Week Fourteen - Plant-based

Reflection

I worked on the beet and corn salad. It came together lovely, then after plating and just before Chef came to evaluate it, a portion fell from the molded shape. I should’ve used a smaller dice and packed it in the mold tighter to avoid this. It was a nice salad though, very delicious. I liked the goat cheese with the beets.

I also helped a teammate with her gnocchi. Chef advised browning them in a sauce pan, but ours stuck terribly. I didn’t like the gnocchi. It felt too soft and mushy in my mouth, but the browned butter sauce was really good with the sage.

The ravioli were angel soft, but in a good way.

I liked making the tamales, that was fun. I didn’t like the mushroom filling though. But I do appreciate that now I can make tamales.

I also didn’t like the tahini on the quinoa. I usually like quinoa, but the tahini felt wrong to me. Chef liked it though, said the dish needed a little bitterness from the tahini.