For the past 2 weeks my class and I have been working on preparing ourselves for the NOCTI exam; don’t ask me what it stands for. We have 7 tasks to complete in 2 hours. Tedious right? But we’re getting there.

We started off with knife sharpening. Not too bad.

Then we moved onto French omelets. Bits of egg whites here, spilling eggs everywhere, eggs ending up scrambled; ugh it was a mess. Here’s the process of a semi-perfect omelet being made.

Then, we moved onto a Chef’s salad, which included a vinaigrette and eggs apart from the vegetables, meat, and cheese. Since we’re being graded heavily on our cuts, we are focusing IN on that.

I struggle a lot with keeping consistent sized cuts especially when switching from one celery stalk to another, but this is what training’s for. I wonder how we’ll use up all these cuts. We eating them?