We're really loaded down this week. The first three days are all triple session days. That's 9 hours of instruction, plus the breaks in between and commute time making each day about 12 hours. This doesn't leave much time or energy to study for the exam on Thursday. Today we had a practical/demo/practical. I have to make this entry short so I can study. Not much time to study, but hey, my blog is up to date!
What to eat? I just ate dinner to energize for the night by pulling out all the leftovers from my practicals (that are still good) salmon, pork, veal, chicken, steak, rice, vegetables, some kind of sauce I don't remember, and potatoes.
I decided to eat some of everything, so I created a new dish called the "fruit de mon travailler melange".
Today we ran right in to the kitchen to prepare the Chicken Tarragon dish. The school is short on Chefs since one Chef has been honorably selected to cook at the Nobel Prize ceremonies in Sweden, and another is on special assignment in Ge
neva. So, today we had a female guest Chef who is Sous Chef at a Parisian restaurant. She was actually very nice, professional, and helpful. I worried that an outsider may critique us unfairly since they may do things a little differently than the way we are taught in the demos. She was DEAD ON with everything. She was a pleasure.
Tasks:
-prep zucchini, red bell, eggplant, onion, and tomatoes for the Italian Vegetable mix
-drizzle with olive oil and season
-get them in the oven
-prep aromatic vegetables
-prep chicken by cleaning, and cutting into 8 portions
-lightly brown chicken parts, and remove
-degrease pan, sweat shallots. add tomatoes, deglaze
-add veal stock
-add chicken back to pan and cook
-finish vegetables by molding them
-decant chicken, and add tarragon to sauce and reduce
-plate
Next we had a demo featuring French style scrambled eggs with smoked salmon, fish terrine with beurre blanc, and vanilla bavarian cream with coffee sauce. We had to make the fish terrine in the ensuing practical.
The greatest translator in the world is back! Well, OK, that may have been an exaggerated salutation. Deborah is one of the veteran translators who is well liked and she just returned from vacation. Just when she thought she had all of her kids almost out of the house, she has to train another one. We had Casha the translator trainee back in the den of wolves for her translator OJT under the supervision of Deborah.
It was not an inspirational demo learning to make scrambled eggs and some vanilla cream.
What to eat? I just ate dinner to energize for the night by pulling out all the leftovers from my practicals (that are still good) salmon, pork, veal, chicken, steak, rice, vegetables, some kind of sauce I don't remember, and potatoes.
I decided to eat some of everything, so I created a new dish called the "fruit de mon travailler melange".
Today we ran right in to the kitchen to prepare the Chicken Tarragon dish. The school is short on Chefs since one Chef has been honorably selected to cook at the Nobel Prize ceremonies in Sweden, and another is on special assignment in Ge
Tasks:
-prep zucchini, red bell, eggplant, onion, and tomatoes for the Italian Vegetable mix
-drizzle with olive oil and season
-get them in the oven
-prep aromatic vegetables
-prep chicken by cleaning, and cutting into 8 portions
-lightly brown chicken parts, and remove
-degrease pan, sweat shallots. add tomatoes, deglaze
-add veal stock
-add chicken back to pan and cook
-finish vegetables by molding them
-decant chicken, and add tarragon to sauce and reduce
-plate
Here is my plate above. It went well. It was a straightforward dish. The vegetables are simple to make and have an extraordinary flavor.
Lunch break found most everyone quietly
studying for tomorrow's exam
Next we had a demo featuring French style scrambled eggs with smoked salmon, fish terrine with beurre blanc, and vanilla bavarian cream with coffee sauce. We had to make the fish terrine in the ensuing practical.The greatest translator in the world is back! Well, OK, that may have been an exaggerated salutation. Deborah is one of the veteran translators who is well liked and she just returned from vacation. Just when she thought she had all of her kids almost out of the house, she has to train another one. We had Casha the translator trainee back in the den of wolves for her translator OJT under the supervision of Deborah.
It was not an inspirational demo learning to make scrambled eggs and some vanilla cream.
Vanilla Bavarian cream with coffee sauce
Egg with smoked Salmon
We followed this demo with a practical where we made the fish terrine with some salmon and pike. I have to study so I'll conclude with a picture of it.
No comments:
Post a Comment