I am in class everday, Monday through Friday, for four hours each day. When I arrive at school we get started with our daily demonstration. Our Chef very rapidly produces the daily dishes, usually there are 2 full plates. This is our opportunity to take notes and ask questions as we will soon be released to produce the dishes ourselves for a grade.
Today we made a saute’d duck breast with some tomato quinoa and cherry glaze, also a roasted duck breast with duck jus and roasted vegetables.
After Chef finishes the production we taste and head to our stations and set up our Mise en Place (a French Culinary term meaning everything in it’s place)
Let’s get cooking! I always take a deep breath and then hit the ground running. We have about an hour to an hour and a half to produce and present both of our dishes to chef for a grade.
That there is my saute’d duck breast on the right, tomato quinoa in the middle, cherry glaze on the left. Timing is crucial as some of these pieces of the puzzle cook at different times.
Once everything is plated up it’s time to present the dish to chef and get a grade.
Drumroll for the grade:
19 out of 20? I’ll take it!
And the roasted duck breast…
Then it’s time to clean up for the day, and prepare for tomorrow.
…after a few bites of course.