That's why they call it Superior...

Well...vacation is over.

E'Lane, Lauren, Gillian and I had the most amazing trip to Lake Como, Italy ever. We read books, talked, solved all the world's problems over wine and cheese on our deck and just had a ball. The FOOD WAS INCREDIBLE. I ate caprese with every single meal and filled myself to capacity with pasta. I love the French, but Italians have the food in my book. I also LOVE Italian wine- we had a Brunello our last night there that would have knocked any wine buff's socks off.

Yesterday started Superior cuisine. Feeling rested and confident, I went to my first demo with Chef Clergue. I haven't pinpointed every reason that I love him, but here are a few:

He's like lightning in the kitchen, every move has a purpose and there is never a moment that he isn't doing something. It's almost as if he dances around the kitchen. He's super easy to follow, and really really engaging. He asks us questions, and asks us to ask questions. Another reason I love him is because he talks about wine pairing. He'll ask us what flavors are in each of the dishes and then will have us talk through which wine would go well with the various dishes. He isn't married to French wine and often tells us about wines from different places that would compliment the dish.

...Ok enough gushing about Clergue. He made John Dory filets with red spices (tandoori and satay) and black rice with exotic fruit.

Walking into practical was intimidating. We were in the small kitchen where I hadn't been since my basic final. I took my place and felt lost. I was amazed at how 'out of shape' I was since leaving intermediate. I managed along ok, but got yelled at by Lesourd when I started a vinaigrette with oil first. I KNOW you ALWAYS start with the acid, and as soon as I poured the oil in, I knew it was a mistake but he was watching me, so I was busted. All in all, I wasn't thrilled with my performance, but it was fine.

We had Lesourd in demo today and he made a great lamb dish that I was super excited to make. We had Terrien, the other Superior Chef for practical, and he's very old school traditional. He likes his meat cooked and his vegetables like mush. I did MUCH better today. It wasn't a complicated recipe, but we were very bust the whole time. I was completely focused and felt really good when I was done. My jus was too runny, but tasted parfait- my cuisson was tres bien, my purple potato chip was great as were my haricots verts wrapped in bacon. I'm happy.

Superior is no joke. The Chef's the whole time yell "THIS IS SUPERIOR CUISINE, NOT BASIC CHILDREN" which is intimidating. They expect a lot of us at this point, and I want nothing more that to impress them. I've got a new system where I write down goals for the week. I'm going to research food every day. I need to be inspired for my presentation, as well as my recipes for upcoming ateliers. I need to turn it on now and really kick it into high gear. I've made it this far- I've got to KNOW in my heart that I can do this!

I'll leave you with some pictures from heaven aka Lake Como and I'll write after tomorrow! I'm off to eat my delightful lamb!

A Bientot!