A Lazy Afternoon

[Chef Dave]

I am having a marvelously lazy afternoon.

This morning was given over to testing. After the students finished their tests, I grilled 24 sirloin steaks and served them to the faculty with loaded baked potatoes and steamed mixed vegetables.

Having graded my tests and entered the grades in our district database, I am now spending a leisurely afternoon assembling a couple of buche de noel cakes for tomorrow's staff lunch.

http://www.kcc.cc.il.us/hss/jpaul/french%20canadian/buche_de_noel.gif

I only have 20 combined culinary arts students. Core academic teachers have something like 110 total examinations to grade ... and pity the English teacher who has to grade compositions or the history teacher who has to read essays.

What a wonderful way to spend an afternoon ... :)

[mopar]

That's a great way to make friends when they have a lot of grading to be done. Maybe they will help encourage students to join your classes for the food.

[Chef Dave]

I wound up making three cakes. One will be given to the staff at tomorrow's staff party. The other two were given to our two school secretaries.

[3rdgradeteach]

Makes me wish I was at your school this week hahah....Exactly what kind of cake is that?

[Chef Dave]

Makes me wish I was at your school this week hahah....Exactly what kind of cake is that?

A buche de noel is a Swiss Yule cake. It's basically a sponge cake that's slathered with cream or chocolate or some other type of filling. It's then rolled up and covered with chocolate frosting. The tines of a fork are used to trace lines in the frosting to simulate bark. I went a step beyond what was done in the above picture by spreading white cake frosting on the platter to simulate snow. I then dusted the cake with powdered sugar to create the illusion of a fresh snowfall.

The busche de noel is basically a sophisticated version of a Little Debbie.

[mopar]

It is nice to constantly have treats to share. How do you ever refrain from eating everything that you make? I think that would be my greatest problem if I was in the food industry.

[Chef Dave]

It is nice to constantly have treats to share. How do you ever refrain from eating everything that you make? I think that would be my greatest problem if I was in the food industry.

It is a custom of culinary chefs and chef instructors to taste test small portions by way of final assessment. Culinary chefs do this to adjust seasoning. Chef instructors do this to give grades. Unlike home cooks, we don't actually eat the products we taste test. We discretely spit them out in a trash can.

This is especially true for chef instructors who may have as many as 45 or 50 student products to evaluate during a given day.

All products (that pass quality control evaluation) are sold through our student restaurant. The few leftovers we have are usually given away to students and staff.

[mopar]

Such self control! Guess that is why I could never teach any form of culinary arts...not that I'm even qualified but still.

[busbus]

So this is how to spend a lazy afternoon!

I thought that I had it good not having the responsibility of testing. On the days that we give district or state tests, I usually am assigned to monitor a classroom. After the testing period, I am free to go about doing my regular job. I wish that I had it as good as you.

Your staff is so fortunate to have such a mouth-watering menu after a long period of testing. I envy both you and your staff! :)

busbus

[Chef Dave]

I thought that I had it good not having the responsibility of testing. On the days that we give district or state tests, I usually am assigned to monitor a classroom. After the testing period, I am free to go about doing my regular job. I wish that I had it as good as you.


Out of curiosity, what is your regular job?