eagle chef prep day
Tomorrow is the chef challenge at EWU, with a "barbecue" theme. We (there are four chefs) are charged with serving chicken as the protein, accompanied by a summer salad and a side dish.
I'm serving Korean food: bulgogi of chicken thighs, boned and skinned, cucumber kimchi, and a savory cold potato side dish. The kimchi and the potato banchan are made, seasoned, and chilled. The chicken is marinated. I need to work on garnishes and decorating the tent where we will be cooking and serving.
My girl Samantha works in catering, and was the classified employee I drew by lot for my team. We came in at 7:00 today and we knocked out the prep in about 6 hours, with breaks and a nice leisurely pace. Tomorrow we go in at noon and the event starts at 2, with service at 4:30 and judging at 5. We work until 8:30 and then I get to be back at 6!
I sincerely don't care about winning, although I wouldn't mind displaying the trophy and wearing the winner's chef coat. We shall see!
I'm serving Korean food: bulgogi of chicken thighs, boned and skinned, cucumber kimchi, and a savory cold potato side dish. The kimchi and the potato banchan are made, seasoned, and chilled. The chicken is marinated. I need to work on garnishes and decorating the tent where we will be cooking and serving.
My girl Samantha works in catering, and was the classified employee I drew by lot for my team. We came in at 7:00 today and we knocked out the prep in about 6 hours, with breaks and a nice leisurely pace. Tomorrow we go in at noon and the event starts at 2, with service at 4:30 and judging at 5. We work until 8:30 and then I get to be back at 6!
I sincerely don't care about winning, although I wouldn't mind displaying the trophy and wearing the winner's chef coat. We shall see!