This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!
Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg. My class and I made an abundance of delicious freshly made foods. We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher. My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations. Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats. I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too).
The day was hectic and such an adrenaline rush. We were each called up individually and were given a book and a toque. I think I donned my toque quite well if i do say so myself!
Here I go, out into the culinary world, armed with knives and a uniform. Some would describe that as going out to war, but I would call it living my dream!
Serves 8-10 people
8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed (Optional)
Boil potatoes in water till soft. Drain. While hot, mash in the butter, milk and spices. Sprinkle with chopped walnuts.
Starting Monday I will be interning at Solo 🙂