Louisville Magazine

AUG 2015

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

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LOUISVILLE MAGAZINE 8.15 109 preparing a chicken and rice dish, one kid says, "Chef, what are these?" and holds up a giant plastic bag full of what look like tiny cream-colored beads. "Pine nuts." "Huh?" "Pine nuts." A kitchen over, a group of fve chef instructors wearing toques huddle around a stainless-steel table, assessing food that second- quarter students have prepared. Te students aren't around, and the chefs comment on the food, swishing with water between bites. "Sorbet's not bad." "Te entrée's on a salad plate." "Te potato has no color or seasoning. It needs texture." "Te vegetables are just…overcooked." "Beef is a little over medium." "My father-in-law would love that." "Sauce is kind of greasy." "Could use a little more greens." "Blueberry parfait — too much of it." "Is there ice cream in there?" "No, I don't think that's ice cream." One of the chefs turns to me, points at the dishes and says, "I would bet money none of them looked in a culinary magazine before." Te next kitchen over is Akmon's international-cuisine class. Te room smells like fried rice. "Tis is when they all look at the clock and go, 'Oh, shit!'" Akmon says. It's a little before 9 a.m., and the students move in all directions, clanking utensils and bowls, opening oven doors and cleaning up their trails as they go along. Te class works in groups, each assigned one of fve Asian cuisines — Vietnamese, Chinese, Japanese, Tai and Korean. Sushi, teriyaki, pho and other dishes start to fll out the tables. I ask Akmon if they're done for the day after this test. "Tese guys? No, they gotta go to English, math…" he says, laughing. "You got three minutes!" he tells them, turns to me and says, "At the end of the fnal, the worst question I get is: What did I get? And I replace that with: What did you learn?" He says to the class, "What do you guys think? Did you have fun? Learn something from this. See how fast you guys started moving in the last 20 or 30 minutes? Nobody worked fast on Monday and now on Wednesday you needed an extra 15 minutes. See what I'm saying?" He then visits each table and gives a ClifsNotes version of what they should have learned. "Let's start over here. Tailand. Southeast Asia. Curry paste. Large amounts of liquid served over rice. What kind of rice?" A kid says "jasmine." "Jasmine rice," Akmon echoes. "China will use an ox until it can't plow anymore and then it's time to eat it. Tey bury the favors, not a lot of refrigeration. Japan: In any of these dishes did you use more than fve ingredients? Tailand: You've got curry paste. How many ingredients go into that curry? About 15. Tese dishes you should all be familiar with. Tempura, sukiyaki, teriyaki. What's this one called? Nigiri. If it's rolled up, it's…? Maki. Nice job. You're missing your pickled ginger." "When you graduate culinary school, you're not a chef," Benjamin of Butchertown Grocery says. "You want to be a chef. You have the idea of being a chef. I'll never forget, I opened a restaurant in Nashville, and I called this young gentleman chef. He said, 'I don't deserve that title yet.' I said, 'Listen to me, I've seen you grow tremendously. I can now call you chef." Questions from Sullivan's basic-skills pretest. Why is vinegar added to the water when poaching eggs? A. to prevent a green ring from forming be- hind the yolk B. for favor C. to prevent overcooking D. to prevent the white from spreading In general, when should herbs be added to a cooked dish? A. at the start of cooking B. any time C. near the end of cooking D. after cooking is complete How is a broth different from a stock? A. broth cannot be served as a fnished dish B. broth is made with meat, not just bones C. broth is clarifed D. broth is made without any meat or bones How can you safely defrost frozen meat? A. in warm water B. in a microwave C. at room temperature D. in a refrigerator What is the most important component in any stock? A. bones B. the bouquet garni C. classic mirepoix D. fresh water Answers: 1. d; 2. c; 3. b; 4. d; 5. a Co oked-up Quiz

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