Well I’m back at school again. Yay!!!!! For the next 6 weeks I’m taking a Creative Plate presentation class at George Brown College. The focus here is not on cooking but doing more restaurant quality presentation. Every other week chef cooks, and demonstrates the techniques that he wants us to repeat the week after. Can you say intense?
So last week I showed you what Chef made, this week I had to create my interpretation of his dishes. We had to bring in some plates from home so that we could practice plating on dishes that we were most familiar with. One of my dishes turned out okay but the other one looked like a disaster.
It's coming up to that time of year where I'll have lots of tomatoes to harvest. I'd dusted this recipe off now and now I'm enjoying great tomato sauce all winter long.
This recipe is simple to prepare but has tremendous wow appeal. I first made this in class and then re-used the recipe for a dinner party that I had later that week.
Fennel isn't something that is native to the Caribbean, so it isn't a vegetable that I grew up eating. I was fortunate that I got to travel quite a bit so that I knew what it looked like, and I was fortunate enough to taste it, but it certainly isn't a vegetable that I picked up regularly, until recently.
For the last couple of months I've been struggling with trying to take the "perfect" picture and lighting has been a struggle because 9 times out of 10, I get an incredibly stupid shadow and I've had to resort to some serious calisthentics to get a good shot.