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Day 3: Kitchen May 2, 2019

Today ended up another resounding success, just another chance to develop my culinary skills and ability to work in a professional environment. As those of you who attended lunch may have seen, I worked on a shiitake and wild mushroom risotto coupled with parmesan and heavy cream for flavor and texture. I began the day by preparing for a vegetable stock that would eventually go into my risotto. This entailed the preparation of a mirepoix of vegetables in a moderately large dice. I also added garlic tomatoes and the mushroom infused water that came from hydrating the porcinis. I boiled down the stock, while I prepped for the rest of the meal, dicing onions, grating cheese and an amalgam of other odd tasks to reach my eventual goal. Once I was ready to make the risotto, I remembered that I had an AP meeting to attend and that ran a bit longer than expected, but when I got back, I made my last minute adjustments and began the process. For those that do not know, risotto is a special kind of rice called Arborio Rice, that releases starches and becomes creamy as it is cooked in vegetable stock. For whatever reason or another, stock is the activating ingredient. I stirred for about an hour while the stock and wine reduced into a creamy amalgamation of flavor. I then added the mushrooms, cheese and heavy cream and garnished with sautéed mushrooms and chives. Overall, I was happy with the dish. I would definitely make a few changes to it it in the future if I were to make it again, such as use a different type of cheese, but overall I was content, but by no means complacent. As far as the kitchen dynamic goes, the superiors of the kitchen displayed their trust of me as a result of my handwork and I am happy that I was able to gain their respect. I also found out that Caleb Dunklee is going to be able to sit at my senior dinner table, which is a huge honor for me. I am absolutely ecstatic. As far as tomorrow goes, I prepped a mirepoix of vegetables, diced small. I am going to use the rest of my stock and bootleg demi-glaze to make some kind of soup. I also prepped a mixture of onions and peppers for a hoagie station tomorrow at lunch. This Saturday, we're going to muse the pizza oven, so, the near-future is looking pretty bright and I am excited to get back at it tomorrow.

Time: 8:09 p.m.
Hours Today: 7:47 a.m. - 1:51 p.m.
Hours Worked: 16:07

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