Turkey, dressing and mashed potatoes oh my! Here in Canada, the Canadians celebrate Thanksgiving early. Monday, the 8th, was thanksgiving here in Canada. The people I am staying with invited me to eat dinner with them, but then took back the invitation. They didn’t have enough room at the table. Marnie, the woman who runs the B and B, felt so bad. I told her not to worry about it. I just laughed. I know tons of people who would have done that at home! But they brought me a plate of food. It was good. Now I can’t wait to cook the thanksgiving feast at home and eat it with all my family! (since last year I missed it.)

Tuesday, I had demo at noon. Then alittle break between demo and practical I went to the grocery store and did other things, anything to make sure I didn’t fall asleep! At 7pm I had practical. We were making a fancy French egg dish and surprise chicken consommé. The fancy egg dish was poached eggs in red wine with toast and a yummy sauce. It was so good! The surprise chicken consommé was chicken consommé with diced chicken and celery with puff pastry on top – all cooked in the oven. It was pretty good too. I made consommé in about 2 hours and it was perfect! Even made my own chicken stock!!! The chef said I did good, but then again, the critique never really changes.

Wednesday was different. Instead of seafood we made venison in a salted/dough crust. I had demo at noon and then the practical straight after. The chef in demo broke down a whole side of the deer. It was so cool. However there was no way we would be able to do that. And that sucked! The dish was pretty easy, but he said I cooked my meat to well done. He cooked his extremely rare. I didn’t want it that way – oh well, to each it’s own. We also took a class picture. How lame. We took the picture outside, with the school in the back round. The photographer actually arranged us, the girls sitting in the front and the boys stood according to height. It was pretty goofy. I’m not getting a picture, not because it was lame, but because we have to pay for it, 20 dollars! It’s a rip off! In Paris, they gave it to us, built into the tuition. In Australia and London, there was no picture.

Thursday was the best day! I got to work in the restaurant again! I spent the day in a local coffee shop doing work. Then at 3 pm I went to the school and get ready for my shift. 3:30 on the dot I was up in the restaurant! I got to work the viande station, meat and fish. I worked directly with the chef of the station, this time. The other time, I was working entremetier and I was pawned off to the viande station, but I didn’t care. I got to do things!
I spent the first hour or so with duck. I didn’t mind. I was taking the silver off of the duck fillets to make duck confit – duck pieces are slowly cooked in their own fat and it turns out this most fantastic meat. The chef de partie I think felt bad making me do that, so he let me play with him. I got to cook – sauté onions and make canapés with him. I had a blast. He taught me about his sauces – telling me and showing me things as he did it. He was trying to teach and involve me. He let me help.
It’s been such a long time since I have worked for the public, helping to turn something out for people, other then the chef we cook for in practical. I forget the feeling of being in the kitchen. It’s a rush, something I can’t really describe. Butterflies return to my stomach, my palms get sweaty, my forehead and nose develop sweat beads, knots form like the ones you get before a first date, but I am focused and ready to work. The intensity, the pressure, the heat – I love the feeling. Pain, hunger, thirst, everything goes away except for the food, the passion for the food. I finally remember why I love this. The excitement on the line – it’s like home.
We all know that I have been unhappy the past year or so. I can contribute that to many obstacles that have been in my way, but it wasn’t until I was leaving the 3 star, 5 diamond restaurant at Le Cordon Bleu, that I felt I have really made the right choice. The passion for my cooking/baking came back alive. And I am so thankful for it. Come my graduation, November 16th 2007, I will keep learning but by experience, not by constant book learning. I will be in the field and working in kitchens and helping to prepare food for the public. And I can’t wait! It’s gonna be one hell of a ride, so hold on!

Friday was our practice for the final and our midterm. We had two hours to prepare our appetizer and 2 ½ hours to prepare our main course. We had come up with our own recipes out of a list of ingredients we were given. We had four ingredients we had to use. When making our menus we had no idea we had only 2 ½ hours to cook. But somehow it got done. My appetizer was Pistachio Crushed Paupiettes of Snapper with Scampi Mousseline, Asparagus Spears with Creamy Leeks and Red Pepper Coulis. My main course was Poultry Two Ways: Seared Duck Breast and Potato Puree with Orange Sauce and Roasted Cornish Hens with Vegetable Risotto. I was alittle late with the appetizer, but I got it done!
After everyone turned in their dishes and cleaned up, the chef graded our dish in front of everyone! I got good reviews. My appetizer was too big, but good flavors. My main dish, the duck was too rare and I served too much hen. Otherwise, it was good. My risotto was cooked perfectly! I thought it was good. It needed alittle more color, but good flavors. My dishes were completely different. He like that I served the two meats together, the duo! The guys like my appetizer dish – I let them eat it. They liked the Mousseline. Not bad for the first time making the dishes! They just need to be tweaked alittle more. This week was great!