Yesterday night was my second level final exam. There were three exams:
- Comprehensive theory final
- SafeServ exam (food safety test)
- Practical final
Levels 1 and 2 were mainly focusing on the French techniques. In level 3, you take those techniques and cook recipes (new and previously learned) in a faux-“kitchen”. Each island is its own “kitchen” and there are 4 stations – garde manger, poissonier, saucier, pâtissier – and then we rotate everyday.
I start tomorrow doing poissonier and I will be making Aile de Raie à la Grenobloise (Sautéed Skate Wing with Brown Butter, Capers, Lemon & Croutons). I’m so psyched! But a little nervous!
Happy Holidays & Happy New Year!