Culinary School Challenge

So I felt like sharing some pictures & happened upon this one. It was about midway thru the course & we were assigned a meat (mine was Porterhouse), we had to make it, plate it, name it, price it & present it with "gusto" to our Chef Instructor.

It was truly an opportunity....to shine or fail miserably....

See, the trick was in the details, was the plate warmed, was the color palette balanced, what did you name the dish, what was your cost vs. price? It's been almost a year now, so my memory is a bit fuzzy, but I believe I served the Steak with Roasted Beets & a Timbal of Parmesan Mashed potatoes...yum...I see sauce on the plate, probably a red wine reduction...?

Anyhoo, Chef was pleased and I had a proud moment ;)