In the Home Stretch

5 more days of THIS class to go. Fanfuckingtabulous.

3 of those days will be breakfast cookery – eggs, pancakes, soufflés, cheese blintzes, etc.

1 day will be a written exam.

1 day will be a practical exam. Now this, this scares the bajeebus out of me. Friday night the chef instructors gave us the exam rules and a list of dishes that we will be required to prepare - from memory.

A synopsis of the rules: Work alone, don’t talk, don’t ask questions, turn in your food on time.

And now, on to the food. We will be required to make:

Consommé Brunoise
Creamy Polenta with Tomato Sauce
Sautéed Spinach
Blanched Asparagus with Hollandaise
Rissole Potatoes
2 Eggs Over Easy
2 Eggs Soft Boiled

Saturday I spent the majority of the day shopping for the ingredients needed to make these dishes, and then actually making them. I am now the master of Hollandaise, Consommé and Sautéed Spinach. I even made a nice clarified butter. And captured some of the results on film…

Blanched Asparagus with Hollandaise

The disgusting mixture, called clearmeat, used to make Consommé

Consommé with Brunoise Carrots (this came from that disgusting mixture)

Sautéed Spinach


Today I will attempt (again) to tournea potatoes, whip up some polenta and make a classic, French tomato sauce. Pictures to come...