Yesterday we learned how to braise in cooking class. We braised some meat and braised some vegetables. There were a lot of questions considering that braising is idiot-proof (in my experience braising as an idiot).
I was reprimanded numerous times, usually for my snail-like (escargot-like?) pace. At one point, the chef said, "You're taking forever on that parsley. You're not getting paid by the pluck." I waited until he walked a few steps away and said, "Chef, you said PLUCK, right?"
I don't know if this is related, but I started to notice some people are no longer sitting near me during the lecture segment. And one person quit my team.
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