April 24- May 12
Oh my goodness these past three weeks have been such a wild ride. All it’s been was study, Intermediate Cookery practical exam, study harder, Class field trip to the Fish auction, study again, Intermediate Cookery written final exam, and stress out and study even harder, Japanese final exam. Not to mention trying to juggle finding a restaurant job and trying to wean myself away from my current job (which is at a movie theater and not really culinary related). Overall that’s all that’s been happening.
For our practical exam we had to come up with three dishes: a salad, an Entrée, and a Cream soup. Salad: “BST” Bacon, Spinach, and tomato salad with tomato caper vinaigrette.
Entrée: Steamed Mahi-mahi with a sweet and spicy shoyu sauce.
Soup: Carrot Red Curry Cream soup.
Each turned out pretty well except for the soup. It turned out that I put a little too much red curry paste that it was a bit too spicy and I guess didn’t have much body to it. I think the thing I’m going to change is instead of using heavy cream I’m going to try adding coconut milk to get it a little sweet. Overall this wasn’t too bad. Our entire class had two weeks to finish up everything. Sounds easy but with everyone trying to make a 10lb entrée or a gallon soup it was hard trying to fit yourself in. Thankfully I fitted everything in the week we got it so I wasn’t stressing as much as everyone else.
The week of the written exam we had a field trip to the local fish auction down by the pier (got a little lost). It was an interesting experience seeing all that fish. There was like a row of 100lb Ahi and a 529lb swordfish. (….I think we’re going to need a bigger boat…) So I wanted to buy a fish so I bought a Monchong and I split it with my classmate Mark. Gutted and filleted the fish at my house (can you say large guts everywhere….it was awesome!!!) I think I’m going to go back sometime and buy a large fish hehehe I can’t wait
Basically after my cooking final I only had my Japanese final exam to do then it was SUMMERTIME!!!! Unfortunately the exam kicked my butt big time….well the oral section did. But it’s okay hehee.
So finally finishing both the dreaded fundamentals cookery and the hard working intermediate cookery I’ve finally found SOME confidence in myself. So I’ve been applying like crazy to different place. Unfortunately for me they either filled a previously open position or I didn’t have enough industry experience. But today I got a call back from Le Bistro and they wanted me to stage (a sort of work for free for the chef to see how your work). Right now I’m nervous as hell and giddy with excitement. I sort of can’t wait to demonstrate my skills but scared as hell if I screw something up….. Although scared and giddy I’m thankful that they’re giving me an opportunity given that I don’t have any other restaurant experience…. Things are looking up….. Now this summer I have to start thinking about different dishes for competition and trying new things.
