Level 4

I have spent every day of the last 3 months in a classroom, with my own personal stove, a teacher demonstrating correct techniques, and a single serving recipe to execute. Safe, fun, and pretty calm. This is probably why the first day of level four, when my group of 6 and I were responsible for feeding the entire school, was complete and utter chaos. 

Level four consists of a rotational program where the class splits in three groups and spends seven days in each section. The first phase, "Family Meal," consumed my life as we spent every minute preparing lunch for 300 students and employees. As soon as lunch was over, we began tasks for the next day's meal. Alas, I soon became Carpal Tunnel Tammy/Exhausted Eileen. 

 Elise prepping some veggies

 chaos captured

 we make abouttttt 12 of this size pans for each dish
(starch, protein, salad, vegetable)

The next stage in the rotation is "Production" and is pretty much where fun and creativity come to die. Since the FCI has the restaurant L'Ecole attached to it (I begin working there in level 5), the students in level four help out with butchering, stock making, and other large prep jobs that allow the restaurant to run smoothly. I guess this has been a great experience learning how to do things like fillet a 40 lb. fish and make 200 lbs. of veal stock, but this has also been absolutely draining...let's just say heavy lifting is not my strong suit. 

 fish to be butchered before 11 am

 fun bonding sesh with my trout

I wish you could really understand the pure girth of this fish head.
Bigger than mine by far. Also, we are asked to remove the eyeballs because it makes the fish stock cloudy. DISTURBIA / helllll no.

my lovely teammates helped me out. yes those are eyeballs.

100 lbs. of chicken carcass by 10 am. Stock fun!

lot's o' stock

making 3 gallons of mayonnaise with
 an immersion blender the size of a jack hammer

making gorgeous sausage

The final stage, which I am currently in is "buffet." Each group chooses a theme and has 7 days to prepare about 15 dishes for our class and all of the chefs in the school to enjoy. AMAZING; we are able to cook anything we want and practice techniques that we have never previously tried. Mine is next Monday, so I will post about it then, but for now, this is the previous group's buffet. Their theme was street foods from their hometowns, and I was really abnormally excited to stuff my face with everything from lamb kabobs from Turkey to hot dogs from Chicago. Here are a few highlights...

fresh spring rolls from the Philippines

crab cakes from Maryland

lamb kabobs from Turkey

seafood paella from Spain

homemade hot dawgs from Chi town

freshly baked warm hot dog buns

all the fixin's including from scratch pickles, ketchup and mustard!

best moment of life

whole roasted suckling pig...also disturbing. also delicious.

mini vanilla custard tartlets with fresh fruit

homemade pretzels dipped in chocolate and crushed candy canes

apple turnovers

 <3 lisa, the little foodie