Here is a photo:
From left to right:
Diced a medium onion
Basil Chiffonade
Tomato Concasse
Minced Garlic
Minced Parsley
I did pretty well, I just need to make my mincing a little smaller, practice is key!
After our skills test, Chef Cheramie showed us our next knife skills (Classic Cuts) and demoed the Steamed Salmon that we were cooking in class.
I learned how to make a vinaigrette, which was knew for me, and enjoyed learning how to do so. I also learned more about steaming food, I think it will be a good idea for future use. We cooked Salmon and learned that I actually loved it, it's not a normal food that I usually like to eat. The color was nice and the vinaigrette was an amazing compliment to the Salmon.
Here is a photo of my finished product:
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