Advanced: Week Three

My third week in the Advanced Culinary Arts program at PICA focused on lamb cookery and crucial scaling and preparation for the upcoming Skilled Trades BC practical exam. We innovated with leftover duck confit from the previous week; I decided to transform it into a mousse for a herbed profiterole with a chile pepper glaze. Our main protein work included preparing a classic rack of lamb with persillade and lamb chops à la Maréchale.

A significant portion of the week was dedicated to exam preparation, practicing dishes like a ham and cheese omelet and cheddar cheese scones to understand the expectations and receive invaluable feedback for adjustments. Prepared for our exams, we closed off the week with the critical task of scaling every ingredient for our exam and meticulously organizing our trays for optimal efficiency on test day. This week underscored the importance of precise timing, thorough preparation, and impeccable organization in setting the stage for a successful exam performance.