Culinary School

2nd day in a row of doing almost the same menu...chicken, pureed potatoes, and zucchini. This is on purpose as the school wants to get the basics in our heads firmly. I believe in that and really appreciate it, too. I know this is what makes a good chef a great one...there were some variations, though. Instead of doing the zucchini in medium dice, we did it julienne style. We also did a soup today. It was a carrot soup. Our team did it without cream and that made it retain the carrot flavor more...I really liked it. However, I've made carrot puree before and like carrot, but I like it better with a little fresh ginger cooked/pureed into it as well...hopefully I will do the soup tomorrow and get to add a bit more flavor profile. We'll also be adding some baguettes as well as a salad tomorrow. The teams are a bit small, so it really does give more responsibility/opportunity for all members to do more and hopefully excel.
BTW...I did the chicken and the sauted the zucchini today. The chicken was definitely better today (we were able to create a better sear on the meat and it was a bit more juicy) but everyone felt the zucchini was under seasoned...it was, but I think we had too much to try to do. It took 2 sessions to cook it all and then it sat for 15 minutes so I think it lost a bit of the seasoning to the liquid loss...oh, well, live and learn.