Another challenging three-course meal is on the board for today's Culinary Foundations III class. This will be our fourth three-course plating this week. Not complaining; the cooking practice and learning are why I'm in school.
Second course: Cream of mushroom soup.
Main course: Roasted rack of lamb, accompanied by a sauce from the pan drippings; poached asparagus with hollandaise sauce; Potatoes Anna (sliced, arranged in an iron skillet in circular pattern with butter for sauté, then baked into place before being sliced like pie for service).
My biggest challenges will be: cooking the lamb to medium rare; extending my streak of five straight successful hollandaise sauces without breaking one.
As always, the key to success will be timing.