Study — JACKIE'S LIFE

Week 7

Exam week has started, tensions are high.

tante marie, week 7Jackie WongNovember 6, 2016nov 1, watercress, haddock, souffle, roulade, bread, nov 2, nov 3, nov 4, sea bassComment

Week 6

learned how to make fresh pasta this week and more on budget lunch.

tante marie, week 6Jackie WongOctober 28, 2016oct 24, poach egg, creme anglaise, oct 25, pasta, oct 26, oct 27, veal, potato, browniesComment

Week 5

Only a couple weeks in but we already need to start thinking about and planning our budget lunch.

tante marie, week 5Jackie WongOctober 23, 2016oct 17, beef and guinness, oct 18, tarte, potato, chicken, oct 19, pork, shortbread, apfel strudel, oct 20, risotto, profiteroles, oct 21, scallops, mexicanComment

Week 4

This week we actually didn't do much cooking as it seemed, as the first two days we didn't do any cooking. But as the week went on we did more cooking and prepping for either the day after or for next week like making the cake base, fillings, and pastry. So hoping that will make the following week a bit easier.

tante marie, week 4Jackie WongOctober 16, 2016oct 10, food safety and hygiene, afternoon tea, plaice, potato, pavlova, sole, bread roll, gateau, oct 11, oct 12, oct 13, oct 14Comment

Week 3

Week 3 started with an absolutely insane monday morning, which maybe was a bit of a wake up call for us to move and work faster. But this early in the course, I hope everyday isn't like that. However it was just that monday, the remainder of the week thankfully wasn't so crazy.

tante marie, week 3Jackie WongOctober 9, 2016oct 3, pork, potato, frangipane, oct 4, showder, quiche, brulee, oct 5, bread roll, oct 6, oct 7, trout, chicken liverComment

Week 2

First full week of school, 5 days of cooking. What an exhausting week, as we are all slowly getting the hang of things. It's a lot of adjusting and as in life, you have some good days and some bad days.

tante marie, week 2Jackie WongOctober 2, 2016sept 26, sept 27, rosti, rhubarb, shortbread, salmon, sept 28, french onion, rack of lamb, creme anglaise, pork, sept 29, sept 30Comment

Week 1 First Term

My first week at culinary school was definitely a huge adjustment, getting into school mode and acclimatizing to an intense learning environment. Thankfully the first week started on a Wednesday so it gave us some time to absorb and adapt to everything, and allowed us to come to the realization that this will be our life for the next 6 months. It is sure to be quite an adventure.

JACKIE STUDIES HOW TO COOK

I HAVE CHOSEN TO PARTAKE IN THE INTENSIVE CORDON BLEU DIPLOMA PROGRAM AT TANTE MARIE CULINARY ACADEMY. FOR 6 MONTHS I WILL LEARN EVERYTHING THERE IS TO KNOW ABOUT THE FOUNDATIONS OF FRENCH COOKING. HERE ARE MY CULINARY ADVENTURES.

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