We observed Chef making Shrimp Bisque and the ever popular Vichyssoise. Better than observing was tasting what Chef made. Vichyssoise, or cold soup, was first tasted hot and was excellent. Once chilled, the soup needed a bunch more salt. So if you make cold potato soup, be sure to taste it once hot and then again when it is cold. It will need more salt. Hot soup in a hot bowl, cold soup in a chilled bowl. One of the soup rules you need to know about. Friday, we get to observe the making of Consomme.
Thursday we are going on another field trip to the historic Hollywood Roosevelt Hotel. Site of the very first Academy Awards. We get to tour their kitchen. "Pretty cool stuff," as our Chef is always saying.