Amuse bouche for family night Arugula, peach, prosciutto, cheese |
We came to the point of the final week. It was a really short week, we had three days only cooking at the restaurant and graduation ceremony on Friday. Even though we should not worry too much about making extra product, the chef asked if we could to make some product for two days of service. She asked to prepare some items which we could freeze. For our station these items were caramelized onion broth, meatballs, and corn soup.
On Tuesday we had a meatball 'party'. We planned to make half a butch of the meatballs. Right at the beginning of our shift we started to ground meat, mixing with vegetables and spices. Then added salt and pepper. After that I cooked small taster and it was spot on. I know that it was a coincidence to have perfect amount of salt and pepper from the first attempt, but felt good about it anyway. Then we formed meatballs, cooked them and during the service we simmer them with the sauce. A couple other stations struggled the same day to get