OK, so next week is finals week, and that means you should be hearing from me more often, ONCE that hell is over.
This week we have practical assessment finals. In Cooking Theory, that means performing specific taskes and cooking a preset meal. In Concepts of Tastes & Flavours, it's a bit more fun -- and challenging -- a Black Box, which means a bunch of product is put in front of us and we have to decide how to cook it. Today was prep day in both classes, tomorrow we cook & plate.
Here's my and my partner's menu for Tastes & Flavours:
Appetizer:
Mushroom caps stuffed with Kalamata & Anchovy Tapenade
Main Course:
Aerleon Chicken Breast marinated in olive oil & Mediterranean spices
New Potatoes sauteed with bell peppers & onions
Blanched asparagus in white wine vinaigrette
Wine:
Chardonnay
This week we have practical assessment finals. In Cooking Theory, that means performing specific taskes and cooking a preset meal. In Concepts of Tastes & Flavours, it's a bit more fun -- and challenging -- a Black Box, which means a bunch of product is put in front of us and we have to decide how to cook it. Today was prep day in both classes, tomorrow we cook & plate.
Here's my and my partner's menu for Tastes & Flavours:
Appetizer:
Mushroom caps stuffed with Kalamata & Anchovy Tapenade
Main Course:
Aerleon Chicken Breast marinated in olive oil & Mediterranean spices
New Potatoes sauteed with bell peppers & onions
Blanched asparagus in white wine vinaigrette
Wine:
Chardonnay
No comments:
Post a Comment