After a long holiday weekend trying not to stress about the final exam I spent some time on Sunday reviewing my recipes and writing some notes. Going in to the final we know what to expect. We will pick a number that corresponds to two dishes – a fish and dessert or an appetizer and meat dish that will be presented to judges.
One thing that works to our advantage is that we already know how the dishes are paired for the final we’ll have to make the consommé with the lamb, the cavatelli with the duck, the bass and the tart, or the tuna with the chocolate bread pudding. All of the pairings are pretty reasonable but the most dreaded is the cavatelli and the duck. No one wants that combination and neither do I since it is the most labor intensive. Not only would you have to make the fresh pasta, but at the same time the crustacean broth has to be made and a spicy duck broth immediately following. There’s a lot of room for error and on the night of the final there’s no time for mistakes.
I review my recipes and write down all the ingredients and ratios to prepare 4 – 6 dishes. We are required to present 4 identical dishes of each course and timing of the dish must be exact. I’m trying to keep calm and go into the kitchen tomorrow night with a knock out list, a steady hand and a clear head.
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