Today was day 3 of Poissonier. For the last two days, Hunter, Warren and I have made the cod dish. Today, we switched and made Poached Arctic Char with White Asparagus and Paella. However, I didn’t actually get to make any of it, because Chef whisked me and three other students away in the middle of service for a surprise. Four of us had the pleasure of dining in the restaurant today, and got to sample 16 dishes that levels 5 and 6 created! Everything was delicious – it’s amazing how different it is on the other side of the kitchen! It was such a nice treat. Tomorrow I’ll have photos of the char when I’m actually back there making it.
Last night I tried to recreate a dish Jason has always raved about, a risotto made with chicken, mozzarella and sun-dried tomatoes. I decided to wing it, make it my own and create a recipe out of it that you will be able to check out on my recipe page. It was delicious – something I’ll definitely keep on my roster for dinners at home or when we have company. Risotto is a laborious dish, but it’s a labor of love and the results are fantastic if you take your time.
This afternoon, I had my first trail, at a restaurant in TriBeca called Locanda Verde. A trail (or stage) is when you observe and maybe help out with small tasks at a restaurant, to see if you like it there and if they like you. You can do it once, or several times. A lot of people stage at several places to see what different kitchens are like. From there, it may lead to either get a job, or in my case, an internship. I went to LC after school and did some prep before service started, picking herbs, trimming and frenching wax beans and haricot verts and labeling bags. Once service started, I got to see how everything and everyone came together to put out amazing dishes. The dishes are rustic Italian using seasonal ingredients and all I could think the whole time is that I would love to eat and make everything they were serving. I got to try a few dishes while I was observing service as well: lamb meatball sliders with caprino and cucumber, orecchiette with homemade duck sausage, broccoli rabe and piave, and blue crab crostini with tomato, zucchini and jalapeno. Everything was amazing. I was so excited when at the end of the night the chefs offered me the opportunity for an internship, three days a week starting next week. I can’t wait to get started – this is going to be so fun!