CONTAMINATION EEEKKKK!!!

Hey everyone!




So I think writing as soon as I come in from class isn't going to work out too well lol. But anyhow here I am excited and ready to write!



The main focus on yesterday’s class was contamination. In a few months we will take the exam to get our food handlers license. It is not required by law (unless you work in a hospital or school cafeteria) but with all these recalls and outbreaks, you're a better candidate for a job with this license. So we all got chairs and sat around the kitchen and listened to Chef talk about e. coli, salmonella, and everything else in between! IT WAS RATHER GROSS! I think I had a frown on my face during the whole class, when I heard about all of these different bacteria’s and virus's, how fast they grow, and what they need to grow. I learned about how easy it is for one cough in a warehouse full of eggs that are getting ready to be shipped out, can contaminate thousands of people...(and possibly recall them.............).



Any who, out of the long lecture, one of the man things I learned were... WASH YOUR HANDS, ESPECIALLY WHEN WORKING WITH FOOD! Whether you just came from that bathroom, or you scratched your eye ball...wash them....PLEASE!!! because you can have people throwing up by the end of the night. THANKS! Second....know where your food comes from, yes that is difficult when living in a "manufactured America" but when you plan to own your own restaurant, ask questions and take tours. If customers at your restaurant become sick, you get blamed, not the dirty warehouse you got that beef from!



All in all it was pretty informative, and my mind set has officially changed.....Applebees, Friday's and even Red Lobster....yes won’t be eating there anymore....not their microwaved food, remember it was microwaved there, NOT COOKED THERE! And who knows where it was cooked, how it was cooked...and everything else. Processed meat, hamburgers, hot dogs, yea....no.....Fast Food places, never again....(unless it’s to get a McDonalds frap lol) But yea...I don't want to be bougie but I want to be more aware of what I'm eating....my body deserves that!



To end with, my Chef wasn't there yesterday so he couldn't check my home work (my cut carrots). But I did some cuts yesterday with another chef...and I'm slowly getting better....I LOVE SEEING THE PROGRESS!!! Also chef demonstrated how to à l’étuvée some carrots that were cut jardinière (5 cent. long, 2 cent. wide square), which in simple terms it’s just to cook the carrots in a little water, butter, and a pinch of salt, and cover it with a handmade parchment paper cover with a tiny vent. Now you guys may think I'm lying but that was the best carrot I ever ate in my entire life....it was cooked perfectly, just the right texture, and salt....I'm sure the butter made the world of a difference, I've never cooked any of my vegetables in butter lol!



Thanks for reading; I hope you enjoyed it just as much as I did writing it! STAY TUNNED!



*smooches and deuces*