The day yesterday was actually spent in someone else’s office. My life is otherwise blissfully sans office. Our assistant chef instructor, Chef Herve, asked a few of my classmates and me if we would be interested in helping with an event his company was catering for the City Bar Association. (Bar as in lawyers, not as in alcohol, though equally dulling to the senses.) So five of us spent the afternoon and evening “plating out” all that had been prepped over many days for an audience of 700. While what we were charged to do was not so technically challenging -I composed 70 condiment plates, then sliced some prime rib and garnished a chicken dish with parsley – it was a fascinating look inside the catering process. It takes many, many people to feed hundreds of people in a short time span.
The day at the spa was for a bunch of seafood, not for me. Today’s lesson was all about the steaming process. I honestly didn’t think I’d get that excited about these recipes. In my mind steaming equals bland and low-fat, but all 4 of the recipes we made today were knockouts. While yes, steaming is a way to accomplish cooking without additional fat, that doesn’t mean you can’t add it, and one steamed striped bass dish in particular had been marinated in sesame oil (among other things) and was so good I nearly could have eaten the whole platter.
But I did not, because there were also mussels and clams to be eaten.
Oh, and this salmon “en papillote.” If anyone had told me before class I would have monster chowed down on salmon baked in parchment paper, I would have laughed. Really? Salmon in parchment. *yawns* But apparently the salmon had the last laugh, because that s*** was delicious.