CSA School through the lateral entrance program was quite rigorous in its Expectations of each student who had the experience to go through this accelerated course. given my prior culinary background I was one of the individuals who were allowed to participate. Personally I have never prepared a portion size of 500 servings before, but since these products I have to produce are going to be on the line, it was the of the most importance that id produce something flavorful, properly portioned, and held at proper sanitzation and temperature procedures. Every action, Minuscule or not was time evident in its approach, as mis en place is critical in this profession.
Huevos Rancheros
One of my favorite dishes growing up as a kid, this nostalgic Mexican breakfast is bound to bring a contrast of spice, acidity, creaminess, and crunch to anyone’s palette. Huevos Rancheros was of my final assessment for the plate alternative line. Also known as the dish that people would choose if they didn’t want the main line which in this case was carnitas tacos. Huevos Rancheros is quite a simplistic dish in essence. Due to the serving portions being abundant it was much more difficult to facilitate a dish that was appeasing to the eyes and amounted correctly. The main star of this dish was the ranchero sauce we prepared. We sautéed onions, garlic, and bell peppers on low heat, poured in chicken stock and added tomatoes, and brought to a boil. the element of dried chili peppers to Mexican cuisine is quite crucial, as in this case we roasted Chile de arbor, guajillo, and ancho peppers, then used a spice grinder to create our seasonings. this mixture provided a smokey, complex spice mix that really brought this sauce to a new level in gastronomical perfection. Evident of my fascination in plating, one of the chiefs mentioned my artistry ability in plating dishes. Today was one for the books acquiring my certification of completion in A-school I look forward to bringing my approach to the world of food.
