I have been asked on a number of occassions to judge student exams in the past year. I have to say it has been really rewarding to do so. I have really liked going back to my school (now in a much nicer location) and feeling the energy there. It's really a nice experience.
Now there is a downside, I had to eat 14 portions of sole meunierre with jardinierre vegetables. A new format has all students making the same dish. I can safely say I do not enjoy this format. A change is nice. And I think the students would be more likely to do their own style of plating. With this method I found all the dishes looked very similar. Of the 14 I tested, 2 were decent, one outright unedible, and the rest somewhere in between. I am also still amazed that more attention is not given to vegetable cookery. Damn near anyone can cook a peice of protien, but it takes real attention to properly prepare vegetables. Not one student had the seasoning of both components of the exam right. Some had great seasoning on the main portion of their plate (protiens), but lacked seasoning on the veg.
Maybe I am splitting hairs here, but I really beleive the star of any dish should be the vegetables and even the starch. They just make the protien taste even better. All in all a good class (probably better than mine).
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