September 6

Today. Was. Awesome.  I came to class expecting to make some sauces and ended up fabricating chicken, making two soups, two sauces, and practicing knife skills.  I really enjoyed the bustle of the kitchen.  It was hot, people were stressed, and my adrenaline was high which made for an exciting 5 hours.  I started with my espagnole, a mother sauce made with veal stock.  It took one and a half hours to reduce.  It was simple, no problems there except I needed more seasoning at the end.  Next I started on a carrot ginger coconut soup.  All we were given was a list of ingredients, no amounts or formula to follow.  I started with 2 quarts of chicken stock and boiled 10 roughly diced carrots and some fresh ginger for about a half hour.  I then pureed that, which made it a little thick, so I thinned it with the coconut milk.  I was very proud of that soup!  I liked that I was able to use my knowledge and experience to make a dish out of my head!  I then made a veloute (chicken stock mother sauce) which kinda flopped cause I got distracted fabricating chicken.  Speaking on that, I saw some minor improvement on my 8-piece cut, but not a ton.  I still forget the steps and I really struggle trimming the bone on the drumstick and french breast.

At the end of the day I learned that you need to prioritize and make a game plan when you have a lot to do.  There were times when I was stuck wasting precious time cause I hadn’t planned correctly.  I also learned that I have a LOT of work to do on my chicken.   Lastly, the power of classmates working together is incredible.  I wouldn’t have mad it through half of what I did if I hadn’t been able to ask my classmates questions!

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