After a nice vacation back home, it’s time to get back writing. I’ll continue where I left off, last week of school before Christmas break. We had the sixth restaurant service this week. What I think about the services did not really change since my last post about the fifth service. I’m feeling these are the downfalls of the Ferrandi’s program. Even though they are extremely proud of putting it into the 5 month program, I don’t seem to be getting a lot out of it. When 25 people cooking one dinner and having a whole day of prep before time, there’s not much to be done. Or even worse, the weight of the work is unequally distributed, making some of the people work very hard and some haven’t much to do during the 3 restaurant days which makes almost the whole week. More then twice I felt I don’t have enough responsibilities and even after pointing this out to my chefs, nothing’s changed this time (and seems like the next last service is gonna be the same). 7 services in a 5 months program makes almost 25% of it. I feel like I would learn a lot more if half of this time was dedicated to more cuisine classes. This week there was a big group of Japanese who came to the lunch, made the organizers call this lunch a fixed menu lunch without a choice, eliminating half of the groups from cooking their dish that day, including my group. Some of the people joined the other groups, made it even more crowded in the station. I didn’t find my place, I made the foie gras to take home which I will tell all about in one of the next posts, but it was not a lot to do in so many hours. And for a final positive note: I did like our entree this service, and I liked the presentation as well. After all that said, lets see some pictures of this time’s service dishes. Excuse me for not spending more time finding out the names and ingredients of these dishes, I just don’t feel like doing so.
Amuse bouche #1:
Amuse Bouche #2:
Entree #1: Bar (sea bass) and beef tartar (my group)