This is when we start to prepare the preliminary ingredients for our final 2 1/2 hours practical exam the following day. I had planned out a list, but in the end, I kept switching back and forth between tasks. You're nervous, excited, a bit lost, disorientated by the noises of others with different preparations from yours. I did all, except to 'french' the rack of lamb, which anyway, I won't cook until the actual day, so it's ok in the end.
They're very strict with their timing. When they say, pack all into your box (that goes into the chiller room until your D-day), they really mean it, otherwise they will not accept any more.
I made my tomato confits, my caramelised onions, my shortcrust dough, grilled my veg and made my terrine, made my fig compote, blanchi my garlic and infused olive oil with saffron.
On the exam day, I have to make my aioli, french the lamb rack, make my goat cheese mousse, fry my eggplants, make crispy my warka dough, bake my tomato-onion tart, and serve! Yes.. there's still a lot to do, oh my god, I think maybe I challenged myself too hard.
Ok, for the written exams, I knew I wasn't sufficiently prepared for pastry. I got 80, but for my cuisine, I'm happy with my score of 96!!!
I got a Pastry practical exams tmw, 5 hrs, make my own cake and decorate it. Man, I need a massage.
Here's a backdate of my posts:
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Chef accepted my submission:
Main dish:
Carré d’Agneau “du Pré” à l’Alioli
Roasted Rack of Lamb "From the Meadow" (well basically, after roasting, I apply a layer of mustard and press on it some freshly chopped herbs) on a bed of saffron Aioli. Most are using almond or breadcrumb crust, brown's a bit dull, so I'm livening mine up with fresh green instead.
I'm roasting the rack with some dried fennel stems, pinch of lavendar, garlic, thyme, and half a lemon. After roasting, I will deglaze and add the pan jus to the ....
Sauce will be based on mirepoix and shallots with lamb trimmings, Madeira wine, veal stock, and pan jus from roasting the lamb.
Side dishes:
1) Millefeuille de Crottins aux Herbes Fines, Compote de Figue
Millefeuille of Goat Cheese with Herbs and Port wine Fig Jam
2) Compressé aux Légumes Grillés
Terrine of Grilled Mediterranean Vegetables
3) Croustillant d’Aubergines et Figues au Miel
Eggplant "Frites" with Figs in Honey
4) Tartelette aux Tomates et Oignons
Oven dried Tomato and Caramelised Onion tartlet
I'm making the mise en place on Wednesday 1 Jul 4-7pm, and my slot for exam is on Fri 3 Jul 8.30-11.30am. During exam, a pair of students will be placed in the Demonstration (aka lecture room) kitchen, and the chef will attend (like a role reversal, except you don't have to explain every step). Each student is given a specific time to present his dish in a room upstairs, where external judges will grade behind closed doors. Back in the kitchen, you prepare a large silver platter for 3, take a photo, and come back to the judging room altogether (4 students, 2 demo room) to receive feedback.
Wish me luck!
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Main dish:
Roasted rack of lamb with Light Lavender Crust and Aioli
Side dishes:
1) Millefeuille of Goat Cheese with Herbs and Fig Compote
2) Terrine of Roasted Mediterranean Vegetables
3) Eggplant "Frites" with Figs in Honey
Of course, I will have to use the lamb trimmings to make a thick sauce from mirepoix, Madeira wine and veal stock.
Ok, any other suggestions or comments if I should make some alterations, please tell it to me before Friday!!!
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Cuisine:
We just received our list of ingredients for exams:
Compulsory items:
1 lamb rack
4 eggplants: 2 big, and 2 long
8 pcs of fresh figs
2 pcs of goat cheese (crottin)
150g whole almond
1 pack of brick sheet (something like spring roll skins)
The following items can be opted out, but the more you make use of your basket, the more points you will receive:
2 zucchinis
2 red bell pepper
2 yellow bell pepper
8 pcs of dried figs
1 kg of potatoes
8pcs of tomatoes
Fresh herbs
Basil (*compulsory)
Tarragon (*compulsory)
Coriander
Flat Leaf Parsley
Chive
Chervil
Dill
Rosemary
Besides these, you have the whole wealth of LCBD store such as wines and alcohol, dairy products, stocks, some aromatic elements (carrots, onions, garlic, etc), and flour, starch, seasonings, etc.
You are allowed to bring non-perishable items not in the list above, but to consult the chef beforehand. Of course, no pre-made (commercial or otherwise) foodstuff allowed!
Wasn't it some blogs ago when I mentioned that a style of cooking I enjoy a lot is the Mediterranean use of tomatoes and fresh herbs and zucchinis, eggplants, bell peppers?? Is this not a prayer come true? But to be fair, what I have done back in SG with friends are rather simple country-style Mediterranean fare. Now....
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The idea is to present 1 main dish, and at least 2 side dishes (more is encouraged). You have 2.5hrs of preparation (mise en place), and on the actual day of exam, another 2.5hrs of cooking and presentation. We have to cook for 4: Prepare a plate for 1, and a large silver platter for 3.
We are free to use our creativity to put together this menu, but it has to include a kind of dough (shortcrust, puff pastry, etc), and a sauce. (2 basic elements that typefies French cuisine.)
Alright, time to put my mind to it. I have to submit my (original!) recipes by 19 June!
Certainly, there is still the written exams to do.
I will talk about Pastry exams in a different entry.
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