If I told you how many chapatis I have eaten in the last 48 hours, you may not believe me.
They are the final addition to my menu – they are the last thing I must perfect.
While of course, I am “tasting” to take notes, I will admit, there is nothing better than a fresh chapati hot off the tava, smothered in ghee to soothe these rampant nerves.
This week is finals. My last week of culinary school. I cannot believe it.
Funny enough, my phone has decided to stop working this week as well. I haven’t had time to think about getting a new one yet, and it is actually nice to be disconnected, especially during this week of constant chaos. So while I don’t have any fun and delicious snapchat stories to share (so sad, I know), my level of productivity has been incredible.
Work, work, work, work, work.
Today is the beginning of my final project. This afternoon, I will be prepping everything as fast as I can before the time runs out.
Tomorrow is service for my teachers – five top chefs in Boston. They are all incredible. They will not overlook any of the small details.
I am so excited. Excited because I love being in a busy kitchen. Excited because I love what I am cooking. Excited because of the adrenaline.
I am so nervous. Nervous because I am on a time crunch. Nervous because of that caramel that I pray turns out fine. Nervous because there will be variables that I have not accounted for.
Anyways, it’s going to be great.
The most important thing, I know, is to put my heart in the food, always. I am sure that will give it the umami I am looking for.
Check out my little menu.
Wish me luck.
Talk to you on the other side.