My patisserie course has started and the emphasis is on presentation, and making sugar work, sauces, biscuits and fruit to complement dishes. I feel like I'm back in art class. Here's what I made yesterday:
skip to main |
skip to sidebar
Updates on studying at Le Cordon Bleu, recipes, thoughts, adventures and mishaps of a new chef
Follow this blog
Me...
About Me
- Rachel
- London, United Kingdom
- After numerous jobs, I am taking a leap into cookery school. I started in January and have learnt to turn carrots, chop vegetables nicely without cutting myself most of the time, and am working out how to focus on my passion - food!
Posts
1 comment:
Yum.
Post a Comment