Tuesday was my first day of classes and overall I felt it went well. Leaving at 6:30 wasn’t fun, but it’s only 3 days a week so I’ll just have to suck it up. My first class was Fundamentals of Baking. It is 6 hours long. I don’t think I fully grasped that until I was sitting in class. The instructor is very knowledgeable (he also helped write our book, which many schools around the country/world use) and didn’t seem as intimidating as a Gordon Ramsey type thank goodness! We are learning about the science behind baking. What each ingredient actually contributes to, or why the order is the way it is. My next class was Food Operations/Systems. What I got from his overview was that we were going to learn how to build a business. This encompasses everything from the design to menus to invoices to firing employees. One of our projects is to take a fake restaurant and fix everything to make it a profitable business. The chef who teaches that seems laid back and funny as well. The next class I have is Friday, Breads and Rolls, so stay tuned for that update.
Tonight’s dinner was parmesan crusted chicken, green beans, and mashed potatoes. So easy to make!
- 2 Chicken breasts
- 1/4 cup Light Mayonnaise
- 1/8 cup grated parmesan
- 4 teaspoons bread crumbs (preferably Italian)
Preheat the oven to 450. Mix the mayo with the parmesan in a small bowl. Cover the top of the chicken breasts with this mixture. Add the breadcrumbs and bake for 20 minutes. Enjoy!
Variation: Dip the chicken in flour first, then egg (beaten well), and finally Parmesan. A little different texture and also very delicious.