Culinary School Unlocked: Embracing Phase II’s Advanced Techniques and Evolving Challenges

Stepping into Phase II of culinary school felt like a complete reset, marking a significant transition from the foundational learning of the first phase. Today was the inaugural day, and the experience was nothing short of overwhelming. We were immediately thrust into a new classroom, a different kitchen, and introduced to new chef instructors. The format of our lessons and the operational rules had all changed, effectively dismantling the comfortable routine we had finally established. It was as if our culinary journey had been completely wiped clean, making way for an entirely new, more intense chapter.

Adding to the initial strangeness, the new Phase I class isn’t scheduled to begin until next week. This meant that, for the entire day, we were the only students in the school – including those in the Phase II pastry class! The quiet halls and empty kitchens created an odd, almost unsettling atmosphere. It was a stark reminder of the fresh start ahead, but also a moment of unique solitude before the bustling energy of the school returned.

Significant Shifts: Navigating New Schedules and Demanding Routines

One of the most immediate and impactful changes in Phase II is our daily schedule. Previously, our classes ran from Monday to Thursday, 7:00 am to 2:30 pm. Now, our week is structured from Tuesday to Friday, with class times shifting to 8:00 am to 3:30 pm. On the surface, one might think, “Great, an extra hour of sleep each morning!” However, the reality of culinary training quickly sets in.

While we don’t technically *have* to be in the classroom until 8:00 am, we are strongly encouraged to arrive at school at the exact same time as we did in Phase I. This means my 5:15 am alarm clock remains an unwelcome fixture in my mornings. Furthermore, our days are significantly longer, as we realistically won’t finish and leave school until around 4:00 pm daily. This extended schedule emphasizes the increased demands and comprehensive nature of advanced culinary training, requiring greater dedication and stamina from every student.

The Advantage of Proactive Prep: Mastering Mise en Place in Phase II

A major positive aspect of Phase II, and one that greatly aids in managing the longer days, is the allowance to begin pulling our own mise en place (everything in its place) before class officially starts. This also includes gathering the necessary equipment for the day’s demanding tasks. Given that our menus are now significantly more time-consuming and intensive, taking advantage of any prep work we can do ahead of time is not just encouraged, but truly essential for success.

This morning, I arrived at school around 6:15 am, joining a few other eager students. We immediately began assisting Allyson, our new teaching assistant, in preparing the classroom for Chef Patrice Olivon and Chef Michel Pradier – our new chef instructors. This initial period was crucial for getting familiar with the new layout and ensuring everything was in place for the day’s demonstration. Two new essential items that now feature prominently in our daily mise en place, as well as the chefs’, are peeled shallots and an entire head of peeled garlic. Chef Patrice, hailing from the South of France with over 40 years of restaurant industry experience, incorporates garlic into nearly every dish, a testament to its fundamental role in French cuisine.

Adjusting to a New Culinary Environment and Elite Mentorship

Being in a new kitchen was initially disorienting. It brought back a sense of déjà vu, reminiscent of my very first week at culinary school. Throughout the day, glancing into our empty Phase I kitchen evoked a twinge of nostalgia and even a little sadness for the familiar comfort we had left behind. However, despite the initial feelings of being unmoored, I can already sense the immense learning that awaits me over these next three months. Chef Patrice is renowned as a stickler for good technique, impeccable sanitation, rigorous organization, and utmost efficiency. His vast experience and demanding standards promise to elevate our skills significantly.

Adding to this personalized learning experience is our small class size. With only 10 students, a stark contrast to the previous Phase II class which had 22, we are guaranteed an exceptional amount of personal attention and instruction. This intimate setting ensures that no detail goes unnoticed and every question can be addressed, truly accelerating our individual growth. While this level of scrutiny can certainly be intimidating, it ultimately fosters an environment where precision and excellence are not just encouraged, but expected. It’s a dynamic that promises both challenging moments and incredible breakthroughs.

Key Transformations in Phase II: Beyond Basic Culinary Skills

Phase II introduces several pivotal changes designed to bridge the gap between foundational culinary skills and the demands of a professional kitchen. These transformations are integral to our development:

• Service – Unlike Phase I, where we focused on plating all courses simultaneously for instructional purposes, Phase II meticulously mimics a natural restaurant environment. This means we must master the art of timing and serving our courses accordingly, ensuring each dish reaches the “diner” at its optimal temperature and presentation. This shift necessitates meticulous planning, organization, and a precise timeline for all cooking and prep work, sharpening our ability to perform under pressure.
• Teams – In Phase I, team members rotated daily, fostering comfort in working with new people and facilitating classmate introductions, especially since individual responsibility was often emphasized. In Phase II, however, we are assigned a team partner for an entire month before switching. This longer-term partnership encourages deeper collaboration, shared responsibility, and the development of strong working relationships crucial for cohesive kitchen operations. Today, I was excited to discover that I’ll be working alongside Jim!
• Mise en Place – As previously mentioned, knowing our dedicated work table and partner allows us to arrive early and efficiently set up our stations each morning. This advanced preparation is further enhanced by the ability to keep small crates of frequently used daily items, such as various salts, clarified butter, freshly ground pepper, cubed butter, and mirepoix. This streamlined access to essentials dramatically improves efficiency and flow during production, minimizing interruptions and maximizing cooking time. This particular aspect is something I am incredibly excited about!
• Plating & Presentation – While Phase I primarily concentrated on foundational techniques and basic skill acquisition, Phase II shifts its primary emphasis to production, sophisticated plating, and impeccable service. This means we will delve much deeper into the aesthetics and artistry of food presentation, transforming simple dishes into culinary masterpieces. I personally *love* this aspect of food production – it truly allows for creative expression – so I have been eagerly anticipating this stage. Furthermore, we pay significantly more attention to maintaining ideal food temperatures and proper holding techniques, which are critical for both food safety and guest satisfaction.

There are numerous other novel aspects and challenging elements introduced in Phase II, but I will endeavor to explain them in more detail as our culinary journey progresses. Each day brings new learning, and I am committed to documenting these discoveries.

First Day’s Menu: A Taste of Advanced Culinary Execution

Our very first menu in Phase II was a true testament to the elevated level of cooking expected. It featured both a comforting soup and exquisitely pan-seared duck breasts, accompanied by a rich duck jus and a vibrant gastrique sauce, served alongside perfectly plain broccoli and sautéed potatoes. While this sounds deceptively simple, each component involved a multitude of intricate steps and precise techniques.

The soup of the day, La Soupe Au Pistou, bore a strong resemblance to our Potage Cultivateur from Phase I, but with the delightful addition of a fresh pesto swirl and a sprinkle of grated Parmesan cheese. The bulk of the effort for this soup lay in the extensive preparation of its many ingredients, which included: yellow squash, zucchini, turnip, potato, green beans (cooked separately to maintain their crispness), blanched and diced tomato, celery, leek, and carrot. Towards the very end of the cooking process, we also incorporated some cooked black beans and orzo pasta, adding texture and substance. The pesto truly elevated this wholesome soup, making it both incredibly tasty and remarkably healthy.

Finally, our main course: the complex duck dish. This began with the fundamental skill of breaking down whole ducks, carefully reserving the bones, mirepoix, wine, and garlic to create a deeply flavorful jus. The duck breasts were then expertly pan-seared, requiring careful attention to render the skin perfectly crispy and achieve a beautiful golden-brown color without overcooking the meat. This technique demands precision and a keen eye.

To complement the duck jus, we crafted a gastrique – a sophisticated sweet and sour sauce made from a combination of caramelized sugar and red wine vinegar. This gastrique was meticulously reduced with the duck jus until it achieved a luscious, thick consistency, then finished with finely chopped rosemary, adding an aromatic complexity. Alongside the duck, we prepared sautéed potatoes, which were first thinly sliced with a mandolin and then shaped using biscuit cutters for a refined presentation. These were cooked in rendered duck fat until they were wonderfully crispy and golden brown. And to complete the plate, some simple blanched broccoli, lightly tossed in a small amount of olive oil, provided a fresh, vibrant counterpoint to the richness of the duck.

Reflections on a Challenging, Yet Rewarding First Day

While we didn’t quite manage to serve our dishes *on time* – a challenge I somewhat anticipated given the entirely new circumstances and heightened expectations – I believe we performed admirably for our very first day of production in Phase II. The intimidation factor was certainly present, stepping into an unfamiliar kitchen with new, highly experienced chef instructors scrutinizing every move. Despite this, the overall quality of our output was commendable, reflecting our eagerness to adapt and excel.

After the intensity of cooking, the cleanup process was notably more efficient than in Phase I. This was largely due to the smaller size and optimized layout of the new kitchen, a definite win! We then spent the afternoon with our classroom assistant, Allyson, who provided an even more thorough tour of the kitchen, highlighting the precise locations of all equipment and offering invaluable tips and insights into the specific expectations of our chef instructors. It was an immense amount of information to absorb, both mentally and emotionally, in just one day. However, I am relieved that the first day is behind me and, more importantly, proud to have survived this demanding introduction to Phase II. This journey promises to be intense, but incredibly fulfilling.

As our menus become increasingly involved and the pace more hectic, the number of pictures I take during the actual cooking process may naturally decrease. However, I promise to do my absolute best to capture our finished dishes every single day. Documenting the visual evolution of our culinary skills remains a priority. Until next time, I look forward to sharing more insights from this exciting new chapter!