Advanced: Week Nine

My ninth week in the Advanced Culinary Arts Program at PICA culminated in our Julia Child-inspired "en Provence" pop-up, which transformed our school into a formal dining experience for 45 paying guests. It was a thrilling test of our skills, simulating the real-world experience of restaurant service. Our team's focus was the first two courses: a mesclun and frisée salad with warm fig crostinis and a ratatouille tart with pistou. Despite a few plating challenges and timeline adjustments, the experience highlighted the critical importance of clear communication, teamwork, and problem-solving under pressure. My partner and I also created buckwheat tartelettes with pistachio butter, an artichoke salad, and crispy artichokes as canapés to serve our guests, providing an opportunity to showcase our talents. The week concluded with a comprehensive review of theory exam material, solidifying the knowledge gained throughout the culinary program as we approach final assessments. This week was a rewarding and insightful blend of high-pressure service and academic preparation, both of which are key to the program's final stretch.