Looks like I have a little catch up to play here recently. Last Monday, was the half way point of the class, and I attended my regular class time since I had had the long weekend at home. In class we reviewed for our midterm written test and watched a demo on pork carnitas and strip steak. Seems lately the class has had a much more leisurely pace to it. We are only cooking every other day. Lecture and demo days are enjoyable, but tedious at the same time. Three and a half hours is a long time to stand and watch someone cook or discuss the primal cuts of different types of meat. And the cooking days move along pretty well but are much less frantic than they used to be, which is a great feeling to have!
Tuesday morning started off badly! I awoke when I hear my Uncle down stairs (I'm staying with my Aunt and Uncle while I attend school). This was not good! When I opened my eyes I saw light streaming through the window. Also not good! I looked at the clock, it was 6:20 am! NOT GOOD! Class started at 6:00 and we had a test and a practical!!! I shot out of bed, threw on my uniform and rushed out the door. I got to school in 25 minutes, in what was typically a 35 minute commute. I walked in just as the class was beginning the prep for the practical. I had missed the written test.
Ok- I just had to calm down and focus on the task at hand; which was:
Avacado and Sour Cream & Cilantro Quenelles
Grilled NY Steak
Maitre d'hotel Butter
Butternut Squash Gratin
Working with Jeremy we got all of the dishes knocked out in record time. I couldn't believe it! It was actually pretty easy. Even the Duchess Potatoes, you'll remember from last phase, were pretty easy. Our only issue was I almost dropped our squash gratin when rearranging all the pots in the oven, but I saved it. Whew!
Steak- Great job, medium rare (who would have thought I would like mine that way now). Potatoes good color and flavor. Squash could have been dices in larger pieces and had a bit too much liquid in them. Otherwise very tasty.
Carnitas- They loved the presentation (took it's picture, always a good sign). Chef Bruce said it looked like the St.Louis Club was rubbing off on me. Good flavor over all.
No Grade Yet. Good come back from a crappy start to the day.
I got docked 25% of my daily grade for being late, but Chef let me take my test right after class. Scored and 83%, not great but apparently par for the rest of my classmates. They keep sticking some zingers in there to keep you on your toes. What the hell is a Fourth anyway? I still don't know.
|I'm hooked on the d'hotel butter|