We did Fusion Cuisine today. Fusion cooking is very popular today and started way back in the 1970's. Wolgang Puk is a fusion chef with places like The Conga Room and CPK. My fusion dish included the following; Seared Scallops with an aged dark Balsamic vinegar, Angel Hair Pasta sauted with a chili/garlic oil and Baby Artichoke Hearts with a Mango Salsa in a White Peach Balsamic. It was really fun. The Chef gave me some good marks for my plating and scallops. The mango wasn't very good, so the salsa was not very good. He also told me that using the mango as a puree and adding it to a cream sauce for the pasta would have been more of a fusion cuisine. But, for the first time doing this, I was happy with it. I also made fresh pasta and my pasta cutter didn't quite cut the all the way through. So I had to reform the pasta dough and run it through again and then the pasta stuck together. I was pulling pasta apart about 15 minutes before our window opened. I got just enough to get a full portioned entree on the plate.
Tomorrow is our final written exam and our final prep for our final four course meal on Thursday.