In Superior Cuisine, we open up our horizon to take in international influences and modern restaurant menus, while keeping a very central French core. A good example was on Thursday, we made some Tandoori spiced fish, but the sauce-making and side dishes are very French. Parmesan cheese from Italy are grated to make crisps to go with asparagus. The next starter dish, however, is typically French - frog's legs in herb sauce and garlic puree. The main we made yesterday was a double chop of lamb, with truffle coating, green beans wrapped in bacon, and artichoke crisps.
The desserts are Blancmanger with kiwi coulis, and red fruits melba with chibouste (personally, I think the chef made too much chibouste).
If you think that the mains are more complicated in Superior, you are right. There are a lot more steps to get to the final product, and this is the term when we work in teams of 3 or 4.
We distribute the work process. E.g. instead of 3 person fileting 3 fishes, 1 person will filet 3 fishes, while the other one starts with the vegetables (quantity for 3 persons), and the other starts with the side dishes (also for 3 persons). The actual cooking is done by that person, but however, you should just watch out (in case he makes some mistakes, and correct him gently). Once all the products are done, the actual plating is done individually, according to your creativity. The result is, the cooking and taste will prob be similiar for the 3, but what shines out will be your presentation.
I should remember to take photos of my plating next, before I rush off to present to chef! But you know what a rush of adrenaline it is as the clock inches towards service time!
2 comments:
hmmm....was wondering why the lack of posts recently...good to know all is well!
Thanks, Rus, I'm alright, school just only began on Thursday, and we only had 2 pastry classes and 4 cuisine classes. Will post more very soon!
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