School Day 37-44 : Thus Far 2011...

* School days 34 - 36 was just theory, team bonding and assignment work.

Its also been 7 weeks since we started at school. First up we did poultry starting with Chicken, learning how to take apart a chicken, then Ballontine (leg) and Gallontine’s (whole bird). From here we went on to Game this started with Quail and Duck, finishing poultry and then moved on to Venison, Kangaroo and Rabbit.

After the mid semester break we started doing seafood, with filleting fish, from small fish like snappers to whole 3kg salmons. Next we moved on to soft and hardshell crabs and squid.

It’s definetly been a lot more hands on this year and with everything that’s been going on at work, it’s been harder to catch up on school work.

Finally School this week was the Canapé function for the graduating year of 2010. All three 2nd year classes created a series of finger foods for a function of 100 people, having the first two classes cook and prep, whilst the 3rd did the service. It was a different experience from our usually daily classes and we got a feel of what it’s like to work at big function places such as function centers and sporting venues.





Duck Tataki: Pickled Ginger Salsa, Melting Leeks & Ponzu



Rabbit Saddle: Carrot Puree, Parsnip & Orange Beurre Blanc




Seared Venison Loin: Field Mushrooms, Rosmerry Vinaigrette 

 

Crispy Soft Shell Crab: Squid Noodles, Tomato Petals, Tom Yum Broth.

Confit Salmon: Chickpea Cream, Pickled Celery, Pommegranate, Apple.