This session I admit we were a bit unorganized. I learned that it’s hard to get everyone in a kitchen on the same page all the time, but it is completely necessary for success. I was in charge of the tomato sauce and I thought they were going very well until the end when I mixed the Peterson's and the on cooking tomato sauce together. The final product still turned out but the point was to compare the two and a miscommunication caused me to combine the two at the end. So, we are going to do them again next week. There were only three of us in class today and we were doing the Mid Atlantic and Demi-glace. All the demi-glaces turned out, but I think one was a little scorched on the bottom of the pot and affected the entire taste of the sauce. Overall the sauces tasted good and were rich in flavor. Through out the night I would do time checks and ask if anyone needed help. This isn’t always enough. We must come prepared and work as a solid team. Everyone must take initiative at some point during the night. My two favorite dishes were the braised short ribs and the spicy crab soup. I believe the soup could have used more spice, but I still really enjoyed it. The Navy bean soup was good as well, but it was not my favorite recipe.
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