As Regular as Possible

I think couple of days ago I had one of these precious moments of enlightenment when I was cutting mushrooms and used the technique we were taught correctly. I was very happy about it, holding the knuckles of my fingers against the blade of the knif to control the thickness of the cuts. Unfortunately that doesn’t mean I’m now able to do this all the time. It’s easier when slicing one piece thinly but not when cutting squares, the cross cut is harder because if I hold my fingers the way I should, the little julienne get all messed up. Also when the pressure is higher and I have to finish something fast, I find myself go back to my old habits. Nonetheless I feel there’s still an improvement because I’m conscious  to whether I’m doing it fine or not.

Another thing I’m not that happy about my own achievement so far is the presentations and aesthetics. I’m aware it may be difficult to make something very aesthetic the first time trying to make it but I’m a bit disappointment of my ability to make things straight, even and pretty. For example: the cuts to be even and small (“.. As regular as possible” like chef Antoine always says), the dough to be spread in perfect circles, the final presentation to be more exact and polished. I’m concerned about that issue because it’s very heavy weighted in the course, working in a restaurant after will be all about precision.

Other than some  I’m very excited this week, more good news and plans are being discovered. Apart from our 3 days final trip to Bourdeaux, we will have a one day excursion to the Champagne region! We start restaurant service next week and we’re gonna have a guest chef coming to demo for one of the upcoming restaurant services. This is gonna be on the 30th of November (dinner) and 1st of December (dinner) if anyone will be in Paris at this time, he should reserve a table for one of these meals! (Tell me about it ASAP!!)

I have so much more to write about but time is short, as I’m the sous chef of the week and have to arrive earlier and learn the recipe better than all the rest and do some extra jobs. I hope all this week’s new posts will be published until the upcoming Sunday-Monday.