Sorry my personal food pics have been few and far between as of late. I'm not quite nerdy enough yet to shoot pics at work, and the my last Kitchens class at the LCB was in a faux restaurant setting (aka we were *busy* -- too busy to be snapping pics of every little dish at least).
The restaurant experience was an interesting one, albeit a bit abbreviated for myself. Due to my work schedule, I was assigned to the "prep shift" every morning for the 14-day cycle. This meant I prepped a lot of dish components and ingredients, but I wasn't up in the school's restaurant serving/cooking like everyone else. Others got to rotate through a variety of positions, from dishwasher to bartender, line cook to expediter, and so on...
This is another reason my pics from the experience are scarce-- I never really saw or delivered any finished products. Sure I had a grill full of ribs and similar items staring me in the face some mornings, but nothing plated and really worthy of snapping a photo of.
What you do see above are two amuse bouches I directly created for the daily menu, and a main feature dish that ran as a special for a day. I'm really happy with those products (pics could be better though) and would recreate them in a heartbeat for any food function.
The lettuce wraps should be tied with a "string" made of blanched scallion. The pic shows the dish with the strings omitted, as I didn't want to waste my limited supply on an example plate. Poke fun if you want, you cut strings of scallions. It's tedious...
Also, side note on the topic of amuse bouches-- the "classroom" teacher for the restaurant refers to them as "abuse mouches" (why she switches the letters I have *NO* idea). That comes out sounding like "abused mooses" or "a booze mooses."
Hey, I laughed.
So yeah...nine days of class remain between me and my externship. The translation there is "nine days remain between me and just having to go to work like a normal person."
Where has this year gone?
