Wednesday

Today i had knife skills with chef Steve. As soon as we arrived we were instantly thrown into a relay race in which we had to peel 50 # of onions and carrots, weigh them before and after, and calculate the difference to see the percent yield. (by the way we had 30 minutes.) Next in true knife skill fashion we continued to peel and slice 15 # of garlic then the same with shallots. We then each got a whole top round to butcher and truss which means to tie up the meat with twine which tightens the meat to create even cooking. (below is the one pic I have from today) After that I went to the local gym where I swam and went ino the steam room. Now Im am actually in my other class (information technology), so i will leave you all with this for today

Love,

Saul

(graphic picture of meat below)