Trayed up 34 dozen chocolate chip cookies for lunch service. Thank goodness they were pre-portioned so all I had to do was put them on the tray :)
The guided interns each term do a Mystery Basket event; that was today and it went amazingly well and was a great time.
Gathered and were split in to teams, there were eleven of us so two of four and one of three; I was on the three team and somehow each team got just one BPA student. We had twenty minutes to plan our menu, then two hours to cook and plate, then a few minutes to present to the judges. One was the executive or sous chef from Vesta Dipping Grill, executive chef from Angel Heart, then the Pastry Chef at my site :) We had to do an amuse bouche, an appetizer, an entrée, and a dessert. Pics with description and what the judges said about them.
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| Appetizer-Butternut Squash soup with eggplant skin garnish Loved it, but wish we had put bit of the eggplant in the actual soup, and it was a tad salty. |
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| Entrée- Pork Loin, apple chutney, sautéed squash, and risotto. Risotto was a little dry, and had no seasoning; which we found was at the bottom of the pot afterward :( Squash was a little overdone, and the chutney was slightly acidic. Pork was perfect though. The pork was just at temp when we pulled it out. We let it sit for a minute before cutting and plating. It was juicy and delicious to no extent. |
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| Amuse Bouche- Shrimp Pico Flat top seared shrimp with a pico de gallo. They loved everything about this dish, from what I can remember. |
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| Dessert- Kiwi, Orange, and Mint Upside Down Cake This was my doing :) So, I kept checking the cake and the front two were not baking all the way. Jacked up the temp a bit on the oven, and five minutes before pulling them realized the back of the oven was hotter than the front, so rotate, bake a bit, pull. Threw them in the cooler to chill for a few minutes, then flipped them on the plate. No joke, they were done bout 30 seconds before we had to send the plates out. The judges loved it, and all of them confessed the kiwi orange was an interesting combination, but they were impressed. Said it was nice and moist and warm, yeah it came out of the oven five minutes before I should hope it's not too dry. The only comment was to maybe add a cream component to it, and maybe a bigger plate. |
We ended up winning the competition based on what the judges said about the dishes, back of house sanitation and what not, presentation of plates, and something else. The prize was having our picture taken with the judges, and then the spinning rubber chicken award- yes, I'll see if I can find a picture once they're posted- and that being put in a case in the culinary building with our names on a plaque :)
It was a fabulous day overall, busy but great.
Not really sure what this song is about, should probably look in to that. The artist is Canadian and love his sound. Enjoy
Here's the team, with the rubber chicken trophy
And then all the interns and the judges
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