Sensory Evaluation Assignment

For my sensory evaluation assignment I chose to try octopus. I went to Volos Restaurant and ordered the grilled octopus. I love trying new things and have always loved seafood and so I was rather excited to try octopus. When it first arrived on the table the smell reminded me of being on an island. It was exotic, grilled, and held a hint of umame. Looking at the dish, the colour was a dark purple with some nice distinct grill marks which looked lovely on top of the bright green and red in the salad. The suction cups on the tentacles were slightly off-putting but I decided to taste it nonetheless. I poked at the tentacles and they were a little squishy but I cut off a piece and tried it. The tentacle was very tender and not at all chewy as expected, the octopus itself had a very strong seafood flavour and was accompanied with a savory sauce; a little sweet, a little salty and a little sour. There was also a slightly bitter element from the grilled charcoal flavour. The only item I can relate the octopus to is calamari, however calamari has a lighter flavour and a more rubbery texture. To this, octopus is very unique with its bold sea flavour and tentacles. Overall it was an excellent experience. I love trying new things and look forward to doing so in the future!

Library Assignment

The Recipe I found is a recipe for Risotto Bianco:

http://www.jamieoliver.com/recipes/rice-recipes/risotto-bianco-white-risotto

The reason I chose risotto is because risotto was always something I loved to eat but did not know how to make. Just recently I tried making Jamie Oliver's risotto recipe and it was delicious, Although it is a little tedious, I enjoy making it for my friends and they love eating it. The recipe was pretty easy to follow,  however some of the measurements are not legitimate forms of measurement and therefore take a little bit of instinct as well. The wild mushroom risotto recipe, another Jamie Oliver recipe, and is an excellent creamy, savory dish. However it is very rich so I try not to make it too often.

Week 1

Greetings,

My name is Anna Matikainen. I want to be a chef because I am extremely passionate about food and the culinary arts. I started working in the hospitality industry at age 14. Since then I have in such positions as food preparation, hostess, server, bartender, and cook in various locations. My most basic philosophy is that good ingredients will make good dishes, which is why, especially in the summer time, I grow a small vegetable and herb garden and try to use local farm fresh ingredients. From this course I hope to gain the proper knowledge and experience necessary for this industry to help me succeed and build my style as a chef.