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My Dish — Chicken Stuffed Zucchini with Pan Roasted Golden Beets, Polenta, Tomato Beurre Blanc drizzle, and Caramelized Shallot Garnish
I’m pretty happy with the flavors and the process of taking a concept through to the end. Some bumps along the way included decisions on texture, polenta consistency control, and broken sauces. Not so sure how I feel about my dish being a very processed one.
This has been a high-intensity block. After tomorrow final written exam and deep cleaning of the kitchen, I’m going on vacation! It’ll provide a much needed break and chuck full of inspirations.
Now check out the hugely different array of awesome dishes produced by my classmates. Remember, we were all given the same rules.
Angela: Chicken Ballotine with Rice Pliaf and Sauteed Spinach
Bianka: Chicken with Poblano Creamy Sauce, with Rice and Shiitake Mushroom and Corn Garnish
Cameron: Chicken Galantine with Risotto and Steamed Asparagus
Cisco: Grilled Chicken Kebab with Rice Pilaf, and Snap Peas Shiitake Mushrooms Fig Salad
David: Chicken Chausseur with Reduced Tomato Concasse, Rice Pilaf and Vegetable Medley Stuffed Pepper
Frenchy: Chicken with Apricot and Fennel, Spinach Salad, and Potatoes au Gratin
Gil: Chicken Ballotine Piccata with Shiitake Mushrooms, Rice Pilaf, and Sauteed Green Beans
Janice: Chicken Ballotine with Peas a la Francoise and Red Quinoa
Javier: Rice and Pink Beans with Grilled Chicken Breast and Chicken Ballotine
Jeff: Curry Chicken Cake with Roasted Red Potatoes and Poblanos and Vegetables Stir Fry
Jen: Chicken Chasseur with Asparagus and Rice Pilaf
Jose: Chicken Saltimbocca with Rice Pilaf and Tomato Feta Salad
Julian: Prosciutto Wrapped Chicken Breast with Sauteed Mushrooms, Rice Pilaf, and Poblano Corn Olives Salad
Mark: Poached Chicken Roulade with Roasted Red Pepper Sauce and Orzo Pilaf
Shamia: Chicken Galantine with Apples and Plum, Passion Fruit Sauce, Rice Pilaf, and Braised Red Cabbage
Tim: Braised Chicken with Fennel and Cumin with Rice Pilaf and Grilled Eggplant
Tameka: Stuffed Chicken Spanakopita with Lemon Barlloto
Who said Chicken was boring?
Practical Exam is divided into 2 days — 1.5 hr Prep Day and 1.5 hr Cook Day
We each get a 2.5 lb chicken that we are required to fabricate and use in its entirety (or as close as possible).
There should be 4 portions made, but plating only 2. One complete plate will be presented for scoring and the other for window display.
Each plate must include both white and dark meat from the chicken, a starch, a vegetable, and a sauce.
We were given a wide range while reminded to keep in mind availability of ingredients.
[What do you mean no goie gras or truffles??]
Prep Day: Chicken fabrication and any mise en place that does not apply heat.
Here’s my starting point.
I still got a couple of details to figure out. It was very helpful bouncing ideas off of my classmates today instead of going at it all in my head like I have been for the past week plus.
Stay tuned for what comes out tomorrow.
Today’s snack — fried chicken hearts, livers, and gizzards with Sriracha mayo.
Hmmm……fried chicken innards……
It’s Exam Week again. This block was packed-full of education.
For our practical exam, the set up is modeled after K-1 Category Competition of the American Culinary Federation (ACF).
Here are the rules from ACF website.
(We will be using chicken. I’ll post our classroom rules tomorrow.)
CATEGORY K —
Practical and Contemporary Hot-Food Cooking, Professional, Individual
- Competitors will fabricate and prepare four portions of a finished product based on the following main course categories.
- Competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 additional minutes for plating and 15 minutes for clean-up.
- Of the four portions prepared, three are for judges’ tasting and one is for display/critique.
K-1—Rock Cornish Game Hen, Chicken or Duck
Fabricate and cook a 1-1½ lb Rock Cornish game hen, a 2-2½ lb chicken or a 5-6 lb duck, using the whole or part of the bird.
General Guidelines for Category K
- Competitors must provide at least four judges packets that include: recipes, all ingredients and a complete diagram or a clear, close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.
- Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed.
- No advance preparation or cooking is allowed.
- Cleaned and peeled mirepoix ingredients are acceptable. Chopped herbs, shallots and garlic are also acceptable.
- Vegetables can be peeled and salads may be cleaned and washed, but not cut or shaped in any form; beans may be pre-soaked.
- No finished soups or sauces are allowed. However, basic stocks may be brought in. No clarified consommés are allowed.
- The following ready-made dough may be brought in: bric, puff pastry and filo dough.
- All combinations of ingredients must be completed during the competitors allotted competition time.
- Competitors may also bring proteins pre-marinated, but will be required to demonstrate fabrication of protein and making of marinade during allotted time frame.
- Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (whole fish, meats, etc.).
- Competitors must bring their own food, tools, cookware and china.
Seafood week could not be just about flounder and perch.
It needs to go out big.
Today’s creatures — Lobster, crabs, oysters, clams, steamers, scallops, shrimp, and mussels.
These lobsters are from Canada? Not Maine? Hmmm……
Teamwork, chaos, and hustling ended in this:
MENU
Cold Hors d’Oeuvres
Scallops Seviche
Shrimp Cocktail
Clams on the half shell with sauces (mignoniette, horseradish, and aioli)
Marinated Mussels
Croustade of Lobster Salad
Hot Hors d’Oeuvres
Lobster Johnny Cakes with Sauce Americaine
Oysters Florentine
Steamers
Howard’s Mussel
Sea Scallops Porto Fino
Fried Coconut Shrimp with Orange Marmalade
Totally burned my Perch en Papillote!!!
(made with julienne carrots, leeks, zucchini, and mushrooms).
The sad balloon failed to take flight and perished in tar. *(
It was a bit like a train wreck that I knew was going to happen but did nothing about. I knew I was overcooking it but didn’t take the packet out of the oven for another 10 minutes still. Bad Bad time management. I was trying to squeeze in the other plate while the papillote steams. The other plate didn’t take long, but it was too long.
Thank God the other plate turned out well:
Pan Seared Perch with Orange, Fennel, and Basil with Grilled Asparagus.
Since much of the mis was done yesterday, altogether these two dishes came in <30 min, no rushing.
At this point in the program, it becomes quite apparent who comes with restaurant experience and who doesn’t.
I value efficiency highly and this profession demands it. If I just stop burning shit up, I’ll have a chance at improving my speed.
I was very excited about today’s classical dishes.
Using the humble flounder, available State-side, we produced 2 dishes traditionally done with coveted Dover Sole.
Dish 1: Flounder Paupiette with Rice Pilaf and Braised Celery
Compared to the same dish produced during last block (Foundations II: Flounder 2 Ways), these fillets are a lot smaller and the characteristics of today’s fish fumet used took on a more pronounced sweet note. The rich, creamy, buttery reduction of sauce from poaching liquid nicely contributed to depths of flavor without overwhelming these delicate flakes. Rice pilaf and braised celery are equally flavorful but subtle accompaniments to the dish. To think that we used to only do one component on a plate. On the days when things go wrong, they can go real wrong but cranking out 2 full plates a day now is becoming almost cruise control. It’s amazing how much one progresses in mere months.
Dish 2: Flounder Meunière with Pommes Anglaise and Green Beans Amandine
This one, perhaps the most famous fish dish of the classical French repertoire, I was super excited to put together. It’s just soooooo classic!
Once the fillets were browned, chopped parsley sprinkled, and lemon juice freshly squeezed upon, came the drizzle of beurre noisette (browned butter). There is a pleasant sizzle as hot butter hits lemon juice coated fillets and the visually enticing foam and fragrant release of aromas is magical. Who wouldn’t feel grand being served this elegant and dramatic dish table side? Julia Child did. La Bella cuisine!
After learning how to breakdown Beef, Pork, Poultry, Veal & Lamb, we abandoned the land and plunge into Seafood Week.
This week will take advantage of New England’s bounty.
Breaking down a round fish (Ocean Perch) and a flat fish (Flounder, or “sole” imposter) takes quite a bit of finesse. Maybe it’s because I’m so used to eating whole fishes, I grew somewhat apprehensive of all the trim getting discarded. Skeletons were going into a stockpot but I was even feeling wasteful about the heads, fins, and guts. Oh, silly and distracting thoughts.
Coming up: super French, super classic fish dishes.
Dish 1: Grilled Lamb (Leg meat) with Salad of Tomatoes, Olives, and Feta Cheese & Toasted Cous Cous with Chickpeas
Dish 2: Veal Saltimbocca alla Romana with Shiitake Mushroom Risotto
Veal scallopine pieces overlaid with fresh sage leaves and prosciutto, lightly coated in flour and pan-fried. This was the clear winner dish of the week. Next time I get to really work out my issues through that meat mallet. These pieces here are a little on the thick side.
Lesson on garnishes — don’t put it on the plate if you don’t expect customers to eat it. I was fed this pointless parsley leave during critique. In cooking school, even lessons are handed down in edible forms. Hmm…..edible lessons…
Today Chef Mushin (head executive chef of the school) came into our class and cracked the whip real good.
There’s been a lot of tension resulting from over-stretched resources and mismatched expectations, but not today. Not today.
As small as our current class is (15 +/- depending on attendance), production days can get crazy. Ingredients or equipment can be missing, mapped out plans of attach can be flawed, products often times behave differently than imagined, and important execution details may be overlooked. All of this applied to a mix of personalities, emotions are sure to come out.
What Chef Mushin did today was exactly what we needed. Here’s a rundown:
1) Set a tone of seriousness.
2) Straight-to-the-point, on-the-spot instructions as he made rounds.
3) Wove lessons (based on mistakes) throughout production period.
4) Kept us on our toes with clearly communicated expectations.
6) Summarized the day with take-home points.
Sauteed Lamb Noisette with Tarragon Sauce
Of all days to have things go wrong, today was the best day to fuck up. And fuck up I did.
I overcooked my potatoes, started over, and then proceeded to burn them.
I undercooked my rack of lamb and went through a prolonged struggle to salvage the dish.
My sauce got overly reduced as my timing got all out of whack thanks to the undercooked protein.
I was one of the very last people to complete my food today.
Roasted Rack of Lamb with Sauce Marchand de Vin and Pommes Chateau
I was overdue for a day like this and I must say, it feels great to be on edge. Totally got schooled. Good day.
Why order chicken when there’s duck on the menu? Why??
Chicken Chasseur is still a reliable and delicious meal, but let’s face it, it‘s so last block (Foundations II).
What’s a super exciting turn for poultry week this week was the challenger bird — duck.
Breaking down a duck is similar to chickens but definitely has its own quirks.
The gorgeous dark flesh and thick thick layer of creamy white fat is just a thing of beauty.
And when that fat cap renders out into the pan, it leaves behind a golden shield of crispy skin.
Finished plate of Saute Duck Breast in Green Peppercorn Sauce with braised red cabbages and pommes Dauphinoise. Now, where is that nice glass of red wine to go with this plate?
A lot of people assume that Richard’s lucky now that I’m in culinary school.
They ask if he’s eating well.
Here’s an example lunchbox for hubby. What do you think? Lucky?
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