Reflection

What went right:

Chef commented that my vinaigrette was “nice” and my Roquefort dressing was “good”. There was no feedback about bruised greens or improper sizing of dices so I guess I did those items correctly. Everything was done on time. I appreciated the tasting and feedback in the process rather than waiting until plating and not being able to correct anything.

What went wrong:

The boiled egg was a problem. The first attempt leaked out in the cooking process through cracks in the shell while the center was a runny mess. The second attempt was overcooked.

Areas for Improvement:

Choose a larger plate/bowl for big salads like a Cobb salad so the plating isn’t too crowded.

I need to practice boiling eggs.

Look for/make time for opportunities to practice Salad Nicoise, or at least the elements of it for the mid-term.