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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...
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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...
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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...
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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...
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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...
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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...
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Day 31 – 1, 2, 3, 4, 5, 6, 7, Huh??
This morning was part 2 of our practical exam. When I sat down last night and put my time plan together for this morning I wrote it with the view I would re-make my bread rolls. When I got in to school...
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