First up was New England Clam Chowder. The interesting thing is I'm noticing many students are turning in their dishes before I turn in mine. You don't get any bonus points for turning things in fast. As long as they are in by the deadline, you're fine. So I always take my time and make sure each step is engraved in my brain and that I'm really happy with the dish before I present it. The result was another "outstanding" from Chef Perez.
When other students are moving on to the next dish, I always feel a little pressure to get things done faster. But as long as I keep getting "outstanding"'s, I'm going to use as much time as I'm allowed to get my dishes perfect. I also noticed that there was only one other grade of 20 on chef's grading sheet. I must be doing something right.
Next came Sauteed Gnocchi with Sage Brown Butter. Gnocchi is Italian for potato dumpling. You use a special Gnocchi paddle to shape the dumpling. My tasted great but Chef Reyes thought they tasted a little too doughy. This means that I added a little too much flour to the potatoes and it hid some of the potatoey flavor. The Sage Brown Butter came out great and the whole dish was pretty tasty.
The best news of the day was recieving my Week 3 grades. I was extremely nervous because I flubbed two dishes in Week 3. The Pommes Dauphinoise and the Steamed Rice. Even though it was my lowest score so far, it was still an A with a 91.2. That gives me a 3 week accumulative total of 92.75. I couldn't be happier. I'm working really hard so it's nice to see it's paying off.
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