Today was the beginning of the end.
On the last day of Level 4, our class made a move into the big kitchen. Yes, you've got it: We're finally to the point where the chefs trust us to cook for real customers.
Many—if not the majority—of the students in my class have some experience cooking in a restaurant kitchen. I don't. I was nervous, but I managed to get through the experience unscathed.
I was assigned to be the "floater" of the garde manger station. Basically, I spent the day doing odds and ends—filling in when people needed an extra hand—so I didn't have a specific dish. It was a good way to see each dish in the station and get a sense of the kitchen's flow. Plus, one of my odd tasks was making sausage. It's my new favorite activity.
The smoked rabbit sausage I made in class this week was dinner tonight. I served it over lentils. Ryan and I scarfed it down.
This week was a sausage fest.
