Florence: cooking school Certificate as Professional Chef and my pride to tell you how's finished this new adventure!

I got the Professional Chef Certificate!

Two weeks since the day I finally passed the exam to become a professional chef.

I promised that I would talk … and in fact, I’m here to describe to you that incredible and unforgettable day. In the morning I woke up early and I prepared all the equipment to take with me to the restaurant, where we kept the exam. Then, at about four in the afternoon I left with all my junk and…ready to go to Empoli. Arrived at the restaurant I greeted the other test-takers I chose my work station (near the oven) and I began to get busy. I had to prepare a complete menu and, when the time, place the dishes on a table with my name.
Here is my menu:

MENU

“Tuscan Sea”

Artichoke mousse with
sea bass (from Capraia) tartare and blackberry vinegar
(marinating 12 hours) and salmon eggs in Martini

Crab (from Argentario) soup, in
shrimps and prawns bisque, with bread crust

Prawns in chopped pistachios (from Bronte) and walnuts with
yogurt and orange mayonnaise
Cream of Leek with turmeric and
grilled leeks flavored with oregano

Waffles Chocolate Fondant 72% (from Peru) with
red fruit tea ganache and toffee drops of honey

And here is the translation in english about what the examination committee said about me, after tasting the Menu:

ERIKA ELIA – PROFESSIONAL CHEF Erika has amazed the entire Commission for the passion towards the kitchen consistently demonstrated during the course and in the examination and the extreme accuracy and precision in the preparation of her dishes. Passion and precision, flair and concreteness, all factors that Erika has demonstrated very well knowing how to use the stove. She made her debut with a starter of artichoke mousse with sea bass tartare in blackberry vinegar, followed by a first course of soup crab from Argentario with a shrimps and prawns bisque in a bread crust; all prepared with an impeccable technical. Passed with flying colors amazing the examination committee with her signature dishes, is now ready for a bright career!

Here is the link if you like directly read what they say in Italian.

Wooooooow…you can imagine how much I’m so proud! It was very hard to go to Florence by car, to study as prof. chef, to come back home very tired and to think to my family, job, blog…but it was a great idea! And now I’m sure having somethign more to give to my students and to my private dinners customers…that’s what I love more…teaching!
And now I leave you some pictures about my dishes (those ones prepared at home) and I promise you that I’ll write all the recipes next times.

Salva