Chef Paul starts the session with a passionate reminder about seasoning our food. We must keep tasting it as we cook each dish to make sure we get the seasoning right. It’s clear he abhors under-seasoned food. I make it my mission today to concentrate hard on trying to educate my palate. We’re making paupiettes … Continue reading
Canapes and a seasonal salad with a Roquefort dressing are on the menu. Tuna is one of my favourite fish so I’m looking forward to making Tartare de thon sur cuillere, tiny squares (brunoise) of tuna mixed with herbs, toasted seeds, ginger and other tasty morsels like Wasabi (the real kind) and served on Asian … Continue reading
When the kids were little they loved slushies – those disgustingly sweet highly coloured icy abominations. But what about a Mojito slushie? It’s actually called Mojito Granite and is used as a palate cleanser and by God is it good. But first to the food for Lesson Two: Souffle chaud au fromage, salade de anguille … Continue reading
Within one hour of sitting down in the demonstration room we are eating hot homemade English muffins oozing with melted butter and sprinkled with a little salt. They’re not part of the curriculum but Chef Paul wants us to try them because they are so much nicer than bought ones. He generously and enthusiastically provides … Continue reading
My first Le Cordon Bleu experience is over but it won’t be my last. We had our graduation ceremony today and are now proud owners of a Certificat de Cuisine de Base.
It’s a slow and unenthusiastic walk to school. I’m not quite sure what to expect. It’s not just that it’s such a long time since I’ve sat an exam, but this is a cooking exam.
It’s nine weeks since the course started and this is the last formal class but by no means the last blog post. I’ll be sharing my exam experience and the two extra class being put on next week, which include food and wine matching.
What a work of art. This is Chef’s mousse and he made it look so easy. I’m a big mousse fan and have made a few over the years but I’ve never taken much care presenting them…maybe just a blob of cream or a sprinkle of icing sugar. The candied orange zest we make to … Continue reading
Everyone is obsessed with next week’s assessment. I’d rather not think too much about it but it’s impossible not to when it’s top of mind for everyone else.
It’s the second to last week of school and at last, I remember to get someone to take a photo of my day’s work.