Welcome to International!

I apologize for not updating daily, its been a jam packed week. Anyhow, Garde Manger is over and on to the last formal cooking class because after this class i start to do a rotation where i work at the school's cafe, res truant, receiving, etc. I must say though, this was the class i was most physicked about when i heard about the whole program. Of course, every class gets harder and harder, and yes, this class is challenging and a lot of work (besides cooking) but its interesting to learn about different cuisines and we cover about 30 countries! Everyday is usually a different country, with this week being the except. This week was a lot about French food although some days we primarily focused on classical dishes and while other were provincial. I have loads of pics to share so with each picture of the dishes i made this week, I'll share some info about the class and the feelings that brewed in me. This was the first dish we had to make, nothing fancy but this was actually a practical quiz, we needed to make steak au poive with three tourneed potatoes with beans. I am not sure how i did. my sauce could have been darker but i think i did ok on the doneness which was supposed to be medium rare. I freaked out a bit because i thought initially it was overdone because i got a very thin piece compared to the others around me, but i think it turned out ok, i saw the color inside and it look medium.