Practical Exam: Cook Day

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: Prep Day

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……

ACF K-1 Competition Rules

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.