frenchcuisine Tag

Mustard Rabbit with Herb Garlic Potatoes

27 Jan Three Weeks & I Still Have Ten Fingers

The first three weeks in most schools are usually all about chilling, meeting people, orientation, but for an accelerated course like the Intensive cuisine at Le Cordon Bleu, ‘chill’ only has one meaning! First class and I was busy trimming fins and pulling out gills. So the past 2 weeks here have been really crazy and I have been trying...

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Basic Cuisine Nov 2015 group at LCB

06 Jan Mid Course Musings

The first week here has been nothing less than unexpectedly amazing! Well amazing is pretty obvious right, following my dream, charting my own course, cooking exotic things, learning the historical French techniques from the best chefs in the industry, etc, etc. But why unexpected you ask? My expectations of Paris and culinary school were very dreamy, that I’d relax and enjoy...

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tenderloin steak with bearnaise and artichoke

03 Dec Tenderloin Steak Class

As our chef said, “Rare good quality steak, awesome Bearnaise, some good wine and a beautiful woman, all you need for a perfect evening.” I have been waiting to cook some beef and veal after all the rabbit/chicken beheadings! Finally today we got to cook some steak. My creation today - Tenderloin steak with thick cut fries and Béarnaise in dans un...

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Steak and Potatoes- Frenched up!

01 Dec Dinner Tonight – Sirloin Steak

A beautiful plate makes me so happy! And if the food tastes like every bite is juicy, tender inside but crispy on the outside, beefy heaven.. now that is Happiness Redefined. So we have been cooking a lot of fish, chicken and rabbit. My favorite meat is BEEFFFF and I have been waiting patiently to cook some good 'ol steak! Finally today...

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Life of a Chef - Market tour in the 15th followed by scrumptious brunch with the homies

24 Nov School Market Tour and Brunch

Its a chilly Tuesday morning and we are all excited waiting in the Winter Garden, this time NOT in our uniforms. Today we are going to the farmers' market near our school, right in the heart of the 15th arrondisment. Sharp at 830am, our Chef Instructor Chef Caussimon and Chef Chantefort arrive to bring us to the market. Clearly I did...

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