So, today was my first experience as a chef or at least student chef. We made chicken caesar salad for lunch and pork tenderloin, mashed red potatoes, and hericot vert with gravy (close to green beans). We were taught in culinary class about the alchemy of cooking and the sanitation pracitces as well as about knifes and dicing. As part of the dicing, we decided to go ahead and make delicious salsa. That turned out quite amazing if I do say so myself. Of Course, my classmate Andre, is an executive chef and knows a thing or two about seasoning. I'm learning a ton from him. He's a great teacher and loves the presentation. He's done all forms including pastry competitions. I'm hopeing he teaches me some of that:)
This afternoon we covered various aspects of administration. Not nearly as exciting as cooking and eating. But... thats the way it goes.
I did find out that I will be certified in wine by the end of the 8 weeks. Thats pretty cool. We start that on Thursday.
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