Another week of vegetables! And Chef asked me today why I wasn’t tasting!  I had to admit I’m a picky eater and I only eat peas and corn!  Ouch!! Boy I am in Trouble!! I did tell her that’s why I have a husband 🙂  My partner today was Tricia and we made Mushroom and
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This week we got to learn about making a Lemon Vinaigrette. We also make a steamed Salmon. My friend Paul and I teamed up and shared a boiled pot! I laid down a lettuce leaf in the boiling pot and placed the salmon on top. It only took a few minutes to cook! I then
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Camryn decided to draw beautiful photos of me tonight at my job!  I work at Nicholls State University at Jazzman’s Cafe and Bakery as a Baker!   Check them out!  I love them!  Don’t forget to comment for her! She would be so excited!

This weekend I got my kids in the kitchen for some fun!  We cooked fried chicken tenderloins, homemade mashed potatoes and vegetables.   I got the potatoes so I could practice my knife skills for class for week 3 and I didn’t want to waste! My oldest daughter  Kaitlynn is 10 years old and her friend
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So this week we cooked my number one enemy, vegetables!  And of course we cooked the ones I liked the least of all, broccoli, cabbage, squash and brussels sprouts!  I did learn this week that brussels sprouts are commonly mislabeled!  Most people call them brussel sprouts (see the spelling difference??)  But actually its brusselS! My
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Grilling Pork Chops this week was amazing! I never knew I could get the juiciest, most moist piece of pork I have ever had in my life, and I cooked it!   It had beautiful hatch marks on it and was marinated in simple ingredients, olive oil, salt and pepper!  I can not wait to cook
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Shirred Eggs, Poached Eggs, Fried Eggs, Egg Omelet, Quiche! Wow, I feel like Bubba in Forrest Gump (instead of shrimp, overwhelmed with EGGS!) This week’s topic was the wonderful world of eggs, but no scrambling here! I learned that clarified butter makes everything 1000 times better and so does coarse Kosher salt. I ate the
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Week one was fun! We made a chicken saute! Lesson #1 paring knives cut! About 1/2 way into the class almost 1/2 the class was bandaged up! Luckily I was not the first person to chop off a finger (it wasn’t that bad). I was doing my tomato concasse, and was using my paring knife
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Welcome to my culinary blog! Chef Randy Cheramie has asked us to keep a blog about our culinary studies at Nicholls State University!  We started cooking last week and I actually remember to take pictures of my dishes!! Go ME!!  I will update every week with pictures of my dishes and the things I have
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