The So Called Easy Day

When I went to class last Friday, I was under the false impression that it was going to be an easy day. Looking back, how could I possibly think that anything I am going to learn from Chef is going to be easy. If it was easy, I would not be needing to go to school. It is amazing how easy it is to forget the Mise en Place, and that it applies to more than the ingredients. It is a whole process. The uniform, the ingredients, the team work, communication and the clean up during and after. A far as being a relatively easy dish to prepare it was, however that is what lulled us or at least me into a comfort level that was misguided. We spent so much time marveling at how we were going to plate on time, we were patting ourselves on the back. The learning lesson really came on Saturday when I was at school and saw the Saturday class that prepared the same meal we did the day before. The kitchen was clean. We need to do better. It can be done.