Today we learned to stuff, truss, brown and roast a whole turkey.  My little turkey didn't want to keep his tail trussed.  I also learned that it is important to salt and pepper not only the outside of your chicken but the INSIDE.

 First try at doing a tourned potato and then we sauteed them.

 super yummy!

So many carrots!!!

        This was the first time in the kitchen.  Chef John had us do a lot of classical  knife cuts. These carrots are called a batonnet.

Paysanne carrots

 Medium diced potato

    

       Tourned potato (these have 7 sides)  There are supposed to look more like a football, hopefully I can get better at doing these.

    These carrots are a very very small dice called a brunoise.

       This was HUGE kettle full of beef/veal stock!  Did you know that if you boil a stock it can make it cloudy?  Me either. If you start your ingredients out in cold water and bring it just to a simmer, it will remain clear.

   

Today was our first day of class and we were given SO MUCH information.  We learned about some of the kitchen tools; how they are used and some potential hazards.  We were taught about the different knives and other tools that are included in our kit.  We also went over our class syllabus and were given basic knowledge of what is expected of us in class and in the kitchen. Chef John strongly recommended doing as many competitions as we can (which TERRIFIES ME!!!).  All in all it was a long day full of information.