Yemmy!

Day 20. Sauteeing Protein.
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.)