Oui Chef!

On Friday, I learned a valuable lesson. It had to do with technique and instructions. We were cooking Angel Hair pasta with Black Mussels in a garlic butter sauce with tomato concasse. It's a great looking bowl of food. Chef plated his with steamed mussels in white wine. Plated with the open mussels placed on top of the pasta. It looked great!

So I made my dish, it tasted great. Pasta al dente, mussels cooked perfectly. Tomato concasse diced and cooked to perfection. I plated my dish and the black mussels I had were huge. So big, in fact, that they hid the pasta and tomatoes. A black pile on pasta is how I would describe it. Thinking swiftly, I removed the mussels from the shells except for one. Place the one on top and put the little mussels around it on top of the pasta. It looked great. I proudly take it up to Chef and his first question, "Why did you remove the mussels from the shells?" I explain what I just wrote above. "If you worked in my kitchen, you would be fired". What! "You do not change plating, you get a bigger bowl".

Lesson learned.

French cooking term for today;

Oui Chef!