Little Tuna- 3/17

Even though I've learned a handful of recipes and techniques, nothing prepares you like a little pressure. Yesterday I was basically thrown into the kitchen with my basic knowledge and was told to prepare an Asian inspired meal, and a regular meal that I was told about prepare the previous week. To add pressure, Darrian was going to judge it. The regular meal was a simple pistachio crusted chicken with a pesto basil sauce. The first meal was a walk in the park, simply because I had a week to think about it, but the second one was a spur of the moment meal. I had to make a chicken dish Asian inspired. I don't have much experience cooking an oriental food, but I had to referrer to past knowledge of either t.v or past meals, but I had to pull something out of my magic hat to prepare. So after a good 10 minutes of hard core thinking, I just decided to make a chicken lo mien. Chicken lo mien is a simple dish seen in a lot of Chinese restaurants. But since I wasn't in a Chinese restaurant, I didn't have all the ingredients needed to make the dish accordingly so I add to improvise! The greatest weapon in a chefs artillery is the ability to past knowledge and reshape it to make something new or even modify it. When I was done, it was time for judgement! As I presented Darrien looked at me and took his first bite. Nerve raking when as he chewed it. Turns out it wasn't bad, on the contrary it was pretty good, but with a few minor flaws. For instance, I clashed Asian with Kasian. Something as small as adding jerk season, a kasian season, can clash with a meal.