Anogther workshop fiasco

So in cuisine on Tuesday we had yet another workshop fiasco. This time I ended up with the other idiot, and Allison got a great team of competant people. There were 4 in my group, I wasn't sous-chef, but I did some good things. I built all the bases of the sauces, so I did the espagniole, the demi-glace, the brown chicken stock, the tomato sauce and then our sous chef built the sauces from there. I also did the pommes dauphines (the choux paste + mashed potato puffy deliciousness) and they were so good this time that when chef sent the other things back to redo, he kept the potatos and said we had to make them fresh because he wanted to eat them. That was a good sign. I also did the on-the-spot vegetarian entree...a little stuffed artichoke action...but it wasn't seasone well enough, so we had to do it again and I got sent off to help another team, so it got messed up without my supervision.

My favourite moment was when our sous chef was making bernaise sauce. Our first order came in and I grabbed it to read it becauce his hands were full, but chef said no, sous chef had to read it. So John catches his towel on fire trying to multi-task without breaking his sauce and then waves it around to try to put it out, further fanning the flame....chef said it was a sign. Maybe it was. It wasn't the shit show it was last time, but we have a really stubborn girl in our class that was in our group which made it tough because she doesn't really like to listen to other people too much. But whatever.

This idiot was underfoot the whole time and was almost worse than the other idiot.It's almost like he doesn't hear you say things. He looks right at you and then does something else. Unreal. The classic move was that we had to make a vichy carrots (glazed in water, butter, salt, sugar + parsley) and it was served with a steak, and he put the bordelaise sauce perfectly on the carrots. Glazed carrots with a dark brown sauce. Naked meat. Sigh.

I have no pics from that fiasco. Trust me, there's no way one can take photos during workshops like that. But we're doing a trout in jelly tomorrow so I'll be sure to take lots of photos of that tomorrow. I have a feeling it's going to remind me of that photo project Brian did when he lived on Yonge Street where he put those fish in jelly in a lasagne dish with some weeds and things....what was the point of that? Also, as a side note for insiders (mostly Brother Brian) I have a framed photo of you taking a picture of those fish that I did for my photo project at the time....how's THAT for a memory inside a memory inside a memory wrapped up in the future? Trout in Jelly...watch for it tomorrow folks.