School Day 44 - 49: Meat Meat Meat....

What’s been happening at school you ask?

On to different meats at the moment, we started the subject with a demonstration from chef’s choice, teaching us how to take apart whole animals, such as lamb beef and pork. The demo was very thorough and taught us where each cut of the meat came from.

The week after we went on the factory tour, then we each got our own legs of lamb to bone out. It wasn’t as easy as the butcher made it look; it actually took a lot of effort and strength to manipulate the leg to get a good cut to cleanly break it down.

 From then we went on and did beef tenderloin and porterhouse. Then there was EatStreet2011….

Grilled Beef Tenderloin: Mash, Butter Poched Turnips and Raddishes, Broad Beans & Bordelaise.

Braised Lamb Shank: Confit Leek, Golden Shallots, Parsnip Puree, Baby Beets

Day 344 - 377: 6th Month Already?

Let’s see another month has gone by without a post. I never thought it would be this hard even in the slow season to keep up with the blog.

We are back in trouble with kitchen staff running low as we hit the peak of the quiet season it is still a struggle to maintain a sufficient amount for us to all get normal 50 hour week. I personally have been on 4 splits, but as an apprentice who gets paid by the hour I don’t really mind.

I’ve been through 2 partners so far in the 4 months I’ve been in hot entrée, and my third is being trained this week.

Winter brings a dessert change with a steamed pudding and vanilla lavender mille-feuille on the menu and winter risottos and braised rabbit show cases what’s in season.