this really isn't very good

today was the practice final exam for my cooking school.

all I can say is thank *god* there is a practice day. how is it that for two whole days I thought that a leek-ginger puree would be a good idea? not only did the chef make a horrible face when he tried it (and who wouldn't when eating what amounts to raw pureed ginger?) but I actually gave myself a stomachache by seasoning and tasting and seasoning and tasting and finally giving up. or maybe that was the reduced soy sauce sauce that i made as an accompaniment (???). (that got another spectacular face.)

the creative rice powder crust i tried to put on the calamari could be most generously described as "deconstructed" - which is to say that by the time the plate got to the chef the crust was sitting in a crumbly pile beside the calamari.

what to do in the face of such a disaster? the only option is to act like julia child and pretend that you meant it to come out that way. which I did. except that this is not such a good option when your dish borders on provoking the need to visit a pharmacy.

lesson learned: sometimes saying "this really isn't very good" isn't fishing for compliments. sometimes it's just fair warning.