ISCAHM – Stocks and Sauces in week 2

We have now reached the good parts of the lectures. This week, we talked about ingredients, techniques, and some equipment. It is getting more interesting thus far.

We met two new chef-instructors this week. The first was Chef Rudolf and the other one was Chef Sean.

Here is Chef Rudolf.

He came in the first day of the week. He talked about basic kitchen terminologies which is the basic kitchen language. He is a Filipino and got his culinary degree in ISCAHM. He was in batch 3 (we are now batch 12). For me, he is like the most lenient of all–for now.

He gave us a break that was actually long enough for us to go to Starbucks.

Next comes Chef Sean.

The dude is Canadian and I like his sense of humor. He used to be an executive sous chef and told us that was the BEST position inside the kitchen brigade. Moreover, it was during his lecture when he gave us a tour inside the kitchen. So let me show you around too.

So here we were inside the kitchen while Chef Sean was talking about various kitchen equipment and their uses. While he was lecturing, I was busy taking photos.


Beside the burners is their oven and it looks pretty expensive.

Griller with lava rocks.


Here are their long tables and sinks.

Check out their upright fridge and freezer.

Here is the whole shot of our sectionโ€™s kitchen. They have more of these for different sections. But I feel that it is quite small for our section to work in. Oh well, weโ€™ll see about that next week. Time to sharpen J.A. next week.

And here is the manufacturer of their whole kitchen needs in terms of fabrication–Toast Master.

I actually went to their manufacturing plant before somewhere in Laguna and their products are really of high quality. One can actually see the high level of craftsmanship that was used in making their tables and products. It was really refined. It comes with a high price though so I looked for something cheaper. Toast Master actually exports a lot of their products, and I think, mainly in Malaysia. If you want really really super duper nice stainless tables and sinks or anything for that matter, go for Toast Master.

During this week, Chef Pauline came and talked about stocks and sauces.

Stocks are the basic foundation of French cooking and you cannot not have any stock at hand when cooking. It is actually a sin to make a bad stock. Chef Manoj will eat you alive if you do that. Luckily, I already have some experience in making stock.

They actually showed us clips from the CIA in making stocks. Look at that! Itโ€™s Chef Pardus from CIA 2 decades ago!

We then ended the week with Chef Rudolf again and the topic was a perfect match for him. He talked about sauces which are pretty relevant to him since he was a saucier.


8 responses to this post.

  1. Great job Hershey in documenting your ISCHAM adventures… keep it up!

    I’m interested to see what’s happening inside a culinary school ๐Ÿ™‚


  2. Posted by sheila's ditsi on February 9, 2010 at 10:24 am

    hersh, does the instructor know that your are taking his picture? ๐Ÿ™‚


  3. Posted by alden ong on February 14, 2010 at 2:50 pm

    hahahaha chef pardus! i read about him in michael ruhlman’s book the making of a chef. thats really a look at what goes around in culinary school and much more. hahaha good jab! we’re done na with stocks. damn it. its all in the little details talaga. our chef instructor is a graduate of ISCAHM also. haha


  4. […] Section C, we are assigned in Kitchen 3 *K-3*! This is also the same kitchen were we had the tour before […]


  5. […] us before they also toured the kitchen at the last day of the […]


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