KCC dry run cooking blog humanities

Today, our cooking dry run actually went much better than I had expected. First off, we were much more organized, and neat. This was thanks to the guidelines and instructions we made to prepare for the cook off. Also, before we started, we got together and had a team meeting to make sure everyone knew what they had to do, and that we were all on the same page. One of the things I stressed before the dry run was our organization. Organization was the key to our success. Being organized forced us to be neat, on time, and on point. Another big thing that made our dry run successful was out thinking on the fly. Because my group only had guidelines, and not necessarily instructions, we had to figure out the small detail on our own. For example, if one person finished their task before everyone else, what they would do, and so on.

To be completely honest, we had almost everything go how we wanted it to go. We only had two errors that kept us from a good grading from the chefs. One was that we did not know when we were supposed to put our chicken into the oven. Since all we could do was guess, there was only a small chance we could have gotten the timing right. Even though our timing was off by 5 minutes, we were marked very harshly for being late. Another thing was that we did not taste our food altogether after we made it. Since we were running a little late, we did not have time, and we had to take our chances.

One of the changes that we will be making is to our dish is how we make our marinara sauce. The main thing that was wrong with our sauce was that the tomato taste was a little too overpowering. Chef Matt told us that we could easily change that by adding spices and Rebs to add to the original flavor to make it not as overpowering.