4-5 courses
menu must be presented within the first 20 minutes
mystery basket ingredients
all 4 proteins must be used
And that, my friends, was our final practical exam in Culinary III. Holy guacamole, batman. It was terrifying. And when I say terrifying, I mean I woke up at 5:00 am when I didn't have to be up until 7:45. Yay.
My time started at 9:00 am, so, naturally, I had my apron and hat on at 8:30. I waited by the kitchen door until Chef said I could begin. When I walked into the kitchen, none of my classmates were smiling. In fact, they looked stressed, vomit-y, and constipated. Not a confidence booster, let me tell you.
So, I went to my station and checked out my mystery tray. We had a various assortment of veggies (leeks, tomatoes, etc.), fruits (apples and pears) and four proteins (you know, those ones that we HAVE to use): yellowfin tuna, rack of lamb, chicken, and teres major (a tender cut of beef).
I wrote my menu with a shaking but confident hand, and went to work! And here, ladies and gents, is what I accomplished in those two hours (slightly interrupted by a fire alarm...):
Appetizer: Lebanese lamb meat pie seasoned with onions, cumin, and cinnamon served with grilled onions, olive oil, and a fresh mint sprig.
Salad: Seared yellowfin tuna with morrocan carot salad
Entree: Double entree with curried grilled chicken and teres major with zucchini ribbons and rice pilaf
And, the course that got me an A- .....
Dessert: Poached pear turnover with a sticky cinnamon sauce and spiced wine
Oh, you wanted to see another angle? Fine...
Oh, you wanted to see another angle? Fine...
So, I'm done. No, not with this class, with EVERYTHING! I am now Chef Bland. HOLY CRAP. Sorry, it's exciting times! I still plan to post yummy culinary creations... and try to be better about doing it more often (mari = slacker face).
Thanks for going on the journey with me!
~ Chef Bland ;)
