PICA: Adventures in Culinary School part 7
Midterms have come and gone, and while I've scored really well during the term I totally bombed the midterm and thus my current grade is lower than I'd like it to be. Shitty, but that's life. These tests really have to make sure that you can work well under pressure and complete the items.
Advanced kitchen so far has been really awesome, and we're pushing boundaries every day. It's interesting to see just how well people are adjusting and who... isn't.
But that aside, we've gotten some great experience with private functions, banquet, and working hard as a team! Lots of fun and really nice.
I had to design and plan out a buffet menu (every week someone has to do this) and I put together a pretty ambitious menu. Really happy with what I had, but it was really challenging to get done.
While I wasn't too happy with the pace of the buffet - we had to stand around waiting for pick up orders before putting plates together, which really sucked - I got good responses from others about how my plates tasted, which was awesome!
My ambitious menu :D (apparently the AM class only had 9 items...)
Salads
Mixed Green Salad with goat cheese, dried cranberries, and candied pecans
Quinoa and Tomato salad with heirloom tomato rectangles and tomato jus
German Potato Salad with grainy dijon
Asian Coleslaw with sesame seeds
Beet and Radish salad with Violet honey dressing ---> we replaced with blanched broccolini with sesame dressing
Cold Items
Prosciutto wrapped melon sachets
Tofu Pad Thai
Savoury Choux Puffs stuffed with Salmon Mousse
Assorted Cheese Platter
Seared Albacore Tuna with Peach Salsa
Smoked Mackerel with Gremolata
Prawn Salad Rolls with chili dipping sauce
Dungeness Crab Deviled Egg ---> we replaced the dungenous crab with prawn and pepper salsa
Hot Items
Sweet Pea and Goat Cheese Ravioli with Garlic Cream Sauce
Thai Coconut Curry Steamed Mussels
Entrées on Order
Tea Infused Sous Vide Duck Breast with Poached Pear and Blueberry Jus, served with Butternut Squash Purée
Green Tea Poached Salmon with Ginger and Lime Matcha Honey Glaze, served with Green Beans and Risotto
Miso Seared Steak with Matcha Linguine and Grilled Eggplant
Working hard, and really learning lots and expanding my culinary horizons!
Advanced kitchen so far has been really awesome, and we're pushing boundaries every day. It's interesting to see just how well people are adjusting and who... isn't.
But that aside, we've gotten some great experience with private functions, banquet, and working hard as a team! Lots of fun and really nice.
I had to design and plan out a buffet menu (every week someone has to do this) and I put together a pretty ambitious menu. Really happy with what I had, but it was really challenging to get done.
While I wasn't too happy with the pace of the buffet - we had to stand around waiting for pick up orders before putting plates together, which really sucked - I got good responses from others about how my plates tasted, which was awesome!
My ambitious menu :D (apparently the AM class only had 9 items...)
Salads
Mixed Green Salad with goat cheese, dried cranberries, and candied pecans
Quinoa and Tomato salad with heirloom tomato rectangles and tomato jus
German Potato Salad with grainy dijon
Asian Coleslaw with sesame seeds
Beet and Radish salad with Violet honey dressing ---> we replaced with blanched broccolini with sesame dressing
Cold Items
Prosciutto wrapped melon sachets
Tofu Pad Thai
Savoury Choux Puffs stuffed with Salmon Mousse
Assorted Cheese Platter
Seared Albacore Tuna with Peach Salsa
Smoked Mackerel with Gremolata
Prawn Salad Rolls with chili dipping sauce
Dungeness Crab Deviled Egg ---> we replaced the dungenous crab with prawn and pepper salsa
Hot Items
Sweet Pea and Goat Cheese Ravioli with Garlic Cream Sauce
Thai Coconut Curry Steamed Mussels
Entrées on Order
Tea Infused Sous Vide Duck Breast with Poached Pear and Blueberry Jus, served with Butternut Squash Purée
Green Tea Poached Salmon with Ginger and Lime Matcha Honey Glaze, served with Green Beans and Risotto
Miso Seared Steak with Matcha Linguine and Grilled Eggplant
Working hard, and really learning lots and expanding my culinary horizons!