The Restaurant Challenge

photo by TEP

The email arrived on a warm fall afternoon:

L'Academie de Cuisine is pleased to invite you to the Restaurant Challenge put on by our professional school in Gaithersburg, MD. Many of you have attended before and we hope to see you again.  And for our newer assistants, this event will give you the opportunity to experience one of the more unique parts of LADC's professional Culinary Arts Program. This event is a mock restaurant challenge for our current Phase 2 professional class. Chef Patrice Olivon, Director of the Culinary Arts Program for Phase 2, will pre-select your menu - an appetizer, entrée, and dessert. While we like to use this opportunity to thank you, our valuable assistants, for all your hard work, we also ask that our guests understand this is a learning exercise for our students and your patience and support is much appreciated.

photo by TEP

My first thought was who to ask to attend this event with me. I sent an inquiry to several people- Bebe and Andrea responded that they were available to attend the Restaurant  Challenge.

The Restaurant Challenge takes place at L'Academie's professional school location in Gaithersburg. Andrea and I met at the school and were directed to our seats. We had the great fortune to sit with Ms. Emily Worth, manager  L'Academie de Cuisine's recreational school and a graduate of L'Academie de Cuisine. Because the original reservation was for three ( Bebe had to withdraw from attending due to a schedule conflict), the students presented three appetizers, three entrees, and three desserts for us to consume.

Our menu:

Canapé : duck mousse on crouton with pickled vegetables

Appetizers: broccoli soup, quiche du jour with side salad, and fried calamari with frisee salad

 

photo by TEP

photo by TEP

 

 

 

 

 

 

 

 

Entrees: seafood sausage with fresh pasta, and scallop scream sauce; pan seared trout, sautéed fennel, pommes vapeur, and beurre blanc; chicken Basquaise, gratin Dauphinois,and broccoli

 

photo by TEP

photo by TEP

 

 

 

 

 

 

 

 

  

Dessert: Grand Marnier soufflé, pistachio ice cream, apple bread pudding

 

photo by TEP

photo by TEP

photo by TEP

 

Each course was tasty, nicely presented, and full of flavor. Congratulations to the Phase 2 students and Chef Patrice Olivon on job well done!

 

I look forward to attending the next Restaurant Challenge.

 

Be well,

 

Technicolor girl



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