Phase II Begins (Bananas Flambe’)

2011 © copyright Savory Simple, all rights reserved

Hello world!  It feels as though I haven’t written a proper update in forever.  Phase II has been a whirlwind of activity and excitement, with several changes to our routine.  First, and probably best, is that school begins an hour later.  While I did enjoy getting home earlier, it is so wonderful to be able to sleep in a bit and stay up past 10pm.  Previously I would arrive at school around 6:15 am.  Now I arrive at the luxurious hour of 7:15 am.  It’s not quite the 9-5 routine I had in my previous life, but every hour makes a difference.

The second big change is in production.  In Phase I, we watched a demo in the morning and then hit the kitchen to make a three-course meal.  We still have our morning demo, but now we cook to order.  We take orders from staff members, do as much prep as possible and then fire on command.  We cannot plate the entree until the appetizer is gone.  The same goes for dessert.  Once we’ve finished service, we’re allowed to eat the leftovers.  It’s intense!

I miss my old chefs, but the new team is full of knowledge and experience.  They’re teaching us some serious refinement.  Phase I was technique.  We’re still learning technique, but now we’re also focusing on beautiful plating and perfect execution.  Chef examines our food before it leaves the kitchen and if he isn’t satisfied, we fix it.  The soup must be hot, the meat must be cooked perfectly to order.

I’ve also begun the process of finding my externship restaurant.  I’ve met with the school adviser and have several places in mind.  Now I just have to start making phone calls.  I’m really hoping to find a restaurant that teaches me a new cuisine.  I’ve also become completely enamored with the pastry side of culinary school.  I would love to explore this further.  I’m even contemplating moving on to the Pastry Arts Program after graduation!

Speaking of desserts, we’ve been making some delicious and simple treats in Phase II.  This has been one of my favorites so far:

Bananas Flambe’

Ingredients:

• bananas
• rum
• butter
• sugar
• simple syrup, slightly caramelized (equal parts sugar and water)
• optional – golden raisins, softened (I highly recommend using them!)
• optional – toasted almond slivers

Method:

1. Get a saute pan nice and hot, then add 1-2 pats of butter.  Add some sugar.  This will form a caramel.
2. Halve some bananas long ways and in half.
3. Saute bananas, skin side down.  Let them caramelize.
4. With a large spoon, flip bananas.  Add more sugar.  Add simple syrup.
5. Remove bananas from the heat.
6. Add some more simple syrup to the pan (the sauce should be reducing throughout the process).
7. Add rum, raisins, and some butter.
8. Carefully flambe the sauce with a lighter (use one with a long handle).  Let the alcohol cook off.
9. Top bananas with the sauce.
10. Top with toasted almonds.
11. Serve with vanilla ice cream!