sjoerdcordonbleuparis.blogspot.com
cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Fishday...
http://sjoerdcordonbleuparis.blogspot.com/2008/12/fishday.html
Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Yes, today was fish, fish and more fish. First a fish practical, then a fish demo and finally the corresponding practical of this demo. In short: Fishday! Chef P. is testing/judging Erich's hake dish. The challenge today was the. I did good. (as a Dutchman). Rosario (Spain) concentrating on the fish! All with veggies and sauce or mayonnaise. Tasted good. Blog Archive LCB ...
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Overslept, last classes, exam day and graduation
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Overslept, last classes, exam day and graduation. I did fine in my duck-practical. Turned out that my sauce was super - thick, sweet and spot-on! Too bad that I didnt get points for it. Our 30th demonstration was a 'gala dinner'; Rack of lamb, gratin Dauphinois and a burning baked alaska! Nice but it was a very,very long and boring demo. (sorry chef! Three guys were LATE!
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Monday, 15 December 2008
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Ze last few days. ; Korean TV (in ze face! Demo was about Stuffed chicken legs (with chicken forcemeat) - how original, those stupid French. , a goat cheese salad with bacon (boring) and chocolate and orange mousse. AND a Korean filmcrew. One of them was constantly on the phone, one walked around with a camera (in zee face! In the kitchen you are always best friends with ...
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Thursday, 11 December 2008
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Class, exam, Japanese visitors. Today, is busy AND a written exam. That means that I have to learn French cuisine expressions. Not. The exams is/was at 6.30 pm, but first 2 demo's and a practical. In the picture, chef Stril is 'burning' the merinques. It all tasted great (at 11 am.). Ze Merinque result of chef S is not too bad. During our 'studying', there was a big Japan...
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: proof ! le certificat de LCB - cuisine de base
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Le certificat de LCB - cuisine de base. Course Cuisine de Base - Nov/Dec 2008 - all people succeeded! Cristina Gonzalez, Spain. Matthew Jones, New Zealand. Cher Ling Lee, Singapore. Rosario Saus Cantos, Spain. Sjoerd Servaas, The Netherlands. Erich Spangenberg, USA. Yong Soon Tan, Singapore. Sean Webb, USA. Joel Allen, USA. Satomi Furuya, Japan. Nerwin Guzman, Venezuela.
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: things that come back regularly... inside information.
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Things that come back regularly. inside information. I had a request the other day, about the things we learn in the kitchen - do certain issues return, what kind of oil(s) do we use and why, how to make a good stock (veal, chicken but also vegetable), plating up (how), the use of herbs, why bake or poach etc etc. Useful for the home-cook is the way of chopping vegetables.
sjoerdcordonbleuparis.blogspot.com
cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Wednesday, 10 December 2008
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Meat, sweet and fire alarm! All this trouble is worth ONLY 10% of our total exam. Well, on to today's demo and practical. Trout flan (nearly snotty) with port wine sauce AND truffels, pork medaillons with pommes Dauphine and a fresh fruit sabayon (yukkie! Yellow snotty hot stuff on top.). In the picture, chef Stril is using the deep frier to make pommes Dauphine. Leave yo...
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Friday, 19 December 2008
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Yes, I passed both my written AND practical exam! Details / pictures to follow tomorrow ( I think - maybe / or not / if I have time). Its all over now. 5 1/2 weeks living in Paris are over. Just a few days left for shopping (? Subscribe to: Posts (Atom). The next step - LCB intermediate Cuisine 2009. Please also have a look at the other two LCB blogs: superior cuisine.
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: tips & tricks, part 2
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Tips and tricks, part 2. Kitchen tips (from chef and others). Cooking rice in the oven;. No room in the kitchen? Not enough plates to cook on? Make your rice in the oven! To the rice/onion mixture, bit of salt and stir. Put a (baking paper) lid on and put in the oven for about 16 minutes. Great result! Make your own fries (patat). Keep in salted water. After rinsing take ...
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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Exam results....
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Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Yes, I passed both my written AND practical exam! Details / pictures to follow tomorrow ( I think - maybe / or not / if I have time). Its all over now. 5 1/2 weeks living in Paris are over. Just a few days left for shopping (? 20 December 2008 at 09:28. Subscribe to: Post Comments (Atom). The next step - LCB intermediate Cuisine 2009. View my complete profile.
