This was the second lab I completed for Chef Pro II. We have to complete 28 hours in either event preparation or working during a Sunday brunch event. Sunday brunches are open to the public and include an omelet station, soup, salad, an entree prepared by the students and desserts.
The cost is $16.18 for adults and $6.44 for children.
I started out the day very impressively by cutting my finger when attempting to cut an onion in half. It was a superficial cut but embarrasing nonetheless. I was assigned to prepare one of the soups, a lasagna soup. Someone had already browned Italian sausage and I chopped up onions, carrots, gathered up other ingredients, browned them and added white stock and stewed tomatoes and pasta. The soup was very tasty.
I was assiged to the line, specifically preparing the grilled pork and the Cajun Shrimp and Grits entrees. Ray, Lisa, and Tela were also working the line with Chef Jordan Ray, a graduate of the school, and Michael, a CP III student, supervising and expediting.
Left: Cajun Shrimp & Grits, Right: Grilled Pork Chop
Left: Breakfast pasta, Right: Pepita and Mushroom Pesto stuffed chicken breast
I think we all did a good job overall and it was not as stressful as working the line was when I started CP I. In fact I was pleasantly surprised to find that the entire day was not as stressful as any previoius lab I’ve worked. I think I’m finally getting comfortable in that kitchen, know my way around enough to get by and have more confidence. I had a great time until we had to do all the dishes. There’s something about the clean-up that justs wears us all out–young and old.
Brown; stir in
1 lb ground Italian sausage
2 cups onion, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced
2 T minced garlic
Add; stir in:
4 cups white stock (chicken)
1 can chopped Italian-style stewed tomatoes (14.5 oz)
1 cup malfada or campanelle pasta
2 cups fresh spinach, chopped
Serve soup over; garnish with:
1 cup diced mozzarella
1/4 cup Parmesan, shredded
4 t thinly sliced fresh basil
Brown sausage in large saucepan over medium-high heat. Add onion and carrot, saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes; bring to boil. Stir in pasta and simmer until cooked, about 10 minutes. Add spinach and cook about 1 minute.
To serve, place cubes of cheese in each serving bowl, then ladle soup over to melt. Garnish with Parmesan and basil.
309 Calories per cup