Warm up and stretch using add one exercises up to five exercises. Review all basic techniques, including: backfist reverse punch, blocks kicks and break falls, finish with sparring and grappling.
Prepare a classic chicken parmesan with spaghetti and roasted asparagus
Session Minutes
60
Minutes Student Attended
60
Lesson Comments
*actual date 3/7* Richard did a great job! He paid close attention to my demonstration of "butterflying," a chicken breast and did an excellent job himself on his own piece of chicken. He had some experience already with the classic breading station, but this dish was a great opportunity to go over each component in detail and discuss its use and function. Richard has a very intuitive understanding of flavor and ingredients and he did an excellent job seasoning the asparagus and the chicken. Through a discussion about flavor and texture he used a variety of ingredients to nicely balance the flavors of this dish.
Pan Seared Steak with Aromatic Rice and Homemade Chimichurri
Lesson Outline
Prepare a fresh chimichurri sauce, practicing knife skills and discussing methods of breaking down herbs and produce, while balancing flavors and textures within the sauce. Build flavor in the rice with an aromatic base and sear the steak, finishing it by butter basting with garlic.
Session Minutes
120
Minutes Student Attended
120
Lesson Comments
Richard did a great job practicing his knife skills and balancing the flavors within the chimichurri sauce! He was very excited to cook the steak, but demonstrated great patience by preparing the other ingredients while the steak tempered on the counter. He seemed to have a lot of fun putting this meal together and enjoyed discussing the various ingredients and techniques used to layer the flavors.
Richard had expressed interest in cooking fish, so for our first class together we prepared two pieces of cod fish using the same ingredients but two different methods of cooking. We then compared the flavors and textures of the two pieces of fish, as well as the accompanying ingredients, and discussed why the differences may have come about.
Session Minutes
60
Minutes Student Attended
60
Lesson Comments
Richard is a great cook! He's clearly spent a lot of time in the kitchen and has a great, intuitive sense of flavor. He really seemed to enjoy comparing the two pieces of fish and discussing how the ingredients reacted differently to the two methods of cooking. He was particularly interested in how the oven roasted tomatoes differed from the pan seared tomatoes, and how the flavor of the herbs/lemon came through differently on each piece of fish.
We made Billionaire Bars and Chocolate Chip Blondies. Richard has been a stand-out student this year and continues growth not common for this age in culinary arts.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Richard has been a standout student this year and continues a growth not common for this age in culinary arts.
School Field Day. Richard's OT end of the year progress report was scored and written up. Please refer to report for scores, progress and recommendations. The report was emailed to Jordy.
