Week 15
Yet another crazy week of practicing yet again more exam dishes.
January 23rd Day 62 AM: Cooking
Duck was very tasty, i really liked the sauce and prefer this duck over the other one we had cooked. but there were a lot of components and careful steps that needed to be followed. the bavarois was another gelatin and cream dessert, it was good but not my favorite. and first time doing it was quite difficult to get the consistency of both to be just right and also to not have any chocolate seeping through on top. out of five, i only had two that were good.
Margret de canard au gingembre et cassis
Bavarois au chocolat
Day 62 PM: Theory
this was an interesting class for us to start thinking about our plans after school is finished. something that we all probably have not thought much of since starting school but it was good to revisit this topic and to start thinking about it, to start to plan ahead as there are only a couple more weeks left of school and it will soon fly by. we received some advice and tips on how to best proceed. i still have no idea what i will do after, but all i know is that i will be moving to germany, and i guess i will figure it out as i go.
January 24th Day 63 AM: Live Kitchen
today was the second time we were in the live kitchen downstairs and what a busy morning, we sold out! i guess people are hearing about our academy lunches and are interested in seeing and tasting our food. it was non stop from the start to end of service, this time i got to help out with plating and serving. it was so busy we didn't even have time to switch stations. But in all it was another busy but great experience.
Rump of lamb with parsley crushed potatoes and rosemary
Roulade au chocolat pralinee/framboises
Day 63 PM: Final Exam Input
we found out all our potential exam dishes and its a lot of them as we need to serve 4 courses. we went over what should and could be done in the afternoon session and what needs to be done in the morning session in order to serve everything on time. it's a lot and i am already super stressed about it.
January 25th Day 64 AM: Cooking
another possible exam dish, not super complicated to cook however there are similar and different ingredients for the sauce and for the "stuffing", so to make sure you have the right ingredient and the right amount for each might get confusing during an exam situation. however the fondant potatoes were delicious, slowly cooked potatoes in a thick layer of butter, can't go wrong with that.
Crisp sea bass fillets with warm tartare sauce
Fondant potatoes
Day 64 PM: Cooking
Smoked salmon mousse
Fromage blanc mousse with red fruits
January 26th Day 65 AM: Cold Prep Demonstration
Clarification of aspic for fish
Saumon froide Bellevue
Clarification of aspic for meat
Chicken ballotine with watercress and chive mousse and saffron mayonnaise
Ham hock terrine
Pickled quail
Potted crab with brown shrimp butter
Rillettes of Rabbit
Spiced pineapple pickle
Carottes rapees
Celeriac remoulade
Kumquat and pear chutney
Monastery bread
Sourdough
Quick pickled vegetable
Potted Crab with Brown Shrimp Butter, Ham Hock Terrine, Spiced Pineapple Pickle
Saumon Froid Bellevue
Carottes Rapees, Quick Pickled Vegetables, Celeriac Remoulade
Pickled Quail
Chicken Ballotine
Day 65 PM: Herb lecture
today we had an afternoon learning all about different herbs. we tasted the herbs raw to understand what they tasted like in their raw state to then understand how we would use them in our cooking. the best and different way to store herbs to make them last as long as possible. it was very informative and the best thing is that we got to take some herbs home.
January 27th Day 66 AM: Cooking
second time making the watercress soup and i am still not a fan. its a beautifully colored green soup but unless you really love watercress it doesn't taste much of anything else. and the smoked salmon mousse, also not a fan. the mousse doesnt taste of much, needs more of the smoked salmon flavor and the thick layer of aspic on top is way too much. but i dont have to like them, just need to practice them as they are possible exam dishes.
Smoked salmon mousse
Watercress soup
Cheese scones
Fromage blanc mousse with red fruits
Day 66 PM: Cooking
Charlotte Montreuil