So, I did well. I got a 95% on my practical. I'm not really all that happy with it but the reasoning behind it is a long story. My dish was, for all intents and purposes, flawless. My Chef, however, said that the vinaigrette on my salad was too light. I really don't like heavy dressings for salads so to me... it was quite perfect. So, anyhow... this is my actual finished plate. I took the photo about 2 minutes before Chef T stabbed into it with a fork. My coulis was incredibly tasty and I was quite impressed with it. My practice attempt wasn't as good.
My french toast was made with gluten free bread from Udi's Bakery in Denver. =)
Only one more week till I get to say, "See ya!" to American Regional.