A recap of what was what.

I woke this morning to a sense of relief and accomplishment for completeing skills. No more laps around the kiddie pool, I'm now all growed up. Chef has armed me with concepts, tools to succeed, and stoked my passions for the profession all the more. At school, these are good days. The excitement of simply starting has been replaced with a stone cold knowledge that I can in fact do this.

Here's the six week list of my culinary progression, by order of appearance:

Stock: chicken, beef, veal and fish.
Roux.
Veloute, chicken and fish.
Sauce Supreme.
White Wine Sauce.
Sauce Espangole.
Demi Glace.
Potato Leek Soup.
Sauce Bechamel.
Sauce Mornay.
Sauce Hollandaise.
Mayonnaise.
Beurre Blanc and Beurre Rouge.
Vinagrettes.
Sauce Bordelaise.
Cream of Mushroom Soup.
Clam Chowder.
Gazpacho.
Sauce Robert.
Consomme.
Sauce Bearnaise.
French Onion Soup.
Eggs Benedict.
European Omelet.
French Fries.
Tempura w/ dipping sauce.
Beer Battered Onion Rings.
Aioli.
Rice Pilaf.
Risotto Milanese.
Traditional Steamed Rice.
Pommes Anna.
Pommes Duchesse.
Cous Cous Salad.
Tabouli Salad.
White Bean Salad.
Coq Au Vin.
Grilled Pork Loin Chops.
Sauce Chasseur.
Apple Chutney.
Potatoes Roesti.
Grilled Sirloin w/ compound butter.
Maitre De Hotel Butter.
Braised Flat Iron Steak.
Blanquette du Veau.
Navarin of Lamb Stew.
Mint Demi Sauce.
Potatoes Lyonnaise.
Roast Game Hen with Compound Butter, sherry pan gravy.
Roast Pork Loin.
Pommes Chateau.
Cod en Papiotte.
Poached Salmon.
Grilled Salmon.

Aside from the various sauteed vegetables, that is about everything we worked on. For every recipe we were given a number of variations, and for the most part I can make these on command without need of my trusty recipe book.

Thank you, everyone, for the support. This is good and getting better every day.