Blog #6 - Testing the Recipe

Today was all about testing the menu for next Monday. First, as a warm-up we started off making chicken thighs and potatoes for the speech and debate team. We first marinated the chicken thighs with teriyaki sauce and a bunch of other Asian sauces and spices. Next, we cut herbs and potatoes and put everything in the oven. To begin testing our menu for our catering event, we tried making Spanish chicken. If it didn't taste as good as Chef Lyons's teriyaki chicken we would just choose the teriyaki over the Spanish. For the Spanish chicken, we roasted potatoes and red onions with paprika, herbs, and salt and pepper. We also added a hint of lemon zest and juice to elevate the flavor even more. It actually tasted amazing and fit perfectly with the required Mediterranean theme for the event. For lunch, we roasted our own Korean barbeque short ribs, which were amazing. After lunch, we made the perfect hummus after trial and error. Each time we made a batch, Chef Lyons made sure we all tasted it and if we could possibly make it better (we did this multiple times). By the end of the day, we made 5/4 gallons of hummus! Through preparing for this catering event, we learned a lot about moving on the fly and changing the recipe if we needed to, which is an absolutely essential skill for a chef.

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