Friday Day 11
Chef took us to the market today. What a phenomenal experience, seeing all sorts of uncustomary American things, like:
|Goat Cheese Farmer|
|Viva Les Fromages|
|Lamb Testicles (in season)|
|Of course, crepe|
Tried horse sausage made from 100% Canadian horse. It tasted like ham.
Had the privilege of making a dish with rabbit with mustard and sautéed potatoes. We each got a whole de-furred rabbit to fillet. Yes, they are cute animals, but I really didn’t have a hard time doing this. It was my first time tasting and preparing a rabbit. Delicious! Hate that I enjoyed it so much. I went into this demonstration thinking I will take less notes, and just go at my slow pace during the practical. The dish was better than the previous one from yesterday afternoon, appropriate thickness of sauce (no oil streaks or dots), but did overcook kidney and liver, however. As I was thinking that even if I don't perform well with dishes, at least I keep my station clean. As I was thinking that very thought, Chef asked me to clean my station.