The Real Deal...

Last week i finally got a chance to know what it feels like to work in a real kitchen that was producing food for real paying customers who expected value for their money! the pressure to make a starter and a main course in three and a half hours is quite exciting....we were expecting 42 guests that day so we had to work fast and efficiently. if there is one thing i am grateful to my mum for is helping me master the art of multitasking while in the kitchen....in kitchen language its called dovetailing:)
On the menu for that day, we had a starter of a mozarella cheese and tomato salad served with croutons and eggs mimosa then for the main course had saute chicken served with french beans,jardiniere of carrot and pommes cocotte,tomato coulis.as an accompaniment for the chicken we made a mushroom sauce.
To start with we did a mise en place where we cut up all the ingredients we would need for the starters and the main course. It is much easier because we are twelve students so each cuts up their own vegetables and chicken and at the end we combine everything.
Because of the large number of guests we were expecting, we were divided into groups and each group was assigned a part of the meal to do, Mine was putting together the salad. Others were doing the chicken,the pomme coccotte,and the french beans with the jardiniere carrots.
Once we were all done we plated the food factory style and then sent it out to the restaurant.Here are afew pictures to tantalize your taste buds:)

For starters.....SALADE DE TOMATE ET MOZARELLA

For the main course......POULET SAUTE BEAULIEU POMMES COCOTTE

For Dessert.....CREPE TOPPED WITH CHANTILY CREAM AND STRAWBERRY SAUCE