The first schedule update 'Nouveau Planning !!! ' - a trent in the making?

Yes! it's here... the first schedule update; I've heard many rumors of this palaver before and it's already starting. Funny!
So, this is the NEW schedule, part1.

The email read:
I quote: 'Attention !!! Changement !!! Nouveau Planning !!!
Ce message annule et remplace le précédent.
Attention !!! Change !!! New schedule !!!
This message cancels and replaces the precedent.'

And yes, I agree as the sign says: 'good luck'. Any direction is possible....

Here is the new schedule.... to be continued.....
Still don't know which class I'm in. They will probably tell us next Monday.

This might be a good idea to make a new counter; How many changes of the schedule will be presented over the coming 11 weeks?

1st week's schedule has arrived.

LCB sent out the schedule for the first week of school this morning. On Monday 22nd March, we will start our first demo at 12.30 hrs. I don't know in which group I'll be - there are 5 groups in Superior Cuisine (and 4 groups in Superior Chocolate).

You can click on the schedule for more details. The 'purple schedule' is the one for Cuisine.

What's the target for this year? Please come up with ideas!

As you might know, on last year's blog I had a target: Get less cuts and burns than I had during the Basic Cuisine course!
Last year, when I was in intermediate class, I created the burn counter because I had so many burns from the hot ovens and pots and pans  (please, click on the links) from the year before and I also had quite some cuts...
What shall I do this time? I can do a counter on stolen knives.... or stolen equipment in general..... or 'burns' again? Don't know yet, so please SEND ME SOME IDEAS !!
Press comments below or send me an email.
(I expect a certain Mr.MM from the USA will come up with some good ideas ....)

Counting the days and visitors from LCB Paris at LCB Amsterdam

Yes, of course I'm counting the days. Next Friday, I will be on my way to Paris. I'm soooooo much looking forward to it! I've been practicing a bit over the last few weeks. Sometimes it was really good, sometimes it went straight into the bin......
Yesterday late afternoon and evening I had to be at the LCB school here in Amsterdam. I'm helping out at the demonstrations and practicals. Actually, the school is 'La Cuisine Francaise', run for 30 years already, and owned by Pat van den Wall. Not that long ago LCF has been added to Mr.Cointreau's empire. (Yes, he's the one of Cointreau liqueur and Remy Martin Cognac! and he also owns the Cordon Bleu cookery school....) At the moment 'La Cuisine Francaise' is not an 'real' operational LCB school yet, but who knows what will happen in the (near) future...

And guess what: Who showed up at the 'La Cuisine Francaise' door, taking pictures of the building and LCB name-plate? A few students from LCB Paris, visiting Amsterdam. Two classmates from last year with their friends. We had some tea at the school, showed them around in the nice canal house and then we went to work for the evening. It was nice to see them again and to hear what they're all doing. I might see them again at the superior graduation next week. We'll see.
Until soon, Sjoerd

Thalys train booked. No bookings to stay please !

Bonjour a tous! My 1st class trainticket from Amsterdam to Paris has been booked. I'll be leaving on the high speed Thalys-train on the 19th March.

Jayne will follow a few days later and she will stay with me for a short week. And please don't ask me when YOU can come over to stay (for free....) since I don't have my daily cooking schedule yet. Of course I will have the occasional visitor (no families or couples) for a day or so, but at the moment it's NON. Sorry.

At the moment I'm practicing a few dishes and techniques again. Did quite a bit with fish (sole, brill, dorade, sea bass, cod, skate, oysters, red bass) again, as well as some dishes with duck, steak(s) and lamb.

But no caul fat please!

 
I'm enjoying it a lot! By the way, I'm not doing anything will caul fat, braising meat, hugh amounts of butter and turned vegetables....

And I haven't prepared a rabbit (yet) to make us a nice meal....

In short, I'm really enjoying the cooking at the moment and I'm really looking forward to go back to Paris again. The sooner the better!

Until soon,

sjoerd

I found my apartment, finally !

Last week I booked my apartment; I found a nice place through 'ParisAttitude', a housing agency. The apartment has a good kitchen, separate bedroom and a sofa bed for  the occasional guest and it's not too far from the school. I think it's only a 10 minutes walk to class every day.

From Saturday 19th March until Sunday 6th June, I will be living in this place. Not bad!

And no, don't sign-up yet to pay me any visits.... (I will have the occasional guest, but I'm not a free Parisian hotel for couples and families !)

Until next time,

Sjoerd

Superior Cuisine - The Next Step... I have booked!

Yes, I've already booked for the next step - superior cuisine. I'll be back in Paris from 22nd March until 4th June 2010. That's a long time....

I found out, about a month ago, that there are already 42 people on this list (max 60 students), so I decided to act quickly. I've reserved my place and paid...
I'm sure I'll meet some people I already know from basic and intermediate cuisine. Maybe James and Raffaele will be there as well. Hope so!

update Wednesday 6th January: I'm IN for superior ! Just received an Email from administration that the payment 'has been cashed'... Yippeee!! I'm poor again...

I have to sort out an (other?) apartment soon; they're already filling up. So, if you readers have any ideas/weblinks/hints/contacts etc, please let me know! (sjoerd.servaas@hetnet.nl)

And don't even think about visiting already......
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The program for next year will be: Cuisine Supérieure, Description:
Haute Cuisine: classique et contemporaine
Précision et rapidité du travail en cuisine
Maîtrise des techniques et des méthodes
Elaboration de recettes avec des produits rares et raffinés
Maîtrise de la planification des menus classiques et contemporains
Adaptation des menus selon les disponibilités des produits et les saisons
Maîtrise de la décoration et de la présentation
Développement de la créativité personnelle

Programme totalement en Français et Anglais (!)
Pré-requis: Certificat de Cuisine Intermédiaire