And the final day of being in our school’s kitchen.
Chicken Consomme with Lamb Ravoli.
Warm Roasted Mushrooms with Brown Butter Vinaigrette, Crispy Parmesan and Garlic Chips
Rocky Mountain Trout en Pappiette, Celery root, Apple and Mustard.
Vanilla Gelato with Strawberries-Balsamic and Black Pepper Chutney and Almond Praline.
Chef Bob asked us at lunch what were are most memorable moments in the kitchen over the last 5 months and we just sat there staring at our empty plates and at each other. I personally was thinking, how quickly the time in this organized chaos of a kitchen has passed me by. Then again doesn’t everything seem to go by so fast?!?!