
I am part of the competition team for my culinary class at school. This weekend we have a culinary competition in Portland where we will compete with different schools around the state. We have to prepare a starter, an entree including a starch and vegetable, and a dessert. I'm in charge of the dessert.
The pictures are from my endeavors in class today. The dessert consists of wafers of melted, and then hardened, dark chocolate cut-outs, layers of whipped cream and chocolate mousse, and a garnish of raspberry coulis. I have been working to perfect it for a few weeks now.
Our starter is Pacific crab-stuffed mushrooms. Our entree is a pork roulade filled with sun-dried tomatoes, wilted spinach, and feta cheese, accompanied by red potatoes, carmelized cepolline onions, and string beans. Pretty delicious all around.
We're going to be judged in several different categories at the competition including: Safety & Sanitation, Presentation, Taste, Mise en Place, and probably a few that I'm forgetting. We also have to demonstrate several knife cuts in front of judges.
I'm excited for the competition, but a little nervous too. I have to be very professional, which means no goofing off in a kitchen like I usually do. Also, my dessert takes a long time to make, and we don't have a long time to cook. I'll be wearing a full chef's outfit too, complete with the tall hat, coat, and apron. I'm sure I'll put some pictures up of it later.
On Saturday if you get bored, you should come watch me cook! I'll be at the Portland Expo Center for the day. I believe my team is cooking at about 11 a.m. Even if you can't make it, you should think of me... (maybe say a prayer that I don't catch anything on fire.) Good luck calls are always appreciated too. :)





