The student chef, steward and steward’s assistant are due in class at 4:00pm.  As I am a chef, I came to lab on time. Professor chef helped me scaling the requisition and I went over the price. The steward’s assistant came in five minutes late and we were continued on the scaling and input the weights of the requisition and the price as well. Since some of ingredients were not there, our steward’s assistant went to CLT and got it. In the lab, we learned about different kinds of potatoes. Professor Riley demonstrated how to cut potato. Moreover, all the students peeled the chef potatoes and each one had other dishes to work on it. We made mashed and pureed potatoes, dauphine potato, the original tater tot, potato croquette, gratin dauphinoise, bake potato, French fries and potato pancakes-latkes.

Every student did a great job and finished their dish on time and helped each other. One thing that no one remembered the original tater tot was baking in the oven, but Professor Riley found it. It is important to us that check the equipment if still on or not. I checked the whole lab was clean before I left the lab.