Oh well, on to what really matters: the practical. Here's what I made for my entree.
We had to make two courses, a salad course and an entree. I was originally assigned chicken for my protein and saute for my method but when I got to school the chef decided too many people had chicken and he wanted more variety so he switched me to beef and told me I could cook it however I wanted. For a split second I was thrown off because I had really prepared myself to saute chicken, but really there's nothing I enjoy more than grilling some steak. So I grabbed a NY strip, threw it in some herb oil to marinate and then got to work on the salad and prepping the rest of the entree. For the salad (sorry, forgot to take pics) I used spring mix greens, cantaloupe, crisp raw onion, and a Thai vinaigrette, which turned out pretty nice, I thought. I garnished it with some minced lemon zest, parsley, cilantro, and red pepper. For the entree I made a pumpkin coulis (basically a puree), fried potatoes, and wilted spinach. The garnish was just scallions and bell pepper for color. Here's what I thought could've been better - the pumpkin coulis had a touch too much salt; the potatoes could've been a little crisper; and I felt like I used too much shallot with the wilted spinach. Here's what the chef though:
ACE!! Yep: 100%. He gave me a 10 out of 10 on everything. It's kind of funny how critical you can be of yourself and your own handiwork but then turn around and get a critique like that from a professional. Obviously, it made me feel great and the whole work issue just didn't matter to me anymore. It was a nice way to finish off before the fall break. Now I have a week and a half of no school to relax, read, cook at home, or whatever. My wife will be happy since I'll be cooking for her and I also plan on finishing The Physiology of Taste and writing a report on it (chef said he'll give extra credit and it's a phenomenal book anyway).