An Off Day.

If I could choose one word to summarize this day, it would be embarrassing.  Or maybe unfocused.

My salad: Butter lettuce, goat cheese, pistachio, dried fig, red pepper salad with lemon, honey, dijon dressing.

Not a great way to start Day 1 of Garde Manger.  We’re second years now, right?  We’re big, we’re bad and we’re better than you.  We’ve been through two straight quarters of culinary labs; we can handle anything you throw at us.  Um, yeah.  There were so many things that went wrong today, it was incredible.  None were that big of a deal, but damn, it was embarrassing.  A collection of tiny incidents that all added up to a giant cluster fuck.  And it wasn’t just me.  Nobody was on their game today.  I would say that we haven’t been in a hot lab since the end of February, so we’re rusty, but it’s really just an excuse.

My crowning moment of glory was when I told Avi to throw the appetizers in the salamander (broiler) to melt the cheese on the top of them.  I failed to take the parchment paper off the bottom of the sheet pan.  A few minutes later, we were greeted by disintegrated paper and almost lost all of our appetizers.  Wow.  Burnt balsamic reduction (my fault again), pitas were nearly burned, cutting boards dropped, there weren’t enough ingredients in our classroom…the list goes on.  What a freaking day.  All compounded by the fact that I slept incredibly poorly last night, due to the fact that it felt like someone punched me in the stomach.  Being on the verge of vomit all night and then getting up and looking at foie gras in class wasn’t helping me out.

Appetizer platter, Group 4

That’s not out of focus at all!  We made bruschetta, caprese salad stacks, mini pizzas with caramelized onions, figs and mozzarella,  and wonton wrappers with spinach cashew pesto and mozzarella.  In the end, everything turn out decent, but it sure felt like a crappy day.  Tomorrow’s a new day, thankfully.  Tomorrow is also ICE CARVING DAY!!!!  It was so much soon than I thought!

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