Wham Bam, Thank You Lamb...

Made beautiful Navarin today - a lamb stew. This is a pretty tricky dish, a lot of tournage of vegetables, intricate sauce and a bit of a balancing act to get everything done just right.
When we presented it, chef said we nailed it and almost ate a whole plate.
That felt good. It was a reminder of what draws me to this business in the first place - the instant gratification, the ability to make people happy by means of food.

Second dish was the wienerschnitzel type chicken dish I had talked about a couple of weeks back. Chef ate a half a plate of that too!
Today unfortunately was the last day on the saucier station, next week is patissier (pastry) which I don't care for all that much.