After almost six months of learning all aspects of cooking and baking, it is time for us to see if anything actually sunk in. We were nervous wrecks for the last few weeks. There were so many techniques and possible course combinations, we didn’t know what to expect. According to May, the first week of testing consisted of getting the ingredients for three courses. Acting like private chefs, we had to know what to cook when in order for everything to be presented like a real meal: with a 10-15 minute break between course servings. 

We all showed up at the appointed time of 6:30 p.m. Every student was standing by his or her station, knives at the ready as May handed out the single sheets of paper. We had to present everything to her by 9 p.m. No exceptions.