I’ve got to admit that when I read that from our mise en place last Thursday, I pulled a face equivalent to “&#$%$%^*. Armed with my “&#$%$%^* face, A, one of the student assistants came to the rescue and showed me exactly how it’s done:
PHEW. I thougt I’ll be slitting an onion, inserting a bay leaf, and forcing some cloves in! Seriously. 
Last Thursday’s class was all about huge (stock) pots and pans:
B checking on their chicken stock
…and a lot of imagination:
Smoked salmon topped with tomato and basil sauce and paired with potato noisetes
Please excuse the lack of updates, boys and girls. The (sort of) new job’s preventing me to think of what to rant and rave about after office hours. I only get 3 hours of sleep on workdays and this weekend’s been gorgeous and (beyond words) forgiving. Aside from my usual Thursday high, I got to sleep an average of 11 hours for 4 nights and more:
Zwillings and Zzzzs
Sigh. I love, love, love my new toys! I urge everyone who’ll come across this post to save for at least a Zwilling chef’s knife. I bet it will change your life (at least in the kitchen).
The Mordo handed me this after seeing me chugging down vodka Sprite in a plastic glass (what a gent!):
It was very yummeh and very strong! What did you party with last night? 
Yesterday’s lesson was all about salads and dressings. We’re tasked to complete 9 salads and the following dressings in four hours from scratch:
Chef Gerd divided the class into four teams and my team was tasked to complete the following:
Sounds easy, no? Not! Every salad should be for 10 pax and each dressing’s yeild is about a litre! 
My task: cut 0.9kg tomatoes with a dull knife! 
SwipeSomeGloss