Advanced Cooking – Day 23

October 27, 2016

Busy day ahead of me as I walked into the kitchen this morning. Even though the campus had the day off, it did not mean we kitchen folk did. The ACF came into morning meeting and spoke briefly of their roles in the culinary and educational world. They were here to meet with people and hopefully renew the schools accreditation, which happens every 5 or 6 years. They would be joining us in the cafe for lunch today…along with about 25 other people who showed up at once and slammed us;  yeah, service was a little staggering today. Aside from the normal clean up and freezing things for next week, we had a chance to go talk with the people from the ACF about classes and how we are doing in college, what could be improved upon, just questions that would help better the program. I think it was a great opportunity to be able to talk to them, even if I didn’t have many questions to ask in the end. Thanks guys!

The pictures below are of a special we ran today called Mofongo, which is basically smashed plantains with bacon and garlic then fried. It is served with a saucy stew made with tomato puree, peppers, onions, cilantro, capers and fish stock. We added crab meat to the stew.


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