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| Photo taken by Chef Jitty |
Today was
our first night event. Overall I went in a little nervous about what was going
to go on but I think in the end we had one of our best days yet. The stress
highlighted our cooperation, our many weeks of training (sort of) kicked in, we
were able to work with some of the finest culinary minds in Boston and we fed
40 very happy people.
The day started out with Chef Barry
Maiden outlining the plan of attack. The event was in honor of, and to give
publicity to, Anson Mills that is a company reviving heritage grains and making
food that actually tastes good. Novel concept, I know. We used our groups to
work on 4 dishes for the night’s event. We were to make: Hoppin’ John- a dish
made with beans and rice toped with a pea gravy, Shrimp and Grits with a gravy
sauce made of shrimp stock and reduced sherry, Cracklings Skillet Cornbread
which is cornbread made with pork cracklings and a pasta dish. I was on the
pasta dish station along with another group. The other side of the table made
the buckwheat pasta for the dish by hand. My side was mis for the dish. I broke
down an entire box of collards and blanched them, blanched fingerling potatoes,
and got the garlic, butter and cheese ready to go. The dish was layered like
lasagna with sautéed sage noodles, sautéed garlic collards and potatoes and
lots of Fontana and parm cheese. We baked
it and served it up it was quite delicious.
Chef Barry brought a fried to help
up prep and enjoy the evening. Jitty was nothing less than an inspiration. He
was so calm, collected and full of knowledge we were instantly put at ease. He
was always there with a helpful tip, a better way of doing something or a kind
remark that made the day go by so much smoother. Refusing to let us call him
Chef he worked beside us and ensured that we did not screw up in front of the
legend Glen Roberts who started Anson Mills. He gave suggestions like use the butter
wrappers to light the stove because the fat will hold the flame better, keep a
record of all you learn, never stop learning and spend time and money on doing
what you want most so you will be the best you can be. It was a joy to have him
in class with us.
The event finally rolled around and
we met Glen Roberts, the man, the myth the legend. Possibly the best part of
the evening was watching Chef Barry fan girl all over him. We were mostly neat
and tidy as we got everything together and served the meal on time.
I am proud of not screwing up such an important night for
Chef and working well together.
I need to work on my speed and learning little short cuts to
make things more efficient
Take aways
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Stay calm
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Never stop learning
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