Tonight, I worked at Cincinnati State helping with another non-credit culinary class, this time a team-building event for guests of a local company.
Chef Ritter, Patrick (a first year student), and I got everything together for the class to be able to make Gazpacho, Caesar Salad, Steak Diane, Asparagus with Hollandaise, and to enjoy a Caramel Flan that Chef had made earlier. We prepared the stations with all the ingredients and tools, collected bowls and containers, unmolded and plated the flans, and rolled silverware in preparation for their arrival.
The students — about 20 of them — were enthusiastic and willing to learn & work. Everything went well, but they used nearly every dish in the whole kitchen (it seemed). We were washing dishes endlessly when the event was over! Still, it was fun, and they did a pretty good job — items were well prepared (if a bit underseasoned), so dinner was tasty.
Speaking of Hollandaise, click (more…) for a BigOven recipe for a very easy, tasty Hollandaise from Mark Bittman.
Continue reading DINNER 213: Tuesday, August 1, 2006
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