Being Bossed Around: Cooking Class - Butter

I recently took a cooking class on the various techniques of using butter.  We were a total of eight participants, and split into two groups of three, with one group of two.

The original instructor assigned to this course was not there.  Darn it.  We had a replacement instructor, who I shall call "the chef."  She started by going over the recipes; however, then glossed over some of the steps, as we were running out of time, and told us to read our assigned dishes quietly.  She gave us only 2 minutes, and there were a total of 4 recipes.  Crazy.  You can't absorb that much info in just 2 minutes.

When I told her that I would prefer to work on the fish or one of the other dishes (except for steak and oysters, since I do not eat either), she said, it's good to cook things that one does not eat.  I just gave her a look, but felt like telling her that since I don't run a restaurant, I would never cook something that I would not eat.  Thankfully, I managed to end up on a team that cooked neither of the above.  Wheww.  But this "chef" is a real pain.

Anyway, once our teams were formed, we each got to our stations, and gathered our ingredients.  I had been taught by other instructors in the past to always keep all the ingredients ready, so that preparation would be efficient.  I wanted to put aside 4.5 cups of heavy cream in a measuring bowl, as the recipe indicated.  The "chef" came running up and in a loud, headache-grinding voice stated that I SHOULD HAVE READ THE RECIPE, as only 3.5 cups of heavy cream would be heated.  I felt like telling her that yes, I know that, and from the 4.5 cups I would take 3.5 cups and use it ASAP to heat it, and then use the remaining cup for the latter part of the recipe.  But OH NO, she wanted to do twice the work, and separate the cream upfront into separate cups.  Are you kidding me???  The measuring bowl tells me exactly how much I need to use for heating.

As time passed, I felt more and more upset.  Considering the fact that I paid for this class, I would expect at least some form of courtesy.  Unfortunately, this "chef" kept yelling out our names, and asking us WHAT WE WERE DOING.  Jeez.  I'm following the recipe, that is what I'm doing.

Anyway, her assistant was a bit arrogant and obnoxious as well.  Anytime I asked her where a specific ingredient was in the kitchen with the many shelves, fridges, etc., she would ask Why?  I refrained from snapping back and telling her that that is what the recipe indicated was needed.  My gosh, what an attitute.  She wanted to double-check the recipe each time to make sure that the ingredient was correct.  Actually, the "chef" and her are a perfect pairing.  May they be forced to work together forever.

When it came time to make the butter, I desperately wanted to wear gloves, so I did.  When I was done, I attempted to remove the gloves with one of the 25-30 small kitchen towels available.  The "chef" said, why are you using that?  Well, I politely told her that I didn't want to get any excess churned butter on my skin, as it has a greasy feel to it.  She backed off.

She then mentioned that I should taste the butter after putting salt.  I did.  It tasted just right.  However, she thought that extra salt should be sprinkled.  Whatever.  I left a small container of salt for anyone who felt the need to increase their blood pressure.  For my buttered bread, I did not add any extra salt.

I was rather upset that the "chef" then insisted that only my partner handle the fish.  That is what I very much wanted to work on.  Oh well.  Maybe I will try the recipe at home with a fish of my choice.  And I will put less salt, much less salt.

Usually, after everyone's dishes have been prepared, people whip out their cell phones and take pictures.  But I had no desire to do so.  Apparently, neither did anyone else, which was really surprising.  I couldn't wait to sit down, eat, and then get out of there.  And pray to God that I never, ever have this instructor again.

Note to self: If that instructor is ever, ever listed on a course, DO NOT TAKE HER.  After taking this instructor, I have come to appreciate some of the other instructors much more, especially those teaching the Italian and farm-related cooking.  They were gems.  Oh well, there are "good" chefs, and there are "temperamental" and "unpleasant" and those "breathing-down-your-shoulder" chefs.  I am disappointed that I ended up with the latter for this course, but I guess you can't always get a winner.  C'est la vie.