Perfectly poached eggs. Ideal temperature. Good taillage. Nice consistency on the sauce—and it didn't break!
Overboard on the salt. Uh, oh, oh, oh, oh: the white stuff.
It's funny, because when I started culinary school, everyone warned me that the chefs are always criticizing students for not using enough salt. So as a habit, I always add an extra pinch just when I think a dish is flavored to my taste. For the most part, it's been OK; I've usually been told my sauces are well-seasoned. Today, I guess I had a heavy hand on the hollandaise sauce, which was served over poached eggs and cooked vegetables.
For the amuse bouche, one of my teammates—who happens to be from Thailand—made beautiful Thai egg netting, which we wrapped around medium-rare slices of steak, caramelized pears and goat cheese. It was pretty awesome.
Tomorrow is that two-dish thing: Each student has to prepare the fish dish from earlier in the week as well as the lemon tart. After cooking, we're taking an exam.
Talk about adding salt to a wound.