Week 2 Critique

The second week started out pretty much the same as the first. Lecture, break, demos, then the cooking. I'll be the first one to admit that our team wasn't as prepared as we should have been. We were scrambling the whole time, but we got our food out on time. We were actually the only team that did that. Of course, we cut corners, and what we put out was crap, but we were ready. Of the many mistakes that were made that day, the worst was to pay too much attention to what the other teams were doing. We intentionally slowed down our service to match the other teams. This won't happen again. We are going to be ready, with our food plated and our butts at the table at the designated time. If this makes any of the other teams look bad, that's too bad. It's time to get cut-throat.

I'm not looking forward to this week's class. Rice is picky, especially for rookies. There is a pilaf, a jambalaya, a risotto, and a stir-fry. We'll get it done, but this does seem a bit much for this size class. These aren't easy dishes to get right- they need a lot of attention. Maybe I'm just being pessimistic, but after last weeks' performance, we're going to have to step it up a notch.

This is a bit late in coming, but here is (finally) the picture of my rolled omelet. It was made with a duxelle and Italian parsley. The omelet part was easy. The tricky part was finding the camera and manipulating the photo.