Feeling Saucy

Today was the beginning of making sauces. We made an espanol, bechamel, and veloute sauce...all which will be turned into more sauces tomorrow. They all begin with a roux- white (bechamel), blonde (veloute), or dark (espanol)....which was really fun with my Cajun upbringing. Chef Gesualdi, of course, challenged me to see how dark I could get my roux without burning it. I think he gives me way more credit than deserved at this point. I can always wing it when the pressure is on though ;) After days of refining my cooking, I came home and made spaghetti for dinner. Sometimes, there's nothing better than a little comfort food. I'll starting posting pictures soon.

The Beginning

Day 1 of Blogging- I've been married for 5 great months now. Married life is fantastic! I'm married to the most wonderful man, who completely supports everything I do. Here's my newest adventure...I want to open my own restaurant- The Cellar Door. Linguists say that the most two beautiful words combined are Cellar and Door. Just those two words, and my mind runs wild with possibilities for my restaurant. I've worked front of the house in restaurants for about 9 years, and now it's time to learn how to, putting it simply, cook. I was never interested in learning to cook when I was younger, so I don't have any experience. I started culinary school at the Institute of Culinary Education in Manhattan in December. In my first two weeks, I've learned basic knife skills, butchering, making stocks, and now we are starting on sauces. The adventure begins...