This is all the food we made:
As you can see, it covered everything - fried chicken, most kinds of potato, pizza, steak, guacamole, fajitas, pasta, I don't even know what else. Except definitely none of it was healthy, and besides the guac, nothing green or close to healthy.
Sadly, the rice my team made didn't make it - it just didn't cook properly. Something about how the acid from the tomatoes means more water was needed, but he didn't tell us that until after... Oh well, so much was thrown out anyway, it didn't really matter that our's didn't make it. Except for being disappointing that it didn't work - and my seasoning was really good. Another time. That would have been a healthy dish.
Irish, Tennessee and I all agree we ended up in the better cohort - I'm sure the other people are fine, but they just seem...a little boring? And some of them - whoa, in the dish room, there were a couple to whom I had to bite my tongue because I felt they were a little rude and know-it-all. Thank you, I do know how to soak a pan - if you had been here a couple minutes ago, you would have seen me dump it already, hence why I am now scrubbing it. As if I have never touched a burned dish before. Go "help" someone else. Ha. Don't cross me, people!
Finals tomorrow in Sanitation and Culinary Skills I. In Sanitation, the test doesn't count toward the grade, just state licensing, which I don't really care if I get. CS I, it's written and a practical for pasta and eggs. I may be in trouble for the written - this time we have to write out the definitions instead of just the word. Guess I'm spending my day studying tomorrow.
Pay attention to lecture when Chef explains how acids impact cooking starch. Turns out it matters.
Culinary school is real work, people! It's not just how you can perform on the dishes, there are papers and homework and quizzes and tests... um, when am I going to do that when I'm working?