Wednesday's session in Culinary Foundations II was about as real as it gets when it comes to simulating restaurant kitchen work.
Besides the final practice run for today's five-dish vegetable and sauce competency exam, two of us had to start and mind a big pot of chicken stock. We did so under the watchful eyes of Chefs Dan Fluharty and David Isenberg.
Amid it all -- mostly getting the stock started and occasionally eying its progress -- we did our prep and cooking work on vegetables and starches.
If my artichokes (photo at right, with hollandaise sauce), rice pilaf and pommes duchesse turn out today as they did in Wednesday's practice, I will be happy.