Its done. Finals, for me, are finished. The studying, the worry, the nervous anticipation is over. What a fucking relief. The test did indeed prove challenging but really not as bad as I had imagined overall. It began with a multitude of knife cuts-brunoise (carrot), julienne (carrot), batonette (potato), small dice (potato), oblique (carrot), concasse (tomato), mincing/making a paste (garlic), chiffonade (cilantro), tourne (zucchini) and cisseler (onion). Then on to the production of a mother sauce (I ended up making veloute, although I was actually more than ready to make hollandaise) as well as mayonnaise. The coup de grace? Creating a soup with the main ingredient chosen by Chef- today, that ingredient was carrots. I cooked up a Fall influenced carrot puree using nutmeg, cinnamon, clove, ginger etc. It turned out lovely- perfectly spiced, thick, creamy and full flavored. There was a written final as well (100 questions) plus a quiz identifying random kitchen tools, utensils and even a few lesser known ingredients. The test took me around 3 hours but you know what? I nailed it….I did really well. My cuts, mayo, veloute and soup were spot on. I walked out of that classroom tonight feeling equally exhausted and  elated.

Oh and in class today? Unfortunately, I was so preoccupied with studying I was hardly present. Chef did whip up two more wonderful soups- a New England Clam Chowder (damn good) & a Shrimp Bisque (also tasty).

Its been a long day…I can hardly believe its already nearly 7pm and I havent had a real meal since breakfast.