As The Chef of The Day
There's still 10-15 minutes left of September 29, 2014 so I think I can still say - Happy International Coffee Day and I hope if you are a coffee fan that you got your coffee. I know I did.
So as you may or may not know, I am currently taking Culinary 2 class in my school. It's from 8:30AM-2:30PM on Saturdays, but it's really not that long because class is done by 1:30-2PM and there's no dining room to serve and we are a small class. Each day, each student is assigned as a different position and has different duties that they are responsible for.
For the class on September 27, 2014 - I was chef. I was slightly nervous, but also gained confidence as the class progressed. I was supposed to have a Sous Chef and Steward who are assistants to the chef, but they were absent. Luckily, I didn't panic and one of my classmates/friends said if I need anything, they are there for me. This boosted up my confidence.
I was rather calm throughout the class and helped where help was needed. I got to try different components of our menu as my classmates were cooking and it was a pleasant experience. Although, I was missing my Sous Chef and Steward, everything actually turned out to be fine and we as a class finished cooking earlier and faster than we all had anticipated. We beat the clock.
The soup we made was the New England Clam Chowder. I must admit it wasn't the best looking soup
because you can see a lot of oil sitting on top of the soup and I don't think I did too well with the garnishes (chives and bacon). It was a little too salty and not that creamy, but it was good enough.
So as you may or may not know, I am currently taking Culinary 2 class in my school. It's from 8:30AM-2:30PM on Saturdays, but it's really not that long because class is done by 1:30-2PM and there's no dining room to serve and we are a small class. Each day, each student is assigned as a different position and has different duties that they are responsible for.
For the class on September 27, 2014 - I was chef. I was slightly nervous, but also gained confidence as the class progressed. I was supposed to have a Sous Chef and Steward who are assistants to the chef, but they were absent. Luckily, I didn't panic and one of my classmates/friends said if I need anything, they are there for me. This boosted up my confidence.
I was rather calm throughout the class and helped where help was needed. I got to try different components of our menu as my classmates were cooking and it was a pleasant experience. Although, I was missing my Sous Chef and Steward, everything actually turned out to be fine and we as a class finished cooking earlier and faster than we all had anticipated. We beat the clock.
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| New England Clam Chowder |
because you can see a lot of oil sitting on top of the soup and I don't think I did too well with the garnishes (chives and bacon). It was a little too salty and not that creamy, but it was good enough.
I really liked that we just a combination of real clams and canned clams and that we had bits of crispy and crunchy bacon in the chowder too.
Next, we also made the deviled eggs. I had this in my dining room class before. It was nicely prepared, but my classmate used the wrong tip to pipe the egg yolks so it didn't come out as pretty. Besides that, I really did like the deviled eggs, but could have used a bit more salt and paprika.
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| Deviled Eggs |
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| Cold Broccoli, Sunflower Seed, and Raisin Salad |
This salad didn't sound appealing the first time I tried it in my dining room class, but this time I tried it and I liked it. The portion size was a little bigger and although, this wasn't the best salad I've ever had, I did like the fact that it was light, refreshing, and just booming with vibrant colors.
There was a mustard vinaigrette that was used too. I'm not a fan of mustard at all, but this vinaigrette complemented very well with the salad and it wasn't disgusting at all.
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| Basque Chicken with Creamy Polenta and Fresh Garden Vegetables |
I tried this dish in my dining room class as well. Our basque chicken was excellent! It was cooked just perfectly and was rich and tender. The fresh garden vegetables were tender and delicious! The creamy polenta was smooth, moist, and super filling.
This dish is part of my final practical so I will learn how to build this dish by the middle of October or November.
Overall, I had a great experience even though we were two down. We were able to pull together and help where help was needed and that's a good thing!
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