Fish class is now my new favorite class. Unfortunately, it only lasts 13 days and we're on Day 11 tomorrow. We do fish fabrication and preparation in this class with matching advance sauces and plating exercises.
Chef Elaine Sikorski teaches this class. She's very knowledgeable. She's very thorough. Discriminate and uncompromising. She only expects of her students what she expects of herself i.e. A LOT! She's known to be one of the toughest chef instructors but she's one I really look up to because she practices what she preaches, commands respect and reflects the integrity that I believe all cooks MUST posses.
On our Day 10 in Advance Fish class, we had a plating exercise on lobsters and broth-like sauces. I've seen lobster plated before but I've never done it myself. Coming from only 6 months of professional experience, I've only gone as far as watching the line prepare food. The challenge was to come up with a $40 looking plate. First of all, what does a $40 lobster plate look like? What's in it? Is my lobster too big or too small? What's worth of being on a $40 dollar lobster entree? I had no idea. My planned plate didn't seem to be $40. We had 3 other dishes to be worried about so we didn't get to think about this to the last few minutes.
My partner and I tried to the best that we can to come up with one. We went to the fine dining kitchen and asked the chefs if we can pick up some ingredients from their walk in because we really didn't have much in our walk-in but carrots, onions, celery and tomatoes. We were able to solicit some baby vegetable and tomato water so we used those. It was crazy. I wasn't happy with my plate, but I just have to get it done and get it out.
Right when the dishes were 'picked-up' (simulated) Chef Elaine tasted it, sipped some water and spat it out. She obviously didn't like it. It was horrible! But later she asked, 'do you know Michel Richard?' I replied dumb-founded, 'No, Chef.' She said, 'You don't? You seem to be going towards his direction. Your homework for today is to go to Borders and browse thru his book. You'll see what I mean' I frequent borders for books but I haven't gone in about a month and a half now because I'm studying and working at the same time.
So today I got the chance to browse thru Happy In The Kitchen (September 2006) by Michel Richard and I was just beyond flattered. Of course I'm far from that level but 'going towards the direction of his style' coming from Chef Elaine is a HUGE complement! I don't know what to say or do but to keep practicing and practicing so I can live up to her expectations (now that she had made it known).
Which reminds me, time to work on my prep list for tomorrow. I have Sea Urchin, Skate, Trout and Sardines or Tuna on our 'Fish-of-the-day' so I have to make sure I can get-it-together, get-it-done and get-it-out beautifully ON TIME!
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