Chicken Taco Chili Take 2

On Monday, Milo’s Grill supplied lunch for the class at school along with some faculty and staff. Keeping in mind that this is a culinary college my nervousness on serving such a distinguished collection of Chefs is understandable. The last thing any cook, chef or student wants to see is a look of disgust on anyone’s face. I had brought a two-gallon slow cooker full of chicken taco chili (see previous blogs for recipe) along with extras such as cheese, sour cream and tortilla chips for toppings. Laid out on the table were bowls, spoons and napkins for their use. The first recipients were my fellow classmates; I watched and waited anxiously for their reactions. The feedback was unanimous the chili was a hit. I then went to invite the Chefs to partake feeling much more secure in my offerings. The look of approval on their face with the first bite was akin to euphoria for me. Having spent forty-nine weeks in the kitchen and classrooms with these Chefs making their recipes and being judged on them, presenting my own and earning their approval meant so much more. Who I am what I do and what I have learned was in that dish. The confirmation received on something as simple as that chili means much more to me then they will ever know. By the way, not a drop of chili was left to take home.