Project Update

Last night, the kitchen was very tame, I didn't set the school on fire, no celebrity chefs, I kept up with the pace of orders and all was fine in Garde Manger.

Today, after shopping for ingredients, I continued to work on my menu project that I need to hand in on Wednesday, the 17th of September. I plated my dessert, salad and re-did my soup so I could photograph it in daylight. It was overcast this afternoon, and the light was clear and soft - I thought, a good medium to work in.

Working on the dessert first, I cut a very clean slice of Tarte Tatin and glazed it with some apricot nappage to give it some shine. I made a caramel sauce to decorate the plate and added a swirl of Crème Chantilly to add a creamy taste to every bite.

Next the soup was reheated, seasoned and poured piping hot into a bowl. Garnished with creme fraiche, pepitos (roasted pumpkin seeds) and pumpkin seed oil the butternut and acorn squash puree didn't look picture perfect to me.

Lastly, the salad napoleon with heirloom tomato slices was dressed with a warm leek vinaigrette and accompanied by mache, herbs and baby greens. As an addition I added toasted baguette slices with creamy goat cheese.

I'm calling it a day for now, the kitchen is a mess and I have lots to clean up. Just two more dishes to go - my shellfish and meat course - that I will complete on Saturday. This Chef-in-training is tired.