The last day of class is always a little bittersweet – I will miss the industrial kitchen, the camaraderie of cooking with my classmates, and the pure enjoyment of working with some new ingredient or technique that I had not known. This class has been my favourite class so far. It has challenged my creative capabilities, and has ultimately elevated the way that I cook, and indelibly changed the way that I will forever plate my food.
While the actual cooking was not difficult, presenting my plate for critique to a very accomplished chef was very intimidating, and I’m not someone who gets intimidated easily. I always try to excel in everything I do, but, to excel in this realm you've got to have a lot of creativity and most importantly you have to practice. And, I always practiced between demo and lab. It’s not a requirement, but I noticed a marked difference with my in-class presentation when I practiced in between classes.
Chef Dueck has been infinitely patient is showing us lots of tips and techniques, and for that, I’ll be immensely grateful. I really hope that I can take another course with him again in the future. For the last class, chef prepared the following dishes, and we had to create our own interpretation of them.
Roasted Lamb Rib Chop with Saffron Tea and Moroccan Inspired Timbale prepared by Chef
Roasted Lamb Rib Chops with Saffron Tea and Moroccan Inspired Timbale prepared by me
Pan Seared Scallops on a Cushion of Wasabi Mousse with Black Bean Foam prepared by chef
Pan Seared Scallops on a Cushion of Wasabi Mousse with Black Bean Foam prepared by me
I'm sorry to see this class end, I had a great time.
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