Blog Archives

Day 31 – 1, 2, 3, 4, 5, 6, 7, Huh??

This morning was part 2 of our practical exam. Read the rest of this entry


Day 30 – AWESOME!

What a day! Don’t get me wrong, it had its moments, but what a day! This morning we got to prep Scallops for a simple starter. Then we made Curry and Naan Breads. Then we made Choux Pastry for Profiteroles, filled the little blighter’s with Whipped Cream & Creme Patissiere and covered them in Chocolate Sauce – How much better can things be? You’ll have to read more to find out!!! 😉 Read the rest of this entry

Day 29 – Ready, Steady, Cook Part 2 & Cakes with Ice Cream

What a morning! 🙂 With our afternoon of prep yesterday behind us, this morning was all about getting the food cooked and on the plates for 12 noon. After working on my time plan last night I knew I had a lot to do but it was achievable. The first 40 minutes or so was all about getting my mise-en-place sorted out so I could just crack on and get the dishes cooked. We started at 9:30 and I think I’d go as far as saying that by about 9:45 I was behind the time plan…by about 10 minutes…and all I could do was keep going. I did have a thought that maybe I’d bitten off more than I could produce but I put that to one side and just pushed on with working through the running order and keeping an eye on key times. Read the rest of this entry

Day 28 – Meat Theory & Ready Steady Cook Part I

This morning was our weekly theory class and the topic was Meat, including Poultry & Game. We covered off the structures of meat, how it’s function affects how best to cook it, and things to consider when making your purchases. This afternoon we had the first installment of a little challenge they like to call Ready Steady Cook. We have been given 11 mystery ingredients, on top of the larder and store cupboard, and have to produce a Starter and Main course lunch for 2 people. Read the rest of this entry

Day 27 Demo & Decorating

As I typed “Day 27” in the title I had the feeling I was on some seafaring adventure from years gone-by and that I may be logging the days adventures on the off-chance I might never return…Maybe it was the beer I had with dinner but what a strange thought indeed! Maybe I just need to get in a kitchen and actually make something. I mentioned last week that the staff at school are doing a great job of keeping everyone calm during the exam period but I think I just need to get in a kitchen and make something because it feels like there have been a lot of demo’s lately. That said, we are getting to see food in the demos that is definitely moving the bar higher. Read the rest of this entry

Day 19 What I’d Call Great Northern Food

Good, honest food! Basic ingredients but food that is definitely weather appropriate and a voice from my childhood tells me that “it’ll stick to yur ribs” 🙂 Toad in the Hole with Onion Gravy, Braised Red Cabbage and Oven Rosti Potatoes. Read the rest of this entry

British Pubs Hit Michelin Star Guide!

Having lived outside of the UK for a few years and then telling people I was going to England to study as a Chef I met a mixed reaction. Only a few people said it was a great choice whereas the overwhelming majority of people asked why Britain and not somewhere like France. The underlying rationale was that Britain doesn’t necessarily have the best reputation for gastronomically outstanding food. Read the rest of this entry