Making Bruschetta is not very difficult. Chef Smith taught us a few techniques, such as how to remove the skin of tomatoes quickly, remove the core of tomatoes to get rid of sour taste and how to protect our fingers when cutting. But the most thoughtful thing he told us was the attitude of cooking. He collect the core of the tomatoes and told us don’t waste the material; even the one that is useless so far may be required in the future. It’s not only about environment-friendly, but also told us to pay attention to the worth of every single thing. In addition, he mentioned art of cooking. Being creative and don’t think too much about the technique is the key point in cooking.
Bruschetta is very delicious. Mallory and Sam ate a lot and Mr. Andy enjoyed the one without tomatoes. Mr. Manno even said he may give us extra credit it we bring the bruschetta we made to the school. I can’t wait to practice, but unfortunately I failed buy a Baguette yesterday. What a pity! :-(