As a Chef Instructor there are several rewards, other than financial, which validate and justify all the years of learning, practicing, and hopefully perfecting my craft. One of the warmest and fuzziest feelings I get is derived from a student’s successful completion of a project or assignment.
Towards the end of the Meat Fabrication and Saucier class students are assigned an “Amuse Bouche” project which is the first opportunity they have to express creativity. Nevertheless, they must adhere to a set of criteria. Much like the real world they experience time constraints, production parameters, and presentation standards and, as such, they are confronted with real kitchen pressures. When all is said and done each amuse bouche platter not only looks beautiful, but several layers of flavors are well balanced, aesthetically appetizing, and just plain delicious. I don’t know who’s prouder – the students or me.