We took our written final today (80%- ouch!) and prepared two more dishes and neither of them French. Which is interesting for a French cooking school. We do a lot of non European cooking in our last class, CAC, but you'd think being a Foundations class we'd stick to basic French Cuisine. Not today, we are doing an Asian dish and a primarily Middle Eastern dish.
#1- Calamari, tartar sauce, and vegetable tempura.
#2- Lamb Kabab, cucumber raita, and grilled portobello.
Again, both fairly simple to prepare. I have to admit I was a bit squimish preparing the calamari. We were given small octopi and requited to skin them, remove the quill, beaks and eyes. Popping the eyes out was pretty gross, even worse than processing the rabbit. Otherwise easy peasy.
Chef Bruce called me "Country Club" when I presented my first plate today. Not sure if that was a compliment or not.
Plate 1: Chef Tim liked the presentation, one suggestion was not to place a fried food on to a sauce. The sauce will immediately begin to make the food soggy. Tempora batter was a bit too runny, as the extra moisture in the veggies made it difficult to get a good coating on the sticks. Otherwise good. 96%
Plate 2: Kabab was a bit rare, but very flavorful. He liked the way I chose to separate the vegetables on the skewers. Both the kabab and portobello had nice grill marks and the sauce was good. 96%
Just 3 days left!!! I'm getting tired of having to present dishes all the time. But I guess that's what being in the industry is about. People judging your food on a daily basis....
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| Lamb Kabobs and Grilled Portobello |
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| Calamari and Tempera vegetables |
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