Culinary School Week 30

...And I'm back in the kitchen. Culinary School started off again this week with a bang. I feel like I went from elementary school to an MBA program. My semester is split into two blocks first half I get to spend Wednesday - Thursday nights in Restaurant Forte. Our student run fine dining restaurant and second block I'll be in Advanced baking.

My class changed this semester which is unusual, normally in the program you start and end with the same people. My original class was split and I joined a class of day students who on the first day referred to me as "night class" and made sure to welcome me to the "big leagues". I laughed and played along modestly itching to get into the kitchen so that I could make my presence (and abilities) known to the class. 

I had the opportunity on the second day of class when our Chef announced that our two day practical exam would start then. I fell right back into the flow of the flow of the kitchen and prepared 4 really awesome dishes. Day one was an appetizer of duck breast with a cherry gastrique, and an entree of red trout with a tomato compote over orzo pasta. Then on day two I made scallops in a white wine and browned butter sauce as an appetizer and an entree of chicken breast with a mushroom sauce and rice pilaf, with pretty vegetables. I went from being "night class" to the girl people ask when they don't know if their wine is reduced enough, or the girl who is on the other end of questions like:"hey taste this sauce, does it need any more thyme? Or salt? Do you feel like I should finish it with a little cream?". I really love being good at this. I love getting better. I love going to school and learning more and more and absorbing everything I can from my experiences and from the people I work with. But probably more than anything I love the confidence it gives me. Being away from this program for the summer was nice in ways...like how cool it was to spend time with my husband...or how awesome it was to not be sleep deprived. But I live for this, I thrive in this environment and, boy, does it feel good to be back.

These first 7 weeks of the semester the restaurant will be cool. Each week my classmates and I will rotate positions. One week I'll be the garde manger chef, one week the baker, one week the sous chef, one week the pastry chef, all our positions change. Additionally the restaurant cuisine changes, one week Thai, one week French etc. It's going to be challenging but I'm really excited for it. 

Next week is the first week the restaurant is open. German week here we come! 

My new classroom

My day two entree