As the rain glooms over Melbourne the students of Sofitel Culinary Academy are in the lower ground levels of the twin towers of Melbourne. cutting onions, celery, leeks and carrots and roasting off veal bones to create a brown veal stock for our stocks, soups and sauces module.
Today was definitely a day I wanted to be in the kitchen, with all our ovens on roasting off bones and pans caramalizing vegetables it was a very toasty start to the week. after we made ourselves a quiick lunch of fettuccine carbonara we went back up to the class rooms for a essay assesment about presenting food and teamwork in a commercial kitchen.
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