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| potato pirogi - onion marmalade |
This class is in a sense the culmination of the skills previously learned. Instead of making complete meals for 1 now the teams would be making complete meals for 20. Using all the skills learned. Repeating many of the same menu items. But on a larger scale. Now speed and accuracy would be put to the test. The Chef expected nothing less than perfection and he let us now in his deep French accent. The teams would have to work together, come in prepared and focus on the goals and tasks at hand to finish ontime with an exceptioanl product. I though this was an excellent way to round out the skills classes. We would eat family meal from the food we cooked and critic ourselves and our other classmates. The learning curve was accelerating.
Cooking methods developed
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| pomme puree - croquettes |
Roasting
Saute
Pan-Fry
Grill - Broil
Braise - Stew
Deep Poach
Shallow Poach
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