Day 38: Mahi mahi, Escargot, & Carrot Cake

A Culinary Journey: Mastering Carrot Cake, Mahi Mahi, and Escargot in Culinary School

Stepping into the bustling kitchen of culinary school always brings a unique blend of excitement and focused energy. This particular Thursday, however, unfolded with an unusually relaxed and enjoyable rhythm. For reasons that remain a delightful mystery, our production tasks for the day wrapped up significantly ahead of schedule, leaving us with a rare luxury: actual time to spare in the kitchen before the lunchtime rush. This unexpected lull was a welcome change, allowing us to truly savor the process and put extra care into each dish, fostering a sense of calm and precision that isn’t always available during our more intense sessions. It truly highlighted how a well-managed kitchen can transform a demanding environment into a truly gratifying experience.

The menu for the day only amplified this positive atmosphere. It was a lineup brimming with delicious and interesting preparations, a welcome departure from more challenging or less exciting assignments (like, perhaps, the infamous “chicken mousse day” of past weeks). The star of our dessert course, and a personal favorite for many, was the classic **Carrot Cake**. The groundwork for this delightful treat had already been laid on Wednesday afternoon, where we baked the cake layers themselves. This strategic planning meant Thursday was dedicated entirely to the artistic and flavorful finishing touches. Our rendition of carrot cake was meticulously crafted with a blend of part whole wheat flour, ensuring a slight nutty depth and a more rustic texture, and generously studded with vibrant grated carrots, juicy pineapple, crunchy walnuts, and plump raisins. The inclusion of pineapple, in particular, contributed significantly to its incredible moisture, making it a remarkably moist and flavorful cake that truly stood out.

Delicious and moist carrot cake, a favorite dessert from culinary school, garnished and ready to serve.

The main event on Thursday for the carrot cake was the creation of its perfect complement: a velvety **cream cheese frosting**. This wasn’t just any frosting; it was elevated with sophisticated flavors that truly made it exceptional. We incorporated a touch of Grand Marnier, lending a subtle orange liqueur note that perfectly complemented the cake’s spices, alongside fresh orange and lemon zest for bright, aromatic citrus undertones, and a classic hint of vanilla. Crucially, we used only a small amount of powdered sugar, ensuring the frosting was not overly sweet. This delicate balance allowed the rich cream cheese and the delicate citrus notes to shine through, creating a harmonious pairing with the naturally sweet and spiced cake without overwhelming the palate. Once the frosting was perfectly whipped to a smooth, pipeable consistency, we carefully sliced our cooled cake rounds into two even layers, preparing them for assembly and decoration.

The decoration phase was where creativity truly came into play, and having extra time made it all the more enjoyable. After generously frosting the individual layers and then covering the entire cake with a smooth, even coat, we moved on to the sides. Here, we gently pressed finely chopped walnuts around the perimeter, creating a beautiful, textured border that added both visual appeal and a delightful crunch. Then came the most enjoyable and artistic part: crafting intricate **marzipan carrots** for the top. Given our unhurried schedule, we had the luxury of taking our time with these delicate edible decorations. Shaping the bright orange marzipan into miniature, lifelike carrots, complete with tiny green tops made from colored marzipan, was a wonderfully meditative and satisfying process. It was a welcome change of pace from the usual fast-paced kitchen environment, allowing for true craftsmanship. Each tiny marzipan carrot added a whimsical and professional touch to our finished cakes, making them not only delicious but also visually stunning works of art.

Carrot cake batter in a bowl, showcasing the rich texture and inclusions like carrots, pineapple, and walnuts.

Beyond the sweet delights, our savory dishes were equally impressive and demonstrated advanced techniques. The main course of the day featured exquisite **braised Mahi Mahi filets**. While the original intention had been to prepare this dish with bluefish, a last-minute sourcing challenge led to the delicious substitution of Mahi Mahi, which proved to be an excellent and highly regarded alternative. The fish was served with a classic French **Bercy sauce**, a quick yet elegant creation renowned for its depth of flavor and versatility. This sauce begins with a meticulous reduction of dry white wine, concentrated fish fumet (a rich fish stock), and finely minced shallots. The magic happens at the very end when cold butter is whisked in vigorously to emulsify the sauce, creating a glossy, rich finish, brightened further with a generous sprinkle of fresh, vibrant parsley. This technique results in a remarkably smooth and flavorful sauce that perfectly complements delicate seafood.

The preparation of the Mahi Mahi itself was a lesson in gentle, moist cooking, designed to preserve the fish’s delicate texture. We began by lining a well-greased pan with thinly sliced shallots and a fragrant bouquet garni (a bundle of herbs), ensuring every element contributed to the final flavor profile. The Mahi Mahi filets were then carefully placed on this aromatic bed, and the pan was filled about one-third of the way with white wine, providing both moisture and flavor during the cooking process. To ensure a gentle braise and to lock in moisture, we covered the pan with a cartouche – a round piece of parchment paper – before placing it in the oven. The fish cooked gently until it was just tender and perfectly flaky, indicating it had reached its peak doneness. At this critical point, we carefully removed the cooked fish to prevent any risk of overcooking, and then shifted our focus to transforming the pan liquids into the exquisite Bercy sauce. The remaining wine and aromatics were cooked down further, concentrating their flavors and reducing the liquid until a rich base was formed. The final crucial steps involved whisking in cold butter, piece by piece, to create a creamy emulsion, and then incorporating an abundance of finely chopped parsley, adding freshness and a pop of color to the rich, savory sauce that perfectly complemented the delicate fish.

Finished carrot cake with decorative marzipan carrots and a border of finely chopped walnuts.

My personal experience with the braised Mahi Mahi was exceptionally positive. The fish itself was incredibly moist and delicate, almost melting in the mouth, a testament to the effectiveness of the gentle braising technique. It offered a refreshing change from the more robust, red meat-laden menus we often encountered in culinary school, providing a lighter yet equally satisfying main course. The Bercy sauce, with its nuanced blend of wine, shallots, and butter, enveloped the fish beautifully without overpowering its natural flavor. To complete this elegant meal, the Mahi Mahi and Bercy sauce were accompanied by two simple yet perfectly executed side dishes: a fluffy, savory rice pilaf and freshly sautéed spinach, which was cooked just before serving to maintain its vibrant green color and tender, slightly crisp texture. This combination created a balanced and delicious plate, showcasing various classical cooking techniques from start to finish.

Braised Mahi Mahi filets served with a rich Bercy sauce, garnished with fresh herbs, on a professional kitchen plate.

Last, but certainly not least, our appetizer for the day was the classic French delicacy: **escargot**. This dish holds a special place in my heart, ever since I first tried escargot during a memorable family trip to France when I was around ten or eleven years old. It might sound unusual to some, or even a bit intimidating, but when these tender morsels are enveloped in a generous amount of rich butter, aromatic parsley, and pungent garlic, they are simply irresistible. The combination creates a burst of savory flavor that is truly delightful and surprisingly addictive, often defying initial expectations.

For our elegant presentation, the escargot were served in delicate **puff pastry cups**. These light, flaky, and airy vessels were crafted from scratch using puff pastry that had been meticulously prepared the previous day, showcasing another layer of our learned skills. The process involved a very specific and precise cutting technique, which, once baked, caused the pastry to rise beautifully and form shallow, airy bowls – perfect for holding a variety of fillings. This was our first time tackling these intricate pastry cups in class, and while they presented a fun and rewarding challenge, our instructors warned us with a smile that they would become a very familiar sight in Phase II of our culinary training, indicating their versatility and importance in classic French cuisine and beyond. It’s always exciting to learn new foundational techniques that will be applied in many future dishes.

Plated Mahi Mahi with a side of fluffy rice pilaf and vibrant sautéed spinach, showcasing a complete and balanced meal.

Although our puff pastry cups emerged from the oven slightly more oval than perfectly round, their charm and undeniable flakiness were undeniable. The aesthetic imperfections did nothing to detract from their delicious potential and the satisfying crunch they offered. To complement the escargot, we prepared a simple yet incredibly flavorful compound butter. This rich butter was generously infused with freshly chopped parsley, minced garlic, a small dash of Cognac for added depth and aroma, and, of course, a substantial quantity of high-quality butter as its luxurious base. This herb-infused compound butter would later melt into a savory sauce, coating each snail in a luscious, aromatic embrace, contributing significantly to the dish’s signature flavor profile.

Unbaked puff pastry dough, showing the multiple layers, before being cut and formed into cups.

The escargot themselves, sourced canned for consistency, required careful preparation to ensure optimal texture and flavor. We began by blanching them, a quick dip in boiling water, to thoroughly clean and tenderize them. At the last possible minute, just before serving, we sautéed them quickly in clarified butter, giving them a beautiful golden hue and developing their delicate, earthy flavor. A particularly exciting and memorable moment was when we flambéed them with a small amount of Cognac. This dramatic culinary technique, our first time attempting it in class, created a thrilling burst of flame and infused the snails with a wonderful alcoholic essence, adding another layer of complexity. Thankfully, our classroom remained entirely intact after this fiery demonstration! Following the flambé, we incorporated the previously prepared compound butter, allowing it to melt and coat the escargot in its savory goodness, marrying all the flavors together.

Baked puff pastry cups, golden brown and flaky, ready for filling with various appetizers like escargot.

Finally, with all components perfectly prepared, we meticulously filled each puff pastry cup with the sautéed and butter-infused escargot. To crown this elegant appetizer, we added a small spoonful of highly reduced *demi-glace*, a rich and concentrated veal stock. This dark, glossy reduction added another layer of deep, savory umami to the dish, completing its sophisticated flavor profile and elegant presentation. While the assembly was undoubtedly fun and visually appealing, creating a dish that looked truly professional, I felt that our version, though undeniably good, didn’t quite reach the sublime taste of the chef’s demonstration. Perhaps a touch more of that glorious compound butter would have made all the difference, enhancing the richness and bringing out even more of the garlic and parsley notes. It’s a valuable lesson in fine-tuning flavors.

Escargot artfully arranged in puff pastry cups, topped with demi-glace and fresh herbs, ready for serving.

The culinary adventures of the day didn’t end with lunch. The afternoon began with a comprehensive cleaning of the kitchen, a ritualistic and essential part of culinary training that ensures a pristine and organized environment for the next day’s work. This was followed by an important meeting with Chef Brian, where we reviewed the results of our most recent practical exam, gaining valuable feedback on our individual progress and areas for improvement. We even squeezed in some extra practice piping skills using stiff meringue, refining our decorative techniques and hand control – crucial for elegant pastry work. As the day drew to a close, a special treat awaited us: a visit to the Phase I classroom for an extraordinary **Bavarian Cream Buffet**.

A vibrant culinary school environment, showcasing a clean kitchen or a dessert buffet setup.

Each pastry student had dedicated days to meticulously preparing their own uniquely flavored **Bavarian cream dessert**, showcasing their individual creativity and technical skill in this classic French dessert. The buffet was a vibrant display of artistry and flavor, transforming the classroom into a temporary gallery of edible masterpieces. We were invited to sample as many as we wished, though in the end, I managed to limit myself to just a bite or two of a select few – a testament to the sheer variety and richness on offer, and my own rapidly filling stomach! Every single dessert was a masterpiece, beautifully presented and thoughtfully conceived. The array of creative flavor combinations was truly inspiring, ranging from delicate blackberry and earthy green tea infusions, to classic chocolate and bright orange pairings, and even innovative mixes like blueberry-kiwi-and blackberry. It was a feast for both the eyes and the palate, highlighting the diverse talents of our fellow students and the endless possibilities within pastry arts.

An assortment of beautifully plated Bavarian cream desserts, showcasing various flavors and garnishes at a culinary school buffet.

Amongst the many exquisite options, my absolute favorite was a stunning pistachio-chocolate creation, which also subtly incorporated refreshing hints of mint. This particular Bavarian cream (pictured at the bottom of the article) was not only visually appealing with its elegant layers and garnishes but also perfectly balanced in flavor. It was wonderfully delicious, without being overly sweet or excessively rich, striking that ideal balance that truly defines a superior dessert. The combination of nutty pistachio, deep, luxurious chocolate, and a whisper of fresh mint created a memorable culinary experience, leaving a lasting impression on my taste buds.

Close-up of an elegant pistachio-chocolate Bavarian cream dessert, garnished with mint leaves and chocolate shavings.

This delightful Bavarian cream buffet was truly a fun and fitting way to bring the week to a close, leaving everyone with a sweet taste and a sense of accomplishment for another successful week of learning. The upcoming week promises to be equally busy and significant. We have our third major paper due, focusing on the intricate world of vegetables, which requires extensive research and culinary understanding. Additionally, crucial meetings are scheduled to discuss externships – a major and exciting step in our culinary careers, where we’ll gain real-world experience. It’s almost unbelievable to realize that this will officially be our second-to-last week in Phase I of the intensive culinary program. Time has flown by, filled with countless lessons, new techniques, and incredible flavors that have expanded our palates and skills. I’m eager to share many more details about our progress and experiences soon as we transition to the next phase of our culinary journey. I hope you all had a great weekend, and here’s to more culinary adventures and discoveries ahead!