T minus one week. That's it.
I don't think reality has yet hit. It still feels like school isn't close to being over and I've got plenty of time to find a job. I better check myself before I wreck myself. (Thank you, Ice Cube, for the advice.)
I've already completed most of the final rotations. This week, I checked off saucier with some good-looking pork chops and duck breasts. I plan on practicing both dishes at home in the coming week so that I can get them down to a science.
Monday marks the last day of pastry, complete with a mock final. For the practice exam, I'm expected to complete a smaller yield of the Level 6 recipes—pear tart tartin with chartreuse ice cream and chocolate orange parfait—both which have multiple components. I'm anticipating a hair-raising experience.
Come Tuesday, I'll enter my final rotation: entremetier. It will be a nice way to wind down a crazy six months, as my team will put our knowledge and creativity to use for the restaurant's amuse-bouches.
Preparing for that final should be amusing...
I am feeling butterflies in my stomach for you....hang in there Chef Melissa! I hope the upcoming NYC snow storm will not delay things for you....or on the positive side if it does you may have any extra day or two to practice if classes are canceled.....I liked when that happened to me attending culinary school in our snow belt area.....:)
ReplyDelete