Fly on the Wall: Chef Certification

Today I worked in the kitchen while a chef cooked for judges in the hopes of being awarded a chef's certification. I'm not sure what level he was seeking. I'm also not sure if he passed.

I arrived at 7am and the competing chef was organizing and setting up. I'm not sure when he received his mystery basket and created a menu from it. I tried to glance at the menu once I realized it was there and was lightly scolded for hovering over the judges table. Oops! Busted. BWOOP!

One of the judges and Master Chef didn't arrive until later into the session. I guess he wasn't as concerned with the intial prep.

I did taste the first course, a lobster rice dish. There was great flavor in it, although too salty. The rice however wasn't finished cooking and a bit crunchy. Some kitchen buds complained the lobster meat was chewy. Duh! It's the tail!

Next was a salad, presented in a flax seed crust that was baked over a tin-foiled can, interesting and simple approach. The salad itself looked nice but was seemingly thrown onto the plate versus presenting it in a more structured manner. The salad dressing was also very mustardy.

Last was a chicken dish with some roasted root vegetables. I watched the inspiring chef chop several beets, but he must not have liked his dice cuts because they were quickly tossed into the garbage pile. I didn't taste any of that course.

While my assessment of the activity isn't very exciting, to me attending and seeing the judges writing notes here and there was enlightening. I know when I get to that level I'll better understand what to expect.