My last 2 days of Seafood were interesting. Monday we did Crustaceans after just practicing some basic fillet cuts. We picked crab meat and then went over everything from lobster to crab to scallops. It was a pretty easy day overall and the tasting was pretty excellent. Tasting was just a few types of crabs as well as lobster and scallops so even though it was 8am it was pretty good.
Then today was the big day... Finals Day. We had to shuck 300 oysters on the half shell for a kitchen and since we had 8 people the Chef made it a race... 37 a piece. I came in second! Then we took the 10 questions ID Final where he pulled out 10 fish, had us name them and some other facts about them. It was decently easy. Finally we had a quick 20 minute lecture and tasting. Today's tasting... Caviar and Smoked Fish. A plate of 10 caviars and some smoked fish which probably was $75 of food on the plate per person. Most of the caviar wasn't too bad, it isn't fishy like you'd imagine and they all have distinct flavors. I will say the most interesting one was the $99 per oz... thats $1600 per pound! It tasted like creamy pumpkin pie which is so strange but weirdly good. The smoked stuff just tasted like either smoke or what it was cured in. Last but not least was the written final. 40 questions and terribly easy. I did very well overall in the class.
Right now I'm still in the process of getting this frisbee team going and it's finally coming into form. Other than that, Meat starts tomorrow at 6:30 which is a nice change from 5am but it still pretty early. I'll be sure to report on how butchering meat occurs.
Stay Classy.
Chef Werblin
ps. Guava Glazed Ribs for dinner... might be the best thing I've eaten here.
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