I was sauce guy again today. It wasn't nearly as busy though. Chef loved my sauces which was cool, that sounds kind dirty. I started thinking about mistakes and failures and how to really own them and get better from them. I created a new post exclusively dedicated to F-ups. I think it will be interesting and funny to really reflect on every mistake I make. I am only a cook, I don't call myself a chef yet. I feel like chefs and to an extend cooks, like to pretend like the never screw up. Or never had any mistakes in the past. We all start out knowing nothing. Mistakes are integral to learning. Failure only comes if you give up.
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| Only 3 sauces today |
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| Risling reduction for sage cream sauce |
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| Port reduction for Port demi |
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| Seared chicken breast |
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| The demi need to be filtered a bit better |
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| Whoops, I spilled |
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| Turned out beautiful :) |
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| Golden beet |
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| Red beets for dauphinoise pots |
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| Cheese plate by out IRD |
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| Drew working on the dauphinoise |
- The word dauphinoise always looks like dolphin noise to me. All I can hear in my head is a dolphin cheering at me. Random, but there you go.
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| This is how we do Kosher and Halal meals. We can not actually touch any of the food because we are not certified priests or the respective religions. |
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| Finished dauphinoise |
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| Thai Turkey |
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| Filet mignons |
- One of the guys asked me what MIG-nones was, I laughed a little, but it was a serious question. So I explained. It is a cut of tenderloin steak.
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| Drew workin on filet tips with mush |
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| Demi day 2 |
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| Filet tips with mush and rosemary demi |
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| Close up on the meat |
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| Braised beef for a pull beef slider, it was a bit dry |
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| Seared chicken with the port demi |
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| The filet tips all garnished up |
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| Rice pilaf - I don't like how we do our pilaf |
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| Roasted potato wedges |
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| Wilted chard |
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| Roasted butternut squash |
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| Butternut ravi with wilted chard, roasted squash and the sage cream |
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| Finished dauphinoise pots |
