Lesson 1 Reflection

1. I am most proud of the reactions I got from the audience during my presentation. Upon asking my hook question, everyone in the room had a response to give. Then, during the presentation, I could see reactions on people's faces. One girl looked horrified at the idea of people eating duck, others appeared confused at terms like "halal," but then I saw their understanding as I explained my topic further. Because the presentation was meant to inform my classmates, my favorite part was seeing the understanding on their faces. I liked my use of cuisine- related vocabulary, as well. I felt it really added to the professionalism of the presentation and my own authority.

2. I think I deserve a P+. I would give myself this grade because I fulfilled all of the requirements on the contract; my lesson plan was typed and submitted, I used multiple mentor and real life references, and in-presentation citations. My presentation was about 9 minutes long, I used a prop, and my introduction was interactive with the audience. Beyond that, my speech was extremely fluid. I went from one topic to another smoothly, including from my introduction into my presentation.

3. The thing that worked best for me was teaching my lesson in chronological order. I described cooking as a process, divided it into six steps, and then broke down and described each step. Using time really helps get points across, so I used that and I think it really made my presentation a good one.

4. If I could go back, I would use more props and possibly find a way to make the lesson more interactive. I'd bring in examples (or at least pictures) of good ingredients and copies of my sources.

October 28, 2014 Recipes

The butter on the mashed potatoes is the same garlic-butter-parsley mixture used on
the bread. The meatloaf has glaze baked onto the top, like in the recipe, as well as
drizzled over the top just before serving. Just how my father likes it!

I want to start by saying that I never learned to cook with recipes. I also know how to use a recipe, and I know I can't bake without them, but cooking is very intuitive and relies more on tasting the meal as it progresses than on following rigid guidelines every time you make it. Home cooking is more like that, I suppose. But that is how I've always cooked. Therefore, though I am providing these recipes from the dinner I made tonight, most of the measurements are either a) inexact or b) flexible. Besides that, my cooking isn't perfect and doesn't cater to your taste. Therefore, feel free to change whatever you like if attempting these recipes.

Simple Meatloaf
Ingredients
Meatloaf

• 1.5 lbs. ground beef
• 1 egg
• 2 slices of bread, chopped (white or wheat)
• 1/4 cup dried bread crumbs
• 1/4 cup chopped onion, about a quarter of a large onion or a whole small onion
• 2 tsp. minced garlic
• 1 tbs. Dijon mustard
• 2-3 splashes Wishishere sauce
• Pepper

Glaze

As I was giving my little brother instructions on making this glaze, I simply said "add another squirt. Now one more dash. Now a pinch of that." We didn't measure anything, so I'll be describing this recipe as parts instead of by volume. Example: 3 parts flour to 1 part water would mean that for every  3 tbsp., cups, or grams of flour I use, I'd match it with 1 tbsp, cup, or gram of water. 

• 6 parts ketchup
• 1 part Dijon mustard
• 2 part brown sugar

Procedure

Set oven to 375 degrees.

Combine ingredients for meatloaf in mixing bowl. Fold by hand until all ingredients are fully dispersed. Form meat into free standing loaf on a baking pan. A lot of people like to use actual loaf pans, but I just prefer a free standing loaf; then all sides get exposure to the oven, and it forms a nice outside in my opinion.

Combine ingredients for glaze in separate bowl. I usually make a little more than I feel is necessary because my dad likes it on the side. Generously apply glaze to the loaf and put in oven until fully cooked, about 1 hour. This hour is the perfect time to work on sides for your meal.

Baked Potatoes
Ingredients

• 4 small-medium sized potatoes
• 2-3 tbs olive oil
• Salt

Procedure

Rinse potatoes thoroughly. Stab each potato 4-6 times with a fork, always in a different spot. Place dried potatoes in mixing bowl and toss with olive oil and salt. Wrap each potato in a sheet of foil and place in oven with meatloaf. Bake until you can poke them with a fork and easily piece to the center, about 45 minutes.

Broccoli

My family isn't one for buying fresh vegetables, because every time we do we end up throwing them away. If you do have fresh vegetables, I encourage you to use those instead of frozen ones, like I use. This is because I sauteed frozen broccoli with garlic and butter tonight. The end result was very limp, because of the excess moisture from being frozen.

Ingredients

• 4 cups frozen broccoli
• 2 tsp butter
• 2 cloves garlic, minced

Procedure

Follow broccoli packaging instructions to half way mark, so that broccoli is about half done. Ex: Package says to boil for 4 minutes? Boil for 2 minutes instead, then drain.

Place butter and garlic in medium sauce pan. Turn on heat, about medium. Allow butter to melt and garlic to sizzle. When butter slightly darkens and as garlic releases its scent, add broccoli. Saute 3-4 minutes, or until broccoli is fully cooked.

Garlic Toast

Ingredients

• 4 tbsp butter or margin, softened
• minced garlic, fresh or pickled
• 1 pinch dried parsley (or tarragon, or Italian mix. Any dried herb you decide.)
• 8 slices of French bread (Tonight I used hamburger buns, because we had no French and the buns needed to be used. I've also used hot dog buns, ciabatta, sourdough, and even white or wheat sandwich bread. I use what I have on hand on busy Tuesday nights like this.) 

Procedure

Set broiler to a high setting. (My broiler only has two settings: LOW and HI)

Slightly whip butter until it is creamy and almost (but not quite) fluffy. Add garlic and parsley, and mix until smooth. (this mixture tastes great with a lot of things; mashed potatoes, sauces, sauteed with vegetables, etc.  Be creative!) Apply mixture to top of the bread slices, sure to cover every exposed inch of the bread. Whatever is not covered in butter with burn before the toast is ready.

Place in broiler. DO NOT WALK AWAY because chances are, that toast will be done in three minutes or less. I have burned many-a garlic toast by walking away.

The order I've placed these recipes is the order I recommend you cook them in, if attempting to make the same meal I made tonight. However, any of these recipes work for a multitude of different meals. I have garlic toast with pasta, steak, or as a snack; nothing can beat a good meatloaf with mashed potatoes; baked potatoes or sauteed broccoli are wonderful additions to almost any home-style American meal. This post is simply a complete list of what my own family had for dinner tonight.

Blog 8: Research and Working EQ

1. & 2. What is the most effective way to prepare a meal so that it is delivered to the guest in a timely manner?

• Have your mise en place, or meez, completely set before preparing the meal.
• Have food between 80% and 90% done before the guest even walks in.

3. The most useful source I've used so far is Anthony Bourdain's Les Halles Cookbook. I''ve read a bit more than half of it and it is filled with knowledge on basic strategies and techniques, as well as plenty of recipes to apply the techniques to. It explains the importance of various elements in in the preparation, ingredients, cooking, and anything else I'd need to know.

4. My mentor is Chris Baker. He is a cook at The Avocado House,, and I have obtained a job in this restaurant. I've onlydone two days of mentorship, but so far I have learned more eeffective was of slicing, chopping,and preparing, which should help me in answering my question because i am learning a lot about my topic in general. Also, a lot of what iI do has to do with setting up a meez. I think I will learn more things that will help me directly with my question once I've done more hours at the restaurant.

Blog 7: Independent Component 1 Approval

1. For my Independent Component 1, I plan to host a series of dinner parties (serving between 6 and 8 people at each). I will plan three parties total, spending 10+ hours preparing and cooking for each one. My goal will be to create a four course meal (appetizer, entree, main course, and dessert) using in season ingredients for each dinner party. Each party should show an increase of skill based off of the recipes I prepare. I will be following the intense steps outlined in Anthony Bourdain's Les Halles Cookbook, which includes proper preparation and selection techniques, as well as what Bourdain calls the "Three Stages of Wisdom." My goal will be to treat each party almost as if I were a cook in a restaurant. Even though my guests will not be selecting the menu, everything else should work similarly. I aim to have the food between 80% and 90% done before anyone walks through the door, but not finish any part until immediately before serving. There should be no more than 10 minutes between the finish of one course and the service of the next. These last points, especially, should help me answer my essential question, "What is the best way to deliver a meal to a guest in a timely manner," as I will be working on a similar time crunch as that of a kitchen chef during this time. In theory, I will be having a mini-dinner service within my own home during these dinner parties.
*Note: This is a "draft" plan that I may alter after further research and after my first party.

2. To show evidence of the time I take during the Independent Component, I will be keeping track of all lists I make before shopping trips, save receipts and take pictures at markets, during preparation, and of the finished results. Some pictures will also be taken of the physical party. At the conclusion of each party, I will ask each guest to fill out a short survey about their meal and experience. These surveys will be kept as both evidence and resources.

3. Choosing this as my Independent Component will help me understand my topic more thoroughly by allowing me to explore different recipes among the four courses I am preparing. It will help me break down meals into various stages, as far back as research into what is in season in Southern California this time of year up to the actual cooking itself. The setting, a dinner party, will also force me to work under a time crunch that restaurant chefs deal with on a daily basis. The fact that I am planning three parties, each of which will end with a survey, will help me recall what went well and what didn't at each previous party and work to improve for the following one. My skill should increase through the four months I have to complete the project and therefore be present with each party I plan.

4. I have updated my Mentorship Log so that it is now Senior Project Hours, located on the top right of this blog or right here. This link contains the log for my Summer Mentorship Hours, my Mentorship Hours, and my Independent Component 1 and 2 Hours.

A New Mentor

Ever since I finalized my project as Cooking, I have been searching for a new mentorship. My summer one was not in a real kitchen, but rather for a fundraiser breakfast that only happened twice a month. Once the year started, I knew this would not be intense or detailed enough for my project. I started emailing, calling, and talking to kitchen and restaurant managers, as well as owners. Most places did not respond at all, or gave me a vary straight forward no. It would be hard to find a kitchen related position as a minor.

In addition to the indoor seating, there is also patio and garden dining areas. It really
gives you the sense of a arm, summary trip to grandma's for lunch.

Then, about two weeks ago, I response from Shelly Biggs, owner of The Avocado House. This restaurant is a quaint breakfast and lunch place (which closes at three pm) on Central Ave. in Chino, Ca. When I finally met with her last week, she said she'd love to help me with my project by employing me as kitchen help. e talked for close to an hour about her The Avocado House, the project, and what I could do at the restaurant. In the end, we came up with this plan:

• I will work Tuesday and Thursday after school for two hours, and a full shift on Saturdays.
• One of her head cooks, Chris, will be my mentor.
• I will do simple prep and assembly work, possibly cleaning and dish washing.
• Shelly prepares two person dinners Tuesday-Friday. Since I will be working close on Tuesday and Thursday with Chris, Shelly will allow us to create the menu for that night's dinner.

A view of the open kitchen from close to the entrance. The kitchen is
about 1/3 of the restaurant, but still cramped and crowded with people,
ingredients, and appliances.

This is a basic plan that may be altered, but is what I will be working with in the beginning. I have not yet started my mentorship here, but my first day is next week. Because Shelly wants to employ me, the process is taking a little longer, as I had to wait until today to get my worker's permit to her. However, I can't wait to start my position there. The atmosphere is very friendly, and the style of the restaurant is homey and warm. I think I will do well at The Avocado House.

Blog 6: Second Interview Preperation

1. My mentor is Ramona Jackson. She works at  the West Covina Veterans of Foreign Wars Post 8620.

2. Questions I plan to ask my mentor:

1. When did you first start cooking?
2. Where did you learn to cook?
3. Where was the first place you held a food-related job? What were your duties there?
4. How long has this service been in business?
5. Can you see this service expanding?

Blog 5 - Mentorship and Research Reflection

1. In looking for a mentor, I have had to make a lot of emails, and talked to multiple managers. I quickly realized I'd be unable to obtain an internship or job shadowing at a franchised restaurant so I have been researching independent restaurants in the down town Pomona and Covina areas, along with restaurants in Ontario and West Covina. I've spent time carefully composing emails and researching the websites of restaurants I send them to. I've also been editing my resume so that it is up-to-date and ready to be given out or emailed to the businesses I am applying to. Whenever possible, I look for the email of the head chef of the restaurant I am applying to, as well. Along with trying to find restaurants on my own, I have asked for suggestions from family members and friends to see if they know of any good restaurants. In doing so, I have been unable to find a mentor but have found a professional chef who would be happy to give me an interview.

2. The most important article I have read so far would have to be the introduction to "Alton Brown's Gear for Your Kitchen." This introduction gave insight on how to tell what instruments would be helpful to a person in a kitchen, and how the tools relate to a person. It gives tips on cleaning out your kitchen's toolbox and how to stock it with what you really need. These types of tips are very helpful, because (as I learned from another article, Design Fundamentals by Richard Keyes) kitchens are often cramped and full of people, equipment, and food. This means everything in a kitchen needs a specific purpose, and maybe two or three more besides that. Brown gives great insight in deciding if an instrument is worthy of your kitchen.