Baxter stresses that most people over cook pork. I narrowly avoid burning the buerre blanc while watching a demo by Baxter. I learn how to score the pork chops on the grill and finish them in the oven so they stay moist. Baxter stresses that most people over cook pork. I narrowly avoid burning the buerre blanc while watching a demo by Baxter.
Professional chefs have to have the food ready on time.
Apparently we do, too. There is panic from several teams. Day four is braising, poaching and steaming. I realize I no longer feel silly wearing my chef's uniform or hat and am starting to get the rhythm of the school. We are all rested and relaxed today.