Day 14 - Grilled Vegetables and Bruschetta

I started off the day making a tasty Balsamic Vinaigrette. I used 3/4's of it to marinade my grilled vegetables and 1/4 to marinade my tomatoes that would go on my Bruschetta. Chef Perez was out sick today so we had a visiting Chef Watts who rated my dish. She is from PCA2 so she was a little tougher. She thought I should have cut the tomatoes smaller and I should have piled more on. The taste was great though.

While my veggies were marinading, I took the time to make some Santa Fe Sauteed Mushrooms. This was the first time we were asked to be creative and since I know Chef Reyes loves cayenne pepper, I made them as spicy as possible. They came out great.

Lastly I hit the massive school grill and grilled up asparagus, zucchini, squash, tomatoes and eggplant. Once finished I added some mozarella cheese, black olives, green olives and roasted bell peppers to make a Vegetarian Antipasti Platter. By the time this was finished, Chef Reyes had gone home sick (there is definitely something going around) and was replaced by Chef Melanie. She was also from PCA2 and she wasn't super happy with my grill work but she lightened up when she found out we weren't instructed to make a particular grill mark. She was happy the vegetables were cooked through and everything tasted great. Sorry I don't have a picture. I forgot to take one before grading and she butchered it while tasting it.

Day 15 will bring me to the end of my 3rd week and eggs.