What a whirlwind of a weekend! As an aspiring chef, every experience, every challenge, and every new flavor becomes a crucial part of my journey. This past weekend was no exception, pushing my limits from an immersive culinary festival to intense practical sessions in the kitchen, all while navigating significant career decisions. Join me as I recount the thrilling, exhausting, and utterly delicious moments that defined these unforgettable days.

An Unforgettable Sunday at Cochon555 DC: A Swine Celebration

I am back and, miraculously, I have survived a truly exhausting weekend! Saturday was a day of pure enjoyment, a conscious decision to recharge knowing the intensity that awaited me. And intense it was. Sunday morning, I found myself heading straight to the heart of downtown DC for the highly anticipated Cochon555 event. This national culinary tour celebrates heritage breed pigs and sustainable farming, bringing together five local chefs, five pigs, and five winemakers to compete in a head-to-tail cooking competition.

The atmosphere was electric, a vibrant cacophony of sizzling pans, clinking glasses, and excited chatter. Chefs meticulously prepared an array of dishes, each showcasing different parts of their assigned pig with incredible creativity and skill. It was an immersive experience, a masterclass in nose-to-tail cooking. What made it even more special was that I ended up working closely with the winning Chef, Scott Drewno, from the acclaimed restaurant, The Source. Being part of the winning team, even in a small capacity, was an incredible boost and an invaluable behind-the-scenes look at a high-stakes culinary competition.

The day was a blur of activity, filled with an incredible variety of delicious and often *unusual* food. Cochon555 is renowned for pushing culinary boundaries, and the dishes certainly lived up to that reputation. I had the privilege of meeting – or at least being in very close proximity to – a host of famous chefs, each radiating passion and expertise. It’s truly inspiring to see such culinary talent concentrated in one place, sharing their craft.

By the time I finally left Cochon555, it was around 10:00 PM. The long hours on my feet, the intense sensory input, and the sheer volume of new experiences left me utterly drained. Once I got home, there was no time for lingering thoughts; I immediately went to bed, knowing I needed every minute of rest in preparation for my equally demanding “stage” (pronounced ‘stahj,’ a culinary internship or apprenticeship) the following day, which was scheduled from noon until 11:30 PM.

Navigating Career Paths: Externships and Deadlines

Despite the exhaustion, I woke up with a sense of accomplishment and renewed vigor for my culinary journey. I am happy to report that amidst all the chaos, I received an offer for another externship position! This is incredibly exciting news, as securing valuable experience is paramount in this industry. However, the decision isn’t final yet. I am still planning on staging at a few other prestigious restaurants before I make up my mind. Each kitchen offers a unique learning environment, a different philosophy, and a distinct set of skills to acquire. Weighing these options carefully is crucial for my future development.

The deadline for these decisions is steadily approaching – May 22nd – adding an element of urgency to my discernment process. I promise to post about all these experiences and my decision-making process at some point soon, offering insights into the realities of choosing a path in professional culinary arts.

Back to School: New Partners and Smooth Service

After getting home past midnight the night before, the last thing I felt like doing was waking up at 5:15 AM to go to culinary school. It was probably the least I have ever looked forward to a day of learning, a testament to the sheer physical and mental toll of the weekend. Though the first few hours felt a little disorienting, a blur of early morning tasks, by the time service ended, the day was going a lot better than I had expected. It’s amazing how quickly the rhythm of the kitchen can pull you in and refocus your energy.

A significant development for the next phase of our training was the announcement of our new partners. We also found out our new partner – I will be working with Blanca for the next month! This marks a new dynamic in the kitchen, as we get used to working with different individuals after a period of stable partnerships. Despite the initial adjustment to new working styles and communication patterns, service went remarkably smoothly. This adaptability is a vital skill in any professional kitchen, where team dynamics can shift frequently. Always a good thing to end on a high note!

Culinary Creations: Refined Classics and Innovative Blinis

Course 1: Elevated Eggs Benedict “Style”

Our first course for the day was an elegant rendition of eggs benedict “style.” While it wasn’t our first time tackling this classic, this version was a much more refined and technically precise execution compared to the one we made in Phase I. For starters, we meticulously shaped the English muffins into perfect little rounds, elevating the presentation. We replaced the traditional Canadian bacon with thinly sliced pancetta, which we crisped up beautifully in the oven, lending a rich, savory depth and a delightful crunch. To add another layer of flavor and a touch of freshness, we incorporated delicate pan-roasted tomato slices, providing a subtle acidity that balanced the richness of the hollandaise and egg.

Course 2: A Sophisticated Millefeuille of Salmon

Our main course was a truly impressive millefeuille, or “thousand layers,” of salmon. This dish was a testament to intricate layering and balanced flavors. At its core, it involved artfully stacking several components: light and savory blinis (traditional Russian savory pancakes, typically served with crème fraiche and caviar), perfectly pan-seared thinly sliced salmon, and a vibrant medley of sautéed spinach and mushrooms. The sauce that brought everything together was a classic yet bright lemon and dill beurre blanc, its creamy texture and tangy notes complementing the richness of the salmon.

For a delicate and visually appealing garnish, we fried some very thinly sliced shiitake mushrooms, adding an earthy crispness. Though I’ve mentioned in previous posts that I am not a big fan of dill, I must admit, this dish was pretty good! The dill in the beurre blanc was subtle, expertly balanced by the lemon and the other components, showcasing how even ingredients one is less fond of can shine when skillfully incorporated into a larger culinary mosaic.

Course 3: Fresh Fruit with a Warming Red Wine Sauce

And for dessert, we served a refreshing and elegant plate of fresh fruit, featuring luscious strawberries, bright orange supreme segments, and delicate raspberries, all brought to life with a warm and aromatic red wine sauce (excuse the blurry photo – culinary action can be fast-paced!). The sauce itself was a masterpiece of flavor infusion, made by carefully combining a good quality red wine with a touch of sugar and a curated selection of aromatics. These included pungent peppercorns, fragrant star anise, a dollop of rich raspberry preserves for depth, and a warming cinnamon stick. This mixture was gently brought to a boil and then allowed to slowly reduce and thicken, concentrating its flavors. Right before serving, a small amount of port wine was added, lending an extra layer of complexity and a beautiful sheen. I wasn’t entirely sure what to expect from this dessert, a warm sauce over fresh fruit, but it was surprisingly good! The interplay of the sweet, tart fruit with the spiced, rich wine sauce was delightful. To elevate it further and add a touch of professional flair, we finished it with a sprinkling of chiffonade of basil, which provided an unexpected herbaceous counterpoint, oh yeah, and a scoop of creamy ice cream to round out the experience.

Looking Ahead: Pork Belly and Our First Wine Class!

During the afternoon session, our focus shifted to preparation for tomorrow’s menu. We began the intricate process of preparing our main course, which proudly features pork belly. This promises to be an interesting and challenging dish, requiring precision in cooking methods to achieve that perfect crispy skin and tender, succulent meat. It’s a classic that demands respect, and I’m excited to delve into its preparation. The techniques involved in cooking pork belly properly are fundamental, and mastering them is a significant step in our training.

Beyond the immediate culinary tasks, tomorrow holds another highly anticipated event: our first wine class! We are all incredibly excited for this. Understanding wine pairings, varietals, and the intricate world of viticulture is an essential component of becoming a well-rounded chef and understanding the complete dining experience. It’s not just about cooking delicious food; it’s about curating an entire sensory journey for the diner, and wine plays a crucial role in that. I can’t wait to learn more about how different wines complement various dishes and how to speak confidently about them.

In an effort to finally make up for the lost sleep of this demanding, yet immensely rewarding, weekend, I am going to cut this post a bit short and head straight off to bed. Rest is as vital as practice in this profession!

I hope everyone had a great and relaxing weekend, perhaps a little less intense than mine, but equally fulfilling! Stay tuned for more updates on my externship journey and future culinary adventures.