By Culinary Arts Chef Instructor Josh Hobson
Congratulations! Let me just say
You’ve been through a lot to be here today,
So let’s take a peek back at all you have learned
Those dishes that were good, bad, ugly and burned.
Let’s grab a tater, I know that you can,
Battonet, julienne, bruniose and paysanne.
“You need to focus!” says wise old Vaidya,
As you blanch, poach, braise and sauté.
So tell me, Do you have your Mise en Place,
Your recipe cards so you do not get lost?
Oh no!! Bacteria! Virus! Parasite!
So important to Serve Safe, keep those temperatures right.
Hot Foods Hot, and Cold Foods Cold,
Label and Date, Don’t let things get old.
Don’t be a dupe! Remember your soup!
Cream of Whatever, Bisque, Consomme,
Vichysoisse, Chowdah, and even Puree.
Roux in colors white, brown and blond
Deglazing a pan and capturing fond.
But Don’t be a Loon! Don’t Cook the Spoon!
Remember your mothers and do as they say,
Espangnole, Béchamel, Tomato, Veloute.
Hollandaise….. ooh I can see some of you shudder,
That is a sauce that’s definitely a Mother….
Eggs used to seem simple, but now not so much,
Basted, shirred, Over Easy and such.
And then there’s those Cups, Quarts and Tablespoon,
Remember the conversions, don’t be a maroon.
Yield Percent, food costing, the dreaded EPC,
Or “Learn to Juggle” says Admiral Brophy.
Mirepoix – a quart in 5 minutes or less,
You might have left a tip, but please keep the rest.
But that’s not all, there’s more that you know,
Risotto, Polenta, Quinoa, and Farro.
Calamari, Dungeness Crab, Escargot,
Charcuterie, galantine, terrine, and quenelle,
Tzatziki, chimichurri, coulis, and duxelle.
Game that wears fur and some that can fly,
Ducks and Rabbits and Lobster, oh my.
It’s amazing to me how far you have come,
All that you’ve cooked and all that you’ve done.
So remember your lessons make us all proud,
And soon you will hear your cooks say out loud –
*Official Graduation photos will be available for purchase soon at www.yourprints.com, click ‘View Your Images,’ password ‘ocigrad’.