At my school we have a small cafe/bistro that we use as a learning experience. During your first year you learn all about serving for casual dining. Simple stuff like how to take orders, use a POS system, and general knowledge of different front of house positions. Then during your second year you, as a section, develop a menu to serve to the same customers. All of the customers are paying customers that come by choice. We are then graded by our teacher based on attendance, effort, ect. This was our first week. My section does night Bistro that happens only on Tuesday and Wednesday, and since we have bad weather on Tuesday we ended up having a snow day. So for our first week we only had one day of Bistro. I had mixed feelings about the snow day. Super happy about it, because I laid in bed basically all day. But at the same time, it did create some difficulties because we lost a whole day of prep. So some plans had to change, I didn't get to prepare my original recipe. Instead, I took what had already been made that day and just made a different sauce. As bummed as I was about not getting to make an awesome stuffed pork loin, the sauce I made was SO good! Mushroom stock, veal stock, red wine, thyme, and bay leaves... who knew. (;
I also said I would talk about my upcoming competition in this blog post. I am competing in the Young Chefs competition that is sponsored by the Chaine. The competition is tomorrow (Saturday) and I couldn't be excited or nervous about it. It is basically like an episode of Chopped. We get a basket of mystery ingredients, then have 30 minutes to create a menu, and then have 4 hours to complete this menu to six judges. Let's just say I have been watching Chopped like no one's business and crazily reading through most of my Culinary textbooks. So hears to hopefully doing well!
"People who love to eat are always the best people."
My name's Abby. I am a Iowa Culinary Institute graduate, current owner of a small online bakery, and a transaction coordinator to a couple pretty cool realtors. All in all, life is busy, but the kitchen never changes, so join me as we Take on the Kitchen!