Rule #1...

...Always assume everything in the kitchen is HOT!  In level I, under the amazing Chef Sixto, some of us in class were not thinking and would reach for the handles of pots and pans bare-handed.  One would assume it was fine if it was coming off the shelf or had been sitting on the stove top that was turned off.  But to get into the habit of doing this, well, could be disastrous.  In level III, we've especially learned this--moving at such a quick pace, sometimes you don't know whether the pan you are about to grab is cool, just been removed from the oven or is heated from the heat of the flat top.  It may seem obvious to most people, but you really have to get into the habit of not grabbing anything without a side towel....which is what my poor friend Jen did.  Reaching for the chinois that had been on top of the station for awhile (note:with HOT flat tops underneath) she pulled it down and unfortunately, burned the heck out of her hand.

Tomorrow is our mid-term!  We are cooking two different dishes (either poissionier/patissier or grande manger/saucier) and have a panel of judges that will grade them based on timing, flavors, how well they are prepared, size of taillage, etc.  It should be a good day for us all--we've all had a great level III, but I bet most of us are ready to move onto level IV.  

On that note, I've got to get to studying.  I'll have more after I pass the level III midterm :).

Wishing you hot ovens and sharp knives,

Amy-Paige