Skills 3 Done

I'm on the verge of LOSING MY MIND!!!!


3 weeks of being a sanitor dealing with order screwups and other sanitors not pulling their Weight

my team kicked the practicals Ass our chef said it was the best Sauce he'd tasted our soup was good, the veg was cooked perfectly

now on to cuisines of americas! guess what three more weeks of being a sanitor by the time we go on break i will have been sanitor 8 weeks in a row.... Oi Vey

start of skills 3

i kinda left this in the dust part way through skills two we are Finally done with knife trays

it has been told to me skills 2 is the hardest class so now that's over...

i am in skills 3 now so my team makes 20 servings of an item to plate at lunch or put on the buffet.


we have Chef Ken. he is most commonly know as the most intimidating chef he is all about buisness and the uniform he doesn't play around if you are behind.


tomorrow we make roast beef..... lets see how this turns out

Day Five of Skills 2

First plate up :
deep poached Salmon
tourne potatoes w/parsley
Green beans
julienne Veg

but more importantly!!!!



YEAH that is me standing next to Morimoto!!!!! he did a badass demo told some jokes and Sang for us!


....

It has been over a month!

My team made the mosterous sausage ring!

Sorry for the lack of posts I'll give you a brief overview of what has happened since meat fab.

the next 7 days: Fish Fab
We learned :
scaling
filleting: flat/round/ straight cut techniques
skinning
portion cuts
also about oysters/ squid/ lobsters/ crab

Next:

Skills one: Knife trays are terrible
if you plan on going here practice precise cuts! NOW!
we learned about mother sauces
stocks
and soups

Now:
skills 2
Monday:veg cookery : Duchess potatoes/ glazed beets/ braised cabbage/
Tuesday : RICE: parm risotto/ rice pilaf/ Jardinere Veg/
Wednesday: Pasta : Fresh Pasta/ sauce variations / lasagna
Thursday: EGGS: Benedict and all ways
Friday: we plate full entrees

Day Seven: Sausage

the class worked on different sausages today :
breakfast sausage patties for Chef Tom's breakfast cookery class
mergeuz
and sweet italian
we had to form over 70lbs of meat into 2oz breakfast patties
we also cooked the porchetta
i tried my hand at twisting links of sausage and made a solid roll of almost perfect links of italian sausage... today was a goood day!

Day Six: Ovine (lamb)

EPIC DAY!

we had a whole spring lamb, Cheff tucker took that bad boy down into all its sub-primals

each of us got a leg to BRT into two roasts
we also each received a rack to french and portion out
all useable trim was saved for sausage

oh yeah, we also broke down a whole duck each!
i will have a picture and a video up when i figure them out

Day Five: Swine

this class was about an hours worth or trimming meat and tying roast and 3-4 hours of prep for sausage making on day 7

My group also made Porchetta: a rolled pork belly