Fundamentals in Culinary Arts- Day 1, ISCAHM

I discovered my love for cooking when I was around eleven or twelve. It started with cooking scrambled eggs, omelettes, and pasta. Over the years that passed, I just enjoyed cooking more and more. I'd start to delve into the more intimidating things. And recently, I had a really big love affair with baking and pastries- but more on that next time.

Some of the veggie cuts.

A few of the many potato cuts

So during my summer holiday, which I'm obviously spending in the Philippines, I decided to take a short course in the Fundamentals of Culinary Arts in ISCAHM. So on the first day we had, we learned about Food Safety and Sanitation. Yes, I will admit that it was boring I was on the verge of falling asleep. But after the first half of the 5 hour class, we were actually brought to the kitchen which is a good sign nonetheless. We learned 12 cuts for vegetables in general, and what's was more intimidating was the 18 astounding cuts for Pommes (Potatoes). It's even harder than it seems cause most of the name of the cuts are in French. All of these complex names were for the mise en place apparently it becomes easier cause it is a universal cooking language that proves to be very essential.

Chef Gerd Menge with the other students.

We watched our instructor, Chef Gerd Menge who skillfully demonstrated each and every one of these cuts slice all sorts of vegetables precisely. We even took a ruler out and measured his cuts. Precise to the last millimeter. Now that's what I call perfection.

When it came to my turn, I couldn't tell you how easy he made it seem. I had such a hard time. I couldn't even cut up perfect matchsticks. It was such a challenge. But with practice and a ceramic knife in hand, I think I'm gradually improving.

Did I mention Chef Gerd met Julia Child? So lucky.

The Perfect Marriage- Potato Wedges, Sour Cream, and Sweet Chilli Sauce.

I utterly love potatoes regardless of the way it is prepared. The way I usually have them are mashed and fried. Whenever mashed potato is on the menu, its never a good thing, its just loaded with cream & butter! For starters, fried things on the other hand are NEVER good for you!

POTATO WEDGES are my current obsession. I make these potato wedges that are just mind-blowing! I simply cut the potatoes into wedges, toss them in olive oil, salt, and pepper then they go straight into a lined baking tray in the oven for 45 minutes at 150C. The end result are crispy potatoes with an extremely fluffy interior! I pair it up with sour cream and sweet chilli sauce which is the standard way of having it in Aussie. In other circumstances, I do substitute Greek Yogurt so that its less fatty in a way!

On another note, I've been obsessing about sour cream. Yes, sour cream. Its not like the runny type that they have Fils. Sour cream here in Aussie is spectacular even if its just the cheap grocery branded one. Let's see, its has a really thick, smooth, and creamy consistency which is much like soft-serve ice cream or whipped cream. I've been constantly fiddling with it in my mind to see how many recipes/ways i could utilize sour cream since its so DAMN GOOD. Sour cream is yet another reason why I absolutely love having potato wedges!

These specially keep my body warm in this cold harsh winter!

Ps. The type of potato that you use makes the dish vary greatly! Make sure you get the right variety! Nicola potatoes are my top pick for potato wedges!

-CHLOE