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It was the same 6-week duration as Foundations I but these past 6 weeks of Foundations II seem to have gone by in half the time.
There was so much more materials covered in Foundations II.
And all the actual cooking made it much more content-rich.
I can’t believe how much we did but also feel unsatiated by how much more we could have learned.
I’m still hungry!
Starting Monday, those of us in the same program are heading into Foundations III.
Word on the street is, another giant leap in content and intensity.
Let’s GO.
Menu
Saute Chicken Breast (Statler breast)
with pan gravy, green beans almandine, and rice pilaf (brunoise red pepper, carrots, onions & shallots)
In the past 6 weeks leading up to today, we’ve steadily gone through the cooking of carbohydrates, vegetables, and proteins. This exam was the first time we were asked to produce a complete plate of food comprising all of those elements.
I love the pre-planning, the multi-tasking, and the satisfaction from composing the end product. And of course, eating my own work at 9am is always such a treat.
There’s plenty room for improvement, but what a great class it’s been!
It’s exam week again — 2 practicals and 1 written.
Today’s menu
Fresh Fettuccine Pasta in Blue Cheese Cream Sauce
(garnished with parsley and julienne red peppers & leeks)
A whole slew of points were noted through exam time. We were graded on mise en place, organization, cleanliness, time management, knife cuts, flavor balance, and final presentation. You know it’s a great day when you get stuffed from gorging on a plate of freshly made creamy, cheesy pasta at 9am. It doesn’t cease to amaze me how, given the same ingredients and directions, everyone produces a very different dish. There are some personal styles that are beginning to emerge.
The day finished with Chef Barret feeding us beautifully pan roasted salmon fillets (super crispy skin) and sauteed fresh chanterelle mushrooms.
<<food coma>>
Plate Magazine‘s gathering of chefs took place today at LCB Boston, featuring Mediterranean foods for 80 guest chefs.
I volunteered at the 7am-2pm shift and got to work in the school restaurant helping chef instructors prepare lunch for these distinguished chefs.
Here’s a look at the scrumptious spread.
Although there was plenty food allotted for staff, I didn’t have enough time to taste all the dishes. But all the ones I got my paws on were delish!
The plates pictured above were for display only. Guest chefs actually got a 2-3 oz tasting portions of each dish. It was still quite the feast. Life seems so much better when you kick off a week with a 10-course lunch on Monday. Additional activities of the day included demos and a “market basket” (iron chef/chopped-esque competition using ingredients in the mystery basket).
My point-and-shoot camera is getting a bit old and could not do the food justice. Can’t wait to see the professional pages in the magazine. There are so many beautiful photographs in this periodical. It was a great way to spend a no-school day.
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