I had one of those strange Back to the Future moments this afternoon when I visited Le Cordon Bleu here in London. This time I wasn't donning the checks and clogs, but taking care of business. Yes, Bachman Turner Overdrive was my official sound track.
I felt a little like I imagine an ex-Big Brother 'star' might feel watching a subsequent season of the show. The characters were the same, their chat was very familiar, but I wasn't quite a part of it. I don't have an Essex nightclub appearance to attend this evening either so I guess the Big Brother analogy ends there.
|Two university degrees and I had to wait until now for my big graduation moment!|
While two Superior Cuisine students were lamenting over The Chef's criticism of their sauce consistency I had to stop from jumping in with support and suggestion - "I totally know, my Chef used to do it that way in demo too, then chide us for replicating that glaze in practical! I thought my sauce was perfect!" Huff, huff, hair flick.
It dawned on me, I was just that weird lady loitering in reception with a very clear case of kitchen envy. The party's over Miss Devour. "Go home!" as Ferris once said. There may or may not have been a bit of a lump in my throat at this point...I can't confirm or deny (yep, a little lawyer in me still) but sitting there and watching the students compare chocolate sculptures, photos, lacerations, serious burns...I missed Le Cordon Bleu, Paris and my friends there a lot more than I cared to admit!
|Me in Le Cordon Bleu reception earlier today.|
So here I go, setting adrift on memory bliss...a photo montage of some of the dishes I created in workshops over my Superior Cuisine programme. I figure this is slightly more functional than hanging outside the London school in my old uniform, eating croissants and looking angsty over my non-existent exam?
|The design showing (1) the limitations of my 3D artistic capacities and, (2) the plating concept for my final exam dish.|
|In real life: A plate of fallen Autumn leaves, wild mushroom ravioli, seared scallop, poached monk fish and chestnut beurre blanc...OK yes, the description is full of it, but work with me here people!|
|Crispy salmon with zucchini fettucine and a roasted capsicum beurre blanc, poached prawn with chili and lime vinaigrette and salmon croquettes with dill mayonnaise.|
|Port-glazed roasted squab breast, herb and spinach salad, potato galette and honey jus|
|Seared sea bass, carrot and ginger puree, roasted asparagus with a broken pistachio and chili praline.|
Can't wait to see you girls next week!