September 29 and 30. Thursday and Friday.
Now, since we've already covered all the basics of a typical main or complete course (i.e., sauce, vegetable, starch, sauteeing, protein), Chef started teaching (pushing) us to make a complete plated meal.
Pressure pressure pressure cause now we have to do everything from scratch! Good thing i came across this site which came very handy in plating, percentage of each portion, how plenty one must place on a plate and the positioning of it ( think of a standard analogue clock, 12NN, 1PM, 2PM.. clockwise positioning.)
Clockwise from the top: Chicken Saute Provencal, Oven baked potato, and zucchini provencal
Clockwise from the top: Buttered beans and mushrooms, rice pilaf and fish fillet with white wine sauce.
Everything needs heavy improvement but that is exactly the purpose of the schooling! To learn and to improve, right? Can't wait!
Cheers! Until the next! :)
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