Ariccia Tour

Yesterday, I toured the restaurant Ariccia in the Auburn University Hotel. I was able to go back into the kitchen and make two dishes. I made AT Pasta, which is a daily off the menu selection, and I also made a dish with fried chicken and cheese pasta. The chef that was teaching me was Chef Paul Diaz. He taught me some catch phrases that they say in the kitchen daily. If they are out of an ingredient, they say 86. For example, if they are out of shrimp, they say "86 Shrimp". Another phrase would be, "Behind" which means if they are walking behind another chef in close quarters to be careful for outgoing dishes. Chef Paul also gave me his business card in case I needed to ask him any questions. The AT pasta is a daily off the menu selection which means that the chef can chose the ingredients. When I prepared the dish, there was Spinach Rigatoni, Pork with blackened seasoning, Alfredo Sauce, Spinach, Mushrooms, Shallots, and Garlic. When I prepared the Fried Chicken with Pasta, it contained Penne noodles cooked with a certain sauce, chicken that was dipped in buttermilk and eggs, breaded, dipped again, and then breaded again. After breading the chicken, we placed the chicken in a deep fryer. When the chicken was finished cooking, we poured the pasta into a bowl and placed the chicken on top of it. When I was finished making the dishes, I had to taste them and I thought they were delicious.