Geometry: Real-Life Applications

There were no calculations involved, but we moved the axis and the centerpoint around a lot. And there was discussion of flow and balance and, yes, "scooch" is a technical term. In Garde Manger, anyway.

We had two competencies today, a tray presentation and vinaigrette (both "single-handed," to use the nautical racing term. Next week, we'll be doing tray competencies in teams of two, or "double-handed".) Chef Al first demonstrated the creation of meat, seafood, and charcuterie trays -- actually, he did the charcuterie tray first, and we ate it, with toasted English muffins, while we watched the rest of his lecture. He's all about the diagonal, and the loop and the double back, and ensuring that our results are not "too Safeway". We had an hour to prepare a tray and mix up some emulsified vinaigrette. In case you need to know (and I'm speaking from personal experience here), you can repair a broken (unemulsified) vinaigrette by starting over with about a tablespoon each of dijon mustard and white vinegar in a mixing bowl. Add the broken dressing gradually, whisking all the while, and it should all blend together beautifully. It worked for me, anyway.

Another class requirement of Chef Al's is actually a gift, as far as I'm concerned. We have to prepare a binder for review on the last day (worth 35 points!) that includes the class syllabus, recipes, related articles, and our class notes. I've been keeping my notes in a series of composition books (I'm on book number six now), but I've been meaning to organize the recipes and other reference materials that we've received during the last year. So his assignment is motivation to get started. I'm already referring regularly to Chef Rhoda's recipes when I make dinner, especially the spicy shrimp and the dan dan noodles, and I made Chef Patricio's cornbread just a couple of weeks ago in the Careme Room.

And undoubtedly, Chef Al's head cheese recipe will become part of my regular repertoire.

Or not.