If I have to nappe a demi sauce in the next few months, it will be too soon. Weeks four and five took us into the mesmerizing macrocosm of meat and poultry. As much as I love a demi based condiment, the process of seasoning, tasting, seasoning and then tasting, tasting, and tasting again became a bit much. Nappe is the art of having the proper texture to lightly coat foods, not to mention getting you a passing grade from your Chef based on his scientistic and subjective palate.

At the end of the week, our last dish to present as an eye of round roulade style and a sauce, demi nappe. My mouth was worn out and I just couldn’t feel it. While presenting to Chef and he says something like, you’ve got 10 more minutes, reduce the shit out of this!  Nope!  I’ll take the 8. He then says, “I guess you’re just demied out!” Yep!  It’s pronounced (nap eh), which is so much more than appropriate. Demi sauces are food coma thus eliciting the question, “Looks like you’re ready for a nap, eh?”

We fabricated chickens; trimmed and pounded beef; prepared pork schnitzel with a poached egg, which rocked my world! We were all over the seafood in week 4; THAT was interesting. A few classmates were turning a little green whilst gutting their flounder, so I suggested they breathe through their mouths and cover up the viscera with a paper towel. We shucked some oysters (fun) and some clams (not fun); deveined shrimp; filleted a salmon and a seabass, and watched Chef demo a lobster. At least we didn’t have to do a demi. Hell to the yea!!

We are now gearing up for our last week of basics and I’m freaking out! Not so much on the written exams and practicals, (still studying my ass off), but for the anxiousness that’s hitting me hard as we prepare to bid adieu to our Captain and split into two separate groups for the remainder of our journey at ACI. On our first day of school Chef Macc said, “You’ll never forget me!” How right he is! Your Bascis Instructor becomes indelibly imprinted in your mind and heart ~ you take them with you always. He knows how we feel and has professed his adoration of us as a team and individuals.

With that, he’s upped his Maccism game to keep everyone light and smiley. Discussing the difference between roasting and baking (there isn’t any); Chef says, “Yea, I’m gonna’ roast my cookies today.” Out of the blue, “I think crabs taught me how to scream!” Finally, Tucson was mopping the floor and Chef stands in front of her and blurts, “I can lick harder than that!” Brought us to tears and we love him for it. Thank you, Chef!