The Roastbusters have been busy! The main event that really stands out in my opinion is the end of the culinary presentation module, we put in a lot of effort into improving our plates from the initial draft we’d all come up with. Personally I kept thinking of the one plate’s elements over and over in my mind, trying to make it flow yet have a mystery factor all over the plate.
For my exam I picked salmon as my protein, something I’ve worked with fairly often and a flavour profile that I love! I kept the tastes traditional by bringing dill to the plate, a crunch with it’s own skin, rich butter flavour throughout, maple vinegar pearls and my homemade pickled golden beats to cut through all that richness. I only realized the need of playing in a hot kitchen instead of the cold training kitchen we’re in when it came to giving the plate in for evaluation… The whole thing could have been warmer if I had only set up steam tray to keep my elements all hot it would have made the world of a difference, an important lesson I will need to take into consideration when working out of my element.
The tempo at school is pretty high, we could definitely expand on the subjects we zoom though but I guess we’ll have plenty of time for that when we make out way to service next week!
As an after school project we’ve got our next Montreal Restaurant Day event on the calendar, we’ll be firing up the BBQ and roasting some frankfurters to raise funds for the Breakfast Club of Canada. I picked up some franks in Ontario and Vermont to see which would make it on the grill May 16th and put them up for a vote over lunch, we had Farmboy, Ball Park and Applegate. Which was the winner? I wont tell, you’ll find out on the 16th!