Le Cordon Bleu - Superior Final Exam

I woke up with a confident feeling. Thinking it would wane as I got closer to my exam start time. But it never did. Anxious to get started, to get in there, and do my thing – yes, this feeling never left. But scared or worried never settled in.

With only four of us in the kitchen – normal is 8 or 10 – it felt like a ghost-town. Plenty of space to roll guinea fowl breasts, sauté foie gras, and stuff cantaloupe. I clicked along at pace that left me calm and with spare time in the end. My planning paid off.

I thought I could successfully execute my plan if nothing had to be repeated. You’d think this was true, considering the extra moments at the end. But, it didn’t.

Gauging the viscosity of my port sauce. I thought just a little more reduction. This ended up in me forgetting and burning it. I was twelve minutes to presenting. I quickly slapped a new pan on the range and started over. This time without slowly sautéed onions and shallots. And. At a high speed boil.

Caramel. Also gave me a run for my money. The beginning of the final lime and ginger sauce – burnt twice. They say when you make caramel you should pay attention to nothing else. Don’t answer the phone, check the oven, or walk to the refrigerator.

The first time I set my sugar to brown. I went to the sink to wash a knife. Returning to a scorched mess. I took a deep breath and said, ok let’s try this again. This time I decided to pan-sear eggplant strips on the range right next to my sauce pan. Nope. Burnt again. Finally I got it. Next to vacating the building, I successfully caramelized sugar.

Once it turned a beautiful golden-blond. I added lime juice and a dash of sherry vinegar. Initially shocking the caramel into a hard candy. Slowly melting as the heat continued to penetrate. Deglazed a second time with guinea-fowl stock. And carried on from there…

..until my dishes were complete and ready for presentation…

Once our group had all presented their dishes. We were invited into the judges’ kitchen for feedback. Giving critique of the cooking of the breasts, portion size of garnishes, and seasoning of sauces.

It was a proud moment for me. To be with the group I had been cooking next to for the past six months. To see all our dishes lined up. Like some four-star restaurant.

Everyone happy – and sad – that it was over. Some looking like they needed a shot of whiskey while others quietly wept. It was an emotional packed room – a feeling I wanted to bottle up forever.

No matter the end results. I know I passed. And above that. I am happy with my efforts. I worked hard. And diligent. With heart and soul yesterday.

I gave my last Le Cordon Bleu the absolute best I have within me. And. In the end. That’s all you can ask for.

Au revoir ma Cherie Le Cordon Bleu.