In the middle of the final exam the gas goes out. No stove top, no oven, no flat burner. What dishes did I get stuck with? Gnocchi and the pine nut tart. All things that DEPEND on heat sources to finish!!! Needless to say I had a few heart palpitations. Thank goodness the gas was fixed 10 minutes later, though it felt like forever.
So after my short panic attack, I was able to collect myself, and send out both dishes on time. I was pretty happy with my prepping technique, cooking, and plating design.
I was judged by a Michelin- rated chef and a journalist from a foodie blog. Both gave me good feedback… not necessarily positive, but good. I was told that my gnocchi tasted slightly floury, and that my pine nut tart was cut unevenly and not as moist as it should be. I was also told, however, that my presentation of the pine tart was great, and that the sauce for it, the rosemary crema inglese, was “impeccable!” I was very proud of myself.
At the end of the night, I was satisfied with my work, and gracious that such important people of the culinary industry critiqued my food. It was also good to be under such stress… between the time constraint and the appliances not working gave me another idea as to what can happen in a kitchen experience during service at a restaurant.
