The first lesson was soup.
Basically it was a class how to cut different shapes/sizes. So, we learnt all about mirepoix, paysanne, julienne and brunoise cuts. Not that difficult, but chef can always do better.
The end result should look like this.
Pretty tastful !Well, this was yesterday's demo result that chef produced. Today it was our turn.
We were all a ittle bit nervous. There was only one person a bit late because she got confused on the metro system. Shit happens.
Chef was pretty easy-going and helped us a lot. He even spoke English!
There are eight of us in the kitchen. Two from the US, two from Singapore, one Kiwi, two Spanish girls and me. All nice people!
Started off with a lot of chopping for the soup and later a bit of practice in different cutting styles. When the soup was ready we could 1.eat it (2 liters), 2. throw it away (Chef doesn't like that), 3. Give it away to the cleaning people in the kitchen (chef likes this option if you don't want the soup or 4. TAKE IT HOME !
So, I put the 2 liters of soup in a Tupperware box and took it home. After all, I am Dutch! It's enough for a few good meals with a fresh baguette and a glass of vin blanc.
Having trouble with an onion?
Chef explains.Second class today was a 'fish demo'. Whiting with a butter sauce. I will explain tomorrow how much butter is used in a French butter sauce.....
And we made stock today, lots of stock. Actually, chef made it, we only watched. Chef made veal stock from bones and two fish stocks. Nice.
Tim liked the sauce...Third class was all about kitchen stuff. Rules, pots and pans, straining, etc etc. Finished by 5 already.
'Speak' to you tomorrow. Sj
