Christopher L. Antie (featured credits on IMDB.com) here and starting something that is challenging but yet fun and creative. Over the past few years I have thrived, succeeded, and dedicated myself into many endeavors. Recently I was approached to host a new kind of talk show. The show is called "Creations with Christopher L. Antie" and will be featured on a major television network in winter 2011 (yes this is for real). Without spoiling the entire news of it (I will share more of the show as we go on), some of it consists of me going to college and learning full out Culinary Classes of which sets me into receiving an Associates Degree in Culinary Arts.
I've had a passion for food, and can cook, but I don't think I have ever had the interest of getting a degree or becoming a professional, let alone presenting my talent and learning on national television. With the help of Le Cordon Bleu I'm going to become a professional chef from the best accredited school around, get trained from the styles of Paris like one of their very own the late Julia Childs.
Once I received the offer of the show and accepted I was immediately enrolled into the Le Cordon Bleu in Orlando. With the help of the school and of course the promotions, backing, and attention from the school I am going to be in training with the program for a little over two years. During the process late this year I will begin taping the pilot episode and showing off my learned knowledge alongside some other things that will be announced as we go.
I am hoping that with this blog I can gather fans that would be interested in learning the process of starting up a new show and my challenges of juggling the start of the new show, school, my personal life, and all other things I decide to do. I will announce as I go and disclose things that might excite or motivate you into pursuing the same endeavor or a future goal.
On day one's blog you received my first set of announcements and how my first day of school went. Everyday will be something new and a newer idea or clue that opens the door to the design, taping, and release of the show and the show and my own events. I really hope you keep up with me and motivate me, it really helps. Invite your friends to do the same, the more the merrier. Okay so enjoy and may all your dreams come true!
DAY ONE 7/7/2010
I started my first official class at 5pm, it was called Food Safety and Sanitation. The goal is to learn the do's and don't of serving, preparing, and cooking food at home or in a professional atmosphere. After printing out the over 200 page PowerPoint presentations, I have to say I am overwhelmed with what is excepted of me in this. The class isn't to large about 15 people or so and the teacher (not going to mention names) is pretty cool. Didn't get into many hard core learning as of yet, other then learning that more people get sick in Florida restaurants then any other state because of the states reputation of being the number one tourists destination in the world and the hardest way possible to control it all. Don't worry you can safely eat in Florida, it just mean food is a very popular source in the state and hard to control or oversee at times (kind of like transportation in Los Angeles).
Today we just briefly went over the course of the class and what we are progressing towards. The goal is for me to receive my state certification for food and safety by this coming August. I can do it!!
My next class was Foundation I with 30 students and two top chefs, the key start to cooking. I received my over $1200 knife and kitchen set for my schooling career and afterwards, and I am set to not having a clue of what all this S..t is; but I will learn. I am promoted to learn the many of knifes to use and how to cut and cook things from scratch. I was told today I am going to learn how to make Mayo, sauces, bread, and other things from scratch. No recipes and no all ready prepared items, I am to learn how to create my own recipes and food items. 30 hours of lectures and 20 hours of cooking in this class.
The biggest thing is making sure I am dressed for the part. I am required to dress a certain way everyday, and If I even miss one item I RECEIVE a day's 0 in performance. Completely not good, so I am busy hemming pants to fit properly and learning to tie a tie for the very first time. I'm getting it but double checking it as I go. I new picture will post tomorrow, after I see how I have done. I get graded on performance everyday and it starts tomorrow, we shall see.
We learned cooking from the history of it and our terms are in French, so learning French and cooking at the same time is a task in itself. We got some hints on some of the terms, which makes it kind of easy; but still not going to be easy. Tomorrow we learn the cutting process and the official start of both of the classes.
The excitement starts tomorrow but the conversations of the beginning I guess started tonight. I will post tomorrow, but for now I must go do home work; I have over 60pages to read before bed.
Peace and love!
Christopher L. Antie
So I woke up tired, stayed up until 3am doing homework and had no time to eat today. Gosh it's been 12 years since I went to school last, and boy how I hated doing the homework. Well I woke up had a meeting about a women's project I am doing and then off to school.
Today I learned the correct way to read and reset a food thermometer, woohoo. I also learned the states that require kitchens to have a "Glove Law" and those that don't. Imagine the ones that don't and the sick things some chefs do when they don't practice safety and sanitation, really sad; it would make you sick. I learned the proper temperature for storing and cooking food, plus the proper way to wash yours hands.
Check this out, it should take you 20 seconds to wash your hands. You lather your hands for 15 seconds with liquid soap and then rinse under hot water (100 F) and dry under a powerful air dryer or with a paper towel. Use a paper towel to open doors and turn off facets. All this to properly get your hands completely clean. Did you know that you need to wash your hands before the use of hand sanitizer and to much sanitizer could make your body immune to it, interesting. If your cooking wash yours hands and everything throughly after every use, before use, and during the switching of cooking items/food or time lapse of cooking items/food (don't let things sit for to long in open air, without cleaning before reuse), it helps keep your food healthy and clean.
Lastly I learned the methods of a knife, I learned how to cut carrots and potatoes into 1/2 inch, 1 inch, and 2 inch squares. Also learned the cut makes the food performance look grand and makes the food all equally cook. If the potatoes aren't cut the similar to same way then you could face trouble in over cooking or not cooking enough. I'm hoping to get a picture of the cutting tomorrow, along with the uniform requirements.
I have graded "A" on all tests, including performance, so far and so I think I am doing pretty darn good. Till tomorrow, night kids!7/9/2010Sorry guys a little late posting this but I was so tired on Friday and had a stressful weekend that I am now calm enough to do it.
Friday went pretty well, learned all about ecoli and other harmful diseases that can be transferred into food, along with their dangers. Did a hand-washing test, under a black light, and learned that dirt lives deep in your finger nails. Which seems to be the hardest part of keeping your hands clean. Never realized how important cleaning is and how if you don't keep things clean, how you have more of chance of becoming increasingly sick.
Washing your dishes in the sink is a good thing, but when you place dishes in the dish water make sure the water has no dirt or food in it and is always sparkling clean. If not drain and create new dish water, as if you don't germs don't get cleaned away and basically your not properly cleaning your dishes. Air dry or use a paper-towel on drying dishes, as germs can remain on a towel and transfer to your clean dishes. Keep animals out of your kitchen, keeps from spreading germs into your food. Clean your hands and tools after every use and before use.
Those are just a few things to know, and trust me if you research on food safety and sanitation you will learn wonders and respect what goes inside your body; which could keep you healthy for a very long time.
Lastly I got a "B" on my dicing (see above picture), as it has to be almost perfect but I did practice over the weekend and I think I got it right. Okay so I got a test tomorrow so off to studying. Night!