Gnocchi with Béchamel Sauce

I will NEVER order gnocchi in a restaurant again without fully appreciating all the works
that goes into preparing that entrée. That said, it was so much fun. Nick and I had a plan to work
together on the gnocchi but he had to prep for his restaurant and missed the first part of class so I
started without him. We intended to split the gnocchi so he could make a sweet variation and I
was going to do a savory variation. Nick rolled his gnocchi in cinnamon and brown sugar. He
was not thrilled with the end result. I went the savory route with a béchamel sauce and grated
parmesan cheese. I was very happy with the gnocchi that I made.

Rice pilaf is part of our practical exam. Nick, Andrew and I made rice pilaf together. The
pilot light in our oven was turned off and we didn’t give the oven enough time to warm up so the
rice pilaf did not cook properly but the flavor was good. I love saffron. Chef said that my
seasoning was perfect. That is something I have really paid attention to that throughout the
semester. In the beginning, I was a little too timid with seasoning food.

I appreciate the banter between Chef Jack and Mr. Grippe. That said, I have learned that
when you are in the kitchen and your chef asked you to do something, the answer is “Yes, chef!” Well, this week Chef walks in the kitchen and says, “If Mr. Grippe walks in don’t say anything
to him, don’t look at him, don’t acknowledge his existence and remember you are in my class
right now!” I thought to myself, SHIT! Mr. Grippe always stops by and says hello to me … So
Mr. Grippe comes in. Me: Head down, keep working. He makes the rounds and stops next to me.
Me: Head down, keep working. He says hello and asks how I am today. Me: Head down, keep
working. Mr. Grippe walks out of the kitchen and back in with Chef Jack and announces, “If you
don’t talk to me, you’ll fail my class.” Luckily, it was all in the name of fun banter between Chef
and Mr. Grippe. HARDEST STRAIGHT FACE I’VE EVER HAD TO KEEP!!!

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