On our last day in the kitchen, we paired up in teams for a cook-off of assorted hors d’oeuvres. I think we were all feeling more nostalgic than competitive, though, as we suited up in our chef’s whites and entered the Le Cordon Bleu kitchens for the last time (well, minus the pending exam!!). It…
I think it’s only fitting that we tackle the ever finicky soufflé as our last dessert prepared at Le Cordon Bleu. This particular combination of flavors doesn’t strike me as authentically French, but hey, it has chocolate so I won’t complain. The batter or appareil de base for the soufflé is a mixture of two…
This dish is inspired by Bouillabaisse Marseilles, but instead of the traditional fish stew we’re concentrating the broth to make a rich jus with all the same flavors. And, rather than filleting half a dozen different fish, thankfully we are only butchering one! They must be having mercy on us at the end of the…
Admittedly, I have taken several weeks off from blogging because of the summer months. But, it’s given me good perspective to look back on the last few dishes from Le Cordon Bleu. At the time I was completely absorbed with the pending final practical exam. I spent most of my time visualizing the intricate dance…
Hot Pan Behind You! 