Intermediate, The Second Half

It’s felt like a really long semester, but tomorrow Intermediate finally comes to an end.  To be honest, I feel like I’ve been struggling a bit with motivation and being present this term.  I have no idea why, but for the majority of Intermediate, I’ve felt a little off my “game,” and slow.  Maybe it’s the weather, changing seasons, or having been away from home and family for so long, but I’ve definitely felt a lack of energy for some time now.

Luckily, this week has helped me feel a bit more energized for the exam.  I feel like I did fairly well in the last couple practicals and I’m hoping to keep on riding this mini high until tomorrow.  I’m nervous, but also excited, and will definitely let you know how it all turns out.

In the meantime, here’s a summary of the second half of Intermediate.

Lesson 16: Côtes d’Agneau Champvallon et Son Cannelloni De Poireau

This is a possible exam recipe.  Not one of the harder dishes, but sometimes it’s easier to be more critical on a simple dish.

 

Lesson 17: Paupiettes de Filets De Sole et De Mousseline de Merlan au Champagne

Also another exam maybe, I think this has a higher chance of being actual possibility.  There are many more components, which makes timing and efficiency extremely important.  Also, turning, or making those curved grooves on a mushroom, is also a hard technique that most students have trouble with.

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Lesson 18: Chou Farci Braise

The chef tasted my dish before I had time to take a picture, probably for the better since I really hating my plating anyways.  But then I got home and forgot to take a picture again.

Lesson 19: Galette Feuilletée au Bar Mariné

This was one of the dishes I enjoyed more.  Really fresh and straightforward flavors.  I also really liked my presentation. If you haven’t noticed, I really like using my small round mold.

Lesson 20: Tournedos de Lapin aux Pruneaux

Another exam possibility, I think this also has a high chance of appearing on the final.  It require butchering and deboning a rabbit, which is tricky and time consuming.

Lesson 21: Filets de Rascasse et Saint Pierre en Bouillabaisse

One of my least favorite recipes from this term.  I didn’t even bother taking it home.

Lesson 22: Cassoulet

Not the most glamorous or flattering of pictures, but this was a relaxing class with a lot of waiting and munching around.

Lesson 23: Chotten de Lotte

Another contender on the exam list, my group had a hard time working with this fish.  It’s not a difficult fish to filet, but cleaning can be quite a hassle.  Plus, with all the other components, it’s definitely a hefty recipe.

Lesson 24: Pavé de Boeuf Poêlé, Flan de Céleri

One of my better practicals.  I felt really good after this one because I felt like I executed all the different components really well, except plating. But, as much as I’d like to become a better “plater,” I’ve come to realize that right now it’s better to focus on technique and flavor than plating.  You can have a pretty plate, but if it doesn’t taste good then it’s nothing.

Lesson 25: Quenelles de Sandre Sauce Nantua

Another fairly low key class.  I dropped my plate a little while in transit, hence the very dirty sides.

Lesson 26: Filet d’Agneau aux Dattes et Romarin, Couscous aux Fruits Secs

This is also on the exam list, and a dish I really didn’t do well one.  The couscous and stuffing were good, but I ran out of time which resulted in my undercooking the lamb.  I definitely need to watch my timing during the exam.

Lesson 27: Bar en Croûte, Tarte de Légumes

One of my favorite practicals taste wise. The sea bass cooked in this crust is just absolutely amazing. Really clean and moist.

Lesson 28: Filet de Veau cuit Rosé, un risotto crémeux et Duxelles de Champignons, Sauce Asperges

The last recipe on the exam list, I feel pretty good about this dish.  I feel like I did a good job at managing my time and multitasking during this practical.  I don’t know if it’s because it’s an easier recipe or I was just more focused, but I felt really good about my performance that day.

Lesson 29: Pavé de Cabillaud Poêlé, Chou Rouge à la Flamande

One of the easiest practicals we’ve had this term.  It was nice to end the term with a low key dish.  It allowed our group to just relax a little and enjoy each other’s company before we all move on to superior…hopefully!