The final wee of service was bittersweet. We introduce a few new items. Pumpkin bread pudding, beef short ribs, stuffed oysters, and stuffed manicotti. All of the new dishes were incredible. This is the last service before we all move on to another class or graduate. We have worked very hard, had a lot of ups and downs, disagreements and triumphs but we did not give up at any time. I am very proud to have been apart of this amazing class and hope everyone the best in their future endeavors. Now on to EXIT PRACTICALS!!!
This week we had the Honors luncheon. I was Sous and had to prepare the Amuse Bouche for the menu. I was excited about this dish as it was something that I presented Chef with at the beginning of the quarter. Poached chicken breast with green curry and apple. MMMMMM this was a good dish and I was very proud to serve it. Day 2 of service was a lot different. We were down a few people and had to run the entire service with Chef and four other people. We did a great job and got all of the dishes out on time.
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December 2014
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