With great excitement I began my first full of class at Le Cordon Bleu. The school is beautiful, and less than a year old. All kitchens are start of the art with induction stovetops and latest technology in the industry.
From day one of walking in the door I knew this was the place I wanted to learn here. The philosophy and approach to learning is inspiring. The teacher/chefs are passionate and here to help and guide us to follow dream of become chefs! The school is focused on creating beautiful food and teaching us a foundation of knowledge in French cuisine.
The day began with dressing in full chefs whites ready to start cooking.
The demonstration was on Basic Vegetable Cuts, Knife Skill, and How to hold and Use knifes correctly.
Me in my Uniform bit big alternations were needed.
Photos of Vegetable Cuts from Demo. Down the the cm measurement
Once the demo was finished, we then had to go into the prac kitchen and re create all cuts ourself.
My first experience in the kitchen was intense and more stressful than I had imagine, have a lot to learn!
After completing all cuts of vegetables we then had to present each of the cuts to our chef. On presentation we were examined for consistently, whether each cut meet the mm or cm measurement of a Julienne, Jardiniere, Macedoine Etc and if there was consistently within each cutting technique.
We were also assessed on knife, cleanliness and general kitchen manner.
Here are my notes so far from the Demo.
Will post again soon. On some more exciting cooking experiences!
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