Day 58 - Finals Day 3

Today we started with a knifecut practical exam. We are asked to cut carrots into small dice, medium dice, baton, julienne, brunoise and the ever popular oblique cut. You'll remember we did the oblique cut with the glazed carrots in my first week of training. It's amazing how long ago that seems. These cuts are almost second nature to me now which I guess is a good thing.


First up is Grilled NY Steak cooked medium with Sauteed Broccolini and Bordelaise Sauce.

The grill wasn't working so we had to pan fry them but it came out fine and the sauce was very yummy. Next up was a Grilled er Panfried NY Steak cooked medium rare with Red Bliss Smashed Potatoes in a Bearnaise Sauce.

This actually came out so nice that it got wrapped up and brought home for dinner. It's amazing how tasty you can make a potato by layering the components. All in all I think steak day went pretty well. Tomorrow is Miso Soup, Tempura and Duck.