Chef Thomson

Chef Thomson GLORIFIED LUNCH LADY 🌹
Culinary Student | NBCC 2027 🇨🇦 | 25

Without my water bottle I weighed it at 21.6lbs (9.8kg). Considering I usually leave it at my station (just to access it...
12/21/2025

Without my water bottle I weighed it at 21.6lbs (9.8kg). Considering I usually leave it at my station (just to access it if I need one of the tools) and just bring my knife roll with me the weight of the bag itself isn’t too important.

12/18/2025

The best peeler to ever exist 🥔

If you wear sunglasses you just have soft eyes…
12/18/2025

If you wear sunglasses you just have soft eyes…

This is what a brunoise looks like when you use more of the pepper đź«‘ You can perfectly square all the edges but if you d...
12/18/2025

This is what a brunoise looks like when you use more of the pepper đź«‘

You can perfectly square all the edges but if you don’t need all the extra trim, and want to use the rounded edges in your brunoise, you end up with some rounded shapes.

For our final test worth 25% of our grade in Cooking & Catering class we had to plan and prepare a 3-course meal for our...
12/15/2025

For our final test worth 25% of our grade in Cooking & Catering class we had to plan and prepare a 3-course meal for our chef. The total time limit to receive full marks (for time) was 2 hours and 45 minutes with each course being presented 15 minutes apart beginning at the 2 hour and 15 minute mark.

The requirements were as follows: an appetizer of two identical bowls of soup of your choosing based on available ingredients, the main course needed to include a pan seared chicken breast with pan sauce, a starch of our choosing, and 3 distinct vegetables. The dessert was pre determined based off what we practiced in class which was a choux-pastry eclair filled with a vanilla cream, dipped in a chocolate ganache.

For my menu I decided to make an Onion and Potato Pureed Soup garnished with Crispy Parsnip Chips and Chilli Oil as the appetizer. The main was a Pan seared chicken breast, jus Ă  vin blanc, tourne potatoes, blanched broccoli, glazed carrots, and a parsnip scotch bonnet puree. And the dessert as mentioned before.

Overall my grade for the test was 89 (22.35/25%). My eclairs brought my score down for the test as a whole, I didn’t cook them long enough to hallow out the inside so that the cream would completely fill the cavity. I also damaged the ganache on the top during preparation and tried to mitigate that but lost points for appearance. The chicken could have been juicier, the soup could have been more flavourful, and my station could have been more clean.

Overall I’m incredibly pleased with the results and each failure is just an opportunity to learn. If I were to do it again, there are changes I would make. That’s all part of the process!

12/15/2025

Yes there will be typos in my posts, and errors in my grammar sometimes. Because I choose to write my own material instead of letting AI do it for me.

Investment: “the action or process of investing money for profit or material result.” 💵 I try and view my time as money....
12/15/2025

Investment: “the action or process of investing money for profit or material result.” 💵

I try and view my time as money. Just because I don’t see an immediate return and dollar value for time that exchange, doesn’t mean there won’t be one in the future.

I would never do a 12 hour unpaid shift that doesn’t provide me with some kind of benefit. But I certainly would trade my time for the opportunity to build my reputation, grow my brand, expand my skills, practice my techniques.

My time is valued differently than your time. So it is up to each of us to invest our time and resources where we best see fit.

Things in my kitchen at home that just make sense.
12/14/2025

Things in my kitchen at home that just make sense.

We didn’t actually know until we cleaned it up that the pan was stainless and copper! A popular choice for commercial ki...
12/14/2025

We didn’t actually know until we cleaned it up that the pan was stainless and copper! A popular choice for commercial kitchens where the food is cooked on the stainless steel surface so the flavour is not impacted by the metal, but the copper underneath heats the pan at a significantly faster rate than that of steel or aluminum.

I spent about an hour cleaning this pan yesterday.Someone mentioned on my last post that before graduating from culinary...
12/13/2025

I spent about an hour cleaning this pan yesterday.

Someone mentioned on my last post that before graduating from culinary school each student had to pick and clean a pan!

I think it would be fun. Assign a pan to each student, and throughout the year their job is to take care of it. They don’t take it home, they keep it in the kitchen, but by the end of the year, it should be in good shape and clean!

12/13/2025

A "Blue Plaster" isn't safer than covering a bandage with a cot/glove.

My first attempt using Barkeepers Friend on a aluminum pan. These pans have been used for likely over 20 years some mayb...
12/12/2025

My first attempt using Barkeepers Friend on a aluminum pan. These pans have been used for likely over 20 years some maybe more. Overtime after thousands and thousands of uses, burnt residue and carbonized grease adhere to the pan.

This was about 30 minutes of scrubbing with a green scrub pad and switching between the barkeepers friend, and soap and water. I did run out of time and have to get back to class, but it definitely looks a lot nicer!

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Moncton, NB

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