Yesterday's demo was good, and today we had to give it a go ourselves. Chop up/trim the whole rack of lamb, make a sauce or jus, prepare a crust and a garnish. Actually, it went really well. Allthough most were struggling a bit with cutting the rack of lamb, I did quite good I think.
There was a new chef in class, French, from a national cuisine school, and he was really nice. He didn't (want to) speak English, but we talked a lot.... yeah, you know me! Nice guy. (The chef, that is! )
My result was good. Slightly, but only just...., overcooked my lamb. It should have been a bit more pink. But hey, that was everybody's thing today. My jus was super! Chef also liked that very much. Garnish was green beans wrapped in bacon (and re-heated in butter.... but of course!) The purple stuff on the plate are crisps, like Pringles, made from purple potatoes that were dried out in the oven. Tasty!
Half past 11; Finished for the day. No beer(s) yet. Jayne will be here soon, and I'll pick her up at the metro station Pasteur soon. She will stay for about a week. Super!
Sj
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