Mastering Culinary Arts: Reflecting on Phase I, Final Exam & Classic French Techniques

This past week marked a significant milestone in my culinary journey: the official completion of Phase I of my culinary arts program. It has been a whirlwind of intensive learning, skill development, and delicious creations. Before diving into the bittersweet reflections of this culinary chapter, I must mention a delightful, surprise-filled trip to Charlottesville, Virginia. The past two days were a much-needed reprieve, filled with charming bakery visits, picturesque wineries, local farms, and explorations of downtown Cville. It was a perfect contrast to the high-pressure environment of the kitchen, offering a refreshing perspective before the final push.

The Culmination of Phase I: A Journey of Growth and Skill Development

My last official full day in Phase I was an emotional mix of excitement and nostalgia. Three months have absolutely flown by, and it’s almost surreal to think that I am now halfway through the program, poised to embark on a six-month externship in a professional restaurant setting. The location of this externship will be determined in the coming weeks, adding another layer of anticipation to this exciting transition.

It’s truly astonishing to reflect on how far our class has come. I remember the initial days, grappling with basic techniques and the intricacies of dishes like French Onion Soup. Now, we confidently tackle complex recipes, apply advanced knife skills, and navigate the fast-paced kitchen with a newfound ease. The growth in skill, confidence, and understanding of culinary principles amongst all of us is immense. Personally, I feel significantly more comfortable and intuitive in the kitchen, a transformation I wouldn’t have imagined just a few months ago.

A Feast of French Classics: Our Last Phase I Menu Highlights

Our final Phase I menu was a testament to the diverse range of classic French techniques we had mastered. It featured a magnificent **roasted duck**, a delicate **court bouillon**, and several sophisticated sauces, alongside a variety of complementary dishes. Each component was carefully selected to demonstrate our proficiency in foundational culinary methods.

Perfecting the Art of Roasted Duck

The centerpiece of our menu was the perfectly executed roasted duck. Achieving that coveted crispy skin and succulent, tender meat requires meticulous attention to detail. We began by thoroughly drying the duck, a crucial step to ensure the skin crisps beautifully. The cavity was then generously stuffed with aromatic mirepoix – a classic blend of diced onion, carrot, and celery – which infuses the duck with flavor from the inside out. Following this, the duck was expertly seared in a hot pan on all sides, a technique that renders much of the fat and initiates the browning process. Finally, it was transferred to a convection oven, where it cooked to perfection, yielding a rich, flavorful duck with an irresistibly golden and crunchy skin.

The Distinctive Flavors of Sauce Cumberland

Our roasted duck was elegantly paired with a vibrant **Sauce Cumberland**. This sauce is known for its unique and complex flavor profile, marrying sweet, tart, and savory notes. It’s traditionally crafted by combining currant jelly, minced ginger, finely chopped garlic, a touch of mustard, a splash of port wine, a pinch of cayenne pepper for a subtle kick, blanched shallots, and both zest and juice from oranges and lemons. While the combination of ingredients might sound unusual to some, Sauce Cumberland is celebrated in classical cuisine for its exceptional ability to complement roasted or smoked meats, particularly duck and venison. To elevate it further, we blended this aromatic sauce with a rich reduction of duck jus, creating a refined variation of a classic brown sauce that beautifully cut through the richness of the duck.

Classic Sides: Pommes Sautees and Swiss Chard Gratin

No French meal is complete without its potato accompaniment. For our 15th official potato dish (a running count in culinary school!), we prepared **pommes sautees**. These are simply pan-fried potatoes cut into a precise paysanne shape – thin cubes measuring approximately 1/2” x 1/2” x 1/8”. The uniform cut is crucial for even cooking and browning, ensuring each potato piece is perfectly tender on the inside and delightfully crisp on the outside.

Alongside the potatoes, we also prepared mini-serving size portions of **swiss chard gratin**. This dish involved blanching vibrant rainbow chard to tender perfection before combining it with a rich Mornay sauce. The Mornay sauce, a staple we’ve made multiple times, is essentially a luxurious béchamel sauce generously enriched with cheese. While the addition of such a creamy, cheesy sauce might seem to counteract the “healthy” aspect of the vegetables, its deliciousness is undeniable and provides a wonderful textural and flavor contrast to the main course.

The Art of Appetizers: Shrimp Cocktail with Court Bouillon

For our appetizer, we presented a refined shrimp cocktail served with a zesty Calypso sauce (our version of cocktail sauce). Although shrimp cocktail might seem “old-school,” this preparation involved mastering several fundamental techniques, most notably the creation of **court bouillon**. This quick, aromatic stock is a cornerstone of classic French cuisine, primarily used as a poaching liquid for delicate seafood like fish and shellfish. It’s prepared by simmering mirepoix, an acidic component (we used lemon slices), a fragrant bouquet garni (herbs tied together), salt, and water. The slow simmering allows the flavors to meld and develop, imparting a subtle yet profound taste to whatever is poached within it. This is precisely how we cooked our shrimp, resulting in perfectly tender and flavorful crustaceans that were then chilled and served with our vibrant sauce.

The Sweet Finale: Raspberry Roulade Cake

For dessert, we tackled the delicate **roulade cake**, a light sponge cake carefully rolled and filled with sweet raspberry preserves. By this point, having practiced this dessert several times in the preceding weeks, we all knew it was a strong candidate for inclusion in our practical exam the very next day. This extra practice proved invaluable, allowing us to refine our technique in baking a perfectly airy sponge and executing a flawless roll without any cracks. The precision required for such a dessert is high, making it an ideal test of our baking skills.

Conquering the Final Challenge: The Practical and Theory Exam

The day after our last class, the moment of truth arrived: our final practical and theory exam for Phase I. This was our last official assessment, marking the true culmination of everything we had learned. I was undoubtedly nervous leading up to it, knowing that we would be responsible for preparing an extensive array of dishes, many of which were complex and time-intensive. My biggest fear has always been not finishing within the allotted time, a common pressure point in culinary exams.

The exam required us to execute a multitude of different dishes, each with its own set of intricate components. This meant not just cooking, but also meticulous planning, precise knife work, flawless mise en place, and efficient time management. The kitchen was buzzing with focused energy, and every minute counted. Despite the intense pressure, I managed to keep my composure. I was incredibly relieved and proud to be the second person in my class to successfully plate everything, with a precious 5-6 minutes to spare. Based on the initial comments from our chef, I felt quite happy with my overall performance. Now, the anxious wait begins to find out my final grade in the upcoming week!

Looking Ahead: Externship and Beyond

With Phase I successfully completed and the final exam behind me, I’m now looking forward to the next exciting chapter: the externship. This will be an invaluable opportunity to apply all the foundational knowledge and practical skills gained in culinary school to a real-world, professional kitchen environment. The transition from student to working cook will undoubtedly bring new challenges and learning experiences, and I am eager to embrace them.

Stay tuned for an upcoming post, complete with plenty of pictures, detailing my recent trip to Charlottesville! It was a wonderful escape and a perfect way to celebrate the completion of this demanding phase.

Thank you all for following along on this incredible journey. It has been an absolute pleasure sharing my culinary school experiences with you over the past few months. Your support and interest mean the world, and I’m excited to continue sharing my adventures as I step into the next phase of my culinary career!