Right then.

Apparently the phone posting hasn't been working right. So.

A couple weeks ago we did gala testing, where we tried out different variations of the same basic recipe for one dish (we worked in partners) for the $65 a plate dinner we put on. My course was amuse bouche and we ended up with toasted brioche, quail fennel sausage, wilted arugula, and a sunny side up quail egg. We called it a "Quail egg florentine" and I was actually pretty happy with it.

On Tuesday and Wednesday, we started prep work on the gala, so we had to get all the breads and amuse stuff ready before the actual day. The bread was mainly for display, since the eating breads would be done day of.

Thursday, I was set for front of house and my partner was back of house, so I dealt with people and he got to cook. There were 30 people there and my mom was at my table, so it really wasn't so bad. I ended up making parker house rolls, gluten free bread (which I'd never made before, but was a big hit, so yay!), and my partner made fogasse (see pic), and baguettes.

Friday, we made the same breads, minus fogasse (and I just ended up making some epi loaves instead, again pic, the epis look like stalks of grain) and I was in back of house. Went pretty well, all in all. We got out a bit earlier, so we all cracked a beer from the dinner and talked cuz that was the last class we had before France.

So....Tuesday I leave for France. I'm slightly nervous about the plane (I dun like planes) but I'm so excited about going to France. It'll be awesome. Wish me luck. Oh, and I'll be bringing my laptop and camera so please check back. I'll make sure to get these in via computer not phone.