Intermediate has been moving at full speed, and here are my thoughts so far:
1. There are many different ways to cook poultry.
2. There are many types of food that can be stuffed.
3. Chefs like to use as many types of pots/pans/bowls as possible (extra credit: how many recipients are in use above?).
After an amazing vacation, it was a bit hard to get back into kitchen mode. Then first lesson was a bit tough, as it was one of the first times we had three different elements on the plate, but I think it was a good kick start to the semester. Start tough!
This was the first of the many “stuffed” classes to come, but since it was the first I had a lot of fun with it. I think this was the first time that I actually felt excited about my plating, but of course the chef didn’t quite agree, haha. Nothing major, but he showed me that if I shifted the teardrop a few degrees outward it would open the whole presentation and it really did make the plate look 10x better.
Guinea Fowl. Poultry #2
Chicken. Poultry #3
Duck. Poultry #4
I’ve been trying to be more creative and modern with my plating, and this is where my “innovation” went wrong. I had seen a picture of some super avant garde dish and tried to copy it, but totally failed. The chef didn’t like it either.
Guinea Fowl. Poultry #5
Dough!!! I really miss baking and making pastries.
Duck. Poultry #6
This was when I starting to feel like I was understanding how to plate. There were still a lot of mistakes and improvements, but I felt like I was beginning to understand how to interact the components and express that relationship or feeling through the plate.
Finally something different! I wish I had made this dish a week and half earlier. I had a super embarrassing moment at dinner one night when I didn’t know what homard was. I felt so ashamed that I didn’t know what lobster was in French! Well, at least I’ll never forget ever again.
Chicken, stuffed with pork and duck liver. Poultry #7.
I heard this is a popular exam recipe. Not too excited about it as trout is a very boney fish. I doubled checked all my filets to make sure I had taken them all out, but of course, the chef finds a couple super thin bones in his gouter bite.
Non poultry, non stuffing #1.