First was Smashed Potatoes with Roasted Garlic. The best part of this dish was roasting the garlic. It has a wonderful flavor. I got a perfect on this dish.
Next came Rice Pilaf with Brunoise Carrots.
These also came out great. They could have stood another minute before serving to absorb more of the chicken stock, but they tasted great.
Next came Glazed Carrots.
I was worried a bit about the portion size. I lost some of the carrots during plating and some during cooking. They are supposed to be al dente but about half were overcooked. So I presented this modest portion and Chef Reyes only had a problem with the amount of glaze. He wanted to see a bit more on the plate but everything else was perfect.
Last came Potatoes Gratin.
This is basically the Pommes Dauphinoise we made on Day 11 but this time it has a panko crust baked on top. Chef Reyes liked it a lot and called it "a hit."
The day ended with a knife sharpening demo and getting our grades from week 4. I'm happy to say that I got a 97/100. That is going to help my overall grade immensely.
Day 22 is more recap for our finals next week
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