The fast-paced world of culinary school leaves little room for rest, and yesterday was no exception. Fresh off our second intensive practical exam last week, we wasted no time diving back into the bustling, high-pressure environment of the kitchen. Upon arrival, a seemingly endless menu stared back at us from the classroom board – a familiar sight, yet always a test of our composure and readiness. While the sheer length of the menu initially appeared daunting, the actual execution, though challenging, felt more manageable than the initial intimidation. Nevertheless, it demanded an immense amount of focus, precision, and especially, multitasking. Each worktable was tasked with plating ten portions of every single dish, transforming our compact stations into a high-stakes assembly line. Imagine the organized chaos of arranging sixty or more perfectly crafted plates on one small surface – a true testament to the skills and efficiency required under pressure.

In our daily routine, we are consistently responsible for preparing meals not only for the front-of-house staff but also for the eager students of Pastry I. Yesterday, however, brought an added layer of complexity and a significant increase in volume. With Phase II pastry students also present at the school, our kitchen became a bustling hub, requiring us to feed a considerably larger number of individuals. This constant demand for high-quality, perfectly plated dishes serves as invaluable preparation for the realities of a professional kitchen, where efficiency, consistency, and scalability are paramount, teaching us to adapt and excel regardless of the guest count.

The undisputed centerpiece of our menu for the day was a magnificent roast beef, expertly paired with a classic bearnaise sauce. This robust main dish was elegantly served alongside tender asparagus, a vibrant carrot puree, and delicate pomme anna – a sophisticated variation of the potato darphin we had previously mastered during our practical exam. Our choice of beef was specifically top butt, a cut highly prized in the culinary world. It’s celebrated for its exceptional value, offering what chefs often refer to as “loin qualities at sirloin prices.” This essentially means you get a tender, flavorful cut that rivals more expensive options, providing more bang for your buck without compromising on quality. To enhance its natural flavor, we meticulously prepared the beef by piercing strategic holes in its sides and larding it with aromatic garlic cloves and fresh rosemary sprigs, ensuring every bite was infused with rich, herbal notes.

Further elevating the roast beef, we meticulously wrapped it in delicate slices of fat back, which is thinly sliced pork fat. This technique isn’t merely about adding flavor; it’s a crucial step in ensuring the meat remains exceptionally moist throughout the cooking process. As the fat back slowly renders, it bastes the roast, creating a succulent crust and infusing it with a depth of flavor that a simple seasoning alone cannot achieve. For such a seemingly straightforward preparation, the impact on the final taste and texture is profound, demonstrating how small details can make a significant difference in French cuisine.

To cook our perfectly prepared roast, we first trussed the meat. This essential technique involves tying the roast with twine to ensure it holds a uniform shape, promoting even cooking from edge to center. After trussing, we seared the beef vigorously on all sides in a hot pan, developing a rich, caramelized crust through the Maillard reaction, which locks in juices and builds complex flavors. Finally, it was transferred to the oven to finish cooking to the desired internal temperature. The ultimate secret to serving this particular cut of meat lies in the carving: it must be cut into very thin slices, always against the grain. Failing to do so can result in an unpleasantly tough and chewy texture. As Chef Brian emphatically warns, “Otherwise, you’ll be flossing your teeth with it!” – a memorable reminder of the importance of proper carving technique.

Accompanying the beef, our vibrant carrot puree was a culinary delight. Its sweetness and smooth texture provided a perfect counterpoint to the richness of the main course. The puree was crafted by cooking carrots etuvee – a classic French method where vegetables are gently cooked in a very small amount of liquid (typically water and butter) with a pinch of salt, covered tightly with a parchment lid. This technique allows the carrots to steam in their own juices, concentrating their natural sweetness and preserving their nutrients. For an elevated aromatic profile, we incorporated ginger in three distinct ways: crystallized, powdered, and fresh. This trio offered a nuanced complexity, blending the sweet heat of crystallized ginger with the pungent warmth of powdered and the bright, zesty kick of fresh ginger. Once the carrots were exquisitely tender, they were processed into a silken puree, with a final touch of cold butter slowly incorporated to achieve a luxurious, velvety finish.

To complement the robust flavors of the roast beef, we prepared another cornerstone of classic French sauces: bearnaise. This exquisite, emulsified sauce is a revered derivative of hollandaise, known for its rich, tangy, and herbal notes. The foundational base, much like hollandaise, involves creating a stable emulsion of egg yolks and clarified butter. What truly distinguishes bearnaise, however, is the incorporation of a carefully crafted tarragon reduction. This reduction is meticulously prepared by combining crushed black peppercorns, finely minced shallots, a splash of red wine vinegar, and a blend of both dried and fresh tarragon. This mixture is then gently cooked au sec, meaning it’s reduced until nearly dry, concentrating all the aromatic flavors into a potent essence before being whisked into the butter and egg yolk emulsion. The result is a sauce with a distinctive, complex profile that perfectly complements the rich beef.

I must admit, personally, I am not a huge fan of bearnaise sauce. I often find it excessively rich, and I’m beginning to realize I have a slight aversion to the anise-like notes of tarragon. However, I have to concede that the version we prepared yesterday was probably one of the finest I have ever tasted, which truly speaks volumes about the quality of our execution. Despite my personal preference, it paired surprisingly well with the savory depth of the roast beef, demonstrating why it remains such a beloved classic. Still, given the choice, I’d opt for a simpler pan sauce any day for my own enjoyment.

For our appetizer, we presented the elegant LA PISSALADIERE (pictured above). This traditional savory tart hails from Nice, France, and offers a delightful balance of sweet, salty, and savory flavors. It begins with a crisp, buttery puff pastry base, which is then generously topped with a layer of slow-caramelized onions. The onions are cooked until they achieve a deep, jammy sweetness, providing a luxurious foundation. This rich canvas is then artistically crosshatched with delicate anchovy fillets and briny black olives, adding a distinctive Mediterranean flair and a burst of umami. As a genuine fan of both anchovies and olives, I thoroughly enjoyed this dish. Beyond its delicious taste, the process of assembling the pissaladiere was particularly enjoyable, allowing for a creative touch in arranging the toppings.

The beauty of pissaladiere lies not only in its classic form but also in its versatility. One can easily envision countless variations and additions to the toppings! From different cheeses and herbs to various cured meats or roasted vegetables, the possibilities for customization are vast, making it a fantastic base for culinary experimentation and personal expression.

And finally, to conclude our elaborate meal, we indulged in the ever-popular and utterly decadent molten lava cakes—known more formally in French as “gateau au chocolat coulant.” It’s truly difficult to go wrong with this type of dessert; its universal appeal lies in that irresistible combination of a rich, fudgy exterior giving way to a warm, gooey chocolate center. As an added bonus, these cakes are incredibly practical for a busy kitchen environment. They can be fully assembled as early as the day before they are needed and kept chilled in the refrigerator right up until baking.

This make-ahead capability significantly streamlines the mise en place, or “everything in its place,” allowing for much smoother and more efficient service during peak times. While the final presentation featured a somewhat less-than-perfect coulis decoration – a testament to a bottle running unexpectedly dry at the last moment – the essence of the dessert remained flawless. Served warm with a scoop of cool, creamy vanilla ice cream, these molten lava cakes were the perfect sweet ending to a challenging yet rewarding day in the kitchen.

Tomorrow marks our last day of the week in the classroom, primarily dedicated to theoretical lessons and further preparation. This is because on Thursday, we are embarking on an exciting and highly anticipated field trip to Ayrshire Farms, a renowned all-organic beef, pork, and poultry farm nestled in Northern Virginia. This excursion promises to be an invaluable learning experience, offering us a first-hand look at the source of the high-quality ingredients we strive to master in the kitchen. It’s a crucial opportunity to connect the farm-to-table philosophy with practical understanding, observing sustainable farming practices and animal husbandry.

This immersive experience should be incredibly insightful and a lot of fun! I’ll definitely be bringing my good camera to capture plenty of photos and detailed observations to share. The connection between sourcing quality ingredients and creating exceptional dishes is fundamental to culinary arts, and this trip will undoubtedly deepen our appreciation and understanding.

Be sure to check back tomorrow for an update on today’s incredibly crazy and action-packed day in the kitchen, where we’ll delve into even more complex techniques and culinary challenges!