We started early this morning (8.30) with a demonstration. Oops, almost forgot, I went to the cafe first - for a coffee that is, and yes, my French beerdrinking belly was also there. Had breakfast at the school because I was early. A fresh warm croissant and two mandarins. And more coffee.
The demonstration today was all about consommee, fishstock, sweating vegetables, cutting, chopping onions and lots lots lots lots of vegetables. In general - making soups. We (chef) also had to make fishstock from scratch. (chopping fishbones, veggies, boil, skim, strain; the lot)
Katie using the shredder, her toy....
Did I already mention the very tasty crabsoup (bisque) ? 
That was the best of the day.
That was the best of the day. And on top of all that: A very French onion soup in the last demonstration, together with the consommee chef prepared in the morning and also a watercress soup. Lost already ? well, I was (and still am). After class I went straight to the pub to down a HUGE beer in seconds !
By the way, chef ALSO made a cauliflower 'farty' soup. Not too bad, but not too special.
You should look at my journal now. Today's notes are a mess, I think I have to rewrite it quickly before I mix up everything.
Joel waiting to be served. As usual....
Our practical was goooooddd. Today, we had to kill. Kill a lot of small live crabs. Fantastic! You use your big butcher knife/chopper to split them before they start running around on the marble table. None have escaped, I think.... Each of us had about 15 small crabs to 'chop'....
After sweating, adding vegetables, straining etc etc it all came together with cream, butter and a bit of seasoning. There was a lot more to it, but this wil do for now. After plating up, everybody's bisque looked different re. color, texture and taste. Small home-made croutons on top. Chef thought mine was very nice. Yippee ! I was a happy bunny there.
I took about one liter of bisque home to put it in the freezer. I can't see any more fish/bisque today because later in the day we made MORE fishsoup. So no bisque with bread for me tonight. Just beer and.... someting. Don't know yet.
As I already mentioned, we also made really good croutons. Better than you ever tasted. First you clarify your own butter (not difficult) and then you put everything in a frying pan. Easy peasy. Nice !
Erich is happy with his bisque. Big smiles here !
In the meantime (little) chef was practicing his 'Franglais'. He was trying to say 'thank you' for a few minutes but it sounded EXACTLY like f&#k you ! Chef is still learning....
In the first demo we started with the consommee and we finished it in the second demo. Far too much work for 'just' a nice soup. Don't think I'll ever make it. At least it was a clear and light soup.And yes, as a bonus, we had to make another 8$#@$% puff pastry ! NO, NO, NO. Chef helping out with the puff stuff....
Dead crabs...
Don't want to do it again. Well, I did my best and it's resting in the fridge now. And do you know why we have to make it - in the end we sprinkle it with cheese, cut a nice shape and it will rise nicely in the oven. Result: a cheese stick to go with the soup. I hate it! all that work for a stupid cheese stick.
The results of the second demonstration. The highlight of the day : The big beer in the end in the cafe ! No, but seriously, it was the bisque I made myself and the French onion soup that chef Stril made.
The big question : would I make it all again? No, definitively not, but I'll do the onion soup and if I can find fresh (live) crab in Amsterdam I'll make the bisque. The rest? Too much work....
Tasting chefs results; Barbara and Katie with Sean and Erich (and just an old guest...probably from the USA..)
See you all tomorrow !
Sj
