So to qualify as a chef all apprentices need to plan/cost a menu (we're given a strict budget of $300, which needs to cover a 3 course for 40 people), and at the end of the year run a restaurant using your menu.
This is my menu i've come up with:
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Updated! pics in spoiler [spoiler]
My restaurant day was just a few days ago,
I ended up changing quite a lot of the menu since making this post originally, heres some pictures from the night.
Entrees:
Mushroom and truffle vellutata, served with croutons parsley oil and rosemary flowers.
Pumpkin gnocchi with salsa soubise, pancetta and raddichio.
Mains:
Snapper fillet with caponata, salsa dragoncello and onion confit.
Lamb ragu with tagliatelle, grana padano and basil oil.
Desserts:
Chocolate Tartufo with almond earl gray crumble.
Strawberry torta with cardomom cream
[/spoiler]
:]
This is my menu i've come up with:
----------------------------------------
Updated! pics in spoiler [spoiler]
My restaurant day was just a few days ago,
I ended up changing quite a lot of the menu since making this post originally, heres some pictures from the night.
Entrees:
Mushroom and truffle vellutata, served with croutons parsley oil and rosemary flowers.
Pumpkin gnocchi with salsa soubise, pancetta and raddichio.
Mains:
Snapper fillet with caponata, salsa dragoncello and onion confit.
Lamb ragu with tagliatelle, grana padano and basil oil.
Desserts:
Chocolate Tartufo with almond earl gray crumble.
Strawberry torta with cardomom cream
[/spoiler]
:]
