Today was our first day in the kitchen with Avril and Jessica, the chefs that will be working with us during this course. We started the day going over our plan for these two weeks and basic rules in the kitchen. Quickly, we split into groups to start to working on knife skills and safety. We learned how to chop, julienne, slice, dice, and mince by practicing on a variety of vegetables. The goal was to be precise and uniform in our cuts so that when we cooked the ingredients for our bibimbap they would cook evenly. Bibimbap is a Korean rice dish that mixes various meats and vegetables with rice and topped with Korean ingredients like kimchi and gochujang. After each group finished cutting the vegetables, we learned how to sauté them. Every group got to choose how to season their vegetables based on the flavor pallet they preferred. Next, we seared the meats that the chefs had let marinade over night. Lastly, we got to assemble our own bibimbap. Getting to assemble our plates was a really fun way to practice plating skills because each ingredient had its own shape and color that contrasted on the plate. After enjoying our meal we finished cleaning and headed back to the high school to reflect on our day. I think we can all agree we are excited for all of the new techniques and ingredients will we get to work with and learn about through this J-Term.
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