Long time no speak
The photos below are some of the food that I either made, or helped make in class last week. I am in Garde Manger now, which means ‘protector of the food’ or something like that. Tradtitionally it was the garde manger chef’s job to take the food that was going to go bad soon and stretch it out. Nowadays, garde manger cooks use fresh ingredients and quality matters. My station at work is the garde manger station, but all we do is make salads. So far I have learned how to make terrines, fruit mirrors, cheese mirrors, watermelon carvings, several cool garnishes, mousse, mousselines, quenelles, and other stuff. The chef instructor is fun. He is british and has a very dry sense of humor. He is very sarcastic, and I can see how that would make people dislike him, but I think he’s great. He has a mischevious twinkle in his eye all the time, which is fun. In this class, the food isn’t graded on whether it tastes good, it is judged on whether it looks good. We are primarily learning presentation. It is up to the students to make sure it tastes good, because we send our food to the other classes (and in exchange, they send us food). So out of pride, we make sure food tastes good.
In class today the students were discussing Butchery grades, and it looks like I might be the only person who got an A. That really surprises me because some other students were definitely getting their cuts right. I think it was because of the written test that they might not have done so well on, but I am really good at test taking.
