Pork Fabrication looked like it’s going to be easier after all those beef, veal and lamb we cooked. I was wrong!
My team and I have an “unspoken system” when we are cooking. So we thought everything will go on okay every time. But for the first time since school started, I felt like giving up. This wasn’t our day. From burnt marshmallows to super salty sauce to toothpicks left on the meats to dried up sauce. I’m not sure anything actually went right! I just wanted to go home and sleep it off. No use fussing over spilled milk, right?
The second day was better compared to the first one. Aside from what should have been a thicker cut of the meat, we had good feedback. We redeemed ourselves at least. Aside from that, the roast pork I made received such great feedback so I am quite pleased with myself.
I’m sure there are more challenges (and bad days) to come. I can’t stop myself from feeling bad when things don’t go the way I want them to. But it’ll definitely be charged to experience to strive harder the next time.
Mashed Sweet Potatoes with Marshmallows; Szechuan Shredded Pork; Lengua Con Cetas; Pork Schnitzel; Roulade of Pork with Gastrique Sauce and Bechamel Sauce; Osso Bucco Lo Shinco; Saltimbocca con Salvia; Roasted Pork Stuffed with Dried Mangoes; Sesame Crusted Pork Tenderloin with Teriyaki Sauce; Irish Pork Chops Braised in Onions, Worcestershire and Wine Sauce