Cromesquis d’Escargots

Our mock exam today was nerve-wracking. Everything about it: the weekend leading up to it, the 24 hours leading up to it, preparing the mise en place, plating, and then waiting anxiously to be told I suck. The night before I went through all my notes, recipes and relevant blog entries, so when we were … Continue reading

Menu Bordelaise: Asparagus with Bacon and Broad Beans

I’m never really a 100% certain when Chef is joking or not. I was told I was supposed to peel 35 asparagus (asparagi??) and stuff with bacon and onions, and I thought to myself, “This chap’s really funny” and giggled like an imbecil. Is he serious? Oh, yes he is. He assured me that these … Continue reading

Terrine de Pot au Feu

Sixteen hours on my feet is tiring and has made the two pesky corns on my feet act up. To add insult to injury, our terrine, brimming with effort, sweat and hope, looked like slime on a plate. So there I was, hobbling around with my dodgy extremities trying to make a slime pit of … Continue reading

Salmon Tartare and Carpaccio Agrumes

I’ve had a good couple of days. Yesterday, my crab bisque was catastrophic- runny, bland, pale coloured, and I had a failed attempt at flambé-ing, but I am patting myself on the back for doing relatively well with the crab cleaving on my second attempt. I suppose it’s the familiarity, or perhaps knowing they’re not … Continue reading

Soupe de Poisson

To say I’ve had a dodgy start of the week would be an understatement. As sous-chef this week I’ve already made some major boo boos, my Crudités sucked, and I looked totally uncool while dealing with the fish today. Dealing with a whole bunch of vegetables and herbs is not too complicated. So while arranging … Continue reading

Consommé de boeuf brunoise and Soupe à l’oignon gratinée

Yesterday was tough. It was so frustrating, I couldn’t even pin point towards what exactly was screwing everything up for me. Was I taking too long to prep the veg? Was I totally freaked out by all the random bits and pieces of cows and chickens to feel up and hack up for the stocks? … Continue reading

Potage Saint Germain avec Fond Blanc de Veau

I’ve always thought using stock cubes is kind of half-arsing it but convenience has overruled any ambition of doing it all from scratch. And now, having done my first stock from scratch using the feet and other unidentifiable parts of baby cows I can safely say that the gag reflex is another very valid excuse … Continue reading

Potage, Potage et Plus de Potage

The first week has just whizzed past me. I’ve experienced various emotions during the past five days: 1. Anxiety: Monday morning I had a number of doubts going through my mind – Am I doing the right thing? What if I am totally hopeless with a kitchen knife? What if I wretch all over a … Continue reading

Christmas Chow

Hi, I’m back after my bezzie’s wedding in India. The bride and groom were fabulous, catching up with loads of old pals from school was awesome, seeing the Taj Mahal with my N&D was totally wow, the food was outstanding, and the runs could’ve been done without. It was really no surprise why so many … Continue reading

Thai Calamari

How squid can transform into something so delectable, when coated in batter and deep fried, from being the scum of the sea is beyond me. If I was the first person in the history of the world who came across a squid, I wouldn’t want to go anywhere near it, let alone ingest it. It … Continue reading