"Fantastic! Fantastic!"

Chef Alain likes his ladyfingers. Yes, he does.



That was my job today (in preparation for tomorrow's Charlotte Russe), and I also made crème anglaise (the CORRECT way), to accompany Andrea's Bread Pudding.



It was British Day in European Cuisine, and we talked a lot about some of the more well-known British traditions: the Big Breakfast. High Tea. Street food, especially Fish & Chips. Brits didn't have a tradition of making butter — clotted cream is practically the same thing, but not so useful as a pastry ingredient — they typically use beef suet instead. And they really, really like their condiments and sauces.

Silvia and Sarah made fish & chips, using the American ballpark variation: garlic fries.



Unfortunately, the Chicken Curry and Shepherd's Pie teams were way way behind, and the fish and chips ended up on the soggy side by the time the rest of the meal was ready. Chef Alain sternly lectured us (appropriately) about timing and teamwork.






Grades were posted today for Wine Studies and Intro to Business. That A- from Chef Joseph is really screwing up my GPA.