Relief in Sight!
Well, I'm late in posting because I had to leave school early. Makes sense, doesn't it?
I have to say that I'm disappointed in the coverage that nutrition is getting in these two weeks. Probably because of Chef Joseph's three day absence, the subject has been given short shrift, plus Chef is easily distracted by classmates who can prompt a 15 minute tangential discussion with questions like "How do type two and type one diabetes relate to the health of my grandmother?" and "What's the nutritional value of colonic cleansing?" Eye rolling ensues. Let's learn something valuable. I must admit, though, that during our discussion today on anorexia and bulimia, I wanted to raise my hand and provide some personal observations. But that would have been both time-wasting and intrusive.
But hurrah! Aaron has returned. Unfortunately, his absence yesterday was migraine-related. Not really anything I can get ticked off about.
Did I say he was a good partner? Today we oven-roasted again. Larger cuts: a half chicken (with roasted root vegetables and pan sauce) and a pork loin roast (with braised vegetables, sauce Robert and pommes duchesse). Since Aaron was missing on the day we made duchesse (mashed potatoes + an egg yolk, piped with a fluted tip into little mountains, 3 per serving), I had him make and pipe the potatoes. Chef commented that their form was "almost bordering on dog park, if you know what I mean" so I'll for sure be doing the piping for the final. But we had no points removed today: for both dishes, we received 10s across the board. I'm feeling confident about the rest of the week, unless the migraine fires up.

3 Comments:
pork loin roast is probably the first thing you taught me to cook...any new hints about that bad boy? i haven't made it in a long time BUT MAYBE I WILL.
i have to say that a lot of this food is sounding a little boring/dated to me. is it that you're learning technique now?
Dated only if you think CarĂªme (June 8, 1784 to January 12, 1833) and Escoffier (October 28, 1846 to 12 February 12, 1935) are dated... Chef continually reminds us that we are learning classical dishes in the classical style, and that everything else is variation on a theme.
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