08.24.2009: I'm happy to report that I scored a personal best in our practical final exam as I finally broke the 90% threshold.Our class of 21 was divided into two groups, with one group starting at 5:30pm and the other commencing at 7:30pm. (I was in the first group). Each member of the class had to make white chicken stock, and use that for risotto alla parmigiana. The stock had to be flavorful yet clear and free of impurities, while the risotto needed to be plated correctly (in the middle of a heated plate, in a manner highlighting the texture of the grains) and served piping hot.
After grading us, chef Vic said he was looking for proper stock-making technique, which includes skimming the stock for impurities before adding the mirepoix and aromatics, and reducing cooking to a simmer after bringing the stock to a boil.
The stars and pilot lights must've aligned and I must've done many of those things right (although saying that does not sound good, as if I'm running around like a headless chicken unaware of what I'm doing). My only obvious mistake was being stingy with the salt in my risotto - chef Vic complained it was under-seasoned. It's a tendency dating back to childhood, I guess, when I once put too much patis (fish sauce) in a ginisang monggo (sautéed mung beans) dish and my father said it was easier to adjust too little rather than too much seasoning. The chef also didn't like how I sprinkled some parmesan on the area of the plate surrounding the rice - he said it made the plate look dirty.
Still, it looks like there's hope for me after all.
