Chateaubriand, Potatoes Dauphine, Linguine with Pesto, and even more Ratatouille

Chateaubriand, Potatoes Dauphine, Linguine with Pesto, Ratatouille (4 out of 5)
We grilled and then roasted the Chateaubriand, which is a nice thick cut of steak from the tenderloin, and we chose to make Ratatouille as our vegetable dish because it was the dish that would use the most stuff from the walk-in, which is what we were instructed to do. We had the idea to serve the Ratatouille in a portobello mushroom, so we grilled that too. Another team copied our idea, which was annoying. The potatoes Dauphine are breaded and fried potato croquettes, but the potatoes have to be made in a very specific way, mounting in butter and adding egg yolks one by one. They are delicious. The pesto was good, but we undercooked our pasta and slightly overcooked the steak. We need to figure out when a steak is done by instinct instead of using our thermometers; I said it, then Chef said it, so that's what our problem was today.

Overall, it was a fun day. Tomorrow we have a quiz and it should be another somewhat random day. We're going to cure some meat and I think we'll finally have the duck confit.

Oh, and I burned myself today for the first time since I started. It's small and just on the end of one finger, but it hurts. I'm sure it'll be fine by tomorrow. I was trying to get a pan out of the oven with a towel, and it burned me through the damn towel. Oh well.