My name is Ryan I am a sophomore at Northern Arizona University! This blog is about the HA243, Restaurant Operations class taught by Chef Mark. I love to cook and eat amazing food! In the class we are learning how to work in a professional kitchen to work with others efficiently, be professional, clean, and organized. I hope to learn many different cooking techniques and vocabulary! I aspire to find a profession that I love doing and that inolves food and a lot of money! I love talking to and meeting new people which is why I am working towards my bachelor degree in Hotel and Restaurant Management.
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November 20, 2019
Last event day!
For our event we had cajun style food, I was on the amuse bouche team and we made alligator crostini’s with an avocado spread. The event day ran very smoothly and the only complaint we seem to get at both of our events was temperature control: We needed to keep to food hotter. Everything was delicious and our guests were satisfied with the presentation of our restaurant decor and the food.
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November 18, 2019
Prep Day for the final event!
Today we cooked our alligator and prepared our seasonings.
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Group picture
-“Life is 10% what happens to you and 90% how you react to the situation”
-“People who complain want attention”
these two quotes help me refer back to how HA243 isn’t a cooking class, but a life lessons class. I have learned a lot about group work, and how to work with other personalities in a professional environment.
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October 21, 2019
Today we made pasta from scratch. Push and knead the dough for 7 minutes and let it rest for 2 hours. Then you roll it out and put it through the pasta machine and boil it.
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October 16, 2019
Today we tried a different way of cooking the chicken: Braising it. Cook the chicken in the moisture that is broth, thyme, bay leaf, onions, and carrots. Simmer the liquid and keep put paper on top of the lid. Let it sit for 25 minutes while it cooks.
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October 14, 2019
Basting the chicken! Today we learned a very useful method of cooking which is basting. Basting is the act of moistening food while cooking, especially with stock or pan juices. We started with heating the butter in the pan with herbs, letting the chicken sit in the pan til it was browned then flipping it and continue to baste the chicken as seen in the gif.
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October 9, 2019
This was the final product of everyone’s cut chickens, it was very valuable lesson of the day to learn how to properly gut and cut a chicken in the most effective manner possible.
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October 9, 2019
Today we had gut an entire chicken and cut it like chef showed us, pictured in the next post.
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October 2, 2019
Today Chef Mark gave us five different clear liquids that were all pure tastes of the tongue: salty, sweet, unami, bitter, and sour. All of the liquids were quite disgusting except the sweet one that tasted just like sugar water. In the photo with Fabian blindfolded, Chef mixed sweet and sour and also put a lemon peel up to his nose to deceive what he was actually tasting. When chef did this Fabian guessed he was drinking lemonade. The other activity of the day was to guess the 24 vegetables or fruits laid out. It was quite difficult and made me realize how many vegetables and fruits there really are.
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On event day we pulled together our “Night in Paris” Savvy Soup event and won best in show. Thanks to my team members dedication and compassion we made our french onion soup topped with a parmesan crostini and scallions with torched parmesan cheese on top. It was fun and exciting to see our event come together so quickly and gave us a feeling of how the rest of our events are going to be like.
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September 23, 2019
Today was prep day for our Savvy Soups Event. We sautéed our onions for our french onion soup and prepared for event day.
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September 18, 2019
Today we learned the ingredients of the base sauce hollandaise and we put together an eggs benedict. Eggs benedict is an english muffin topped with a poached egg and hollandaise sauce, which is one of the five mother sauces consisting of an emulsion of egg yolk, melted butter, salt and pepper, and lemon juice. I learned that poaching eggs is easier than i expected and my eggs turned out good. They must be cooked to 175° F. Chef Mark also showed us how to make his famous macaroni and cheese, and learned another base sauce: Bechémel which is one of the 5 mother sauce. Bechemel is roux and milk also known as white sauce.
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September 16, 2019
We learned about stocks: what they do, how to make them and why they are useful. A stock contains water, aeromatic vegetables, and seasonings. Mirepoix is the most common stock, as it is the base for many soups. Mirepoix is 50% onion, 25% carrot, 25% celery and the rest is water and seasonings. We learned today how to properly peel and cut an onion with the most efficiency.
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Weeks 1-3
In my first three weeks of class I have learned a lot in a little amount of time. Week one we were told our expectations for showing up 10 minutes early, having our coats ironed and clean and to be clean shaved. We must wear closed towed shoes, pants that are NOT leggings or blue jeans, must be wearing long socks, and no jewelry allowed. These expectations have definitely taught me that showing up to work in professional attire takes time and precision. I say this because, today (September 16,2019) I went to open my canned coffee with coconut milk and it decided to explode all over myself and the floor. I was told to leave as expected to fix my problem, so I went and got a new chefs coat so I didn’t miss the class. Also today, I have yet to find my missing wallet that I carelessly lost track of. Because of this, i was unable to clock in and i only received half of my attendance points. On our first day of class in our new groups we were instructed to cook a (perfect?) egg. As easy as it sounds, my teammates took it very seriously and we realized on day one that learning how to work with personalities different from your own can be a challenge. Also, on day one Chef Mark told us a quote that I think will stick with me for life as I have been repeating to my girlfriend and friends since i heard it, The quote is, “Frustration is an invitation for communication!” This quote has helped A LOT because every single person is very stressed within their lives and if you remember this quote, it can help a lot. Chef Mark is constantly telling us that this class is not just a cooking class, but a life lesson class. I knew this to be true when we went to the cemetery on week two for an exercise to imagine what our funeral would be like in this moment, and what you would want your peers to say about you. This made me really want to follow my dreams and be as successful as possible in my short lifetime.So far we have watched and learned how to make salmon, muscles, prime rib, and mirepoix all from scratch.
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On day two of week three we watched Chec Mark make salmon and muscles. He showed us how to filet the fish and the excess could be used for salmon burgers. The salmon was baked and we learned about all the different ways fish farming is becoming more efficient. This was the first time I had tried muscles, and without thinking i chewed them instead of slurping: this was not the best idea, as I immediately gagged.
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Week three we watched Chef Mark make prime rib on Monday. It was cooked two different ways by sautéing it and grilling it. I didn’t know how many different flavors comes from one cut of meat. Some parts more tender than others. We learned how you should minimize waste as much as possible because your food orders in a restaurant need to be sold to pay for everything else.
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Week 2, we only had class one day because of Veterans day. Chef Mark and the class walked to the cemetery and he gave us an excersize to write down: Imagine your funeral and what your loved ones would say about you. I believe it was to open our eyes that life can be taken from us at any moment and to make the best of every opportunity. It made me really think about my aspirations and made me want to succeed in what I do in my life.
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