PICA: Adventures in Culinary School part 3
We'ved moved on to actual food now :)
It's been quite a difference from the first to second week. Things in the kitchen move so much faster, and I've had a couple episodes on feeling really frazzled and overwhelmed. I dropped a phyllo basket on the floor and had to remake it ;__;
I bought some replacement insoles that I think are squishier and a bit more comfortable for my shoes. It helps that there is the added support, I think. My poor feet still get a bit achey but it's a lot better than the sneakers!
[Canapé plate, right to left and top to bottom: caviar with egg; smoked salmon with cream cheese; prosciutto with melon and endive; smoked oyster with tomato concassé; prawn and fruit salsa; chicken and half quail egg]
The work is done in pairs at our stations, and this week Tony and I are station 6, so we're responsible for mise en place as well as the garbage at the end of the day. It was a fiasco the first day as we were scrambling all over trying to find items for everyone, but day two of that was better, and I think as it goes along we'll definitely become more comfortable and efficient at things. I hope I don't get garbage again next week though for the third time running, hahaha!
It's really nice to see the different plating techniques and get to try them out too. Lauren and Alaia are really old hat at these as it seems, and Annie's definitely had prior experience from bakery side. I try to emulate stuff I've seen from pictures and restaurants, as well as figuring out what my own flair is. But I think I'm doing okay. Mostly I follow what Chef Patrice has, but tweaking things a bit.
[Steak Tartare with pommes frites and bruschetta]
I'm having fun and I'm getting more used to the work. I also think I'm learning a lot. Kind of worried about the tests, but that's fairly normal. Chef Patrice says next week will be the start of the individual sessions, just asking how we're doing and giving feedback as to our performance. I hope I hear good stuff! I really want to work hard and earn that spoon on the wall :)
[Greek salad in a phyllo "basket" with balsamic reduction]
I'm pretty proud so far of my biking, as paltry a workout as it is, but I think that I've been doing well and I'll keep shaving off time on my commute. My thighs still burn and feet still hurt a bit, but I hope that the longer term benefits will maybe show up a little bit soon. Anata's been "picking me up" by biking out to meet me and joining me on my way home, so he gets a bit of exercise too :)
It's nice that we are chatting a bit more in class. Most of us seem more on the reticent side, but soon enough we will warm up to each other and conversation will flow a little more easily.
It's been quite a difference from the first to second week. Things in the kitchen move so much faster, and I've had a couple episodes on feeling really frazzled and overwhelmed. I dropped a phyllo basket on the floor and had to remake it ;__;
I bought some replacement insoles that I think are squishier and a bit more comfortable for my shoes. It helps that there is the added support, I think. My poor feet still get a bit achey but it's a lot better than the sneakers!
[Canapé plate, right to left and top to bottom: caviar with egg; smoked salmon with cream cheese; prosciutto with melon and endive; smoked oyster with tomato concassé; prawn and fruit salsa; chicken and half quail egg]
The work is done in pairs at our stations, and this week Tony and I are station 6, so we're responsible for mise en place as well as the garbage at the end of the day. It was a fiasco the first day as we were scrambling all over trying to find items for everyone, but day two of that was better, and I think as it goes along we'll definitely become more comfortable and efficient at things. I hope I don't get garbage again next week though for the third time running, hahaha!
It's really nice to see the different plating techniques and get to try them out too. Lauren and Alaia are really old hat at these as it seems, and Annie's definitely had prior experience from bakery side. I try to emulate stuff I've seen from pictures and restaurants, as well as figuring out what my own flair is. But I think I'm doing okay. Mostly I follow what Chef Patrice has, but tweaking things a bit.
[Steak Tartare with pommes frites and bruschetta]
I'm having fun and I'm getting more used to the work. I also think I'm learning a lot. Kind of worried about the tests, but that's fairly normal. Chef Patrice says next week will be the start of the individual sessions, just asking how we're doing and giving feedback as to our performance. I hope I hear good stuff! I really want to work hard and earn that spoon on the wall :)
[Greek salad in a phyllo "basket" with balsamic reduction]
I'm pretty proud so far of my biking, as paltry a workout as it is, but I think that I've been doing well and I'll keep shaving off time on my commute. My thighs still burn and feet still hurt a bit, but I hope that the longer term benefits will maybe show up a little bit soon. Anata's been "picking me up" by biking out to meet me and joining me on my way home, so he gets a bit of exercise too :)
It's nice that we are chatting a bit more in class. Most of us seem more on the reticent side, but soon enough we will warm up to each other and conversation will flow a little more easily.