ARC Culinary School


NOW, YOU CAN GET THAT RESTAURANT JOB THAT YOU DESERVE WITH THE PROPER TRAINING. TINA MACUHA IS LEARNING ABOUT CULINARY TRAINING. I KNOW YOU WERE STARING AT THIS, WHEN IT CAME OUT OF THE OVEN. YEAH. PEACH COLETTE. YUMMY. WE GOT OUR FAVORITE INSTRUCTOR, TERESA ARCAV SKI HERE FROM AMERICAN RIVER COLLEGE. YOU TWO CAN SIGN UP FOR CLASSES, VERY EASY TO DO. RIGHT. JUST GO AHEAD AND GO TO OUR WEBSITE. AND YOU CAN ENROLL THERE. TAKE CULINARY CLASSES. SOMETIMES IT SAYS HOSPITALITY MANAGEMENT. LOOK UNDER HOSPITALITY MANAGEMENT. THERE ARE STILL SOME INTRODUCTORY CLASSES THAT YOU CAN GET IN ON. THERE IS ONE, AND I DO COOKING DEMOS EVERY MONDAY FOR YOU. AND CATERING — SIGN UP FOR CATERING, EVEN THOUGH IT SAYS A PREREC, IT DOESN’T REALLY HAVE A REREC. — PREREQ. SPEAKING OF BAKING CLASSES. I DID TAKE THEM MANY, MANY YEARS AGO. AND SHE ACED THEM. SHE TOOK BEGINNING BEGIN, INTERMEDIATE. AND I HAD A PROBLEM TALKING TOO MUCH. REALLY? SURPRISE. I PUT A CHECKMARK. WE’RE GOING TO DO A TRICK HERE. BECAUSE WE HAVE TO HELP JULISSA LEARN OW TO MAKE PIE — HOW TO MAKE PIE. AND WE KNOW YOU GET INTIMIDATED SOMETIMES, RIGHT, JU? YES. IF YOU’RE MAKING PIE DOUGH, A LOT OF TIMES, WE ARE INTIMIDATED. LET’S DO THIS INSTEAD. I’M MIXING CREAM CHEESE AND BUTTER. SO I DON’T HAVE TO WORRY THAT THE BUTTER IS VERY, VERY COLD. I DON’T HAVE TO WORRY THAT IT’S CHOPPED INTO BITS. ALL I’M DOING IS LIKE SMUSHING IT TOGETHER. I HAVE SOME SALT AND SOME YOUR. I’M GOING — FLOUR. I’M GOING TO ADD THAT NEXT. AND THIS IS WHAT I WANT TO TELL YOU. WE DO THIS IN CLASS NPROFESSIONAL COOKING — IN PROFESSIONAL COOKING. YOU ALWAYS HEAR THE CHEF SAY, I DON’T DO BAKING AND PASTING. ANOTHER THING, I DON’T WANT THEM TO SAY I DON’T HAVE A PASTRY CHEF. SO I DON’T HAVE TO BUY FROZEN DESSERTS. LOTS AND LOT OF OPTIONS THAT THEY CAN SORT OF MANIPULATE THESE TO ACCOMMODATE ANY SEASON. OKAY. THIS IS WHAT I WANT TO SHOW YOU, TOO. ROLLING DOUGH. PEOPLE GET INTIMIDATED. WATCH, JU. OKAY. WATCHING. CENTER TO THE EDGE. ROTATE IT. DO YOU SEE HOW WE’RE KEEPING THAT NICE AND ROUND? DON’T GO OVER THE EDGE. CENTER TO THE EDGE. I STILL SAY IT IN MY HEAD. OKAY. SO ONCE WE HAVE THIS ROLLED OUT, I’M GOING TO ASK TINA TO GO AHEAD AND FINISH IT. BECAUSE TINA IS STILL A BREAKING PRO. I’VE BAKED WITH HER. SHE’S AWESOME. SHE IS. WE’RE GOING TO DO SOME SUGAR, RIGHT? AND DO SOME CORN STARCH. SO IT KIND OF TIGHTENS UP HERE. ALL RIGHT? WE’RE GOING TO MIX THIS UP TOGETHER. WE’RE GOING TO THROW THIS INTO THE PEACHES HERE LIKE THIS. WATCH. WATCH HOW FAST THIS IS. HOLD ON. AND ONE-HANDED. ONE HAND ON YOU. GOOD. THOSE PEACHES LOOK FANTASTIC. THOSE LOOK PERFECT. IN THE CENTER? UH-HUH. QUICKLY PUT THE EDGES UP. QUICKLY PUT THE EDGES UP. WE CAN EACH ADD SOME — EVEN ADD SOME BERRIES. THAT IS CALLED A — A GALET. PEACH GALET. IN THEON FOR HOW LONG? — THE OVEN FOR HOW LONG. ABOUT 25 DEGREES. UNFORTUNATELY, THAT MIGHT NOT MAKE IT TO THE STATION. OH. WHAT? LOTS OF CLASSES AVAILABLE. GO TO THE LOS RIOS.EDU COLLEGE. STOP BULLYING ME. WE’RE BULLYING YOU FOR NOT GIVING BACK. I THINK YOU HAVE TIME TO BAKE THAT SECOND ONE AND BRING IT BACK. EXACTLY. THEY WANT THE SECOND ONE

Leave a Reply

Your email address will not be published. Required fields are marked *