Ok- Let's say I'm pretty much done with this phase. Christmas break starts this week and I'm off of work at the club after my shift on Friday night. Needless to say I'm tired and done with having a practical every day. Our last two days, although we've done our final already, we still have regular practicals to do.
Plate 1- Seared Bass with Sauce Charon and Quinoa Salad
Plate 2- Bass Pauppiets with Sauce Vin Blanc
Plate 3- Lobster- choice of preparation
Plate 4- Oysters- choice of preparation
Both days were conducted the same way with a demo the first half of class and production the second half. The days ran very smoothly, without incidence or anything amazing happening.
Seared Bass- Good. 98%
Pauppiets- Good, nice presentation. 100%
Lobster Risoto- Risotto a bit under done. 100% (just for showing up....)
Oyster- On the half shell with lobster and white wine sauce. Should have poached the oyster in the sauce prior to service. Who knew? 100% (again, just for showing up)
Overall, I got a 91% in the class. I barley overcame the deficit I received from the two days I missed the first week. Crazy! I can't believe some kids miss a day each week or more and still pass. Amazing.
|Seared Bass, not my favorite....|
|George, the lobster, and Jeremy|
|George and Risotto|