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My Shrimp Ceviche
I only made minimal changes to my recipe, so I did not cook a second time. Instead, during the period, I worked on our menu. I noticed that it was difficult to fit all of the dishes on one page, especially since there are an uneven number of dishes, one page is more full than the other. I also had to tweak certain sentences to make them fit and similar to each other. One big thing I did change was instead of the teardrop bowl, we use little white cups and it came out very good. Plating went well but there was a lot of clean up involved. We did have a little mishap when serving my dish, because one plate fell. Chef ended up plating another one while we were still serving and I was giving my introduction, so it all ended up just fine.
In Food Literature, every year we do menu wars. We are assigned a group and have to make seven identical dishes for judges. When brainstorming ideas for menu wars, I mentioned to Grace that I wanted to make some sort of seafood to finish off my food theme. She suggested Shrimp Ceviche, and I thought it was perfect because it is one of my Dad's favorite meals. The whole group ended up going in a coastal direction. I have never cooked shrimp before, or any seafood so that was a first. I also learned how to seed a tomato and jalapeño, which got pretty messy. With plating, I realized I should be more specific about tomato placing and chopping the shrimp. I think that carefully putting the meal in the bowl will make a big difference. Some tips I got from my classmates and chef were to add some salt, take out the shrimp a little early and really dice and chop the vegetables, especially cilantro. Chef Gans even suggested the idea of making tortilla chips to add a crunch factor, so I plan on adding that too. I learned a lot about the process and I am very excited to try again!
Even though I was nervous while introducing my meal to the diners because I don't like public speaking, it went well because I was talking about a good memory and I put on a smile so that the diners would have a good comfortable experience. I was very relieved after I served my dish and spent the rest of menu wars helping other people out with their dishes. Everybody in my group, and even in the other group, helped each other and I thought it was really nice to work with people. I ended up leaving early on the day of menu wars and ran into Mr. Thomas, who was a judge. He smiled at me and told me my "ceviche was unbelievable." I was so proud of myself and my whole team.
Our menu also came out very pretty, after picking our theme we knew immedieatly we wanted to do something light blue and coastal. Grace selected a very good template and we all took turns putting our food title and summary into the recipe. We all worked together to print it out and finalize it and I think it came out very proffessional. I learned a lot about working with other people, even people you are working against and I think it was really interested to be put under such a level of stress but with certain people.
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