Soups, Stocks & Starting From Scratch
My first week of culinary school is officially in the books!
Week 1 was all about soups, but I quickly learned that making soup in culinary school is a lot different from opening a can or throwing a few ingredients into a pot. This week was about understanding how flavors are built from the ground up—and making just about everything from scratch.
Throughout the week, we made a variety of soups, each one teaching us something different:
- Potato and Carrot Soup
- French Onion Soup
- Beef Consommé
- Cream of Mushroom Soup
- Cold Beet Soup
- Leek Soup
- Lentil Soup
What surprised me was how many different techniques can go into something as simple as soup.
We learned how the way ingredients are cut, cooked, combined, strained, and seasoned can completely change the final dish. Some soups were creamy and smooth, some were hearty, and others required more patience and precision. Beef consommé was especially interesting because it showed just how much technique can go into creating something that looks so simple and clear.
From Scratch Means FROM SCRATCH
One of my favorite parts of Week 1 was realizing how much we were actually making ourselves.
Even the things that would normally be easy to grab from the store became part of the lesson.
Croutons? We made them.
French bread? Made that too.
There is something different about eating a bowl of soup alongside bread and croutons that you made yourself. It makes you appreciate every step that goes into putting a finished plate in front of someone.
And I think that’s one of the biggest things I took away from my first week: good food starts long before the plate.
It starts with learning the ingredients, understanding the techniques, paying attention to the small details, and being willing to do the work from the beginning.
The Journey Has Officially Started
Week 1 gave me a small taste of how much there is to learn.
I’m not just learning recipes. I’m learning why things are done a certain way, how different techniques affect flavor and texture, and how to build a dish instead of simply following instructions.
There are going to be a lot more dishes, techniques, mistakes, wins, and probably a few kitchen disasters along the way—but that’s part of the journey.
For now, Week 1 is complete.
Seven soups, homemade croutons, French bread, and a whole lot of learning.
Not bad for the first week.
— Chef Lynx 🐾👨🍳
