Le Cordon Bleu - Atelier #1 - Results

I started out on time. Organized. And fast. Rolling through my schedule. Until Chef Maleek arrived.

The new chef from Morocco has some teaching skills to learn. Constantly talking – not sure about what because I usually ignored him. Caused a slight annoyance in the kitchen. Not nearly as annoying as his constant, are you ready, question – sixty minutes before we were finished.

It was a long day with Chef. I panic for the next practical or atelier that we might have him.

Chef Clergue – thank god – came through our room as we presented our plates. To taste and give feedback. At least we had proper, constructive feedback.

The day went according to my plan. I didn’t burn, forget, or screw up anything. Well. For the most part.

My entrée, salmon and shrimp duo with chilled, summer pea puree, was a smashing success. The plate came together. Looking much better than my simple sketch.

Salmon mousse, grilled shrimp, and fresh, sweet pea puree created a great flavor profile. All tastes balanced and in harmony. Chef Clergue – for the first time – had nothing to say.

Everything, he said, was parfait. He had a very proud smile on his face.

Elated for a moment, until remembering the day wasn’t over. Still needed to complete the main course.

A great tip of his hat and a hand shake from Chef set me right to complete my day’s work.

As happy as I was about my appetizer. I was quickly humbled. When the main course feedback came.

Chef’s first response was it’s too much. The plate had been crowded. I repeated polenta cakes which seemed redundant to Chef. My sauce was too sweet. Pigeon undercooked. And potato crisps overdone.

The idea is good. Just refine and control portion size. Advised Chef. Some where in his assessment he reiterated how great the entrée was and to use that same mentality.

As much as I wanted to hit the main course out-of-the-park, I agreed with Chef.

The sauce browned a bit too much, leaving a slight burnt taste. Attempted to rectify with more honey and a dash – which was more of a gallon – of vinegar. As the sauce reduced I tasted from time to time. I couldn’t tell if the sauce was really good. Or. Really bad. Each test left me on the two extremes. Chef kindly settled this confusion for me.

I wanted smaller polenta cakes. Like little stands. Unable to find the proper-sized mold at the kitchen store I settled for what I had. A mistake of ignoring instinct. I should have hand-cut the polenta into the correct size. Lesson learned.

As for the breasts being undercooked. I was juggling two other tasks at the same time. Pulling my internal stop-watch-attention. Lesson learned - when cooking proteins do nothing else.

Overall it was a great day. I am happiest with a knife in my hand. Cooking away in the kitchen. Creating and testing recipes.

Successful with some ideas, learning around others. The point of the day properly realized.

Atelier #2 is in two weeks, I am filled with anticipation. The ideas are already flowing.