Whew!

Thursday, November 2

The practical test was very stressful, challenging and exhausting. First of all, they said we would have 2 hours to prepare a three course lunch and they reduced this to 1.5 hours just before we started. Then they said that we had to serve everything at the same time and in it's proper presentation form (we were told before that we could serve things when they were ready).... the mixed salad cold and crisp with vinaigrette at the last moment so that the salad leaves are not too wilted or wet and the vinaigrette emulsified with the right taste and consistency(oil and vinegar blended together so there is no beading or drops)... the creamy soup hot and the right consistency (nappe at the back of a soup so that if you ran your finger down the middle of the spoon you would keep that runway or line) and garnished with fresh herbs... and the poached pear and hot reduction sauce with the right consistency of being not too hard or mushy (if you put the back of a skewer in the pear it should come out easily with little resistance) and the sauce should be reduced to a syrupy nature but not too thick or thin when it hits the plate and stays on there.

We were all nervous and we started moving at a good pace in the kitchen. The time flew by and you could see the anxiety and the speed ramping up when she said 30 minutes left and then 10 minutes left. I was running at the end, just like in kitchen stadium, to finish my meal, as were my colleagues. Now I understand why chefs are always moving quickly and running on these shows. It's not just a show but it's really difficult to prepare dishes under pressure and ensure you serve everything at the same time on time. Also, our teachers tell us that you are supposed to really be quick in the early stages so that you finish everything quickly and can slow down toward the end. Though, not sure what slow down means in chef language. Do you truly slow down or are you now relaxed because you only have to watch over two saute pans, one pot, one grill, the convection oven, the salamander, and prepare some cold plates? In particular, because the school focuses on natural foods and the preparation of dishes a la minute, which is "just in time", the dishes have to arrive on time in the best state possible and most of the finishing touches have to come at the very last minute such as serving and garnishing a soup, mixing a salad with vinagrette, or serving a dish with sauce and accompanients and beautifully plating it as well.

Most of us were just starting to prepare our salads at the 10 minute mark and were scrambling over one another to finish while ensuring our other dishes were fine. This was quite the comedy act when I think about it now, after the fact of course. Miraculously, we all finished and presented to the chef our dishes one at a time as she observed, tasted and marked each. I was quite pleased with my dishes considering that I prepared my salad at the last minute and completed everything on time.

Then right after the practical exam, we were told to clean up quickly and had to write an exam for 1.5 hours. We were exhausted and it was hard to focus but somehow you do what you have to do and the stress helps.

In the end, you'll be happy to hear that I passed both the practical and written exams with flying colours. What a relief and I am very pleased. On to the next assignment due tomorrow and the next test already next week...