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Day 1: Dumplings (Advanced Group)

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 Dumplings Day! Dumpling dough      We started off the day with a few announcements and an introduction to the course. We went over expectations for the course. We also went over the menu for all nine days of the course. After we went all of the basics for the course, the intermediate group left to the Bissonet Campus, while the Advanced Group stayed at the high school. The Advanced group split into three groups of three and got to work.  Niko, Isa, and Aiden making the salt rub      Today the Advanced group made dumplings from scratch. We started off by reading over the recipe, so we could have an idea of everything that we need to get dome. To make the dumplings we started with the dough. When I first heard we were making dough from scratch I though that it it would take a long time, so I was surprised by how simple the ingredients are for dumpling dough- its just flour and water. Each group spent about 10 minutes kneading the dough, then set it aside to rest. Alex and Lulu making du
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Day 4: Fried rice - Carson (intermediate)

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 Fried Rice: Art of Cooking day 4 (Intermediate group) 1/9/2023 (Final image of Chicken Fried Rice)     Today in Art of Cooking, we made Fried Rice with a side drink of Boba to go along with it. Today's recipe was concise and straightforward, only taking little to no time to prep the veggies and eggs, to then make the fried rice.  Although today's recipe may have been very simple, for someone who isn't very experienced in cooking like myself there can still be a lot to learn. One of the things that my group struggled with was the right amount of Soy Sauce to add to the rice to get a perfectly rich taste. We at first put too little Soy Sauce and couldn't taste it very well then put too much that it was way too overpowering. We ended up restarting and with the help of Chef Jessica she taught us a trick to finding the perfect amount of Soy Sauce to your liking is to take a small portion of the rice that's cooking and add Soy Sauce to that until you like how it tastes,
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Day 7: Quiche & Fruit Tart (Advanced)

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Day 7: The Duality of Pastry One Group's Finished Spinach Quiche One Group's Finished Fruit Tart Today began with a brief gathering before we split into groups and Advanced headed off to the Bissonnet Campus. As we all filed into the kitchen, Chef Jessica began to explain that the process of making dough for Quiche and Fruit Tart is very delicate. Because of this every group started by fully reading through the entire recipe a couple of times, and preparing for a busy day. Talulah and Mackenzie making custard The first thing we all began working on in the kitchen was the cream for our fruit tarts. It had to sit in a bath of ice water before use for quite a long time, so we got right to it. Every group had some difficulty with boiling ingredients down for the custard. My group did not have a sufficiently powerful cooktop so the dairy ingredients just slowly started to separate. As for the other two groups, theirs cooked too quickly which caused it to burn. Once Chef Jessica help
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