Goals: It’s the last week of class. I just need to survive a few more days of class and the final. I’m tired, but hopefully I can finish strong and not bomb the final.
Expectations: I think Ho’okipa will be fun, but breakfast will be hard. I already saw how hard poaching eggs was last week. Also, the final is going to be hard. I think it’ll be hard to balance doing a good job on vegetable cuts and everything else with time management.
Reflection of Experiences:
Friday was Ho’okipa. It was an easy and fun day. We had already prepped the day before, so a lot of the time we just relaxed and watched other students work. We had some team drama trying to decide on a plan for the night, but in the end things worked out, and we were all able to work together. Making the lobster cups wasn’t hard. It seems like most people liked the dish. Talking to the guests wasn’t my favorite part, but it went pretty well. Some cups went missing and re-appeared later, which threw us off a little, so some cups were missing ingredients. Overall, things went well and people were happy with the lobster.
Tuesday was a pretty hard day. I had to poach eggs again, which took me several more tries. Poaching seems simple, but I have a lot of trouble with it. After almost ten eggs, I finally got it right. Then, we worked on potato pancakes. I didn’t add enough oil, so a lot of them had little pockets where they didn’t brown. It’s hard getting the right amount of oil. Too little and you get those pockets. Too much and they soak up too much oil or get deep fried. Then we switched to doing fish again. It was actually a lot easier this second time to clean and fillet the fish. I had some trouble on one side of the fillet, but the other one came out pretty well. I almost sautéed the fish fillet on the wrong side, but I flipped it over early on, and it ended up being okay. I think I was on my way to burning the brown butter sauce, but Chef said to quickly take it off the heat and swirl a lot. It ended up being just right. Finally, we did hash browns and home fries. My first hash brown fell apart when I flipped it. My first home fries almost burned. Luckily, the second batches came out pretty well, but I should have moved the home fries around more.
Wednesday was another hard day. We cooked a lot of eggs – scrambled, fried, omelettes. The scrambled eggs and omelettes went pretty well for me, but I had a really hard time working on sunny side up and over easy. I just could not get those right. Either I undercooked the eggs or they were crispy; sometimes the yolks spontaneously broke; a few yolks broke when I tried to flip. It was pretty rough. I left those all to the end, but I couldn’t finish because I was having so much trouble with them. We also worked on pancakes and French toast. I had some issues with heat on both of them, but we made several batches, so some came out well. The pancakes were nice and fluffy with even browning since we used the griddle. It was a very busy day with some successes and many failed eggs. Being a breakfast cook must be really hard.
Thursday was the first day of the final. Overall, things went a lot better than I thought they would. Some things went slower, some faster, and I had to adjust my plan, but I finished a good amount of items and maintained a high enough level of quality. The day started off kind of rough; I was having some trouble trussing the chicken, and then I had to switch chickens because the skin didn’t cover the breast, so that ended up taking a lot longer than I planned. Then, after the chicken was done roasting, I was going to carve it up, but Chef said it was too hot so I had to let it rest longer. Then I realized I should do my pan gravy today, so I worked on that after I finished cutting the onions, celery, and carrots. Pan gravy was one of my favorite recipes, so I was glad to have that as a mystery competency. I was planning on de-boning the other chicken tomorrow, but it was already in my fridge, so I decided to work on that before the end of the day. I got it done in just under ten minutes, which was kind of surprising since last time it took 18 minutes. The plan was very helpful in getting organized and staying focused. What a relief to be done with half the final.
Ho’okipa was a positive experience. We got to go to an event, work in teams, talk to guests, and have a new experience. It was a relaxing day, and we got to have some more fun. We also got to see all the prep involved in coming up with the recipe, portioning ingredients, and packing things for transport to the event.
The first day of the final ended up being a positive experience. I hit some setbacks and had to change my plan, but I worked through it, stayed focused, and had a good day. I had a lot of worries about the final, so it was nice that my plan went pretty well, and there were no disasters.
Poaching eggs was humbling because it took two days and ten eggs. I had a ton of trouble with those eggs. It was a real struggle to get that right. Then, the sunny side up, over easy, over medium, and over hard eggs were even harder. In the end, I only could finish sunny side up. Eggs seem simple to cook, but they’re actually really hard to get right. It’ll take a ton more practice for me to start getting them right.
Of the things that I learned this week, I am best prepared to demonstrate to someone else? (list in bullet form)
-Brown butter sauce
What feedback did I receive from my instructor and how did I use the information to improve my performance?
Chef said I had inconsistent cuts a couple weeks ago, so for the final, I made sure to get better consistency. I went slower, but I think it paid off because the cuts came out a lot better and I got all the points.
Chef gave a lot of feedback on all my botched eggs. I learned a lot about what not to do, but I need more practice to improve my execution. No crispy edges, no raw whites, not too much oil, keep the pan moving, no brown spots, no exposed yolk.