When I moved to Banquets back of the house (kitchen), I was put on family meal....meaning me and my partner were responsible for cooking lunch (family meal) for the students who were serving. We did not have a part in the cooking for the class, what a lack of a learning experience, or so I thought. I have a little experience in catering previous to coming to school, so I have an idea of how it all works, but being stuck on family meal is something I would consider good for me.
My chef pretty much refused to order anything special for us to make for family meal, except for the protein of the day. He wanted us to learn how to use what, and only what, was available in the kitchen that day (since that would be a real life scenario).
I found it difficult to scrape something up to cook because of course I want to make a delicious family meal....the class before us served baked chicken almost every day with some lame over dressed salad, garlic bread, and a some over cooked vegetables. I wanted to actually make something palatable. But now I see why it was so difficult. The kitchen barely had any useful ingredients to begin with!
I am most proud, however, of when we ordered in flank steak and I made the same beef wellington sauce I made for Christmas break. We had all of the necessary ingredients in the kitchen, i was SO excited to make it! I took Madeira wine and reduced it with tarragon and shallots, added veal stock, reduced it, then added in honey and some cornstarch to thicken. It tasted great! I even impressed one guy in my class who never really took me seriously until he realized that, oh my goodness, I can cook!
As for the flank steak, my partner did not quick hold up his end and we ran late on serving family meal, but the sauce was sooo good! My mom can vouch for me since she ate it at Christmas dinner.
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