New comers - Welcome to the K1 Blog.
This is the place where you post questions for me (up until 8:00PM on School nights) and to interact with each other, answering each others questions, bouncing ideas around, and looking back at past posts from former students to see what THEY did.
It's also the place to tell me what you'd like to see more of, hear less of, and what I can do to make the course more informative. Do we need to shoot a new video clip for the Site? Add some new recipes? Fix some typos in the old ones?
I'll log on here at least once a day, usually between 8:00-9:00 PM to check in, but really, this is a forum for you to discuss things with each other and establish a community learning base. Over time, you'll build a library of experience that help you learn from each others mistakes and build on successes. This is a work in progress, help me keep the ball rolling.
Questions? Comments?
It's also the place to tell me what you'd like to see more of, hear less of, and what I can do to make the course more informative. Do we need to shoot a new video clip for the Site? Add some new recipes? Fix some typos in the old ones?
I'll log on here at least once a day, usually between 8:00-9:00 PM to check in, but really, this is a forum for you to discuss things with each other and establish a community learning base. Over time, you'll build a library of experience that help you learn from each others mistakes and build on successes. This is a work in progress, help me keep the ball rolling.
Questions? Comments?
Chef I love the style of the website and the blog.
ReplyDeleteThanks, pass the word - it only works if everyone joins the party. I have a still camera and a video cam with me every day. If there's something you think needs to be up loaded for others, let me know and we can set it up and shoot it. It's not my site - it's yours to use and build for anyone who comes after you.
ReplyDeleteBring on the newbies.. :) This class can be fun but can also be a pain if you don't do your part. Chef Pardus had put so much time and effort making our lives easier so take advantage of it. goodluck and have fun!.. :)
ReplyDeletehello everyone in my new group i am steven you can contact me with my email sg765882@mycia.net or my room is 405 rosenthall. sarah could you please email me because we are working together days 1-3 and i want to set up a time on monday to meet with you to go over our game plan.
ReplyDeleteHI everyone, because of a special Korean Buddhist Temple cuisine Demo taking place next week, I am NOT going to be your instructor for the first 4 days of class. Chef Skibitcky will be covering the class. He's a solid chef with a good background in Asian cuisines and has worked in K1 covering this class many times. You're in good hands. We ( he and I) will maintain this blog from the beginning, so watch each day for a place to post comments and questions and to converse with each other.
ReplyDeleteI'll be with you all starting on Day 5.
Have fun! - MP
Since we have several new people joining the group on Tuesday, I just want to make sure everyone has been able to get in touch with their partner. If you've not been contacted and started planning for Day 1 with your partner, let me know so that I can advise yo on how to plan to run your station solo.I check in a couple of times a day, so just post a note here or send me a private e-mail at m_pardus@culinary.edu
ReplyDeleteTo all the incoming newbies. Know this website like the back of your hand. It's the greatest tool you have access too. It show you everything you need to know when you walk into the kitchen. This class will either be one of your favorite that you take at the C.I.A. or you will hate the next 3 weeks of your life. It's up to you. Chef Pardus, Thanks for such a great class and i hope more instructors will take your cue and start a website.
ReplyDeleteThanks for the encouragement, Tim...right now, I'm a little nervous. 5:30 pm, night before Day 1 - no contacts(?)...hey, you warned them;-)
ReplyDeleteI've been waiting for Cuisine of Asia since B Block! Excited!!
ReplyDeleteChef,
ReplyDeleteI'm very excited to start this class and I think the whole group feels the same.
For station 6 we have to organize ingredients/recipes for the class tasting. I would like to know how this works, I'm no sure how or what to add in my timeline.
Thank you for your help and for this useful website.
..and also where can I find the recipe for the red chili oil?
ReplyDeleteHi Chef,
ReplyDeletethe method/recipe for the steam fish calls for scallions sliced 2" thick for garnish, while the method states that after the fish has been properly steamed it calls to remove large pieces of scallions and garnish with fresh. Are the 2" pieces actually used in the steaming process and then thinner bias scallions (from video) used for garnish?
Also Chef,
ReplyDeleteIn terms of prep for the next day, are we allowed to cut and mince veg the day before or just have it cleaned and peeled?
Thanks,
Nick
Santiago - The tastings should take place on the second day of each menu cycle (Day 2 for China) - look in the Course Guide for the "tasting sheet" for the Chinese Section to see what should be set out. I'll post a tasting tray photo under a new title as soon as I close this post.
ReplyDeleteThe Chili Oil Recipe is at the bottom of the Grandmother's Bean curd recipe - look for the link to it.
RFC- Cut the scallions large for cooking - easier to remove that way - at "pick-up" sprinkle a few fresh, very fine bias cut scallion "feathers" on top for color, flavor and texture. RE: Aromatics for next day - I usually don't like to do this (the aromatics loose flavor) but in this case it shaves a few minutes off of Day 2 prep, and you need that time. Try to have the Fried Rice MEP set up by 10:30 on Day 2 - it's really not a quick stir fry, more of a slow carmelization of the veg and then reheating and seasoning of the rice - it takes about 30 minutes, start to finish.
Thank you Chef... time frame noted and added into Gameplan
ReplyDelete