Today was my last day of class in Meatcutting! It’s so strange to be starting another class after only nine days of Meatcutting. I really, really loved my chef for this class, but I am pretty excited to not be a 50 degree cooler, with my hands in freezing cold meat. What? I didn’t tell you that Meatcutting class is in a giant refrigerator? Yeah.
How does a culinary final work, you might ask? Let me give you a run down. It’s almost nothing like the finals I had in college. I was never in a pressed uniform during a final, nor did I have a sharp knife in my hand, ready to fabricate any chicken that came my way. Note that these pictures were taken last Thursday, when I was practicing breaking down a chicken.
1. Make sure your knife is sharp. There’s nothing worse, or more dangerous than a dull knife. I have my dad to thank for turning me into a sharp knife fiend.
2. Make sure you get rid of the wishbone. How else are you going to make a wish?
3. Separate the legs from the rest of the chicken.
4. Oyster, oyster, oyster. Better make sure you save that or that’s minus points for you!
5. Have a little fun. But, don’t forget about the 25 minute time limit that Chef gave you. 25 minutes.
I dominated each of those chickens in 20 minutes flat. 40 minutes may seem like a long time to fabricate two chickens, but for me, who had never taken apart a whole chicken until three weeks ago, it was pretty great to me. I left feeling pretty proud of myself. One of the more “fun” tests I have taken!
What’s not fun is getting food poisoning from your birthday dinner. Diner’s, Drive Ins and Dives is my BFF right now, along with the couch. Happy eating!