New World Cuisine, dominated. Essenials of Dining Room, on deck.

So today was my last day in New World Cuisine, I had a blast in that class.  As I told you earlier it was all about Roasting, Grilling and Frying.  Yours truly is pretty sick at all three now so next time you see me put me to the test!  For my final I had a written exam and I had to make 3 final dishes testing my skills on all three of the cooking methods I mentioned just previously.  It was kind of a challenge trying to manage getting everything out on time especially with so many people moving around the kitchen making different dishes becuase we were on the clock.  On top of that we still had to perform our regualr duties of making our food for the day for the people that come in and eat.  All in all it was a great start to what I foresee being an excellent year in culinary school. 

 

 

 

Getting ready for my presentations to the head chef.

 

 

Final Plate Presentaions

Hush Puppies with Scallions, Spicy Beer Battered Flounder topped with a Herb Infused Malt Vinegar, and Lemon-Habanero Tartar Sauce

Lemon, Butter and Herb Roasted Chicken, Blanched Green Beans with Garlic, Lemon, Parsley and Julienned Carrots, and Butter-Cream Mushroom Risotto

Grilled Ribeye with Chimichurri Sauce, Pomme’ Puree and Grilled Asparagus with Tomato Vinaigrette

I actually kind of surprised myself.  I knew that I had to make these dishes for my first practical and I also had to come up with my own plate presentations.  I was really just winging it, so I didn’t expect them to turn out so well.  I ended up getting a 95, 97 and 99 considering the head chef had to act like she was a judge from Iron Chef, which really made it kind of cool becuase we had to break down each item just like they do in the show and explain our motivation for each dish.

I hope you all try these recipes becuase they are bangerrang – Enjoy!

I won’t have any recipes for 2 weeks because I’m taking Essentials of Dining Room next.  So… til then.

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