By Teresa Brummett
Lamp staff
SPRINGFIELD – When it comes to food, Bistro Verde can serve some beautifully-plated and great-tasting items.
With the help from one of the leaders, Chef Instructor Denise was guiding some of the students into what it takes to have the skills to be a chef one day.
There are several steps involved in the preparation of the food until it arrives to your table. But, that’s just what this group of students learn here at Lincoln Land Culinary Department.
Stepping into the large kitchen area, one could tell that there was some serious cooking going on. The smell that seemed to have been in the air was balsamic vinegar. Stepping up to Chef Patrick Batsaikhan, he explained that he was making balsamic vinegar caviar. He was quickly making caviar even though it took several steps before he would be finished.
The texture of the caviar was like an over cooked pea, but the sample taste that I was given was definitely all balsamic vinegar. It was like a little burst of vinegar in my mouth. Chef Batsaikhan gave the reason for preparing so many of these little delicacies which would later be used in the Greek salad that a fellow chef was preparing on the other side of the table.
While one chef was preparing a huge pot of tomato soup, dough was being ran through a pasta maker roller attached to a Kitchen Aid mixer. Although the kitchen area seem hectic, it didn’t seem to bother any of the chefs who all were hard at work.
It was 11 a.m., and there was already a chocolate mousse cake with, of course, chocolate frosting and topped with the thinnest spun sugar in a beautiful golden color that I’d ever seen. Technique is definitely key in working as a chef here in the culinary department at Lincoln Land.
As I made my way to another section of the kitchen I ran into Jim Boosinger, who explained that he already completed classes in Baking and Pastry and the class he is currently in is Hospitality management and services.
Chef Boosinger, and his assistant chef Katlyn, were working on making pizza dough to be used in several different dishes. Pita bread, pizza dough and empanadas. Chef Boo explained that the empanada which they were currently preparing to make, is basically a meat stuffed pastry. It can be baked or fried and the stuffing can change for each person’s preference.
The student chefs here at Bistro Verde are learning what it takes to either one day own their own restaurants or be a head chef at another. But, whatever they learn here will last them their entire lives. One chef explained that she is taking every class she can so that one day she’ll own her own restaurant. She also mentioned that she’s taken almost all of the culinary courses and has had a fun time doing it, while meeting other prospective chefs.
Teresa Brummett can be reached at [email protected].
