Le Cordon Bleu Journal #6

Day #6
Today we practiced for our test tomorrow, were being tested on Bechamel, Merchand de Vin, Beurrc Blanc & Hollandaise. Morning duh blues was my mood this morning. For some reason I felt like someone pressed delete in my brain of all the culinary knowledge I know. I was able to collect myself even with all the mess ups that happened and delivery my dishes. They had some things I had to adjust but for the most part it had good consistency which is key.

Wish me luck on my test tomorrow. Hasta mañana!

Chow!
Anessa

Le Cordon Bleu Jornal #5

Day #5
I made it through the first week yippee! It was very hectic and I seemed lost at times but thats ok i was able to turn in my dishes, just had to make some minner adjustments with the salt. Thanks flavio for the great tips it really came in handy.
Till we meet in the kitchen again!
Chow!
Anessa

Le Cordon Bleu Journal Day #3

Day#3
Today was the third day in
FII class. Today we made four sauces Veloute, Bechamel, Allamande, Mornay. I had to make the sauces and present them to Chef knight, I did well said chef just some adjustments like more salt on my Veloute and my Bechamel needed to be a little thinner, other than that it was tasty. I do appreciate the critiques the chefs gives us, it may not always be in ur favor but that's ok because this is how we learn from our mistakes.
Chef Knight & Sutton were pleased with how our class works as a team. Today we did our assignments, cleaned up & we finished 30 minutes early. Now that's a Rockin team.
Also thanks Flavo (amazing student) for the great tips, u rock!
D'Lish
Anessa