Today was the first day for our Culinary Lab at Ceproc. As we all felt the affects of jetlag kicking in we woke up early in the morning to start our journey to Ceproc. Personally, I didn’t know what to expect since I’ve never taken any lab classes abroad, but being optimistic is the quality that we posses and brought us to this experience. As for the school itself, I was in awe of the dining room simulation as well as the outside garden area. After getting dressed and greeted, we had a short lecture with Professor Zinder introduction Chef Quinton and headed into the lab!
For starters, we had a short breakfast and were then paired up with a our fellow peers, that would be our partners for the entirety of the lab. Chef went over the tasks we would do, as Professor Zinder kindly translated for us. On our full agenda for the two day labs we will or have prepared Poultry Quenelle, Roasted Sweetbreads, Mini Pea and Langoustine Tartlets and Thin Vegetable Tarts. Chef Quinton also demonstrated how to make the well known Charcuterie Tart, containing foie gras, chicken and Guinea fowl, which we will be trying tomorrow. Todays agenda included prepping the quenelle dough, as well as the thin vegetable tarts. Both were simple procedures but it took different skillset from Culinary and a Pastry Arts I and II. For instance working with puff pastry and, doing tomato concasse were familiar. Something new to me included making eggplant caviar which to me was similar to the Lebanese appetizer called Baba Ganoush. As for the amazing lunch provided, I enjoyed the lox appetizer as well as the ratatouille very much. The desserts were presented beautifully and with our curiosity we all conversed as we shared the different desserts, like a framboise tart and black sesame tart. Having a three course meal for lunch was a new custom of course ending it off with an espresso.
Each detail put into the tart and the assembling portion portrayed different artistic skills amongst all of us. To work in a kitchen with different type of ovens, stoves, and ventilation were definitely distinct from our Culinary Labs and quite hot! Thankfully, with the support of the kind students and chef/ professor we were able to finish up prep for tomorrow more prepared as we progress!
