Is it week 3 already? Yesterday was my final class of American Regional Cuisine. We came to class, had inspection and attendance and went down the hall to take our exams. It was pretty straightforward, but I was stumped on a couple things I forgot to study particularly hard, like temps for manual and machine dishwashing. After we each finished the exam, we went back to the classroom and started to prepare for cooking our meal. The lamb wasn't as difficult as I had envisioned, but I did not enjoy trying to french the ribs. Mine did not come out as clean as I had hoped, but when my partner and I gave chef a sample, he loved it. Another thing we forgot to do was whisk some butter into the carrot sauce at the end, but it still came out well I think. I got to go to the dining room tonight and I had the seafood soup and a veggie pizza. It was made by another class, and I thought their dough was better than ours. We also had a bunch of little canapes on our table made by the garde manger class, and they were pretty tasty. Dessert was a fruit tart which was good but had kiwi coulis on it, and I had never had a problem with kiwi before but it must have been really concentrated because it made my tongue hurt. It stopped soon though. After dinner we cleaned up and got our papers, finals, and production grades back. I got an 88 on the final, 88 on my paper, and 12/15 on production. I got a point each taken off for mise en place, use of time, and selection of tools. I can understand why, so I think it was fair. I talked to chef before I left and asked him if he had any advice, He said, Just have confidence, and you'll be fine. I do know I was kind of tentative at times because I didn't want to do anything "wrong". But I think even if people do things a different way, if they arrive at the same place in the end, it is okay. Oh! and I got a 106 on my last quiz. LOL gotta love extra credit. Today I start Stocks and Sauces. Until next time!