Below is a random selection of photos of some of the things we cooked. Unfortunately I keep forgetting to take photos of most of my finished products before I present them to the Chef and he/she dissects it completely and I subsequently eat, sorry!
Crepes with lemon syrup (I folded this one inside out, oops!)
Our puff pastries before being chilled over night
Everyone in action. I'm in there mixing a roux. We were only using two of the five hot plates to keep the kitchen as cold as possible for pastry.
What have I learnt this week? Some basic and some not so basic pastries used commonly in cuisine.
I also spectacularly (at times) reaffirmed the fact that I'm not destined to bake cakes and desserts, and I made the right decision to focus solely on cuisine and not on patisserie. Evidently making pastry is not like cooking anything else, one cannot throw ingredients together to fix a mistake or get a desired taste. With pastry everything must adhere to a strict formula and if it doesn't it'll spectacularly fail...
Today we had a lecture on cheese from a seriously passionate cheese guy. We tried around 10 cheeses including some seriously noxious varieties which I really enjoyed while he made cheese from scratch. Cheese making really is fascinating, I can see how some people are fanatical about cheese like others are about nice wine and old whisky. I'd definitely like to learn more in the future.
Finally to end, a photo of the tray of ingredients some of the superior cuisine students were using in one of the kitchens.
Thats right, live lobster and quail. I really want to find out what they were cooking, what an interesting combination.
I'm really loving this school, I'm learning so much at such a furious pace. I can't wait to progress further and make friends with ingredients above!