Art of Cooking - J-Term 2022

  Today we made yummy vodka sauce and boxed pasta.   We started out with chopping and measuring out all the ingredients. Unfortunately this included chopping onions. Fortunately I was not assigned to that task. After preparing all the ingredients for the sauce we combined everything into a pot and let it simmer for quite a bit. Because cooking is all about multitasking, whilst the sauce was simmering we started preparing ingredients for Ricotta Bruschetta. This included cutting basil leaves and tomatoes and smashing garlic. Fortunately no injuries were sustained. We then combined that with cherry tomatoes and stuck it in the oven.   Gia cutting basil leaves Once the sauce was finished simmering we had to blend it. However the only blenders owned by the school were purchased in the 1800s. Therefore we had to “blend” by hand. Meaning we had to aggressively smash everything in a bowl.   Gloria aggressively smashing the sauce After we finished the smashing we set the sauce aside to be fini

A Cake too Beautiful to Eat By: Sienna Kissack Evan's final cake design     Today during Art of Cooking, the basic group decorated cakes to eat. We started off by cutting the layers of the cake to make three different layers per person. After we cut the cake, we cut the edges off to make the edges smooth. Then we used buttercream to stick the three layers together and spread butter cream all over the cake to cover it. Chef Averille showing us how to cut the edges off Kenzie and Evan cutting the edges off the cake     The process was a bit difficult for some, but for others it was easy. When cutting the cake I found it difficult because the cake kept crumbling and falling apart. This made it harder for me because when I tried to continue cutting it, the pieces kept falling apart. For others, theirs turned out really well, and their icing was spot on! Niko and Owen cutting the layers for their cake Camila cutting the layers for her cake     After cutting the edges and layers for our

  January 11, 2022 Pizza: Sweet, Savory, or Spicy Art of Cooking: Day 7 Today the Advanced group made Pizza at the Museum District campus. Pizza is one of the greatest meals ever! It can have any toppings that you could desire! Chef Averille helped us make any type of pizza we wanted. Every student made at least one pizza with the help of our Chef.  In the picture above, Alex is needing the dough to be ready to be thrown onto the grill! He is using the dough that we made yesterday at the Bissonette Campus, it was so soft and smooth! He is rolling it out into the shape of a pizza. This can be kind of tricky. Here Alice is also rolling the dough to get it ready for the grill.  Here Chef Averille is helping us grill the dough. You must be very careful to make sure you don't get hurt. You can always make another pizza easily but you can't heal your body very easily! We had to coat the dough after grilling with olive oil before we put our toppings on so it would give it a nice coat.

  Cupcakes and Cooking Competition  By Harper Young Red velvet cupcakes Sienna 1st place Camila 1st place We started off the day by making the batter for the cupcakes. We learned how to use a new kind of flour and the reactions vinegar and baking soda have when baking. Chef Jessica also explained the science of baking which was very interesting to learn and know more about. The hardest part of the day was separating the egg whites and the egg yolks putting them into separate bowls. Each group was required to do that process for 15 eggs. We then put our batter into trays and put them in the oven After 18 minutes in the oven the cupcakes were ready to be taken out and decorated. Before we decorated the cupcakes, we stopped right before lunch to present our individual products for the cooking Contest. After we ate and presented our projects we returned back to class and started the decorating process and making our frosting. After we made our frosting it was time to put it in a bag and to