Top 10 Things I Learnt In Cooking School

20160421_100241

From the numerous things that we were taught in cooking school, these are the list of the 10 things that stand out the most for me:

KNIFE SKILLS 

From the first the day we started working in the kitchen tiIl the last day of practical classes, our teachers never stopped making sure we held and used our knives the right way.  20160321_105445 20160321_105655-min st pius culinary institute

 

BREAD MAKING

 I can’t remember how many times we made bread…all shapes, all sizes…apparently Italians add things to bread that some people  may find strange…from tomatoes to garlic, the list is endless. After all, pizza is really a type of bread. 

montreal cooking school 20160425_135722 20160422_092731 20160321_121135

 

HOW TO SET UP A WORK STATION

This is a very beneficial skill they teach you in cooking school. It has been an immense blessing to me in my personal and professional life because it keeps me organised and saves me so much time and energy.
20160422_091348
20160421_100241 20160603_121233 20160518_110622  

FOOD PRESENTATION & STYLING

This is something you never stop learning; particularly because you have to keep up with the trend as my teachers always said.For a perusal of some of the lovely plating we did in school, click here.

st pius x culinary institute st pius x culinary institute st pius x culinary institute st pius x culinary institute

 

CLEANING AN INDUSTRIAL DEEP FRYER 

This was the dreaded task that most people avoided.As soon as the teachers asked for a “deep fryer” cleaner volunteer, you needed to see the way we would all start forming activity; cleaning tables that were sparkling clean, slowly marching towards the dishwashing section….people would do anything to avoid hot oil in massive amounts sha. All our exploits didn’t stop our teacher from singling out some of us and showing us how to properly clean the deep fryer.
20160422_140401

 

MAKING STOCKS, SOUPS, & SAUCES

I really enjoyed this module because it helped me add a variety of sauces recipes to my personal recipe bank at home.It’s nice to have a variety of sauce options. 20160422_113300

 

THE HABIT OF FRIDGE CLEANING 

Every Monday we would spend at least 1 hour cleaning our kitchen fridge, it has helped me clean my own fridge at home more often as well.

20160321_083841 20160329_110705 20160321_083818

 

CLEANING AND PREPARING SEAFOOD 

During our seafood class, we worked with a diverse range of aquatic animals from tiny mussels to very large monkfish. Seeing how fragile seafood is, we were taught the importance of treating them with care and making sure they were always maintained according to health standards. 20160505_121845 20160505_121900 20160504_091332 20160504_092850 20160419_110559

 

DIY COOKING

We learnt how to make a lot of things from scratch.  Salad dressing, mayonnaise, stocks, demi-glace, ice cream and ice cream cones, pizza dough, pasta…the list is endless. I really appreciated this part of our learning because it saved me from buying and consuming a lot of processed food and condiments like  salad dressings, pizza dough, marinades etc.

20160425_103249 20160322_102101

 

DESIGNING PLATTERS

Whenever we had banquets and events at school, we are always given the opportunity to create our own platters; from fruit platters to cheese and antipasto platters. It was fun having the chance to get creative and build platters.

20160324_094845-min 20160323_132506 Fruit platter img_20160202_120715 img_20160202_120722 Fruit platter

What do you think?