We met our new chef instructor today, Chef Romero. He is a no nonsense chef and he made no bones about how very, very busy we are going to be for the next six weeks. Our first day we made, Roast Leg of Lamb, butterflied and marinated with olive oil, garlic, rosemary, lemon zest with salt and pepper. We also roasted a whole chicken with a compound butter. And, made a Lomi Lomi Salmon salad. That was after a cursory explanation of what was expected of us, grading and uniform policy, yada, yada, yada. Then a demo on how to butterfly a leg of lamb and trussing a chicken. Then we started production at 11:50 and had to be done by 1:15. Luckily, we were in teams so it wasn't as dramatic as I make it out. But we were cooking right out the gate.
Tomorrow, here is what we are making and miseing for:
A curry rice salad with shrimp - 10 ingredients
Harsha, a Moroccan flat bread - 8 ingredients
Lamb Tangine - 12 ingredients
Jerk Marinade for Pork - 13 ingredients
Cajun Spiced Shrimp - not sure because we haven't seen the recipe yet!
So we travel southeast to Louisiana, then down to the Caribbean, across the Atlantic to Morocco and then off to Thailand. Across cultures and halfway across the world.
All in two hours. This just keeps getting better and better.