![Picture](/uploads/1/6/4/6/16460548/6131337.jpg)
Menu One
Black Bean Soup
Ceviche of Gulf Shrimp With
Floribbean Slaw
Chicken with Tamarind Ginger Sauce
Stewed Pink Beans
Stuffed Chayote Squash with Tomato, Mushrooms, and Cheese
Candied Sweet Potatoes
This week was very interesting in that we had to really buckle
down and produce some labor intensive dishes. Each of the items that we had on the menu had several different steps that had to be executed at separate times. I know that people are probably tired of me harping about it but our team really
needs to be aware of TIME MANAGEMENT and we need to step up our game on
presentation. One of the exciting things that we had the chance to prepare was
ceviche. This is a process were seafood is cured or cooked with just citrus
juices. Prior to this class I had never had this dish but it was refreshing and
overall pretty good. I’m glad that I at least had a chance to try it.
Black Bean Soup
Ceviche of Gulf Shrimp With
Floribbean Slaw
Chicken with Tamarind Ginger Sauce
Stewed Pink Beans
Stuffed Chayote Squash with Tomato, Mushrooms, and Cheese
Candied Sweet Potatoes
This week was very interesting in that we had to really buckle
down and produce some labor intensive dishes. Each of the items that we had on the menu had several different steps that had to be executed at separate times. I know that people are probably tired of me harping about it but our team really
needs to be aware of TIME MANAGEMENT and we need to step up our game on
presentation. One of the exciting things that we had the chance to prepare was
ceviche. This is a process were seafood is cured or cooked with just citrus
juices. Prior to this class I had never had this dish but it was refreshing and
overall pretty good. I’m glad that I at least had a chance to try it.