Culinary School Week 19

This week we prepared for an event which meant making hundreds of teeny, tiny little hors d'oeuvres. The daunting task of assembling these little artistic bites didn't surprise me in anyway. I knew it was going to suck, and it did, it sucked. It wasn't one of those, not-so-bad tasks it was a beast of an assignment, and I am so happy it's over. Earlier in the week we worked with game and poultry, the poultry day was good, we worked with chicken and turkey and duck, birds that I am familiar with. The game day was a whole different ball game though, we worked with elk and alligator - it was pretty cool. I was so surprised that the alligator turned out as tender and delicious as it did. We made a gumbo type stew and it was not bad. When we were preparing for the event the chef asked if someone would make this cheese appetizer call brie en croute, I'm embarrassed about how quickly the "I'LL DO IT, CHEF" came out of my mouth. I knew what it was and I knew I wanted to make it. I wanted to feel like I was baking again even if all I was doing really was wrapping a round of brie in puff pastry and decorating it with dough scraps. It was dough. It was baking. And oh man it felt so good. Ha, it's funny how much I miss being in the bake shop. Anyway that's it for this week, on to the next. Admittedly I'm a little afraid because with the new week comes a new obstacle: the execution of a crustacean. That's right I have to murder a lobster on Monday. I'm not sure how I feel about it yet. Pray for me or better yet, pray for that poor lobster.