pardon my french

Race to the finish

The second atelier is this Saturday, and to say that it is all I'm thinking about is no overstatement. I could likely recite the entire ingredient list at this point and have been working different scenarios in my head. The items are more interesting and in some cases more problematic. White asparagus, artichoke and cauliflower are all required. Each have their own flavor but similar place in a course. It's hard to use them all, not to mention they're all white. Well, turned artichoke is yellowish, yes. But they are all in the neutral family. Then we have vibrant beetroot. Rocket. Ginger. Basil. Caul fat. All cool.

My process this time around was a bit different. Last time I tried to block out the world, what everyone else was doing and come up with something totally my own. Yes, I consulted with the chef and then some of my friends but only after everything was finalized. For the most part I held my cards close to the vest. This time, over dinner with my friend, Anthony, we discussed whether we should bounce ideas off of each other at the early stage or not. He too was tightlipped about his strategy and menu last time. We both hemmed and hawed...and then we spilled.

I felt it was important to collaborate this time. Two heads are better than one, and Anthony and I have very different sensibilities. His taste is very different from mine, but I definitely respect his palate and perspective. In the kitchen, he is lightning speed and amazing with creating timelines. He has a background in operations management and loves spreadsheets, efficiency, calculations and formulae. Anthony is drawn to different ingredients as well (his middle name should be foie gras). All of this makes him so great to work with for me, being the total opposite. Knowing we would be on separate tracks is what makes it a great dynamic. Our discussions begin and end with The List:

*1 gilt-head sea bream
*1 veal tenderloin
*200 g veal sweetbreads
*caul fat
4 slices of pancetta
30 g ginger
250 g purple potatoes
*1 Brittany artichoke
1 green bell pepper
2 plum tomatoes
*250 g spinach leaves
2 lemons
*1 raw beetroot
*1/2 cauliflower
*1/2 bunch new spring onions
*6 white asparagus
100 g wild rocket
1 leek
1 carrot
1 onion
2 shallots
1/2 head of garlic
1/2 bunch of tarragon
1/2 bunch of basil
1/4 bunch of parsley

The asterisk denotes a required ingredient and again the basics are included like veal stock, eggs, cream, butter, etc. Interesting additions are Vermouth, soy sauce, gelatin and phyllo. We must make a fish stock, a vegetable flan, a crust or something en croute and have a small brunoise garnish.

After many trips to Mora, the culinary bookstore and the brainstorming sessions over cups of coffee and glasses of wine, we came up with lots of terrible ideas. Deconstructed blanquette de veau and flan soufflé were low points to be sure. Eventually the coffee kicked in (or was it the wine?) and things started to gel. We arrived at happy conclusions and Anthony and I each have an interesting menu as a result (if I do say so myself). I am sure I could have done it alone again, but of course talking it out and getting feedback from someone you trust helps. Plus it's just more fun.

Having the menu finalized--well on paper--is half the battle. My plan for tomorrow is to finish my timeline and make sure I can plate everything within 5 hours. This atelier is above all a test of time management. Of course it's about the food, but every minute you are late on the final exam counts against you. A mere 60 seconds late and they will deduct points from your grade. More than 5 minutes? "Forget it..." as Chef Bean told us. Your food can be perfect, but if it doesn't get out on time it won't matter. I need to hustle. I keep playing the tape in my head re-working the order so I can maximize each step.

We only have 36 days until graduation. This. is. it. Say a little prayer for all of us on Saturday if you think of it. I'll report back après!

xo