you consider school a job, and do your best,” he said,  “it will benefit both your education and the school’s reputation. If we (PTC) look good, you look good, and vice versa.”

The instructor had us introduce ourselves, tell a bit about ourselves and state our reasons for taking the course. This exercise revealed the true variety of students within. There were 20 students, and among them, a nearly perfect division of race, age, and background. There were at least five or six retired or displaced workers starting a new career for themselves. Many had a background working in foodservice, but there were still a good number of us who had not.

Ryan, a young guy working in the industry, said his favorite part was the rush, when things get really busy. I’ve heard this from several restaurant kitchen junkies.

Another young man said he was a third or fourth generation culinary professional.

I mentioned that I write a food blog, and Amanda from across the room pipes up, “Yeah, I follow your Tweets!” What a wonderful world.

It’s Official…Fancy Pants is Going to School!

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I tried to wait. I gave hints. But with final registration completed today, I have to share…

I’m going to culinary school!

Why, you may ask, would I do this? I already have a degree in journalism/PR. I am a stay-at-home-mom-blogger who always has some sort of side gig going. Due to some non-serious yet bothersome health issues, I don’t always have the energy to keep myself regularly bathed and dressed, much less do a bunch of extra stuff. (That’s a minor exaggeration, by the way.) So why?

I’m not really sure. It just feels right.

Lest I sound too much like the guy in The Making of a Chef who didn’t know why he was at culinary school, and later dropped out, let me clarify.

Without dumping my entire spiritual plate in your lap, let me say that I believe that things are not random. Everything lines up for a reason, often to set you up for something wonderful. Or at least purposeful. In this case, I think it’s both. I may not know exactly what I’m going to do with an associate of applied science degree in culinary arts, but I jumped at the opportunity. And almost immediately, further opportunities opened up for when I’m done, or even before.

I’m excited to be studying with the Arkansas Culinary School at Pulaski Technical College, the only accredited culinary arts program in the state. I recently toured their South Campus facilities (you know, the old Little Rock Flea Market joint), where the program is based, with giddy anticipation. Something about stainless steel countertops and walk-in refrigeration tells me I’ve come home.

My initial schedule:

Applied Foodservice Sanitation (online)
Food Production I
Baking I
Intro to Food Writing (They swear I’m not overqualified!)

I’ll share more as the time draws nigh. Classes don’t start until January, but I just couldn’t hold it in any longer!