Day 25

I am burnt out and I haven't really studied for this final. today we made poached salmon w/ a buerre blanc sauce and rice pilaf. and some sole dish I have no energy at all. At the beginning of this class I wanted to complete it with a high GPA but now I just want to pass this final exam and sleep in for the next 10 days. I am not the fastest or most consistent person in the kitchen, but I gave it a good shot at doing my best, although my best wasn't good enough,  I could have done a lot better. I have been writing these journal in my sleep, so there has been a lot of miss spelled words, dates have repeated them selves on occasions, and at best just to keep up has been a challenge. I can do this cooking thing and now I need to go from having a passion to keeping a burning desire for this dream I have. I wake up at 4:45am and don't go to sleep until 11:00pm, I have been plagued with migraines and loss jobs, so if this is what I want to do then I need to live myself into this new way of life. No one said it was going to be easy and yes this is getting fun but at the end of the day like now (10:17pm) is it all worth it? my answer is yes it is but damn it! this is no walk in the park. Tomorrow starts our 3 days of final exams and the cooking shouldn't be a problem and the written should either but I am human so I am now doubting myself. I am going to pray about it and sleep on and be ready for what ever to have in class tomorrow. Good Night I am drained, burnt out and...
So until tomorrow peace out.

Day 24 a

I ate this up before I left the lab today as well. my plating presentation is getting better. I really with it were duck and boy I really love duck. Again I am good with the knife on butchering things that sole was easy for me to fabricate and cook I just needed to have a lot more sauce to go with it other than that it was a good day and today i did sweat in the lab again today. This is becoming fun!

Day 23

Stuffed chicken breast wrapped in the lining of pig fat, that was crazy, only in France, but it tasted remarkably great. I can do that again and get very creative with the filling too, dried fruits and cheeses my mind is running wild with ideas about this. I am very impressed with this and ate all of it before I left the lab today.

Day 22 6/16/11

Game Hens! What are you serious. All I can say is that I kilt it. Fabricating I can do this well, just stay close to the bone at all times.

Day 21 6/15/11

Ok so now I was sweating my but off today and my back and knee was even hurting. Today I pulled it off though. I was reluctant to serve my pommas puree because they were not up to my standards and they were made in a way that my 17 year old son could have made a better batch of pommes puree (mashed potatoes) then what I presented. I kept my head up and served it anyway, but never again.

Day 21 6/14/11

Fish and Chips. I was kinda disappointed with this item because I wanted to make the traditional fish and chips that you would get in London, but its ok I now know how to fry fish using panko bread crumbs. My fries was not crispy though so I will be working on making a better presenting and tasting french fry.

Day 20 6/10/11

Today we made Navarin od Lamb, which is a braised lamb stew. I did ok but I mixed up the step on adding the flour. I added it to the meat and not to the mirepoix mexture in the pot. Though it did come out good. We also made Beignets de gambes which simply means deep fried shrimp. Wwe were instucted to make a curry manonnaise, I did make my sauce but it had way to much curry. So next time only put in a hint of curry to the mayonnaise and it will be perfect in taste.