Been wondering what culinary student Ken, aka-TinFoilDuck, has been up to? Well, Ken is back to fill us in on his last week of his first semester at culinary school.
Here’s what Ken had to say about the final week of the first semester:
Last week was the last and final week of my first semester. The high points were our Student Day event & final practical. We were split into 3 groups for our Student Day project and had to design and execute an entree to serve for the day. My progressive group decided to tackle Moroccan food. Not much of that on Maui so we were winging it and followed recipes closely. The entree was fresh Swordfish with Chermoula and Preserved Lemons. Our starch was Couscous with Dried Fruit and Nuts and the vegetable was Eggplant with Honey and Spices. Everything was awesome.
In addition to our Student Day, it was our final practical. We had to demonstrate food cuts, chicken butchering and use what cut up in a dish. The dish we made was Chicken with Onions, Garlic and Basil. That was served with Maple Syrup Glazed Carrots. We had to butcher a chicken into 8 pieces, including de-boning the breast and cutting it down to a 5 oz portion. We minced garlic, diced onions and used batonnet cut carrots for our recipe. I was told that I scored the highest in my group…an A.
I’m looking forward to some time off, however, the overachiever in me has already ordered my books for next semester and I’ve begun my reading.
To read more about Ken’s Culinary School Adventures, especially his final week, visit his blog by clicking here.
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