I decided to enroll in a 24 week cooking program that meets once a week to get my true food(edu)cation on. Time to not just talk the talk right? I found this:
http://www.ccacademy.edu/Main/recreational/practical-series
I knew I was in the right place when owner and director of the school, Chef Pascal, in his introductions proclaimed a true dark hate for the poison HFCS (high fructose corn syrup) and declared that Cheesecake Factory was what was wrong with our country. Now if you know me, I was perked up like a show dog at it's first pageant hanging on his every word. He also went over his life in France, Germany, Spain and Washington DC, how he speaks at least 4 different languages and the training and his experience at some of the most world renowned restaurants in the world. Never short an opinion or a story, Chef Pascal is as dynamic as they come. To top it all off he came out of retirement here in Scottsdale to open a non-profit cooking school that works in conjunction to help Native Americans and also offers a professional accredited course at a lower cost than "that school with a french name that I don't remember". Side note, individual cooking classes are available here often and I highly suggest attending.
The first class went simply over Chef's background and information on sanitation, ingredients and cooking ware. Highlights include:
During the sanitation section: Freezing and thawing food. Remember that if you freeze beef, you will lose much of the moisture. The beef will cook faster and it will be a bit drier. Chef Pascal says, "People ask me all the time, Where do you buy fish in AZ?'' He answers, "I don't know".
Salt: Stay away from that little girl with an umbrella at all costs. Diamond brand Kosher salt is best, why we ask? Look at the ingredients: salt.
Oils: 100% refined peanut oil is best, Canola Oil is 2nd best. Did you know that the name canola oil comes from CAnadian Oil Low Acidity? That's right, canola oil is a Canadian invention taken from rapeseeds. No matter how you spin it, rapeseed oil just did not market right. Canola Oil it is! Also he says stay away from vegetable oil and pomace olive oil, they are have additives or ingredients that lower the quality and healthfulness of the oil.
Dairy: What is the difference between Heavy Cream and Heavy Whipping Cream? Heavy whipping cream has added stabilizers to help aid with whipping and a give it a longer shelf life. Find heavy cream (the real stuff) at sprouts and whole foods. Also don't be afraid of whole milk! Be afraid of sugar, give kids in schools whole milk instead of fat free with artificial colorings and flavorings. Lastly half and half does not cook well, don't try to use it. In Europe he says there is no such thing as half and half, if you can't cook with it, why would it exist?
Vinegars: Use wine based vinegars and absolutely stay away from Distilled vinegar unless you need to do some cleaning.
I walked out of my first class with my new chef's jacket and a little smile. I can't wait to go back.
Next class: Knife skills and intro into Stocks!! Julienne my carrots?? Yes please.
http://www.ccacademy.edu/Main/practical-curriculum
