I am really enjoying every minute of this new class. Getting some experience developing a menu and getting a sense of what its like to work in a restaurant kitchen is a lot of fun. Our routine is structured around bi-weekly meal services. The day before each service day is spent prepping, which has us learning the new dishes and techniques as we move along. Today we worked on fabricating rabbits! Not to delve too far into the vulgar, but a skinned rabbit looks exactly like a skinned cat. I admit, not the most appetizing thing to think about. We fabricated 12 rabbits in all and split into cooking teams. I was on the group in charged of making seared rabbit. I also made some pate from the livers that would have been otherwise unused. It was a complete experiment that turned out quite well! Its going to taste even better after it chills overnight. I’ll most likely serve it with crackers and maybe some pickles too…
Tomorrow we’ll be in the kitchen to start cooking and preparing for the service. After presenting the food to our patrons we will start all over again. We’re also still focused on getting ready for our tasting menu to be executed during the final week of class. As a class we decided to create an unusual breakfast, with all sorts of twists and turns on traditional recipes. Robert and I were put on the hot appetizer squad, and we’ll be creating these salmon-potato egg rolls, which we’ve coined “salmon clusters.” We’ll be serving them with a customized jalapeno guava sauce…So that’s it! The next few weeks will be spent developing the recipes, testing them, and costing them (something I’m particularly enjoying). Food and math do go together in the most interesting ways!
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