Okay, okay.
I know I said the next diary in the Culinary Kos group series would focus on the basics of knives. But I've reconsidered only slightly for the sake of:
1. sharing a photo diary
2. telling a story
3. tooting my own horn
Ever heard of Iron Chef? Ever watched it? If not, here's a quick rundown:
1. Chefs compete against one another in a cooking competition.
2. They are informed of a secret ingredient just prior to the start of competition.
3. They must prepare five dishes.
4. Each dish must contain the secret ingredient.
5. All five dishes must be up and plated within 1 hour's time.
We had our very own version of Iron Chef last Sunday at school. It was a big event (the biggest school event outside of graduation) with a very large turnout. It's a time for Culinary Arts students, like me, to showcase their talents and all they've learned thus far. Celebrity judges participate. Local area chefs attend.
Everyone looks forward to The Battle of The Blades.
Me? I dreaded even the thought of it. A number of times I was asked, but I turned them down each and every time. I just wasn't feeling very sure of myself just yet as a first quarter student. I wasn't gonna do it. No way. No how.
But then, I was asked a final time on the Thursday prior to competition. Team Venezuela (three lovely ladies from The Land of Chavez) was down a person. It was crunch time. They needed help. I was there.
And so I joined, not knowing what to expect or any of the rules and regulations.
How would I fit in? What dishes would we make? What would the secret ingredient be?
I was anxious, to say the least.
We were notified three days in advance that the secret ingredient could be one of three:
1. Polenta
2. Buttermilk
3. Chili Peppers
Three possible ingredients? Five dishes to plate? That's a need to know 15 dishes, inside and out, in 3 days. Talk about pressure! We practiced. And practiced. And practiced.
Then, the day of competition came...
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