Mutton, Honey

Day 19

Our class had a little lamb—and it all went in our bellies.

For the final Level 1 lesson, the chefs demoed a roasted leg of lamb with Provencal herbs; we prepared cotes d'agneau avec ratatouille (marinated lamb chops with vegetable ragout and roasted garlic butter) and navarin printanier d'agneau (lamb stew with seasonal vegetables). Good thing my chops came out a perfect medium-rare, because that was my entire lunch. And boy, were they good.

We served the stew with carrot, turnip and potato cocottes, which gave us a little extra practice for our practical tomorrow. For the test, each student is required to turn potatoes into cocottes, break down an artichoke, cook tomato fondue, and make specific cuts (julienne a carrot, jardiniere a turnip, ciseler a shallot, emincer an onion, etc.). After all that, we'll take a comprehensive written exam.

I can do this.

The most stressful part, for me, is the fact that someone will be watching over our shoulders while we complete the tasks. Why is it that when you're being monitored, you're more apt to make mistakes?

I can't believe it's almost been a month. With two shakes of a lamb's tail, Level 1 is just about complete.