Well, I was finally in the kitchen this week, making a recipe that I contributed. I made a Vegan Mushroom Risotto. I thought it was just fine vegan, but everyone thought it need cheese. So we made it a vegan/vegetarian option with a marscarpone blend as an option. I was really nervous! But for me it was a slow service. On the first day, no risotto was ordered. On the second day only one was ordered. But that was not really a surprise. Our restaurant really attracts meat eaters. This week, we had not only bison, we also had short ribs and a veal ragout. It was all good. I still felt “out of sorts”. I had the least amount of time in the kitchen. I learned a lot in this class, although I’m not sure I contributed much. At least in the kitchen. But I do feel much more at ease about working in a restaurant.