Savory Palate - Week 1

This quarter is restaurant. This is an experience that students get to learn front of house and back of house. We have input on the menu and decor that goes on the tables. Its a very unique experience for the students and the diners. The students put out a five course meal, and a couple extra dishes if that is decided for the day.
The diners get to experience the window into the kitchen and get to watch students cooking and taking direction from the chef instructor in the kitchen. They are also presented with a wonderful menu of exotic, seasonal, and fresh ingredients. Because the room is small, its reservation only, but its worth it. Diners also get to critique the students meal at the end of the night. Its a very positive experience for everyone.

Having started this class, I am in the front of the house. I have posted pictures below of us learning to set the table, and some of the food we started to cook on day 1. This quarter restaurant is at night and we serve two nights a week. I am excited to learn both sides of a restaurant and for the challenges that come ahead. So if your in the area, come have dinner. It will be a great experience.

Happy Eating

The picture above is duck skin that has been rendered. The duck fat will be used for Duck Confit. Next to it is the beginings of roasted squash for a chutney dish.