Friday 5/4/2012

Today was also a lot of fun. Because there wasn't a lot going on at ICASI today, some of the more experienced chefs, Chef Norbert and Chef Christian, let me work with them in the prep kitchen, and even taught me how to make pizza. Before I got to make pizza, I had to help them collect "veal stock". They had two huge buckets of veal stock, and my job was to put it into smaller containers. An easy task, nothing too bad. But that wasn't the end of it. They had this huge container (for lack of a better word), in which they were making fresh veal stock. The container was about 2' x 3', and about a foot deep, and it was super hot. In it, from what I could see, they had onions, carrots, spinach, tomatoes, other vegetables, meat, and full bones. They told me that they didn't take the meat off of the bone, they just put the whole thing in. The meat would eventually fall right off the bone, and they just kept the bones in there. After draining the stock out of that, I got to make pizza. It was pretty easy because the Chefs had already made the dough, so the only thing left for me to do was to cook my toppings (chicken and sausage) and then put them on the dough, along with sauce and cheese. We put it in an oven, took it out, and ate it. One of the best pizzas I've ever had.