The Fruits of Labor...

Tonight we dined like kings and queens. For the most part.
Today marked the official end of level one and after 2 hours of videos on hygiene and food costing we moved to the restaurant.
Zagat's has this to say: "Sample the future at the French Culinary Institute's student restaurant in Soho, where tomorrow's kitchen stars are striving for excellence."

They succeeded. Dinner was wonderful. But now that we are Level 2 students, we have to learn to deal with getting critiqued on our efforts as well as learn how to critique others.
There was nothing wrong with my starter, a shellfish soup. The second course was seared tuna which was delicious although some of the things accompanying it would not have been my first choice.
There were Brussels sprouts which I love but find "wrong" with tuna. Also present on my plate: Lardons. I think I would have preferred the tuna to be seared in rendered pork fat without actual pieces of pork on my plate.

Next was a salad that left me completely uninspired.
The main course was absolutely perfect - pork tenderloin - and dessert was out of this world.

I hope that I will be as good as today's kitchen crew when I'm in level 4.
Of course what made the night special besides the food was the company. We are a great class full of great people.