The purpose of many of the dishes we make is to illustrate classical French techniques, because they certainly aren't things served in any modern restaurant. I see the point of that - a foundation in technique makes it easy to tackle unfamiliar ingredients and understand why certain things work (and other things don't).
But I can't possibly fathom why, for the second time in Superior Cuisine, we made potato salad.
A few weeks ago we made potato salad with lobster and ginger. Not a difficult dish at all, but a good refresher on dealing with Mr. Pinchy. But why in heaven's name are we, at Lesson #9, making a potato salad with poached scallops? Yes, Chef 2 did ask us to make another dish, some potato gnocchi. But seriously, I'm paying Monsieur Cointreau how much to learn to make potato salad?
Practical class was over in a flash. My dish was pretty good - Chef 2 liked the taste and the plating. But I'm not sure of the point of this dish, except to perhaps test our laundering skills since most of the class left with at least a couple of yellow turmeric stains on their uniforms.
Tomorrow and Wednesday will, thankfully, be a little more challenging. More of the so-called "black box" workshops - on Tuesday with fish, and Wednesday with chicken.
I'm heading home to get out the stain remover, and eat a lot of potatoes.
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