I admit I sort of failed at posting during skills 3, mostly because it was our first production class and I didn't want to waste time taking pictures, and I figured blogging without pictures wouldn't be exciting enough.
So skills 3 has come to an end, next week we start Cuisines of the Americas, with a Chef who we have heard is very strict. Though personally I wasn't at my best, skills 3 went great, with Chef Zifchak seeing the potential in me that I have been looking for in a Chef.
We worked through various cooking competencies, roasting & grilling to braising and poaching, each day making 30-40 portions to sell to students for lunch. It was invigorating and we learned a little bit about how the future kitchens will be.
I only got to take pictures on the last day so here is a random selection
Our vegetarian plate of risotto cakes, smoked tomato sauce and vegetable medley
Making pierogis
Sauteed chicken with fines herbes sauce and fresh pasta:
Shallow poached flounder with my fresh tomato linguine and vegetables:
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