It quite pisses me off the amount of theft that we hear that's going on at school. You would expect that people who have more than 8000 EUR to "splurge" on a cooking course would go around stealing, but unfortunately it happens a lot. Have heard some rumors that in the girls lockers someone came in with a wire clipper and raided one girls lockers. Not sure if it's a myth, but it sure is creepy. The most popular things to disappear are, of course, our knife kits. They're a set of around 10 Wusthof Knives and several other kitchen utensils that is worth around 750 EUR totally. So, they make a nice christmas present for someone back at home. Advice to future Le Cordon Bleu students: never leave your knife bags unattended. You may get lucky and a nice fellow will find it and leave it in the reception, but most probably not.
Anyway, my day started a bit off but it got quite okay after I got my two scales back. That was until I had to make this in practical:
|Blanquette de Veau à L'Ancienne with Riz Pilaf|
The recipe is quite standard and it offers little difficulty. However, I got this monstrous piece of meat in practical and it took me almost ONE HOUR to trim all the cartilage, excess fat, nerves, sinew and all the other monstrous things. Even my colleagues commented that the piece of meat I got looked awful. In the mean while, the school decided to have fire alarm simulation, so we lost about 15 minutes of the time we had in practical. On other notes, the chef in practical had different methods of doing the recipe than the one in the demonstrations and wanted you to use his method. All these small things threw my mind completely off. I lost all my mental organization (or as in kitchen language, my mise) and from there on everything went bad. When I finally managed to present the plate to the chef, I was the last one to do it, I know the meat was not soft as I wanted it to be, it should have cooked for at least another 30-45 min. As usual I got remarks on lack of salt and my mushrooms were cold. I was really disappointed with what I presented, just threw it all away in the trash bin.
Just felt like going home but still had another demonstration at 15h30. Fortunately, what happened in that demo was amazing and lifted my spirits a bit! Chef Patrick Terrien delivered a show by making these following treats:
|Parfait Glacé au Café, Sauce Caramel au Cognac and Tournedos Grillés with |
Sauce Béarnaise with Pommes Pont-Neuf
Let's hope for a better day tomorrow. À demain!