I wonder how many chickens were involved in this presentation class. Certainly loads and loads of eggs. The teacher prepared all the dishes mentioned above and told us what to watch out for and how they have to look in the end for them to be high quality. Omlette totally pale and "wet" (also called "baveuse") on the inside. Poached eggs teardrop shaped. How not to make handwipped mayonnaise split and if it does, how to save it. And again: Presentation!!! (Can't stress that often enough!)
So here you see the poached egg preparation!
Once they were made - we were allowed to taste them. Everybody gets a little cup and a spoon at we put a tiny piece of food in our cup. Tiny because it has to go around the half of the room - meaning 24 Students!
And you get just one little plastic cup for the whole of the demonstration class. So in it goes everything - no matter if savoury or sweet. Sometimes that creates funny or should I say interesting taste mixtures!
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