The Poissonnier and Saucier stations are the last two stations to man before graduation. I’m in a state of disbelief, where did the time go and how did nine months of culinary school fly by so quickly? Where is that student who panicked in fear when his hollandaise broke? Those many months standing at an FCI stove with utensils and knives in hand is coming to a close. I’m saddened and excited all at the same time and will miss school and the camaraderie with fellow students. I don’t know how to quite explain it these past 7 weeks working in the kitchens of L’Ecole have been a very good challenge for me. I’ve cooked for paying patrons and put my heart and soul in the dishes I’ve made – working the Chef’s line is not an easy job by any means. I’ve learned that I can keep my cool, work hard and give my best under pressure.
On Poissonnier our two fish dishes are Seared Tuna and Scallop on a Spicy Caponata with a Squid Sauce and a Bass with Celery Root/Apple Puree, with a Smokey Shallot Sauce, Chanterelles and Mustard Greens. As usual my organized team breaks down the “to-do” list and we dive into our prep work. That night I took command of making and plating the tuna. Ashley worked on the Bass and Spencer was our “gopher” for all practical purposes. This is generally how we work and each evening take turns working on each dish.
Lately, the restaurant hasn’t been as busy as prior weeks, I think the economy has many restaurants in the city wondering how they are going to survive in this down turn. Luckily, L’Ecole has a nearly endless supply of free labor (the students) and a prix-fixe that is reasonable. I’m hoping that my friends and family venture out to L’Ecole while I’m still cooking during my last few weeks before graduation.