I interviewed Alyssa Lee about her culinary college class that she is attending through the Career Start Program at Pikes Peak State College. The qualifications to enter the Career Start Program are as simple as making sure you're on track for graduation and that you are ready to take on the added responsibility of a college class. At the beginning of culinary school, Alyssa had to take a safety qualification exam called Safe Serve. She was put into a hands-on situation and had to be tested on the pressures of the kitchen and all safety precautions.
Alyssa shared with me a few tips that she has learned; one is a process called First In, First Out (FIFO). This means, the first order into the kitchen, should be the first order that is served to a guest. Another is that you don’t rush food preparation because a messy mind makes messy food! I asked Alyssa about her favorite ingredient to cook. She chose a very versatile food, potatoes, "There are so many options when it comes to potatoes.”, Alyssa said. The most difficult recipe she has made is called “pâte à choux”, you have to bake it to an exact temperature, and you have to be patient with it. Pâte à choux is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam. As the water in the dough evaporates during the baking process the pastry puffs creating puffy domes that can then be cut open, hollowed, and filled with custards, whipped cream and other types of fillings. Now you know why she said it takes exact temperatures and patience.
Alyssa likes her culinary class. She says it is fun and the other students are nice. Thank you for sharing with us, Alyssa.
Written by: Ian Heidelberg
