All that we have learned, labored over, loved, and loathed throughout our culinary experience will be assessed in just 2 days. What does that mean? The final exam day is approaching.
Our task is to prepare 2 random dishes in 2 and a half hours from start to finish. They will either be an antipasto and secondo (a meat or fish course), or primo (pasta or rice course) and dessert. Imagine having to bake a tart and at the same time making hand-shaped tortelli, then plating them with their sides, sauces, and garnishes, all in 2 and a half hours. It seems like a lot. But that’s what it’s all about… pressure
Being judged by well- known New York chefs, journalists, and foodies is just about enough for me to start hyperventilating! I have been studying different plating ideas for all courses, this way I have a clear and professional idea on what to do. I hope this will help lessen the stress.
I will write about the experience after exam day. Wish me luck!!
