We had our first food service, a pop-up dinner for family and we nailed it! It was just beautiful too - it's amazing how they turned the kitchen/class space into a gorgeous dining room.
Wild Mushroom Veloute
Butternut Squash Ravioli
Coq Au Vin
We drew for which course we'd do and I drew soup, along with one of my classmates. I didn't know whether to be relieved or disappointed that I drew what was possibly the least impressive dish, but it turned out amazingly great and we got to be the first out. Mushroom veloute is basically a cream of mushroom soup. We also had to do two vegetarian and one vegan serving. For the vegetarian we had to make a roasted vegetable stock and used oil instead of butter to saute the mushrooms. For the vegan, in addition to these changes, Chef had some cashews soaking, which we blended and used in place of cream.
It was a long day that didn't end until about 10pm, but it was a good tired. We were just so stoked with how it went. It was funny, because at orientation I remember how horrified we were when Chef told us we'd be doing our first dinner less than two months into the program, but it worked!
|It rained during the day, but cleared up in time|
|Five pounds of mushrooms.|
|Table setup in progress.|
|Chicken feet stamps in honor of our main dish.|
|From the east kitchen, looking into the west|
|Dishing up dinner.|
|The kids were VERY interested in dessert, and|
Chef was there to catch the look on their faces.
|The Brother showed up and really enjoyed dinner.|