Wow week 3, fish and meat fabrication was so much fun. I can see how each week is building on each other. We started with cutting medium diced vegetables, and then making those vegetables into a vegetable fumet, or vegetable stock. Now we learn to clean meat and fish to portions for service. And we use what is not used in the portions of protein, in the fumet to make chicken stock and fish stock. We learned how to take the fillets from flounder (flat fish) and also from a (round fish) striped bass. After breaking down fish for half the day, I really think I found my zen, lol. There is something satisfying about taking the fillets and having just the bones and head remaining in one piece. I know, corny, but it is just a reminder that I am exactly where I need to be. The fact that the most mundane tasks are exciting, and calming to me is confirmation, of that fact #passionpurpose.
Delicious Week 3
The best part of the weekend besides prepping squid, shrimp, LOBSTER, yes lobster, scallops, mussels, oysters, and clams, was having our chef instructor prepare the most delicious seafood stew. I can’t wait to try to make that stew at home.