Tuesday, October 4, 2011


Hello everyone!!! Just thought I'd update everyone and say that I have finally started college at The International Culinary School at The Art Institute of Portland. I am loving classes so far! Except the fact that my kitchen classes start at 7:00 AM. It's pretty ridiculous.

Anyhoo, I am required to write journals everyday, so I wrote today's and decided to share it with you. Some info you probably won't care about, but the rest is about making a vegetable stock. It smells super yummy :) and you can add it to anything! So here it is!!

Jacquelyn M. Peterman

Fundamentals of Classical Techniques


Tuesday, October 4th 2011

Today was an introduction day of the course and of the kitchen. I learned what the expectations are, as well as how to properly prep a vegetable stock, and how to properly make a small quarter-inch dice with the vegetables and potatoes. Also, we learned how to use our chef knife and make a Bouquet Garni. We reviewed the syllabus, and our kits.

Vegetable Stock

· 2 oz. Vegetable Oil

· 1 lb. Mirepoix ( ½ lb. onion, ¼ lb. celery, ¼ lb. carrots)

· 4 oz. Leeks (small dice)

· 4 oz. Fennel (small dice)

· 2 oz. Turnip (small dice)

Bouquet Garni

· Parsley

· Thyme

· Celery

· Bay leaf

· Peppercorn

Make the Bouquet Garni first by taking some parsley and placing the thyme, peppercorn, and bay leaf on it. Then sandwich it in between one stick of celery that has been cut in half then tie it together.

Next, make the vegetable stock by dicing the mirepoix, leeks, fennel, and turnip to ¼ inch cubes (small dice). Once they have been weighed to the right weight, put it all in a pot, and sweat the vegetables. This releases the flavor of the vegetables. Then add 3 quarts of cold water, and the vegetable oil. Let simmer for 30-45 minutes. Strain liquid, and toss vegetables. That is how you make a vegetable stock.

Okay so there it is. I promise to keep you updated with more recipes and new stuff! :)