"To Be Regular"

Weird title, I know. I swear I am not about to delve into anything regarding the digestive system (although I can't promise the same when we start to learn about tripe). The phrase, however, is uttered frequently by Chef when he is trying to explain to us that our vegetable cuts should be consistent. Instead, he says "to be regular." For example (in that now familiar French man's voice in your head), "You must cut ze veg to be regular."

Today, we made a cream of cauliflower soup*. I was quite happy with my soup because the consistency was dead on today - not too thin and not too thick. I guess one might say that it was of good "regularity."

In my haste to clean the kitchen today I totally just threw my soup out without taking a picture of it. So, I can't take credit for what you see below. It's the product of Alisha, an exchange student from Johnson and Wales.






Sidenote: The kitchen was a bit of a cluster today. A few weeks have passed since we started and people are becoming more comfortable with each other and thus the somewhat awkward politeness that reigned the kitchen for a while has disappeared. At times today, it appeared to become a no holds barred kind of place, but I am hopeful that will work itself out in a week or so too. Soon, we should all be working as a cohesive team regardless of whether we are friends outside of the kitchen or not. Bottom line is that I am becoming daily more and more impressed by the really good restaurants and the people that work in them. To produce delicious, quality food in a timely manner takes a lot of hard work by many different people. It's incredible that so many places can pull it off so well and not so surprising anymore that many don't.





*I am sure everyone is wondering if I have enrolled in a school that only teaches soups, but I assure you that I will rarely if ever use the word soup again after this week.