About this point last term I was really starting to feel sentimental. Time was moving too fast. Afraid there wouldn’t be enough opportunities. Concerned that this was all I would have.
This time. I am ready. I am ready for the Intermediate final practical exam. Ready to end this term. And ready for Superior.
Probably stemming from the hump. Looking forward to nesting my apartment in New York. Yearning to see James for more than 48 hours. And ready for the next challenge.
Lauren has commented that Intermediate is just Basic Cuisine with more expensive ingredients. There have been some new techniques, but hardly anything to write home about.
The ritual of filleting fish or segmenting fowl carcasses for stocks is getting a bit boring. But I recognize that it is important to instill this modus operandi. Accomplishing that. It’s time for the next challenge. Which Superior Cuisine will bring.An opportunity to develop our own recipes. Menus. And plating. A term where international ingredients and more complex techniques will be woven into our learning. A schedule that will tour the wines of the world. And above all. Allow for creativity to foster. And permeate from our fingertips.
With that. Instruction #29’s menu was less than thrilling.
Spitting out the entrée wasn’t a good start. Leeks that were stewed in water the night before were left mushy. An explosion of rancid water. Lying next to court-bouillon poached skate – flavorless – and an herb vinaigrette made with cockle jus. Continued the gagging reflex.
I am a fan of braised red cabbage. Like my Swiss grandmother used to make. I think the beer vinaigrette that accompanied the main dish ruined it. Reduced beer leaves a bitter taste. One not able to rectify. In spite of the onion, shallot, sugar, butter, juniper berries, veal stock, wine vinegar, peanut oil, and black pepper that simultaneously reduced.I will say the onion ring garnish was good. I couldn’t quite get enough in demonstration and practical.
Speaking of practical. This was our final class for Intermediate. Blessed with Chef Cotte. The day went well. Chef recognized the bitterness of the day’s recipes. And gave enhanced instructions.
Substitute white wine for beer. Finished the cabbage in veal stock. And slowly, slowly cook the fish. His end results exceeded Chef Tivet’s instructional tasting.
Dessert du jour was a hit. Mangoes, strawberries, and passion fruit seeds mixed with vanilla infused sugar syrup. Strawberry granita and meringue fingers finished the plate.
Most importantly. We had Chef Tivet. Which for some strange reason. Our class loves him. Talk to the other levels and they are writing daily complaints about this man. For me – and I suspect for my fellow classmates – it’s his enthusiasm in the demonstration room that we love. He is always committed. Excited. Enthralled with the food he is creating. His passion is clear and strong. One that you inspire to have. My friends and I have been able to connect with Chef on a personal level. Allowing his humor – and laughter – to unearth. I will miss Chef Tivet. But, look forward to seeing him in future practical sessions.Instruction #29
- Warm skate and leek salad, herb vinaigrette with cockle jus
- Pan-fried cod steak, Flemish-style red cabbage, beer jus vinaigrette
- Mango poached in vanilla-passion fruit syrup, strawberry granita and meringue fingers
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