Some of you may have waited for this post with bated breath. Well, it's here, I officially had the first day at the LCB school in Paris.
To start off, we have 4 days of "International Influences".
Day One
1) Guinea Fowl "Ban Ban Ti" (poached and cold cut) with Sesame and Green Papaya
2) Tangy Jumbo Shrimp and Crunchy Seasonal Vegetable Soup (sorta like a French version of Tom Yum - er, I like Thai version better! Sorry!)
3) Sea Bream Fillet with Black Spices, Wok Fried Vegetables, Creamy sauce with Spicy Chorizo
(er, this is really a mix of everything... am not too fond of it)
4) Bitter Cocoa and Matcha Green Tea Cappuccino and Crisp
Ok, back in LCB Bangkok, Chef usually demo 1 starter, 1 main (which we do for our practical class) and 1 dessert. Here, in the same frame of time, Chef did 2 starters, a main and a dessert. Fair. And for our practical class...... it is compulsory to do 2 dishes, and the 3rd one when we have time!! 3 dishes in 2.5hrs!!! My hands, pots, tools were all over the place!! You're seriously juggling!!
I seriously lack practice after my last class in Superior, and what a way to start!!
In the end, Chef liked my Tangy Shrimp soup very much (hey, I've been drinking Tom Yam like water in BKK!), the cold cut Guinea Fowl was very good too, but for my Fish, I forgot to strain the sauce, so it had some bits of chorizo in it, and it had to reduce a bit more.
Ok, first steps, baby steps!!
3 comments:
haha, looks good! WHy does it all look better in school than at home? Is it possible to upload your photos in large format? That way, we can get a closer look.
Ok for the large format!
I guess the hustle and bustle in school gives it a kinda energy. Also the kitchen is definitely designed (space and equipment) for that purpose. (note: get a good kitchen designer!)
Will post more soon!
Great to see you back mate!
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