The passing week was all about salads, fresh vegetables, cooked vegetables and grains mixed in salad. It sounds like a pretty easy week but the underlying purpose of this week was actually gaining more cutting skills. We sliced bigger amounts of vegetables to julienne, émincé, ciselér, brunoise, mirepoix, paysanne and turné. What was interesting about this week is that we worked mostly independently, having only few short demos. This was all about cutting, fast and precise.
Mercredi: Crudités Variées
Jeudi: Légumes à la Grecque
While cisoléing my onions (we had 3 onions had to be cut very fine) I cut my left index finger and had to put bandage and rubber protector from water and it made cutting the rest a lot harder and slippery (and even more so for the next day). The problem was that it put me out of focus and since then things started to fly around the room and I had to get it together to finish on a good time.
Personal confession: I was wondering why we’re cutting the carrots and zucchini like that but fact is: it taste better that way.
Vendredi: Taboulé (couscous, quinoa and au blé which is wheat)
As you can understand I had a very healthy leftovers this week. I noticed how I’m tempted to put more lemon and garlic to everything. I didn’t consider myself as a big fan of the Mediterranean flavor but I guess I am. Few last words about this week I want to tell all you Israelis reading my blog that we can be very proud of the Israeli’s cucumbers which are the best in the world (Chef’s notation in class)!!! Wohooo!