School Diary
One of the main reasons why I started See Dan Cook was to keep a record of my journey through the Cambridge School of Culinary Arts’ Professional Chef Program. Now that I’ve completed school, this page represents a diary of everything that I learned and almost all of the dishes that my classmates and I prepared throughout the duration of my 36-week-long program. I welcome all comments and feedback from anyone brave enough to read through all of this. I’ve been sure to include lots of pictures for you folks with short attention spans. Happy reading!
Final Exam
Creative Practicum
Week 36, Day 2. Italian 12 – Sardinia
Week 36, Day 1. Italian 11 – Sicily
Week 35, Day 2. Italian 10 – Campania
Week 35, Day 1. Italian 9 – Apulia/Calabria/Basilicata
Week 34, Day 2. Italian 8 – Abruzzo
Week 34, Day 1. Italian 7 – Lazio
Week 33, Day 2. Italian 6 – Tuscany
Week 33, Day 1. Italian 5 – Emilia-Romagna
Week 32, Day 2. Italian 4 – Veneto
Week 32, Day 1. Italian 3 – Liguria
Week 31, Day 2. Italian 2 – Lombardy
Week 31, Day 1. Italian 1 – Piedmont
Week 30, Day 1. Fusion 2
Week 29, Day 2. Fusion 1
Week 29, Day 1. Asian 3 – Japan
Week 28, Day 2. American 4 – Southwest and California
Week 28, Day 1. Asian 2 – Thailand, Vietnam, India
Week 27, Day 2. American 3 – Cajun and Creole
Week 27, Day 1. Asian 1 – China
Week 26, Day 2. American 2 – Southern and Florida
Week 26, Day 1. Nouvelle Cuisine 2
Week 25, Day 2. American Cuisine 1 – New England
Week 25, Day 1. Nouvelle Cuisine 1
Week 24, Day 2. Provincial French 8 – Alsace/Lorraine
Week 24, Day 1. Garde Manger 2
Week 23, Day 2. Provincial French 7 – Savoy, Dauphine, Limousin
Week 23, Day 1. Garde Manger 1
Week 22, Day 2. Provincial French 6 – Provence
Week 22, Day 1. Haute Cuisine 3
Week 21, Day 2. Provincial French 5 – Southwest
Week 21, Day 1. Haute Cuisine 2
Week 20, Day 2. Provincial French 4 – Bordeaux
Week 20, Day 1. Haute Cuisine 1
Week 19, Days 1 and 2. Classical French 3 and Provincial French 3 – Burgundy
Week 18, Day 2. Provincial French 2 – Touraine
Week 18, Day 1. Classical French 2
Week 17, Day 2. Provincial French 1 – Normandy and Brittany
Week 17, Day 1. Classical French 1
Week 16, Day 2. Practicum
Week 16, Day 1. Review
Week 15, Day 2. Sauces Review
Week 15, Day 1. Commercial Baking
Week 14, Day 2. Game
Week 14, Day 1. Pasta
Week 13, Day 2. Bavarian Cream
Week 13, Day 1. Meringue
Week 12, Day 2. Fish and Shellfish
Week 12, Day 1. Chocolate
Week 11, Day 2. Shellfish
Week 11, Day 1. Genoise
Week 10, Day 2. Fish
Week 10, Day 1. Cake Decorating
Week 9, Day 2. Strudel and Phyllo
Week 9, Day 1. Lamb
Week 8, Day 2. Pork
Week 8, Day 1. Brioche
Week 7, Day 2. Dry Heat Cookery
Week 7, Day 1. Rich Doughs
Week 6, Day 2. Moist Heat Cookery
Week 6, Day 1. Lean Doughs
Week 5, Day 2. Chicken
Week 5, Day 1. Danish and Croissants
Week 4, Day 2. Soups and Stocks
Week 4, Day 1. Puff Pastry
Week 3, Day 2. Souffles
Week 3, Day 1. Pate Brisee
Week 2, Day 2. Eggs
Week 2, Day 1. Pate a Choux
Week 1, Day 2. Part 2. Cooking w/ Vegetables
Week 1, Day 2. Part 1. Intro
Week 1, Day 1. Part 2. Fruits and Spices
Week 1, Day 1. Part 1. Intro
Okay, really like the line in “Danish & Croissant” entry about alcohol being the “social lubricant” for yeast–very funny, especially considering the relative dearth of yeast jokes.
Also, I’m thinking that Thomas Keller’s use of carpet in his kitchen must clearly be a ServSafe violation. I wonder how that man can sleep at night . . . .
Hello Cooking Dan,
I want to thank you for a most enjoyable site. I am Tanner’s mom and he doesn’t tell me much about school, now I know what happens in detail.
Thank you, Thank you, Kathie Lostan, U.S. Embassy Abu Dhabi, UAE
Have you ever thought about including a little bit more than just your articles? I mean, what you say is valuable and everything. However think about if you added some great visuals or videos to give your posts more, “pop”! Your content is excellent but with pics and clips, this blog could definitely be one of the very best in its field. Very good blog!