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| Sturgeon (a courtesy of) |
Sorry for being late. This post about Friday, but was really busy and had no chances to write it yesterday. Better late then never:-)
It was a cool day. I had two classes only, then break and a had stage at the restaurant at the school.
Math was as always easy, we are moving further calculating quantities of ingredients for different recipes. The next topic is going to be even more interesting - preparing 'shopping list' for a bunch of scaled recipes.
Product knowledge was a tast as it was the end of the class. We had to identify
15 products and write a multiple choice test. The first part was not so difficult, the were no crazy produce. The second part was allright, not sure about a couple of questions, but otherwise feel confident.
Afternoon I spent in the restaurant, doing my one day stage (to prepare for a real one I am going to have on Monday). The restaurant is different from the Teaching Kitchen. First of all they have paying customers and this has big influence on the menu and products they are working with. For example, the restaurant got a few sturgeons fabricated in classes. They cured and smoked them. It's a wonderful fish. I was there from 2:30 p.m. till 9 p.m. then I had a chat with the Chef, we reviewed my performance (it was fine) and then I left.
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