no chubbyalaskagriz i have not made hollindase sauce but i will be making it sometime within the next three months....when im not exactly sure
i have not done a whole lot of cooking stuff at home mainly cuz we usually dont have the ingrediants and or money to buy them ....so i just work with usually canned stuff and frozen/thawed cuts of meats. i did however make my first ever sorta sauce...had some condenced cream of celery soup though as the main and then i added stuff to it but its a start i guess. I know i need to make sauces from scratch at the college though so i just need to make sure when we do have the ingredients to make something before we run out.
One thing the instructers have tried to stress on multipul ocasions is the fact that simplicity is key and during cooking competitions sometimes the more simplistic and original the better. Thank you for your suggestion i will keep it in mind for a chicken recepie....might make things easier that way.

Chef Lg, again do not be embarrassed about a modest budget. I was raised in a poor household- not that your's is poor- but mine was. High-end fancy, pricy food is FUN! But downhome, simple, basic food is meaningful and necessary and valuable too. Peasant food the world over is coveted, celebrated and sought after- just like in the Disney flick "Ratatoullie"! Ha! Never be ashamed of anything- in the food world all backgrounds are respected and celebrated. Your past, your history will impact, influence and drive you more often than you know!

yeah....Thanks