Stuffed escalope of chicken with mushroom and shallot filling, as well as vegetables with bacon, shallot and garlic stuffing
Our entire class was late with the stuffed chicken and vegetables. I had put in the zucchini, tomato and mushroom in the oven 15 minutes before we were supposed to present, and the stuffed vegetables took 20 minutes to cook.
John and I took the stuffed chicken breast out of the oven, removed it from the saucepan and turned up the heat to reduce the sauce as fast as we could.
Each of us placed slices of chicken breast on half the plate, putting the stuffed vegetables on the other half. I drizzled the sauce on the chicken, but the meat absorbed the thin liquid. Knowing we were past the deadline, I rushed to the front with my plate. John had already showed his plate.
"Where's your sauce?" Chef C asked.
Chef C looked straight at me and said, "Did you not put sauce on because you knew you were late?"
I hung my head and said, "I put sauce on, but I did not put enough."
I went back to my station and took a bite of my chicken. It tasted pretty good.
"Don't eat the vegetables," John said to me.
"We gonna give to them," he said as he tilted his head slightly toward the team next to us.
They had put their vegetables in the oven five minutes ago and the garniture was a long way from being done.
John whisked away both sets of vegetables to our neighbors, while Chef C was busy talking to other students.
When the team presented their plates to Chef C, she said, "Nice sauce."
My classmates came back to their station, and I snapped a shot of their chicken with our stuffed vegetables.
We were a tight-knit class, and we weren't going to let anyone fail.
___________________________________________
For other posts related to culinary school, click here.
1 comments:
Sounds like a great class you have. That stuffing sounds perfect.
Post a Comment