I'm Going to ESCF-Ferrandi to Become a Chef!

It took a long time ... but I finally made it!

About 4.5 years ago I found my passion for cooking. That was it ... I decided that I wanted to become a chef. But first I needed to take a few steps; I had to finish my Aerospace degree, get a job, make enough money for the tuition and living costs, apply for school (which I came to decide it had to be in Paris!), get accepted, get a visa, quit my job and move to Paris! All those are now accomplished and I'm starting my cooking classes in less than a week at Ecole Gregoire-Ferrandi. The past few years have been challenging and hard at times but nonetheless very exciting. Now, Meg and I are in Paris and are starting our new lives here. The feeling is surreal.

Fresh warm baguette - Paris 2011

Baked Eggs with Tomato and Feta Cheese

Best of All Falafels!

I followed this recipe and just added a bit of lemon juice. The result was excellent:
http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755

I also made two spreads to go with the falafels. One was a simple humus (canned chickpea, half clove of garlic, 1 tbsp tahini paste, 1 tbsp yogurt, olive oil, salt, pepper, cayenne pepper) and also a spicy tahini sauce (1 tbsp tahini paste, 1 pinch of cumin, 1 tbsp yogurt, 1/2 tsp cayenne pepper, 1/2 tbsp lemon juice, some chopped parsley, olive oil, salt and pepper).

Toppings: slow roasted eggplant, coleslaw, tomato, onion, etc

Tahcheen - Crispy Rice with Chicken, Safferon and Yogurt

Ingredients:

•  whole chicken legs x 2 skinned
• onion x 1 chopped
• basmati rice x 2 cups
• turmeric x 1 pinch
• full fat yogurt x 1.5 cups
• egg yolk x 1 large or 2 small 
• saffron x 1/3 tsp diluted in 1/2 cup of boiled kettle water
• slivered almonds x 1/4 cup
• oil, salt, pepper

Wash and rinse and soak the rice in salted water for 2 hours (I let it sit over night). Fry the onion with salt, pepper and turmeric. Season the chicken and add it to the onion, brown both sides, add a bit of water, cover, turn down the heat and cook for 20 minutes. Take off the heat, cover and let it rest. While chicken is cooking, beat the yogurt, mix with egg yolk, saffron and add salt and pepper. Pre-heat the oven to 250 F. Bring a pot of water to boil, salt generously. Drain the rice and cook in the boiling water just until a bit soften. Make sure not to overcook the rice, it should still be hard to eat. Drain the water and rinse the rice. De-bone and shred the chicken. In a casserole type baking dish, cover the bottom with oil and a few spoons of the yogurt mixture. Add a layer of rice, a layer of chicken and onion and a sprinkle of slivered almonds. Continue this until everything is used up, finishing with some oil or some chopped butter. Place in the oven for 2 to 5 hours (I baked it for 4 hours). Serve with yogurt and Persian style pickled vegetables.