I was up and at school by 7:30am. At 8am, we lined up at our cutting boards and chopped and sliced and concasse and brunoise all our vegetables. Then we fabricated our chicken, making one airline breast and one boneless skinless. We had a 30 minute break, then back at the workbench to make Pate Brisee dough, chill it, make mayonaisse using one egg yolk and one cup of oil, make pasta using one egg and 3/4 cup of flour, then roll out our pate brisee and put it in a tart pan. We were given two hours total to do all these things.
After a brief break, we chose two wines from a box of wines for our lunch, then went into our respective kitchens to each prepare our portion of lunch. GardeMo made an amuse bouche of a tapenade of olives and fish in a little pate au choux puff as well as a Leek Mushroom Tarte. Hot Plate made an Intermet of Cantaloupe Ice with Pernod and an entree of Lamb chops with a beautiful sauce, potatoes gratin and sauteed asparagus. Pastry (Sean) made three breads-french, dinner rolls and wheat bulgar. Collin and Corey made "White Russian" chocolates-you see their picture at the top of the page, lol. And Geoff and I made the Gateaux Basque tarte. All of our food got good reviews from the chef judges. Our total team score was 85. Not bad, considering our previous "cooking without a net" meal only got us a 78. Apparently not one ever gets a 90 or above!
We did not get out at 2:30 but 3:30pm instead. A few of us walked across the street and got something to eat at "It's Brothers" then all went home to study. We have a three hour written final at 10am tomorrow morning. I guess I better go study, as I have not done much in the way of studying today! Wish me luck!!
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