Culinary School

1st day of cooking...and my first cut finger...nothing too bad, no arteries hit...yet.
We made chicken (roasted), sauted zucchini, pureed potatoes (fancy French name for mashed), and a stratified sauce made with white wine and cream and some spices. I did the sauce today (was very tasty). Each team (2 total) made 3 chickens, and a pretty good pile of potatoes and zucchini. There was maybe a cup of the sauce. I actually rushed it a bit and forgot to add seasoning (salt) and forgot to have the Chef Instructors taste it. When they did, they had me fix it a bit by adding more heavy cream and some salt. After that, it was really good. If any of you have never had a stratified sauce, you have gotta try it! That stuff rocks! I've done wine and cream sauces but somehow this was so much better.
Tomorrow and Thursday we do the same menu but switch things up so everyone gets to try each item. However, we add one additional item each of those 2 days as well. We add Carrot puree tomorrow and a salad on Thursday. I'm going to be doing a chicken tomorrow and the soup on Thursday. I've done chicken a thousand times for my family, so shouldn't be too tough. Also love doing soups and have done many of those so should be pretty safe for me for the rest of the week.
So far, lovin' this...