Not much to say about today. We prepped a few things. Not very exciting!
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- Feast your body, enrich your mind -
This in a nutshell is why I am doing this blog. To share my experiences while learning how to cook professionally. I really hope you enjoy this culinary journey!
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Blog Archive
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2010
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June
(31)
- Final practical exam
- Theory exam
- Dinner party cooking
- Being a dinner party guest
- Practical exam briefing
- Demonstration 38 - Bruce Poole from "Chez Bruce"
- Kitchen 38 - Preparing for the dinner party
- Kitchen 37 - Japanese cooking
- Demonstration 37 - The role of the sommelier
- Kitchen 36 - All day cooking
- Demonstration 36 - Alistair Little
- Kitchen 35 - Preparation day for all day cooking F...
- Demonstration 35 - Rare breeds and sous vide
- Kitchen 34 - Creative red mullet
- Demonstration 34 - Blind tasting Sauvignon Blanc
- Demonstration 33 - Theorie exam revision lecture
- Kitchen 33 - Exam conditions with Chicken and Wild...
- Demonstration 32 - Catering business
- Kitchen 32 - Fougasse and Tian of Crab
- Demonstration 31 - Flavour combinations
- Kitchen 31 - Kill a crab, biga and Scallops with C...
- Demonstration 30 - Japanese cuisine
- Kitchen 30 - Cheese gannat, Laska with Salmon and ...
- Demonstration 29 - Field trip: Vinyard visit
- Kitchen 29 - All day cooking: Petit four
- Kitchen 28 - Warm duck confit salad and Raspberry ...
- Demonstration 28 - Advanced plating
- Kitchen 27 - Almond financiers, raspberry parfait,...
- Demonstration 27 - Wild yeast baking
- Kitchen 26 - Sauteed snails with chorizo mash
- Demonstration 26 - Molecular Cooking
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June
(31)
About Me
- die alte ratte
- on a quest to learn everything I can about cooking. I love good food. Cooking inspires me, relaxes me and makes me happy!
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