And so I graduate
So I finished my one year “professional cook” course. I had the final exam last week, where we had to come up with a dish of our own making, using ingredients from a given list and with the objective of keeping the cost to less than 7 euros.
It was a great experience, coming up with the working plan, doing the prepping, and actually cooking it from scratch.
My dish was a “Mar i Muntanya”, a traditional concept where sea and land ingredients come together. It was my tribute to Xavi Sagristà from Restaurant Mas Pau, since I spent the summer staging in his kitchen, a very worthy experience. If I took something with me from it, it is the value of not overdoing a dish with too many elements and bringing forward the quality of the main ingredients. In the end, it is all about keeping it simple.
We got our diplomas yesterday, along with a few comments on each one of our dishes from the jury composed by school instructors.
It was a great year altogether. I’ll surely miss it.
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